Funfetti Batter Cake (Vegan)
Funfetti Batter Cake (Vegan)
Ingredients
For the Cake Layers
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups unsweetened plant milk, (such as almond or soy)
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
- 1/2 cup vegan rainbow sprinkles
For the Molten Funfetti Filling
- 1 1/2 cups unsweetened plant milk
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon cake batter extract, (optional, for enhanced flavor)
For the Funfetti Cookie Dough
- 1 1/2 cups all-purpose flour
- 1/2 cup vegan butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tablespoons unsweetened plant milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup vegan rainbow sprinkles
- 1/2 cup vegan white chocolate chips
For the Cake Batter Buttercream
- 1 1/2 cups vegan butter, softened
- 6 cups powdered sugar
- 1/4 cup unsweetened plant milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cake batter extract
- 1/4 cup vegan rainbow sprinkles
For Decoration
- 2 tablespoons vegan rainbow sprinkles, additional, as needed
- 1/2 cup funfetti cookie dough, crumbled, from recipe above
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line with parchment paper. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
⏱️ 5 min•🌡️ 350
- 2
In a separate bowl, combine the unsweetened plant milk, vegetable oil, vanilla extract, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix. Gently fold in the 1/2 cup of vegan rainbow sprinkles.
⏱️ 10 min
- 3
Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This will take at least 1 hour.
⏱️ 90 min•🌡️ 350
- 4
While the cakes cool, prepare the Molten Funfetti Filling. In a medium saucepan, whisk together the unsweetened plant milk, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly with a spatula or spoon, until the mixture thickens to a 'molten' consistency, about 5-7 minutes. Remove from heat and stir in the vanilla extract and cake batter extract (if using). Pour the filling into a heatproof jar or bowl and let it cool completely, then refrigerate until ready to use (at least 30 minutes).
⏱️ 45 min
- 5
Prepare the Funfetti Cookie Dough. Preheat oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper. In a large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy. Beat in the unsweetened plant milk and vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the 1/4 cup vegan rainbow sprinkles and vegan white chocolate chips.
⏱️ 15 min•🌡️ 350
- 6
Press the cookie dough evenly into the prepared square baking pan. Bake for 18-22 minutes, or until the edges are lightly golden. Let cool completely in the pan, then crumble into small pieces. Set aside 1/2 cup of crumbled cookie dough for decoration and place the rest in a bowl.
⏱️ 40 min•🌡️ 350
- 7
Prepare the Cake Batter Buttercream. In a large mixing bowl, using an electric mixer, beat the softened vegan butter until creamy. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Add the unsweetened plant milk, vanilla extract, and cake batter extract. Beat on high speed until light and fluffy, about 3-5 minutes. Fold in the 1/4 cup vegan rainbow sprinkles.
⏱️ 15 min
- 8
Assemble the cake. Place one cooled cake layer on a cake stand or turntable. Using a piping bag fitted with a round tip, pipe a ring of cake batter buttercream around the outer edge of the first cake layer, creating a dam. Carefully pour about 1/3 of the molten funfetti filling into the center of the buttercream ring. Sprinkle a generous amount of the crumbled funfetti cookie dough (from the larger bowl) on top of the molten filling.
⏱️ 10 min
- 9
Gently place the second cooled cake layer on top. Repeat the piping, filling, and cookie dough steps for the second layer. Place the third cooled cake layer on top.
⏱️ 5 min
- 10
Apply a thin layer of cake batter buttercream to the entire cake (top and sides) to create a crumb coat. Refrigerate for 15-20 minutes to set the crumb coat.
⏱️ 20 min
- 11
Apply a final, thicker layer of buttercream to the top and sides of the cake. Use an offset spatula to spread it evenly and a cake scraper to smooth the sides for a clean finish.
