My eggless funfetti cake is infinitely better than any boxed cake mix. It’s light, fluffy, and studded with bright sprinkles. It’s my go-to egg-free birthday cake!

My mom made sure not to go overboard on sweets when I was a kid, but when birthday season rolled around, I’d always get my funfetti cake. I may not have kids myself (yet!), but I’ve kept this tradition alive by routinely surprising my friends with a funfetti birthday cake. 

Drawing inspiration from both my eggless cake and vegan birthday cake recipes, I tested this recipe against some of the big-name boxed cake mixes out there, and maybe I’m biased, but I swear you can taste the difference. My cake is far lighter and fluffier, and I like how the sprinkles actually hold their shape, unlike those little blobs of food coloring in the boxed mix. 

I’ve also turned to this cake more and more often, even when I’m not making it for those with egg sensitivities, because have you seen the price of eggs these days?

Table of Contents

1. Key Ingredients
2. How to make eggless Funfetti cake
3. My recipe tips
4. Storage instructions
5. Frequently asked questions
6. More eggless cake recipes
7. Eggless Funfetti Cake Recipe (Recipe Card)

Why I love this recipe

• No eggs, butter, or milk. No one (seriously, no one) will be able to guess this cake is entirely egg, butter, and milk-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.

Key Ingredients

Here are the main ingredients for eggless funfetti cake. The complete list with measurements is in the recipe card below.

• Flour. I’m using all-purpose flour to give the cake a light and fluffy texture. For a super light-colored cake, use bleached white cake flour. 
• Sugar. I used white sugar to keep the cake bright. Brown sugar also works, but the cake will be darker. 
• Baking soda. Works with vinegar to replace the eggs. Don’t swap this for baking powder, as the two are NOT interchangeable. 
• Sprinkles. Use high-quality rainbow sprinkles, like rainbow jimmies, not generic sprinkles. The better the quality, the more evenly they’ll melt and still hold their shape.
• Vinegar. White vinegar or apple cider vinegar works best. 
• Cake extract. Optional, but gives the cake a fabulous funfetti flavor. 
• Oil. I used vegetable oil, but any neutral oil will work. 
• Water. To mix the batter. I’ve also used whole milk in the past, and it does make for a slightly denser cake, but this version was better received during recipe testing. 
• Vanilla frosting. Use your favorite white or vanilla buttercream.

How to make eggless Funfetti cake

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 four thin layers of cake.

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.

My recipe tips

• Sift the dry ingredients. One of the first things they teach us about baking in culinary school is sifting dry ingredients. It can make a BIG difference in how light and airy your cake turns 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 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.

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. 

Frequently asked questions

More eggless cake recipes

• Death by chocolate cake
• Vegan ice cream cake
• Snickers cake
• Chocolate espresso cake