Vegan Funfetti Cake Recipes

VEGAN FUNFETTI CAKE

Steps:

• Preheat the oven to 350 degrees F and spray two 8 or 9 inch cake pans with oil. I also like to place a circle of round parchment paper in the bottom to prevent the cakes from sticking to the pans.
• In a large mixing bowl, whisk the flour, cornstarch, baking powder, salt and sugar together until well combined.
• To the same bowl, pour in the oil, soy milk, apple cider vinegar and vanilla. Mix with the dry ingredients using a large spoon until just combined. Be careful not to over mix, or the cake won't be as soft. Fold in 1/2 cup sprinkles.
• Divide the batter evenly between the cake pans and bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.
• Let the cakes cool in the pans for about 10 minutes, then carefully pop them out and place on a cooling rack. You must allow the cakes to cool completely before frosting.
• Prepare a batch of Vegan Vanilla Frosting. Once the cakes have cooled, frost as desired and top with more sprinkles. Serve and enjoy!

VEGAN FUNFETTI CAKE

Steps:

• Preheat the oven to 350°F (180°C) and spray two 8-inch round cake pans with non-stick spray and line the bottoms with circles of parchment paper.
• Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together.
• Add soy milk, oil, vinegar and vanilla extract and mix into a batter. Don't overmix.
• Add the sprinkles and fold in gently.
• Divide the batter evenly between the two prepared cake pans.
• Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
• Transfer the cakes to a wire cooling rack and allow to cool completely before frosting.
• Add powdered sugar, vegan butter, vanilla extract and 3 Tablespoons of soy milk to the bowl of your stand mixer. Beginning at slow speed, gradually increase speed until thick and smooth. If it's too thick, add in the extra tablespoon of soy milk but add it in slowly as you might not need all of it.
• If you don't want to do the pink and green frosting decoration then just use all the frosting to frost the cake. But if you would like to do it, then leave a little frosting behind after frosting the cake. Take the remaining frosting and divide it into two bowls. Place a couple of drops of pink food coloring into one bowl and a couple of drops of green food coloring into the other and mix it in. Then pipe on alternating pink and green around the edges of the cake.
• Decorate the top of the cake with sprinkles.

THE ULTIMATE FUNFETTI CAKE RECIPE BY TASTY

Steps:

• In a medium bowl or liquid measuring cup, combine the buttermilk, vanilla extract, and vegetable oil. Set aside.
• In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
• In a separate large bowl, combine the granulated sugar, light brown sugar, and butter. Beat with an electric hand mixer on high speed until super light and fluffy, about 4 minutes.
• Add the eggs and egg yolks one at a time, beating in between additions. Beat the batter until almost doubled in volume and very light and fluffy, about 5 minutes.
• With the mixer on low, gently beat in a third of the flour mixture. Before it's fully combined, add half of the buttermilk mixture. Repeat with remaining flour and buttermilk until everything is well-blended and no lumps remain.
• Preheat the oven to 350°F (180°C). Spray 3 9-inch (23 cm) round cake pans with nonstick spray.
• Add ½ cup (80 g) of sprinkles and gently fold into the batter with a spatula until well-incorporated.
• Divide the cake batter among the prepared pans and place 2 pans on the top oven rack and 1 pan on the middle rack.
• Bake for 30 minutes, rotating the pan on the middle rack to the top rack, and vice versa, halfway through baking, so the cakes bake evenly. The cakes are done when they are golden brown, pull away from the sides of the pans, and the tops spring back slightly when pressed.
• Remove the cakes from the oven and invert them onto a wire rack to cool completely. (If you don't have a wire rack, let them cool in the cake pans on the counter.)
• Make the frosting: In a large bowl, use an electric hand mixer on high speed to beat the butter, cream cheese, and salt. Mix until light and creamy, about 4 minutes.
• Add the powdered sugar and beat on low speed to combine. Once the sugar is incorporated, beat on high speed until there are no lumps and the frosting is super white and fluffy, about 5 minutes.
• Place a dab of frosting on a cake stand or an inverted plate. Place a layer of cake on the cake wheel, then evenly spread frosting on top with an offset spatula. Place the next layer of cake on top of the frosted layer, and spread frosting on top. Add the last cake layer and lightly frost the entire outside of the cake to create a thin crumb coat.
• Chill the cake in the refrigerator for 20 minutes.
• Remove the cake from the refrigerator and use the remaining icing to frost the cake in an even layer. Take the end of an offset spatula or knife and gently press it against the against the frosting at the bottom of the cake. Then, spin the cake and slowly raise the spatula after each rotation to create a ribbed effect. Smooth the top of the cake with the spatula.
• Place sprinkles around the edge of the cake. Set a small cookie cutter, any shape you like, in the center of the cake and fill in with sprinkles. Gently remove the cookie cutter.
• Enjoy!