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By: Oriana Romero/Published: /20 Comments
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This Eggless Funfetti Cake is light, fluffy, and made from scratch. Easy to make with simple ingredients. It’s the perfect option for a child’s birthday party or, let’s be honest, any party! Because who can resist the colorful fun of sprinkles?
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Table of Contents hide
1.Why I love this Funfetti Sprinkle Cake
3.Step By Step Recipe Photo Tutorial
4.Eggless Cake Success Tips
5.Frequently Asked Questions
6.Adapt This Recipe to Other Food Allergies
8.More Recipes You’ll Love!
Why I love this Funfetti Sprinkle Cake
Everyone needs a from-scratch cake recipe in their arsenal. While box cakes have come a long way and are honestly pretty tasty, nothing beats a cake that you put your time, energy, and love into it.
Eggless Funfetti Cake is a perfect option because not only is it colorful and fun, but it is also soft and cakey, which will appeal to everyone! No one can resist a delicious cake that takes you back to your childhood. If you don’t feel like baking from scratch, check my How to Make a Cake Mix Box without Eggs recipe.
With lots of vanilla and butter flavors, this Eggless Funfetti Cake is sure to be a hit with the taste buds. I love a cake that has specific flavors that come through, even with frosting taking a large part of the spotlight.
All those sprinkles are basically magic. They will spark joy for everyone who sees them. It’s hard to look at this cake and not smile!
Ingredients You’ll Need & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).
You’ll likely have most of these ingredients on hand already! I like to work with what I have in the pantry. Here’s a quick peek at what you’ll need for my Eggless Funfetti Cake (for the full recipe, keep scrolling!):
- All-Purpose Flour:Standard all-purpose flour works best here, skip the cake flour, bread flour, and wheat flour. All-purpose flour provides the bulk of the structure in this cake. Make sure to measure accurately.
- Baking Powder & Baking Soda:Make sure they’re not expired
- Salt:I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Milk:For baking, I like to use whole milk. However, you can use any milk you have handy, event plant-based milk.
- Apple Cider Vinegar:You can also use white vinegar.
- Unsalted Butter:You can also use salted butter if that is what you have handy. In that case, skip the salt called in the recipe.
- Granulated Sugar:Regular white sugar, also known as caster sugar.
- Plain Regular Yogurt:You can substitute plain yogurt for plain sour cream. I recommend using the full-fat versions.
- Pure Vanilla Extract:For optimal flavor, reach for pure vanilla instead of imitation. Even better, tryhomemade vanilla extract!
- Rainbow Sprinkles:Use sprinkles/jimmies or round sequin “quin” sprinkles, doNOTuse nonpareils or they may bleed through your batter and ruin the coloring of your cake.
- For Decorating: Buttercream and more sprinkles.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).
1 – Prepare
Preheat the oven and line the cake pans with parchment paper, then spray them with non-stick baking spray with flour and set them aside.
2 – Combine and Sift Dry Ingredients
All your dry ingredients can be sifted into a bowl and set aside.
3 – Combine Wet Ingredients
Separately, combine the milk and vinegar and let it rest until thickened and curdled (about 5-8 minutes).
4 – Beat
Using a mixer, beat the butter until creamy, then add the sugar and beat until creamed. Then toss in the yogurt and vanilla and beat for another minute.
5 – Add Dry Ingredients
The dry ingredients can now be added in (with the mixer on low) in three batches, alternating with the milk mixture.
6 – Fold In the Sprinkles
Grab those adorable sprinkles and fold them into the batter.
7 – Bake
Divide your batter evenly between your three prepared pans and bake. Allow the cakes to cool completely when done before assembling.
8 – Assemble & Frost
Make the buttercream, here is my go-to buttercream recipe. First, level the tops of the cake before assembling to keep your cake flat. Next, prepare your cake platter with four strips of parchment paper under the base of your cake to keep the frosting from getting all over your platter.
Put the first layer of the cake down on the parchment paper strips. Spread frosting evenly over just the top. Place the second layer on top and press lightly to adhere them together. Frost and repeat for the third layer.
Frost, the top and sides, then pipe any other desired décor. Finally, press sprinkles onto the sides and top, then remove the parchment paper, and you’re ready to serve!
Eggless Cake Success Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the batter as soon as it is ready.
Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time is stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Frequently Asked Questions
Will sprinkles bleed into the cake batter?
Sprinkles in general have a tendency to bleed into whatever they’re added to. I recommend using Jimmies. These are the little rod-shaped sprinkles, typically in rainbow colors or plain chocolate, and they are the best for baking.
What sprinkles to use for Funfetti cake?
Can I use oil instead of butter?
You want a solid fat that you can cream with the sugar to create those air bubbles that make the cake fluffy. So for the best results, we recommend sticking with the recipe.
Adapt This Recipe to Other Food Allergies
This recipe isegg- and nut-free, but you can adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brand is Better Batter Original All Purpose Flour Blend. Cup4Cup will also work fine, but the texture will be slightly different.
