Eggless Funfetti Cake

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?

Course Dessert

Cuisine American

Prep Time 40

Cook Time 25

Total Time 1 5

Servings - 14 servings

Calories 726kcal

Author Oriana Romero

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.

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