Eggless Funfetti Layer Cake
This eggless Funfetti layer cake is cheerful, tender, and celebration-ready. Its colorful finish makes every slice feel special and worth sharing.
Equipment
- mixer
- two 8-inch round cake pans
- parchment paper
- wire rack
Ingredients
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)
Instructions
- 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.
Nutrition
Serving: 1servingCalories: 706kcalCarbohydrates: 94gProtein: 4gFat: 35g
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