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.
Preheart the oven to 180C/350F. Grease two 8-inch springform cake pans and set aside.
In a large mixing bowl, add your dry ingredients and mix well. Add the wet ingredients 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 4 thin layers of cakes.
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.
Notes
* For a gluten free cake, use a gluten free all purpose flour with added xanthan gum. TO STORE: Funfetti cake 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.