Favorite Funfetti Cake
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!
Servings: 8
Calories: 163kcal
Equipment
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 1/3 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.
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 1/4 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.
Nutrition
Calories: 163kcal | Carbohydrates: 37g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 212mg | Potassium: 30mg | Fiber: 1g | Sugar: 17g | Calcium: 5mg | Iron: 1mg