Oh, the sheer joy of sprinkles! There’s just something about them that screams celebration, right? And when you can have all that cheerful color and fun in a totally vegan package that’s *also* unbelievably moist and delicious? That’s basically baking magic. This Vegan Funfetti Cake with Vanilla Buttercream is my go-to for when I need a serious mood boost or want to make someone’s day extra special. I used to think vegan cakes might be a bit… well, *less* than their traditional counterparts, but trust me on this one, this recipe will surprise you. It’s got that perfect tender crumb and that dreamy, creamy frosting that just makes everything right in the world. Get ready for a sprinkle explosion!
Why You’ll Love This Vegan Funfetti Cake Vanilla Buttercream
Honestly, what’s not to love here? This cake is a total winner:
- It’s SO Easy! Seriously, you just dump, mix, and bake. No fancy techniques needed to get a fantastic result.
- Unbelievably Moist & Tender: Forget dry vegan cakes! This one stays perfectly moist thanks to a few kitchen secrets (that I spill later!).
- Festive Funfetti Magic: Those little pops of color just make everything happier. It’s like edible confetti!
- Completely Vegan & Dairy-Free: Everyone can enjoy a slice of this joy, no dairy or eggs required. It’s a total crowd-pleaser.
- Dreamy Vanilla Buttercream: The frosting is just the cherry on top – it’s rich, creamy, and the perfect sweet companion.
Ingredients for Your Vegan Funfetti Cake Vanilla Buttercream
Alrighty, let’s talk ingredients! This is where the magic starts. For the cake itself, we’re keeping things pretty straightforward, but there are a few little helpers that make all the difference. And for that dreamy frosting? We’ve got a few essentials too.
For the Cake:
Dry Ingredients:
- 1 ½ cups all-purpose flour (just your regular baking flour works great!)
- 1 cup granulated sugar (for that sweetness)
- 1 teaspoon baking powder (this helps it rise beautifully)
- ½ teaspoon baking soda (working with the acid, it gives a nice lift)
- ¼ teaspoon salt (just a pinch to balance everything out)
- ½ cup vegan sprinkles (the fun part! Use jimmies or nonpareils, whatever you fancy!)
Wet Ingredients:
- ½ cup unsweetened plant-based milk (almond, soy, oat – whatever you have on hand is fine!)
- ½ cup neutral oil (like vegetable or canola. These oils are perfect for keeping things moist!)
- 1 teaspoon vanilla extract (use a good quality one if you can, it really makes a difference!)
- 1 tablespoon apple cider vinegar (don’t worry, you won’t taste it! It reacts with the baking soda to make the cake super fluffy.)
For the Creamy Vanilla Buttercream:
- 1 cup vegan butter, softened (this is key! Make sure it’s soft, not melted or rock hard)
- 3 cups powdered sugar (also called confectioners’ sugar or icing sugar)
- ¼ cup unsweetened plant-based milk (again, any kind will do!)
- 1 teaspoon vanilla extract (for that classic, comforting flavor)
Remember, for truly creamy frosting, make sure your vegan butter is nice and soft – it’ll make whipping it up so much easier!
Crafting the Perfect Vegan Funfetti Cake
Alright, let’s get this party started and bake this gorgeous cake! It’s honestly way simpler than you might think. My favorite part is how quickly it all comes together, perfect for those spontaneous baking cravings.
First things first, crank up your oven and let it get nice and toasty to 350°F (175°C). While that’s warming up, grab your 8-inch round cake pan. Give it a good grease and then a dusting of flour – this just makes sure our beautiful cake pops right out later. You can even use a little cooking spray and then a sprinkle of flour if that’s easier!
Now, in a big ol’ bowl, let’s whisk together all our dry ingredients. We’ve got the flour, the sugar, baking powder, baking soda, and that pinch of salt. Give it a good whisk until everything is evenly distributed. Think of it like waking up all the dry ingredients so they’re ready to party.
In a separate, smaller bowl, get your wet ingredients all mingled. Pour in that plant-based milk, your oil (this is key for moisture, trust me!), and that lovely vanilla extract. Give it a quick whisk.
Here’s where the magic happens: pour those wet ingredients right into your big bowl of dry stuff. Now, mix it up, but here’s the golden rule: **do not overmix!** Seriously, just mix until you don’t see any more dry flour streaks. A few little lumps are totally fine and even good – overmixing makes cakes tough, and we want fluffy and tender!
