The Ultimate Vegan Funfetti Cake

Directions

• Funfetti Cake
• Prepare your baking pans and preheat the oven to 350°. I used three 8-inch pans and weighed them after adding batter to get roughly the same amount of batter in each one. You’ll need to line the bottom on the pan with a round of parchment paper. It’s not 100% necessary but makes the cake release much easier. I usually place the pan into the parchment paper then trace around the bottom with a pencil. I then cut out the rounds. Spray or butter the pans then place a parchment round in the bottom of each pan. Spray or butter again and then add a tablespoon of flour to each pan and shake it around the pan to coat the bottom and sides. Tap out any excess flour in the sink or over a garbage can.

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• Mix dry ingredients in the bowl of a stand mixer or in a large bowl using a hand mixer to combine and aerate for a minute. If mixing by hand, use a whisk. Add the oil, 1/3 cup vegan sour cream and 1/2 cup vegan milk and mix until combined on low speed. Scrape down bowl then continue to mix on medium speed for 1 minute.
• Mix the lemon juice into the remaining 1 cup milk and let it sit for a minute. Add the extracts and whisk to combine. Slowly add the remaining liquid to the mixture in the bowl on low speed then scrape the bowl down and mix for two minutes to combine. The great thing about this is because we use the reverse creaming method you can’t overmix this and make the batter tough because we coated all the flour with fat. Fold in the 1/2 cup sprinkles by hand just until combined. Don’t use the mixer to combine the sprinkles as it will break them up too much. Just fold them in until just combined.
• Evenly distribute the batter in the pans and bake for 35-45 minutes depending on your pan size but don’t over-bake. You can look up recommendations for baking times for different sized pans. Everyone’s oven is also different and baking times can vary. I have a convection oven for example and my cakes cook quicker. Cakes are done when a cake tester or tooth pick comes out clean. This website lists baking times for different sized pans but like I said, testing before they should be done is always advised so you don’t over-bake your cakes. Let them cool for about 15 minutes then turn them out into a wire rack and remove the piece of parchment if necessary (sometimes it stays in the bottom of the pan) and cool completely before frosting.
• Funfetti Frosting
• In a bowl, mix the room temperature butter and shortening together with a hand or stand mixer until light and fluffy about 3 minutes scraping down as necessary.
• Sift the powdered sugar over the butter mixture (if you don’t sift, your frosting will be lumpy – I use a small fine mesh strainer) and add the remaining ingredients and mix until we’ll combined and fluffy about 2-3 minutes. You want it to be a light consistency so you may need more than one tablespoon of milk.
• You may need to trim the domed portion of your cakes with a serrated knife before assembling so the layers will be flat and even. See photos below. To frost the cake, use an offset spatula to spread the icing on the top of each layer, then down the sides and smooth it out evenly. To add sprinkles to the outside, refrigerate the frosted cake for at least an hour so you can handle it easily. I use wax paper to wrap the outside so you’re not touching the iced cake with your warm hands and then roll it in sprinkles that I’ve spread onto a baking sheet. Expose a portion of the cakes side and roll it on the sprinkles like a log rolling removing the wax paper as you go until the sides are completely coated. Place cake back onto plate and add more sprinkles to the top if desired.

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• Refrigerate the cake but let it come to room temperature before slicing and serving. Enjoy!