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!
3 – Combine Wet Ingredients
Separately, combine the milk and vinegar and let it rest until thickened and curdled (about 5-8 minutes). 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, try homemade vanilla extract! Rainbow Sprinkles: Use sprinkles/jimmies or round sequin “quin” sprinkles, do NOT use nonpareils or they may bleed through your batter and ruin the coloring of your cake. For Decorating: Buttercream and more sprinkles.
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.
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.
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! Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature. Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout. 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.
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This recipe is egg- 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:
Miyoko’s Creamery Organic Vegan Butter. Earth Balance Vegan Buttery Sticks.
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.
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
