Funfetti Cake Recipe {No eggs, milk, or butter!}

This Funfetti cake recipe is so much better than any boxed mix. It’s made with one bowl and yields the perfect texture and vibrant color. No eggs, no butter, no milk.

Craving more simple cake recipes? Try my vegan chocolate cake, flourless chocolate cake, and easy vanilla cake next.

I was practically raised on Funfetti cake as a kid. Even today, it’s my go-to cake whenever I want to surprise a friend for their birthday. If I can make it while sticking to pantry staple ingredients, that’s even better. 

Why I love this recipe

• Way better than boxed cake mix. I have nothing against boxed cake mix, but let’s be honest: nothing beats baking a cake from scratch, and you can taste the difference. 
• Gorgeous color. The main feature of a good Funfetti cake is the sprinkles, which melt into the cake and give it a pretty rainbow color. This recipe ticks that box!
• No eggs, butter, or milk. No one (seriously, no one) will be able to guess this vanilla cake is entirely egg and dairy-free. I’ve blind-tasted multiple friends, and they’ve never been able to tell.
• Made in one bowl. So prep time and clean-up are done in a snap.

Ingredients needed

• Flour. All-purpose flour is preferred to give the cake a light and fluffy texture. For a super light-colored cake, use bleached white flour. 
• Sugar. White sugar or organic white sugar. You can use brown or coconut sugar, but your cake will be darker in color. 
• Baking soda. Works with vinegar to replace any need for eggs. 
• Salt. Brings out the natural sweetness of all the other ingredients. 
• Sprinkles. Use high-quality rainbow sprinkles, not generic sprinkles. The better the quality, the more evenly they’ll melt and still be able to hold their shape.
• Vinegar. White or apple cider vinegar. 
• Vanilla extract. A must for any good cake recipe.
• Cake extract. Optional, but gives the cake a fabulous Funfetti flavor. 
• Oil. Any neutral flavored oil. I used vegetable oil, but safflower and avocado oil can also be used. 
• Water. To mix everything together. 
• Vanilla frosting. Use your favorite white or vanilla frosting of choice. 

How to make vegan Funfetti cake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the cake batter. In a large mixing bowl, combine the dry ingredients. Add the wet ingredients and whisk until a thick batter remains. Fold through the sprinkles.

Step 2- Bake for 27-30 minutes until a skewer comes out clean.

Step 3- Cool and slice. Remove the cakes from the oven and let them cool for 15 minutes. Pop them out of the pans and transfer them to a cooling rack to cool completely. Using a warm knife, carefully slice through the center of the cakes, leaving 4 thin layers of cakes.

Step 4- Frost. Place one cake layer onto a flat surface and spread with ¼ of the frosting. Repeat the process until you have a four-layer cake. Cover the cake’s exterior with extra frosting and let it sit for 30 minutes before serving.

Recipe tips and variations

• Sift the dry ingredients. Believe it or not, sifting your dry ingredients can make a BIG difference in how light and airy your cake will turn out. 
• Don’t overbake. The cakes will continue to cook briefly after they’re out of the oven, so remove them as soon as a toothpick comes out ‘just barely’ clean. 
• Refrigerate the cakes before slicing. I’ve found that chilling the cakes for 30 minutes before slicing makes it easier. Alternatively, you can just make a two-layered cake.
• Switch up the frosting. Use cream cheese frosting or add a few drops of food coloring to make a funky-colored cake. I also usually add some sprinkles to the frosting so they’re visible from the outside. 
• Make Funfetti cupcakes. Pour the cake batter into 12 muffin tins lined with cupcake liners and bake them for 18-20 minutes or until a toothpick inserted comes out clean.

Storage instructions

To store: Leftovers can be stored in the refrigerator, covered. The cake will keep well for up to 1 week. Be sure to let the cake sit at room temperature 30 minutes before serving. 

To freeze: Place leftover cake in a shallow container and store it in the freezer for up to 6 months. 

More simple cakes to try

Originally published June 2021, updated and republished April 2024