Funfetti Cake (Vegan)
This 6-inch, two-layer Funfetti cake features a moist, tender crumb, is packed with pastel-colored vegan and dye-free sprinkles and is wrapped in a luscious vanilla buttercream. An easy, dairy, egg and dye free bake perfect for any occasion.
Ingredients
Funfetti Cake
- 2¼ cups (270 grams) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¾ cup (175 grams) cane sugar
- 4 tbsp (56 grams) plant based butter with salt - room temperature
- 4 tbsp oil (I used light olive oil)
- ¾ cup (180 grams) plant based milk - room temperature
- ½ cup (120 grams) plant based yogurt - room temperature
- 2 tbsp vanilla extract
- 2 tsp apple cider vinegar
- 6 tbsp Funfetti sprinkles
Vanilla Buttercream
- 4 cups (480 grams) powdered sugar
- 12 tbsp (168 grams) plant based butter with salt - room temperature
- 3 tbsp dairy free heavy cream - cold
- 2½ tbsp vanilla extract
Assembly
- 4 tbsp strawberry jam
- Funfetti sprinkles for decoration
Instructions
Funfetti Cake
- Preheat the oven to 350F and prepare 2 6-inch round cake pans by greasing them and lining the bottoms with parchment paper.
- To a small bowl, add the flour, baking powder, baking soda and sprinkles. Whisk to combine and set the bowl aside.
- To a 2-cup measuring cup, add the milk, yogurt, vanilla extract, and apple cider vinegar. Whisk to combine and set aside.
- To a medium bowl, add the butter, oil and sugar. With a handheld mixer, blend the ingredients at medium-high speed for 2 minutes.
- Add half of the liquid mixture to the butter mixture and blend at medium speed for 15 seconds. Add half of the flour mixture to the bowl and blend at medium speed for 15 seconds.
- Add the rest of the liquid mixture to the bowl and blend at medium speed for 15 seconds, add the rest of the flour mixture and blend at medium speed until no more flour can be seen.
- Give the batter a few good stirs with a spatula and then divide the batter evenly between the two pans.
- Bake the cakes for 40 minutes or until set - edges are pulling away from the pan and a toothpick inserted comes out clean.
- Let the cakes rest in the pans for 10 minutes and then turn them out onto a cooling rack and remove the parchment paper. Make sure the cakes have cooled to room temperature before frosting them.
Vanilla Buttercream
- To the bowl of a stand mixer, add the butter. With a balloon whisk attachment, whip the butter for 2 minutes at high speed, scrape the sides and whip for 1 more minute.
- Add the powdered sugar and blend at medium-to-medium high speed for 1 to 2 minutes or until it all comes together.
- Add the heavy cream and vanilla extract and blend at high speed for 3 minutes.
Assembly
- Set the first cake layer on a plate or serving dish and generously frost the top, spreading it evenly. Add the strawberry jam to the top of the buttercream layer, evenly spreading it out.
- Place the second cake layer over the top of the jam layer. Cover the top with another thick layer of buttercream, spreading it across the top and down the sides. Add more frosting as needed to ensure the entire cake is fully coated.
- Smooth the buttercream out on the top and sides of the cake with a cake scraper or off set spatula. Place some of the buttercream in a piping bag, fitted with the piping tip of your choice and decoratively pipe buttercream on top of the cake.
- Decorate with some of the Funfetti sprinkles.
- Store the cake in an airtight container at room temperature or in the refrigerator.