When it comes to Funfetti Cake it’s all about the sprinkles
Today’s feature is a double-layer vegan Funfetti cake, plus a simple buttercream drip method you can use with either homemade American buttercream or an accidentally vegan canned frosting.
Stop wrestling with messy white chocolate drips
This buttercream drip technique is easier, cleaner and more affordable than white chocolate. I show two approaches: my favorite American buttercream, and Betty Crocker canned frosting for a quick alternative.
A perfectly white cake filled and iced with vanilla buttercream
You can choose between an easy scratch white cake (one-bowl method) or a simple box cake hack. Both yield a tender white crumb that showcases the sprinkles—pick the route that suits your time and pantry.
Buttercream Drip Technique:
The two icings behave differently when heated. Betty Crocker canned frosting produces a shiny, thin drip that looks fantastic, though the flavor may not be to everyone’s taste. Homemade American buttercream tastes far better, but if overheated it can create thicker, less smooth drips and a slightly grainy finish. I don’t use shortening in my buttercream, so results may vary if your recipe includes it.
WATCH THE VIDEO FOR HOW TO MAKE THIS CAKE FROM START TO FINISH!
Notes For Success:
Vegan sprinkles can be difficult to find in some areas. I located a good value source that worked well for me. Alternatively, you can make your own sprinkles by following a dedicated sprinkle recipe and video.
I also tested a vegan food coloring I like and had good results with concentrated, plant-based colors.
The white cake recipe below is my updated one-bowl mix. If you prefer an even easier method, try the box cake hack adapted for white cake. Keep in mind that adding sprinkles effectively adds more sugar to the batter, so I reduce the granulated sugar in the cake by 1/4 cup; the ingredient list reflects that adjustment. If you use the box cake hack, do not add extra sugar beyond what that method specifies.
This recipe is written for three 7″ round pans, but it can also be baked as a two-layer 8″ cake; adjust baking time accordingly.
Funfetti Cake
Pin Recipe
Ingredients
For the Easy One Bowl White Cake Recipe:
- 1¾ cup Vanilla Plant Milk 414ml
- 2 teaspoons Vinegar
- 1 teaspoon Vanilla Extract 5ml
- 3¾ cups All Purpose Flour 469g
- 3 teaspoons Egg Replacer
- 1¼ cup Granulated Sugar 250g
- 3 teaspoons Baking Powder
- 2 teaspoons Baking Soda
- 1½ teaspoons Salt
- 18 Tbs Vegetable Oil 270ml
- ½ cup Vegan Sprinkles
Or use the box cake hack
- 1 Box Cake Hack (see recipe)
For the icing
- 1 American Buttercream (see recipe) or canned frosting
- Food coloring as needed
Instructions
-
If using the box cake hack: follow the box cake instructions for yellow cake but substitute a white cake mix.
-
Preheat the oven to 350°F (175°C). Grease and line three 7″ cake pans with parchment.
-
For the scratch white cake, combine the vinegar with the plant milk and then add the vanilla extract.
-
I usually add egg replacer directly to the dry ingredients rather than reconstituting, unless using flax meal when I hydrate it with some of the recipe liquid.
-
Place all dry and wet cake ingredients—except the sprinkles—into a large bowl. Whisk together until smooth; about 50 strokes with a hand whisk develops the batter.
-
Fold in the sprinkles gently so they are evenly distributed without bleeding color into the batter.
-
Divide the batter evenly among the prepared pans.
-
Bake at 350°F for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
-
Allow the cakes to cool in the pans briefly, then invert onto a rack to cool completely. Chill until cold before assembling.
-
Prepare the buttercream according to its recipe. Chill the cakes while you make and color the icing.
-
See the video tutorial to compare the canned frosting versus homemade buttercream for drip results and choose which you prefer.
-
Tint about 1/2 cup of your chosen icing with food coloring. Heat it in the microwave in short bursts—start with 10 seconds—until it reaches a pourable consistency.
-
The canned frosting was pourable after 10 seconds for me. Homemade buttercream may need a few more seconds, but be careful not to overheat or melt it.
Video
Notes
Storage: This Funfetti cake with buttercream drip can be stored at room temperature for one day in a cool, dry spot. For longer storage, refrigerate loosely wrapped for up to one week to keep it from drying out.