⏱️ 10 min
- 12
Decorate the top of the cake with additional vegan rainbow sprinkles and the reserved 1/2 cup of crumbled funfetti cookie dough. Slice and serve your Funfetti Batter Cake.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Funfetti Batter Cake (Vegan)
For the Cake Layers
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups unsweetened plant milk, (such as almond or soy)
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
- 1/2 cup vegan rainbow sprinkles
For the Molten Funfetti Filling
- 1 1/2 cups unsweetened plant milk
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon cake batter extract, (optional, for enhanced flavor)
For the Funfetti Cookie Dough
- 1 1/2 cups all-purpose flour
- 1/2 cup vegan butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tablespoons unsweetened plant milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup vegan rainbow sprinkles
- 1/2 cup vegan white chocolate chips
For the Cake Batter Buttercream
- 1 1/2 cups vegan butter, softened
- 6 cups powdered sugar
- 1/4 cup unsweetened plant milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cake batter extract
- 1/4 cup vegan rainbow sprinkles
For Decoration
- 2 tablespoons vegan rainbow sprinkles, additional, as needed
- 1/2 cup funfetti cookie dough, crumbled, from recipe above
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line with parchment paper. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
⏱️ 5 min•🌡️ 350 - 2
In a separate bowl, combine the unsweetened plant milk, vegetable oil, vanilla extract, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix. Gently fold in the 1/2 cup of vegan rainbow sprinkles.
⏱️ 10 min - 3
Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This will take at least 1 hour.
⏱️ 90 min•🌡️ 350 - 4
While the cakes cool, prepare the Molten Funfetti Filling. In a medium saucepan, whisk together the unsweetened plant milk, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly with a spatula or spoon, until the mixture thickens to a 'molten' consistency, about 5-7 minutes. Remove from heat and stir in the vanilla extract and cake batter extract (if using). Pour the filling into a heatproof jar or bowl and let it cool completely, then refrigerate until ready to use (at least 30 minutes).
⏱️ 45 min - 5
Prepare the Funfetti Cookie Dough. Preheat oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper. In a large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy. Beat in the unsweetened plant milk and vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the 1/4 cup vegan rainbow sprinkles and vegan white chocolate chips.
⏱️ 15 min•🌡️ 350 - 6
Press the cookie dough evenly into the prepared square baking pan. Bake for 18-22 minutes, or until the edges are lightly golden. Let cool completely in the pan, then crumble into small pieces. Set aside 1/2 cup of crumbled cookie dough for decoration and place the rest in a bowl.
⏱️ 40 min•🌡️ 350 - 7
Prepare the Cake Batter Buttercream. In a large mixing bowl, using an electric mixer, beat the softened vegan butter until creamy. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Add the unsweetened plant milk, vanilla extract, and cake batter extract. Beat on high speed until light and fluffy, about 3-5 minutes. Fold in the 1/4 cup vegan rainbow sprinkles.
⏱️ 15 min - 8
Assemble the cake. Place one cooled cake layer on a cake stand or turntable. Using a piping bag fitted with a round tip, pipe a ring of cake batter buttercream around the outer edge of the first cake layer, creating a dam. Carefully pour about 1/3 of the molten funfetti filling into the center of the buttercream ring. Sprinkle a generous amount of the crumbled funfetti cookie dough (from the larger bowl) on top of the molten filling.
⏱️ 10 min - 9
Gently place the second cooled cake layer on top. Repeat the piping, filling, and cookie dough steps for the second layer. Place the third cooled cake layer on top.
⏱️ 5 min - 10
Apply a thin layer of cake batter buttercream to the entire cake (top and sides) to create a crumb coat. Refrigerate for 15-20 minutes to set the crumb coat.
⏱️ 20 min - 11
Apply a final, thicker layer of buttercream to the top and sides of the cake. Use an offset spatula to spread it evenly and a cake scraper to smooth the sides for a clean finish.
⏱️ 10 min - 12
Decorate the top of the cake with additional vegan rainbow sprinkles and the reserved 1/2 cup of crumbled funfetti cookie dough. Slice and serve your Funfetti Batter Cake.
⏱️ 5 min