Next, stir in that tablespoon of apple cider vinegar. You’ll see it get a little frothy right away – that’s the leavening action starting, and it’s exactly what we want! It’s like a little science experiment happening right in your bowl.
And now for the best part – gently fold in those vibrant vegan sprinkles! Stir them in just enough to distribute them throughout the batter. Don’t go crazy stirring here, either; we want those sprinkles suspended in there, ready to pop out.
Pour that glorious, sprinkle-filled batter into your prepared cake pan. Spread it out evenly with your spatula so it bakes up nice and level. Pop it into your preheated oven.
Bake for about 30-35 minutes. You’ll know it’s ready when that toothpick trick comes out clean. Stick a toothpick right into the center – if it comes out with just a few moist crumbs attached, you’re golden. If it has wet batter on it, give it a few more minutes.
Once it’s baked, let the cake cool in the pan for about 10 minutes. It needs a little time to firm up. Then, carefully invert it onto a wire rack. This is super important: let it cool **completely** before you even THINK about frosting it. A warm cake and frosting are a melty disaster waiting to happen! If you’re in a hurry, sturdy cakes like this can sometimes handle a slightly warmer temp after a good rest, but completely cool is always best for a flawless finish.
Whipping Up Creamy Vegan Vanilla Buttercream
Now for the fluffy, dreamy part! This vegan vanilla buttercream is seriously addictive, and it’s so easy to make. The trick, like with most buttercreams, is all about the butter. Make sure it’s nice and soft – not melted, but not straight from the fridge either. You want to be able to press it with your finger and leave an indent. This makes sure it creams up beautifully!
In a large bowl, take your softened vegan butter and just beat it until it’s super creamy and smooth. Then, start adding your powdered sugar, maybe a cup at a time, alternating with a little splash of that plant-based milk. Keep beating until it’s all incorporated and looks wonderfully fluffy. You might need a tiny bit more or less milk depending on how humid it is, so just add it a teaspoon at a time until you get that perfect, spreadable consistency. Finally, stir in that teaspoon of vanilla extract. It adds that classic, comforting flavor we all love. If you want to learn more about perfecting frosting, there are tons of great tips out there!
Tips for Assembling Your Vegan Funfetti Cake Vanilla Buttercream
Okay, the cake is baked and cooled, the frosting is fluffy – it’s time for the grand finale! Assembling this beauty is where all the fun really comes out. First off, make sure your cake is *completely* cool. I learned this the hard way once, and let’s just say I ended up with more frosting on my spatula than on the cake! It’s worth the patience, I promise.
When you’re ready to frost, just grab a good offset spatula. I find it’s easiest to put a dollop of frosting on top of the cooled cake and then gently swirl it outwards. Don’t aim for perfection right away; you can always go back and smooth it out. If you want that super smooth look, just dip your spatula in hot water, wipe it dry, and then glide it over the frosting. It makes a world of difference!
And for the final flourish? More sprinkles! You can totally press a few extra sprinkles around the base of the cake or just sprinkle them right on top for that extra burst of color and fun. You can even use some fancier decorative sprinkles if you have them. It’s your cake, make it sparkle!
Ingredient Notes and Substitutions
Sometimes a recipe calls for something a little specific, and you might be wondering, “Can I swap this?” or “What’s up with that ingredient?” Let’s dive into some of those!
Plant-Based Milk Mysteries
You’ll see “plant-based milk” pop up a few times, and that’s the beauty of vegan baking – flexibility! I usually reach for unsweetened almond or soy milk because they’re pretty neutral in flavor. But honestly? Oat milk, cashew milk, even rice milk will totally work. Just try to stick with unsweetened so you can control the sugariness of the cake and frosting yourself.
Oils for the Win
For this cake, we want a neutral oil, like vegetable or canola. These have a mild flavor that won’t mess with the vanilla and sprinkle goodness. You could maybe use a light olive oil in a pinch, but it might give a *slight* olive-y undertone, so I’d stick to the more neutral ones if possible. Melted coconut oil could also work, but it can sometimes make cakes a bit denser, so tread lightly there!
