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?
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, 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.
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 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.
Frequently Asked Questions
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.
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.
Food Allergy Swaps
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:
Storing & Freezing Instructions
Unfrosted cake layers can be stored at room temperature for up to 2 days. A frosted cake can 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…
❤️ Love what you see? JOIN my Private Baking Club. Also, Subscribe to Mommy’s Home Cooking email list, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun!
Eggless Funfetti Cake
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
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
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.
- 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.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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 about eggless baking.
When preparing the tins what does this mean? “Lightly grease with baking spray with flour”?
If I were to make it in 3 x 6 inch tins (I see the comment about filling 3/4 full and using the leftover batter for cupcakes) should I adjust the baking time?
Thank you!
Hello Criosa! “Lightly grease with baking spray with flour” just means using a baking spray that has flour mixed in, which helps prevent sticking.
For the 3 x 6-inch tins, you might need to adjust the baking time a bit since the cakes will be smaller. I’d suggest checking them a little earlier than the original recipe calls for and testing with a toothpick. If it comes out clean, they’re done! Hope that helps — happy baking!
Can I bake them in two 9″ round pans? I really want to make this cake but I don’t have 8″pans
Hello Erika – Of course! You can definitely bake the cake in two 9″ round pans. Just keep an eye on the baking time since it might be a bit shorter since the pan is bigger. I’m so happy you’re excited to make the cake! 😊 Enjoy baking!
Hi, I made this as a cake and it was great! I would like to make them again as cupcakes this time. Can you recommend a baking time and oven temp to use this recipe as cupcakes? Thanks!
Hello Jenny! I am glad it was a hit!! For cupcakes you can use this recipe > Best Fluffy Eggless Funfetti Cupcakes
Hello Oriana,
The milk and vinegar mixture effectively makes buttermilk if I’m correct. Would it be ok to just use buttermilk in place of those 2 items? Seems like it should be, no?
Hello Mike! Yes, you can use buttermilk instead. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I made this for my grandson’s birthday and it was a big hit. We used the extra pieces for cake pops.
Hello Cynthia! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Hello! This is a great recipe; however, I think your yield is off. The batter weighs about 67 ounces when finished. Typically a 6″ round takes 12 oz of batter. There is no way this recipe makes 3 6″ rounds. More likely, it should make 3 8″ rounds (which take about 22 oz batter apiece) – or, 3 6″ rounds as called for PLUS about 15 cupcakes. Hope that helps some who are struggling with overflow!
Hello K! Thanks so much for your feedback. It appears that there was an oversight in the instructions. You are correct, this recipe is meant to be baked in 3-8-inch cake pans. I appreciate you bringing this to my attention, and I’ll make sure to correct it. xo
I bought the 6inch pans that are linked and they were completely over full and made a mess of my oven, they never baked through. I used a kitchen scale to measure ingredients and to divide the batter. Noticed a similar recipe calls for 3 larger pans. Any ideas what may have gone wrong here?
Hello Lauren! I am sorry to hear that. Without being there, it’s really tough to tell what was wrong. I never experienced that when making this recipe, which I have done many, many times. However, I will re-test the recipe, just to make sure there is nothing that could be confusing. As a general rule, when making a cake, you should never fill the cake pan more than 3/4 full. If you have extra batter, you can make some cupcakes. I’m sorry I can’t be of any more assistance. Thanks for trying my recipe, though.
Hi!! I recently discover your blog and I’m very excited to try lots of your recipe as one of my daughters is allergic to eggs.
I am planning to do the funfetti cake for my daughter’s birthday. I am wondering what should I do.
I have 8 inches round cake pans. This recipe ask for 3 x 6 inch. Would I rather double the recipe and use my 8 inches pans? Or can I simply add sprinkles ro your eggless vanilla cake which use 8 inch. pans, like I own and get a similar result?
Thank you!
Hello Marie-Eve! It’s totally up to you, either way, it going to be delicious. My confetti cake is slightly different than my vanilla cake. You can make the confetti cake and divide the batter into two 8-inch pans. If you want three layers, you can make a 1 1/2 recipe; just make sure not to fill the cake pans more than 3/4 full. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I finally made the vanilla recipe and add sprinkles with an american vanilla buttercream, strawberry jam and a white chocolate buttercream (from your book). It was so delicious (a nice vanilla and butter taste, very rich and well balanced )and texture was perfect! Can’t wait to try other recipe from your book. Thank you for your answer! 🙂
Hello Marie-Eve!! I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! xo
I am going to be using your recipe for my daughters birthday this coming weekend. Could I bake it as a sheet pan cake? Any suggestions on size and cooking time?
Thank you:)
Hello Jenna! I haven’t tested this recipe in a sheet pan, but these are my suggestions: 1- Do not fill the pan more than 2/3 full. If you have some batter left, you can make some cupcakes. 2 – Baking time: I would bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes, then remove it from the pan. Allow the cake to cool completely, right-side up, on a wire rack before removing the parchment paper. 3 – Every oven is different, so baking times always have to be taken with a grain of salt, so I always recommend keeping your eyes open. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Can this recipe be used for cupcakes? Thanks for sharing!
Hello Erin! For cupcakes, I recommend using this recipe Eggless Funfetti Cupcakes
Have you made this with 2 9″ cakes vs 3 6″?
Hello Anna! I haven’t yet, but you can certainly give it a try. Let me know how it turns out for you! Thanks for your interest in my recipe.