Funfetti Cake & Vanilla Frosting
This FUNfetti Cake recipe is easy and sure to be a hit at your next birthday bash, especially when paired with the lightly sweet vanilla frosting and colorful sprinkles.
Servings: 14 slices
Calories: 789kcal
Ingredients
Dry Ingredients
- 5 ½ cups all-purpose flour
- 4 cups sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp salt
Wet Ingredients
- 4 cups vegan milk
- 1 cup oil
- 4 tbsp apple cider vinegar
- 4 tbsp vanilla extract
Vanilla Frosting Ingredients
- 1 cup vegan butter, at room temperature I used Earth Balance
- 3 cups powdered sugar
- 2 tsp vanilla extract
Optional
- 1 package vegan confetti I used Color Kitchen brand
- 1 package vegan sprinkles I used Color Kitchen brand
Instructions
Funfetti Cakes
- Preheat the oven to 350°F. Line with parchment paper and then grease two 9" baking pan.* Set aside.
- In one bowl, whisk together all of the dry ingredients. If you are using the confetti (rather than making just a vanilla cake), add at least 2 tbsp of confetti to the dry ingredients.
- In another bowl, whisk together all of the wet ingredients.
- Once the oven has preheated, add the wet ingredients into the dry ingredients and fold together until just combined. The batter will still be a little lumpy - that's okay! You don't want to overmix the batter or the cake will turn out dense rather than soft.
- Split the batter between the two pans evenly and place the pans in the oven.
- Bake for 1 hour and 15 minutes, or until golden brown and a toothpick comes out clean from the center of the cake.
- Once the cakes are done, let them cool in the pan for 10 minutes. Then, transfer them to a wire cooling rack and allow them to cool completely.
Vanilla Frosting
- Add the butter to a bowl or stand mixer. Cream using the stand mixer or a hand mixer for 2-3 minutes, or until smooth and creamy.
- Sift the powdered sugar into the bowl and mix in to the butter until smooth and creamy.
- Add the vanilla and mix until fully incorporated.
- If not using immediately, place in the fridge until about 10-15 minutes before you are ready to use it. Let it sit out at room temperature if it's been in the fridge before using.
Assembling Your Funfetti Cake
- When your cakes are fully cooled, use a serrated knife to cut off the rounded tops. Start from the very top, cutting off a bit at a time. You want your cakes to be level across the top.
- Place the first layer of cake on a plate of cake stand. Add about ⅓ of the frosting to the top of the cake and spread evenly across the top using a spoon or knife.
- Gently place the second cake layer on top of the frosting layer. Add another 1/3 of the frosting to the top of this layer. You can use the knife to make a design on top if you'd like or make the frosting completely even across the top.
- Use a knife to spread the last third around the sides of the cake in a thing layer. You will run the knife gently but close to the edge of the cake to create the see-through look.
- If you are using sprinkles, press them gently into the frosting wherever you would like them (on the top and sides).
Notes
The cake should be kept in the fridge when not being used. The cake will last in the fridge, covered, for up to a week.
*If you only have one baking pan (like me!) you can split the cake recipe in half and just repeat it twice using the same pan. It takes longer to make the cake, but it is doable. You can also use different sized pans, but you'll want to pay attention to how long your cake is in the oven. A bigger pan will need less time and a smaller pan will need more time.