With a super simple method, allergy-friendly ingredients (no eggs or dairy so more kids can enjoy it), and the yummiest flavor, this Funfetti Cake is a favorite! It’s a perfect option as a birthday cake or holiday dessert, too.
We love our Funfetti Pancakes and Birthday Cake Muffins, so I took the same fun idea to make this Funfetti Cake. The method involves simply stirring the ingredients together in a bowl, without the need for any electric mixers, and the easiest mix of pantry staples.
This bright and fun sprinkle cake is a great option for a kids birthday cake recipe and can even be made ahead of time. You can use a store-bought frosting, or try my Yogurt Frosting, Strawberry Cream Cheese Frosting, or Chocolate Cream Cheese Frosting.
(You may also like Healthy Chocolate Cake, Vegan Vanilla Cake, Healthy Vanilla Cupcakes, and my Sweet Potato Baby Cake.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make this Funfetti Cake so you know what to pick up from the store or have ready.
- All-purpose flour (or whole wheat pastry flour): Using either of these flours ensures the cake is tender and moist.
- Sugar: I use a modest amount of sugar here to make sure the cake tastes like cake, but the flavor isn’t super sweet. (The amount of sugar in this recipe is at least 2/3 less than other similar cake recipes.) You could use coconut sugar if you prefer. Look for a fine grain of coconut sugar to ensure it blends in the same as granulated sugar.
- Baking soda: Fresh, active baking soda ensures the cake bakes through and rises properly. (You won’t need baking powder, just baking soda.)
- Vegetable oil (like canola oil or avocado oil): A neutral oil adds fat and moisture to the cake. You can use unsalted melted butter (if you don’t need the cake to be vegan) or coconut oil, if you prefer.
- Distilled white vinegar: You need this acid to react with the baking soda and help the cake to rise and hold together. Do not skip this ingredient.
- Vanilla extract: This adds that classic vanilla flavor we all love.
- Sprinkles: Classic sprinkles work best here to add a pop of flavor, without melting into the batter. (Do not use nonpareil-style sprinkles as they will dissolve and may make the cake look tie-dyed.)
- Frosting of choice: You can use a store-bought frosting, or try my homemade Yogurt Frosting, Strawberry Cream Cheese Frosting, or Chocolate Cream Cheese Frosting.
Step-by-Step Instructions
Here’s a preview of how to make this Funfetti Cake so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the dry ingredients to a bowl.
Step 2. Whisk together the wet ingredients.
Step 3. Carefully mix the wet ingredients into the dry ingredients. Add sprinkles and gently mix.
Step 4. Divide the batter between the prepared pans, using about 1¼ cups in each pan.
Step 5. Bake until a cake tester inserted into the center comes out cleanly and the edges are lightly golden brown.
Step 6. Carefully remove the cakes from the pans. Let cool completely on the wire rack.
Step 7. To frost, place one cake onto a cake stand or plate. Add ⅓ of the frosting to the top of the cake. Spread to the edges. Add the second layer.
Step 8. Top with the remaining frosting, then spread over the top and the sides. Add sprinkles if desired.
How to Store
Store leftover Funfetti Cake tightly wrapped in the fridge. You can also freeze slices for future enjoyment. Wrap tightly in plastic wrap (wrapping slices on small paper plates makes this easy) and freeze for up to 6 months. Thaw at room temperature or in the fridge.
You can make the cakes the day before you plan to serve. Let cool fully, then place on separate plates and wrap well with plastic wrap. Store at room temperature. Frost just before serving if possible.
Best Tips for Success
- You can use a store-bought frosting, or try my Yogurt Frosting, Strawberry Cream Cheese Frosting, or Chocolate Cream Cheese Frosting.
- To make this in a 9-inch cake pan, use just one pan and bake for 16-20 minutes or until a cake tester inserted in the center comes out clean. Be sure to grease the pan well to ensure it doesn’t stick. Double the recipe to make a two layer 9-inch cake.
- To bake as cupcakes, use ¼ cup batter in each standard-size muffin cup (greased well with nonstick spray) and bake for 14-16 minutes, or until a cake tester inserted into the center comes out cleanly.
- Gluten-free: Use cup-for-cup gluten-free flour blend in place of the wheat flour.
- Try to avoid over-baking to ensure the cake is moist and doesn’t crumble too much.
- Use classic style sprinkles, not nonpareil, to ensure they don’t dissolve into the batter.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Favorite Funfetti Cake
Ingredients
- 1⅔ cups all-purpose flour (or whole wheat flour)
- ⅔ cup sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup water
- ⅓ cup vegetable oil (or avocado oil)
- 1 tablespoon white vinegar
- 2 teaspoons pure vanilla extract
- ¼ cup sprinkles
- 1 recipe frosting of choice
Instructions
- Preheat the oven to 350 degrees F and grease two 6-inch cake pans very well on the bottom and sides with nonstick spray. Line with a round of parchment paper to further prevent sticking.
- Add all ingredients, except the frosting, to a medium bowl and whisk gently to combine. Fold in the sprinkles.
- Divide the batter between the prepared pans, using about 1¼ cups in each pan.
- Bake for 18-20 minutes or until the middle is firm to a light touch and a cake tester inserted into the center comes out clean. Try not to overbake.
- Let cool on a wire rack for 5 minutes, then carefully remove the cakes from the pans by running a paring knife around the edges to loosen. Working with one pan at a time, carefully turn the pan over onto a wire rack. The cakes should slide out easily. Let cool completely on the wire rack.
- To frost, place one cake onto a cake stand or plate. Add ⅓ of the frosting to the top of the cake. Spread to the edges. Top with the second layer and the remaining frosting, then spread over the top and the sides. Add additional sprinkles if desired.
Equipment
Notes
- You can use a store-bought frosting, or try my Yogurt Frosting, Strawberry Cream Cheese Frosting, or Chocolate Cream Cheese Frosting.
- To make this in a 9-inch cake pan, use just one pan and bake for 16-20 minutes or until a cake tester inserted in the center comes out clean. Be sure to grease the pan well to ensure it doesn’t stick. Double the recipe to make a two layer 9-inch cake.
- To bake as cupcakes, use ¼ cup batter in each standard-size muffin cup (greased well with nonstick spray) and bake for 14-16 minutes, or until a cake tester inserted into the center comes out cleanly.
- Gluten-free: Use cup-for-cup gluten-free flour blend in place of the wheat flour.
- Try to avoid over-baking to ensure the cake is moist and doesn’t crumble too much.
- Use classic style sprinkles, not nonpareil, to ensure they don’t dissolve into the batter.
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