Dairy-Free
Use your favorite plant-based, dairy-free, or vegan butter and milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. My favorite dairy-free butter brands for baking are:
Storing & Freezing Instructions
Unfrosted cake layerscan be stored at room temperature for up to 2 days.A frosted cakecan be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To freeze, skip frosting the cake. Instead, let the cake layers cool completely, wrap the cake or slices tightly in plastic wrap and place it in a plastic double zipper quart freezer bag. Freeze the cakes for up to 2 months. Thaw at room temperature before frosting and serving.
Keep in mind that the cakes will lose some of their fluffiness if refrigerated or frozen.
More Recipes You’ll Love!
- Eggless Vanilla Cake Recipe
- The Best Eggless Chocolate Cake Ever
- Eggless Carrot Cake
- Easy Eggless Banana Cake
- Easy Eggless Oreo Cake
- Browse more recipes…
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Eggless Funfetti Cake
Oriana Romero
This Eggless Funfetti Cake is light, fluffy, and made from scratch. It’s the perfect option for a child’s birthday party or, let’s be honest, any party! Because who can resist the colorful fun of sprinkles?
5 from 17 votes
Print Recipe Pin Recipe
Prep Time 40 minutes mins
Cook Time 25 minutes mins
Total Time 1 hour hr 5 minutes mins
Servings 12 – 14 servings
Equipment
Ingredients
- 4 cups (560 g) all-purpose flour
- 5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (480 ml) milk
- 2 tablespoons (30 ml) apple cider vinegar
- 1 cup (230 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 1/4 cup (60 g) plain regular yogurt
- 2 teaspoons (10 ml) pure vanilla extract
- 3/4 cup (142 g) rainbow sprinkles
To Frost and Decorate:
- Vanilla Buttercream
- More sprinkles
Instructions
Make the Cakes:
Preheat the oven to 350ºF (180ºC). Line three 8-inch (20-cm) round cake pans with parchment paper. Lightly grease with baking spray with flour.
Sift the flour, baking powder, baking soda, and salt together into a large bowl.
In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled.
Using an electric hand mixer or a stand mixer, beat the butter on medium-high speed until creamy, 3 to 4 minutes. Add the sugar and beat on high speed for 4 minutes, until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the yogurt and vanilla; continue beating to combine, about 1 minute.
Turn the mixer to low and add the flour mixture in three batches, alternating with the milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix.
Fold the sprinkles into the batter.
Evenly divide the batter between the prepared pans. IMPORTANT: Never fill the cake pans more than 3/4 full. If you have some batter left, you can make cupcakes.
Bake for 23 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes, then remove from the pans. Allow the cakes to cool completely, right-side up, on wire racks before removing the parchment paper.
Make the Buttercream:
Make the buttercream following the instruction in my buttercream recipe. You can also use store-bought frosting.
Assemble and Decorate:
Level the tops of the cakes with a cake cutter or a long, serrated knife as needed.
Line the edges of a cake platter with four strips of parchment paper to keep the platter clean.
Place the first cake layer on the platter. Spread 1 cup of buttercream evenly over the top. Top with the second cake layer and press lightly to adhere. Repeat to add the third layer, then spread about 1 1/2 cups buttercream evenly over the top and sides of the cake. You can smooth the cake’s top and sides with the edge of an offset spatula to smooth out any bumps.
Place the remaining buttercream in a piping bag fitted with your favorite piping tip. Add as many swirls on the top of the cake as you like. Gently press sprinkles onto the cake sides, then top with more sprinkles. Remove the parchment paper strips and serve.
Oriana’s Notes
Store: Unfrosted cake layers can be stored at room temperature for up to 2 days. Frosted cake can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freeze: To freeze, skip frosting the cake. Let the cake cool completely, wrap the cake or slices tightly in plastic wrap and place it in a plastic double zipper quart freezer bag. Freeze the cakes for up to 2 months. Thaw at room temperature before icing and serving.Take into consideration that the cakes will lose some of their fluffiness if refrigerated or frozen.
Sprinkles: Avoid using nonpareils sprinkles (little balls.), since they will dye your batter. I use rainbow jimmies. Always be gentle adding these to the batter, and do not overmix.
Extra Tips:
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the batter as soon as it is ready.
- Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
If you’re going to make this recipe, please read the whole post content to see the step-by-step photo tutorial, get lots of tips, tricks, and variations.
Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.
★Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
Nutrition
Calories: 726kcalCarbohydrates: 116gProtein: 6gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 45mgSodium: 446mgPotassium: 134mgFiber: 1gSugar: 81gVitamin A: 544IUVitamin C: 1mgCalcium: 163mgIron: 2mg
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Course Dessert
Cuisine American
Calories 726
Keyword cake confetti eggfree Eggless funfetti recipe
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions abouteggless baking.
FAQs
Welcome to my eggless kitchen!
Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…