The Role of Apple Cider Vinegar
Now, about that apple cider vinegar. Don’t panic, you won’t taste it! It’s sort of like a secret weapon in vegan baking. When it meets the baking soda, it creates a chemical reaction that helps the cake rise and gives it that super tender, fluffy texture we’re aiming for. If you don’t have apple cider vinegar, plain white vinegar or even lemon juice can work in a pinch. Just use the same amount!
Gluten-Free Funfetti?
Want to make this gluten-free? You absolutely can! Just swap out the all-purpose flour for a good quality 1-to-1 gluten-free baking blend. Make sure it contains xanthan gum, as that helps mimic the structure gluten provides. You might need to add a few extra sprinkles – GF cakes can sometimes be a little more delicate, so having lots of colorful funfetti is always a good idea!
Frequently Asked Questions about Vegan Funfetti Cake
Got questions about this sprinkle-tastic cake? I’ve got answers!
Can I make this cake gluten-free?
Absolutely! If you need to make this Vegan Funfetti Cake gluten-free, just substitute the all-purpose flour with a good 1-to-1 gluten-free baking blend. Make sure your blend includes xanthan gum, as that helps give the cake that nice tender structure. You might want to toss in a few extra sprinkles too, just for good measure!
How long does the cake last?
Well, if there are any leftovers (a rare occasion in my house!), this cake stays wonderfully moist and delicious for about 3-4 days. Just store it in an airtight container at room temperature. If you’ve frosted it with buttercream, it’s usually fine at room temp for a couple of days, but if your kitchen is super warm, popping it in the fridge can help it stay firm.
Can I use different types of sprinkles?
Oh, please do! That’s the fun of Funfetti! The recipe works wonderfully with standard candy-coated sprinkles (often called jimmies). You can also use nonpareils (those tiny little balls), or even a mix. Just make sure whatever you choose is vegan, as some sprinkles can contain confectioner’s glaze made from insects. Funfetti cake is all about the festive colors, so go wild!
Why is my vegan buttercream not fluffy?
The most common culprit is the vegan butter. If it’s too cold, it won’t whip up properly. If it’s too warm or melted, it’ll be greasy. Make sure it’s softened to room temperature – you should be able to press your finger into it and leave an indent easily. Also, don’t rush adding the powdered sugar; add it gradually while beating, alternating with the milk, and keep beating until it’s nice and airy. Sometimes a little extra beating time is all it needs!
Nutritional Information (Estimated)
Alright, let’s talk numbers! This is a super rough estimate, of course, as the exact nutritional info can bounce around depending on the specific brands of vegan butter, milk, and sprinkles you use. But generally, one slice of this delightful Vegan Funfetti Cake with Vanilla Buttercream will likely give you around:
- Calories: About 450
- Fat: Roughly 20g
- Carbohydrates: Around 65g
- Sugar: About 55g (those sprinkles add up!)
- Protein: Just a little, maybe 3g
Remember, this is just a guide, but it gives you a good idea of what you’re enjoying!
Print
Vegan Funfetti Cake with Vanilla Buttercream
- Total Time: 55 min
- Yield: 8 servings 1x
- Diet: Vegan
Description
A moist and tender vegan vanilla cake loaded with colorful sprinkles, topped with a creamy vegan vanilla buttercream frosting.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened plant-based milk (such as almond or soy)
- ½ cup neutral oil (such as vegetable or canola)
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- ½ cup vegan sprinkles
- For the Buttercream:
- 1 cup vegan butter, softened
- 3 cups powdered sugar
- ¼ cup unsweetened plant-based milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the plant-based milk, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Stir in the apple cider vinegar. The batter will become slightly frothy.
- Gently fold in the vegan sprinkles.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the buttercream. In a large bowl, beat the softened vegan butter until creamy.
- Gradually add the powdered sugar, alternating with the plant-based milk, beating until smooth and fluffy.
- Stir in the vanilla extract.
- Once the cake is completely cool, frost it with the vegan vanilla buttercream.
Notes
- Ensure your vegan butter is at room temperature for the buttercream to whip up properly.
- You can add more or fewer sprinkles to your preference.
- For a richer flavor, use a good quality vanilla extract.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan cake, funfetti cake, vanilla cake, vegan buttercream, dairy-free cake, egg-free cake, sprinkle cake