Eggless Funfetti Cake Recipe

This eggless 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 butter or milk needed. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 526kcal

Author Arman Liew

Ingredients

3 cups all purpose flour * See notes
2 cups sugar
2 teaspoon baking soda
1 teaspoon salt
1 tablespoon vanilla extract
2 teaspoon vinegar
1/2 cup + 2 tablespoons oil I used vegetable oil
2 cups water
1/4 cup sprinkles use rainbow jimmies
2 cups vanilla frosting any frosting of choice

Instructions

Preheart the oven to 180C/350F. Grease two 8-inch springform cake pans and set aside.
In a large mixing bowl, add the flour, sugar, baking soda, and salt, and mix well. Add the vanilla, oil, vinegar, and water, and mix until a thick batter remains. Fold through the sprinkles.
Distribute the batter evenly amongst the two cake pans. Bake for 27-30 minutes, until a skewer comes out clean.
Remove the cakes from the oven and let them cool completely. Once cool, remove them from the springform pans. Using a wet knife, carefully slice through the center of the cakes, leaving four thin layers of cake.
Place one layer of cake onto a flat surface and spread with frosting. Repeat the process until you have a four layer cake. Cover the exterior of the cake with extra frosting and let the cake sit for 30 minutes, before serving.

Video

Notes

Tips: Check out my recipe tips above for the perfect funfetti cake.
Leftovers: Keep in the fridge for up to one week or in the freezer for 6 months.

Nutrition