This funfetti cake will brighten your day and will leave you speechless! This funfetti cake is super moist, tender, and loaded with flavor. Not to mention colorful with the addition of sprinkles. Funfetti cake is my all-time favorite and is surprisingly dairy and egg-free.
This funfetti cake recipe is based on my funfetti cupcake recipe, and while the sprinkles may not add any flavor, they will surely brighten your day!
VANILLA CAKE VS FUNFETTI CAKE
You may be thinking this is just a vanilla cake with sprinkles added to them. THINK AGAIN!
While vanilla cakes are fluffy and moist, just like these funfetti cake layers, the texture is slightly different due to the addition of dairy-free sour cream. Sour cream adds even more moisture and richness to these cupcakes. Sour cream also whitens your cupcakes and helps the bright colors of your sprinkles shine even brighter! Be sure to use room temperature dairy-free sour cream. Feel free to use any dairy-free brand of sour cream.
In addition to sour cream, there is also one significant difference in this funfetti cake. IMITATION BUTTER EXTRACT. The added and deeper flavor in this cake comes from the butter extract. Just be careful not to add too much! ***Notice I said "imitation" butter extract. To keep this recipe dairy-free, double check that you only use the imitation butter extract because real butter extract contains milk!!***
HOW TO PREPARE THE AQUAFABA FOR A FUNFETTI CAKE
The key to making these cupcakes egg-free is aquafaba. Aquafaba is the liquid from a can of chickpeas.
- Drain liquid from a can of chickpeas, then measure out 1/3 cup and save the remaining aside.
- Using a hand mixer, whip the 1/3 cup of aquafaba in a mixing bowl, starting on low and slowly increasing to high.
- Whip until stiff peaks form. Then add to batter mixture according to recipe instruction.
- Save remaining aquafaba in an airtight container in the fridge for about five days or in the freezer for three months.
HOW TO MAKE A FUNFETTI CAKE
- Preheat the oven to 325 degrees F and line 3- 6inch cake pans with parchment paper and lightly grease. **I prefer to spray, add parchment paper, and then spray again.** Whisk together the cake flour, baking powder, and salt in a small bowl and set aside.
- Measure one cup of almond milk and mix in the tablespoon of apple cider vinegar. This mixture is your dairy-free buttermilk.
- Using a hand mixer and medium-sized mixing bowl, measure 1/3 cup of aquafaba and whip until light soft peaks form. Set aside.
- Beat the butter and sugar on medium until light and fluffy in a stand mixer. Scrape the bowl and add the aquafaba, vanilla extract, and butter extract. Mix on medium for about a minute until combined.
- With the mixer on low, alternate adding in the flour mixture and almond milk mixture, starting and ending with flour. Mix until just combined.
- Fold in the dairy-free sour cream and rainbow sprinkles.
- Separate the batter into the three 6inch baking pans. **I like using Wilton baking strips on my pans, but that is optional! I think the baking strips keep the cakes from browning on the edges and keep the layers even rather than domed.** Bake at 325 degrees F for approximately 30 to 40 minutes (this will vary depending on if you use baking strips) or until a toothpick comes out with a few moist crumbs. Remove from the oven and allow for 10 minutes.
- Turn out layers on cooling racks to continue cooling.
HOW TO MAKE FUNFETTI BUTTERCREAM
- Beat the butter for about three to five minutes until light and creamy.
- Scrape down the bowl and sift in the powdered sugar. Do not skip sifting the powdered sugar, or it will change the texture of your buttercream. Mix until combined.
- Mix in the vanilla extract and continue mixing on medium for about 5 minutes. Mixing your buttercream on medium for longer will create a lighter and smoother buttercream.
- Fold in rainbow sprinkles.
**I recommend waiting to fold in the sprinkles until after the crumb coat step.**
TIPS FOR MAKING A LAYERED CAKE
- After your cake is cooled, lightly wrap each layer in plastic wrap and freeze for approximately 30 minutes. This extra step will make decorating your cake much more manageable and have fewer crumbs!
- You can make your buttercream while your cake layers are in the freezer.
- Assemble the cake layers: place the first layer on a serving dish or cake board. Dab some buttercream before the first layer to help it stick. Spread buttercream over the first layer, then place the second layer evenly on top, apply another layer of buttercream, then place the last cake layer upside down.
- Apply a very thin layer of buttercream over the top and sides of the stacked layers and scrape off the excess. This is called your crumb coat. Freeze the cake for 10 to 15 minutes.
- Cover the top and sides of the cake again with another layer of buttercream. **Add sprinkles here if wanted in the buttercream.**
- Use any extra buttercream and sprinkles for added decoration.
HOW TO STORE CAKE AND LEFTOVER CAKE
- Keep cake refrigerated for up to 7 days.
- Once the cake has been cut, finish slicing the cake and wrap each individual slice in plastic wrap. Then place in a freezer bag and refrigerate for up to 7 days or in the freezer for up to 3 months. **If cake layers are exposed, they will dry out.**
- To thaw, take out an individual slice, still wrapped, and place it at room temperature for at least an hour.
OTHER FUNFETTI RECIPES