No party is complete without cake. So why not give this one-bowl Funfetti Cake a try! Say goodbye to the box!
You’ve made it! Friday is finally here. With all the excitement we had going on this week, it felt like time was flying right on by. And just like that we’ve come to the end of birthday week. I can’t wait to move on from my favorite day of the year to my second favorite – Christmas! I just adore this time of year. Starting with my hubby’s birthday and ending with New Year’s festivities, the fun has only just begun. I seriously cannot wait to get into the kitchen and start making a teeny weeny dent into my holiday baking list.
But first let me tell you about this cake.
Funfetti Cake to be exact. It just had to be done. Birthdays call for cake and I wasn’t going to let this one pass without one. Although I nearly did.
After baking a disastrous version of this cake the day before, I almost decided to skip the birthday cake tradition and whip up something else instead. But I felt as though my pride and reputation were on the line. What if someone asked Adam what I had made him for his birthday and he would let them know that I didn’t deliver on the one thing he requested?! Could I even call myself a food blogger any longer? Would funfetti cake get the best of me? How would our craving for all things funfetti be stilled? And what about all those sprinkles I had just bought?
Right there and then I did what all bakers do – armed myself with a sufficient amount of flour, sugar and eggs and stared funfetti in the face!
Any guesses as to who won? Yep, never tell a sprinkle lover she can’t go over the top crazy with those tiny colorful things. I mixed, baked and successfully enjoyed a giant slice while sitting next to my favorite person.
Did I mention it was his birthday and not mine? And that funfetti was his idea? A couple of days prior to his big day, he told me that he always requested funfetti cake when he was younger and that he would love to taste one again. Can you say music to my ears?
This cake is completely dairy-free as well, but I have listed the “regular” recipe down below, including the few changes I made. The only difference are two simple swaps of ingredients. I don’t think anyone could taste a distinction between the two. It stays super moist, fluffy and perfectly light either way. The subtle hints of vanilla and the right amount of frosting, definitely make this the perfect cake.
Both of us gave this recipe two thumbs up… I know what I’ll be requesting for my birthday next year, ha!
Can’t wait to talk to you again real soon! I wish you all a happy and safe weekend! XOXO.
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 large egg
- 1/4 cup canola or vegetable oil
- 1/2 cup milk (I used almond milk)
- 1/4 cup water
- 1 1/2 teaspoons vanilla extract
- 1/2 cup rainbow sprinkles
- 1/2 cup butter, softened (I used Earth Balance)
- 1 1/2 cup confectioner's sugar
- 1 tablespoon milk (I used almond milk)
- additional rainbow sprinkles, optional
- Preheat oven to 350 degrees F. Grease an 8-8-inch baking pan. Set aside.
- 1. In a medium bowl, whisk together flour, sugar, salt, baking soda and baking powder. Add egg, oil, milk, water and vanilla. Pour batter into prepared baking pan and place in the oven. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool completely on a wire rack before frosting.
- 2. Once cake is cooled, cream together butter, confectioners' sugar and milk until smooth. Frost cake and add sprinkles, if desired. Place in the fridge for at least 30 minutes before cutting into slices. Enjoy!
- Cake will keep up to 5 days stored in an airtight container in the fridge.