Vegan Funfetti Cake

4.87 from 72 ratings

This vegan funfetti cake is tender, packed with flavor, and incredibly easy to make! It's the perfect way to celebrate any occasion!

Prep Time20

Cook Time33

Additional Time35

Total Time1 28

Course: Vegan

Cuisine: American

Servings: 16

Calories: 655kcal

Preheat oven to 350 F/175 C. Grease and line three 6" cake pans.
Whisk together 2 1/4 cups all purpose flour, 1 1/3 cups granulated sugar, 3/4 tsp salt, and 1 1/4 tsp baking soda in a large bowl. Set aside.
In a separate large bowl, whisk together 1/2 cup oil, 1 tsp vanilla extract, 1 1/2 tsp almond extract, 4 tsp vinegar, and 1 cup water.
Pour the dry ingredients into the wet ingredients and whisk together until the batter is smooth.
Add 1/2 cup rainbow sprinkles and fold into the batter until they're evenly distributed.
Pour the batter evenly between the prepared pans and bake for 33-35 minutes.
Remove from the oven and let cool in the pans for 10 minutes. Flip the cake layers out of the pans and onto a wire rack to finish cooling.
Once fully cooled, use a serrated knife to level the tops of the cake layers.

Beat 1 1/2 cups vegan butter on a medium speed for 30 seconds with a paddle attachment or whisk attachment until smooth.
Mix in 2 tsp vanilla extract and 1 1/2 tsp almond extract on a low speed.
Gradually add in 6 cups powdered sugar and 2 Tbsp of dairy-free milk on a low speed. Scrape the sides and bottom of the bowl with a rubber spatula as needed.
Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.
If the frosting seems too thick, add in additional dairy free milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Stack and frost cake layers on a greaseproof cake board using a dab of vegan buttercream to help stick the first cake layer to the board.
Spread an even layer of vegan frosting on top of your first cake layer with a large offset spatula. Sprinkle 1/4 cup of rainbow sprinkles on top of the frosting.
Repeat with remaining cake layers. Place the top cake layer upside down (makes it easier to frost).
Cover the cake in a thin coat of vegan buttercream. Smooth the frosting using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes).
Add a second, thicker layer of vegan frosting to the cake and smooth using a bench scraper.
If desired, color the remaining frosting different colors using vegan food coloring. Add dabs of the colorful frosting around your cake, and smooth using a bench scraper to create a watercolor look.
Place the remaining frosting into a piping bag fit with your favorite frosting tip and pipe small swirls around the top of the cake.
Add a pretty sprinkle blend around the base and top of the cake, then enjoy!

Make your frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.
Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.