Go Back
+ servings
funfetti layer cake with sprinkles getting a slice taken out

Vegan Funfetti Cake

This vegan funfetti cake is three layers of sprinkle filled vanilla cake topped with a delicious vegan buttercream. Plus, you guessed it, more rainbow sprinkles!
4.74 from 19 votes
Print Pin
Course: Vegan Cakes + Cupcakes
Cuisine: American
Prep Time: 2 hours
Cook Time: 35 minutes
Total Time: 2 hours 35 minutes
Servings: 18 servings


Funfetti Cake Ingredients:

  • 2 ¼ cup almond milk ¾ cup per cake layer
  • 2 cups sugar ⅔ cup per cake layer
  • 9 tablespoon oil ½ cup + 1 Tbsp total, or 3 Tbsp oil per cake layer
  • 3 teaspoon vanilla bean paste 1 tsp per cake layer
  • 3 ¾ cup pastry flour 1 ¼ cup per cake layer
  • 1 ½ teaspoon baking powder ½ tsp per cake layer
  • ¾ teaspoon baking soda ¼ tsp per cake layer
  • 1 ½ teaspoon salt ½ tsp per cake layer
  • ¾ cup rainbow sprinkles ¼ cup per cake layer

Vanilla buttercream frosting:

  • 2 cups cold vegan butter
  • 1 cup cold vegan shortening can be replaced 1:1 with vegan butter, but frosting will not be as soft
  • 3-4 cups powdered sugar start with 3 and add more for a sweeter frosting
  • 3 teaspoon vanilla bean paste/extract
  • ¾ cup rainbow sprinkles optional, to decorate cake
  • Food coloring optional


Baking the cake:

  • Start by preheating the oven to 350F. Then, prep the pans by lining each 9-inch pan with parchment paper on the bottom and lightly greasing the sides so the cake does not stick.
  • Next, make the funfetti cake batter. Add the wet ingredients including the almond milk, sugar, oil, and vanilla to a large mixing bowl. Whisk to combine. Then, use a flour sifter to add in the pastry flour, baking powder, baking soda, and salt. Whisk together until a smooth cake batter forms.
  • Once the oven is preheated add in the rainbow sprinkles and VERY gently fold them into the batter using a spatula. Do not overmix or the colors will spread into the batter.
  • Pour the cake batter into each cake pan and bake at 350 for 30-35 minutes until browned on the top but still soft and fluffy. Check that the middle is cooked by inserting a toothpick and checking that no raw batter remains.
  • Remove the cakes from the oven and gently run a knife along the outside of the cake to make sure it is not sticking to the pan. Let cool in the pan for about 5 minutes. Then, remove the cake and flip onto a wire rack to cool completely before frosting.
  • At this time, either leave the cake at room temperature to cool or wrap in plastic wrap and let cool in the fridge for 1-48 hours. I recommend wrapping the cake in plastic wrap and refrigerating it for the best frosting results.

Making the vegan buttercream frosting:

  • Once the cakes are cooled, make the vegan frosting.
  • Add the cold vegan butter, cold shortening, and vanilla to a large mixing bowl and use an electric mixer to cream together on high speed. Once creamed, turn the speed to low and gradually add in the powdered sugar ½ cup at a time. Make sure to sift the powdered sugar before adding it to avoid any large clumps forming in the frosting. I like to start with 3 cups powdered sugar and add more for a sweeter frosting.
  • Cover the bowl of frosting and add it to the fridge for 15-20 minutes to firm up.

Frosting the vegan layer cake:

  • First, add a layer of parchment paper to a cake turntable and top with the first vegan cake. Add about ⅓-1/2 cup of vegan frosting on top and use a cake spatula to evenly smooth this frosting on top. It's okay if the frosting pour over the sides of the cake. Then, add the next layer of cake on top.
  • Continue this process until all three layers of cake are stacked and frosted. Then, add on the crumb coat of frosting. Add a light layer of frosting to the sides of the cak, making use to fill in the gaps between layers with frosting. Then, use a cake scraper to smooth it out. It's okay if this layer isn't perfect as it's purpose is to trap in any stray cake crumbs.
  • Once the crumb coat is complete, add the cake back to the fridge and let it sit for at least 30 minutes before adding the final layer of frosting. I like to add the remaining frosting back to the fridge at this time to firm up.
  • After 30 minutes, remove the layer cake and frosting from the fridge. Set aside ¼ cup of frosting to color and pipe as a top border for later. Then, take the remaining frosting and frost the cake. Use a cake scraper to even out the frosting on the sides and top of the cake.
  • Once the cake is frosted, take a handful of sprinkles and press it onto the sides of the cake. Sprinkles can also be added on top, but make sure to leave room for the colorful frosting border.
  • As a final step, take the ¼ cup of frosting that was set aside and add it to a small bowl with your choice of food coloring. Add it to a piping bag and pipe a colorful border around the top of the cake.
  • Add the cake back to the fridge to firm up before serving. Cut into even slices and enjoy!


  • If you are not slicing into this cake right away, it can be stored in a box in the fridge.
  • For a cake that has already been sliced, I recommend cutting the entire cake into slices and storing it in the freezer. Store in a closed container between sheets of parchment paper.  Make sure to lay a sheet of parchment paper on the top layer of the cake so it doesn't get any freezer burn.
  • Cake styling inspiration from StyleSweet who makes the most incredible frosted cakes!


Calories: 648kcal | Carbohydrates: 74g | Protein: 3g | Fat: 39g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 19g | Trans Fat: 5g | Sodium: 471mg | Potassium: 96mg | Fiber: 3g | Sugar: 55g | Vitamin A: 2IU | Calcium: 67mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!