A classic birthday cake filled with colorful sprinkles is always a fun treat for celebrations. Today I want to share my recipe for a soft and fluffy eggless funfetti layer cake.
If you or someone in your family has an egg allergy, finding a good celebration cake can be tricky. This eggless version gives you that classic bakery texture without using any eggs at all.
The cake layers bake up wonderfully moist thanks to a combination of butter, oil, and yogurt. The rainbow sprinkles fold right into the batter to create bright pops of color in every single slice.
To finish it off, I top the layers with a rich and creamy vanilla buttercream that comes together in just a few minutes.
It looks impressive on a party table, but the steps are very straightforward. Let me show you how easy it is to make this colorful dessert from scratch.
Why You’ll Love It
Soft and Moist Texture – Yogurt, butter, and oil create tender cake layers that stay moist without feeling heavy.
Bright Vanilla Flavor – Vanilla adds a warm, classic flavor that pairs beautifully with the sweet, creamy frosting.
Colorful Sprinkles – Rainbow sprinkles add cheerful color and tiny bursts of sweetness throughout every slice.
Light and Fluffy Layers – The balanced blend of yogurt, milk, and leaveners gives the cake a soft, airy crumb.
Ingredient List
For the Cake
- 2 1/2 cups All Purpose Flour
- 2 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Unsalted Butter, softened
- 1/2 cup Vegetable Oil
- 1 1/2 cups Granulated Sugar
- 1 cup Plain Yogurt
- 3/4 cup Whole Milk
- 1 tbsp Vanilla Extract
- 1 tsp White Vinegar
- 1/2 cup Rainbow Sprinkles (jimmies)
For the Vanilla Buttercream
- 1 cup Unsalted Butter, softened
- 3 1/2 cups Powdered Sugar
- 3 tbsp Heavy Cream
- 1 1/2 tsp Vanilla Extract
- 1/4 tsp Salt
- 1/4 cup Rainbow Sprinkles (for decorating)
Directions
Step 1
Preheat the oven to 350 F. Grease two 8 inch round cake pans and line the bottoms with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
Step 3
In a large bowl, beat the softened butter, vegetable oil and sugar with a mixer for 3 minutes until light and creamy. Beat in the yogurt and vanilla until smooth.
Step 4
Add half the dry ingredients and mix on low, then pour in the milk and vinegar, then the remaining dry ingredients. Mix just until combined. Gently fold in the 1/2 cup of sprinkles with a spatula.
Step 5
Divide the batter evenly between the pans and smooth the tops. Bake for 28 to 32 minutes until golden and a toothpick comes out clean.
Step 6
Cool the cakes in the pans for 15 minutes, then turn out onto a wire rack and cool completely.
Step 7
Beat the softened butter for 2 minutes until pale, then add the powdered sugar, heavy cream, vanilla and salt. Beat on high for 3 to 4 minutes until fluffy.
Step 8
Place one cake layer on a plate and spread with a thick layer of buttercream. Top with the second layer, frost the top and sides, and finish with the remaining sprinkles.
Tips
Use Room Temperature Ingredients
Bring the butter, yogurt, and milk to room temperature before mixing. This helps the butter blend smoothly with the sugar and keeps the batter from becoming lumpy.
Cold yogurt or milk can make the softened butter firm up again, which may leave the cake with an uneven texture.
Measure The Flour Carefully
Spoon the flour into your measuring cups, then level the tops with a knife instead of scooping directly from the bag. Scooping can pack in too much flour and make this eggless cake dense.
Whisk the flour mixture well so the baking powder, baking soda, and salt are spread evenly through the batter.
Choose The Right Sprinkles
Use rainbow jimmies for the batter because they hold their color and shape better during baking. Tiny nonpareils can bleed into the batter and create a dull, streaky color.
Fold the sprinkles in gently at the very end, using only a few strokes. Mixing too much can break the sprinkles and color the batter.
Try These Next
- Eggless Fluffy Vanilla Cupcakes
- Eggless Funfetti Pancakes
- Eggless No Churn Vanilla Ice Cream
- Eggless Red Velvet Layer Cake
- Eggless Vanilla Birthday Cake
Questions You Might Have
What type of sprinkles work best in this eggless funfetti cake?
Use rainbow jimmies because they hold their color and shape well during baking. Avoid nonpareils, which can melt into the batter and create colorful streaks.
Eggless Funfetti Layer Cake
Ingredients
Equipment
Method
- Preheat the oven to 350 F. Grease two 8 inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- In a large bowl, beat the softened butter, vegetable oil and sugar with a mixer for 3 minutes until light and creamy. Beat in the yogurt and vanilla until smooth.
- Add half the dry ingredients and mix on low, then pour in the milk and vinegar, then the remaining dry ingredients. Mix just until combined. Gently fold in the 1/2 cup of sprinkles with a spatula.
- Divide the batter evenly between the pans and smooth the tops. Bake for 28 to 32 minutes until golden and a toothpick comes out clean.
- Cool the cakes in the pans for 15 minutes, then turn out onto a wire rack and cool completely.
- Beat the softened butter for 2 minutes until pale, then add the powdered sugar, heavy cream, vanilla and salt. Beat on high for 3 to 4 minutes until fluffy.
- Place one cake layer on a plate and spread with a thick layer of buttercream. Top with the second layer, frost the top and sides, and finish with the remaining sprinkles.