Salted Bubblegum Funfetti Cake

by | Sep 3, 2020 | Cakes | 0 comments

Jump to Recipe

Sprinkles. The literal “fun” in funfetti. What is it about those tiny little colorful pieces of sugar delight that instantly bring a smile to the face?! You could be having the worst day, like the WORST day, and regardless, sprinkles will make you smile. They’re happy-makers. And after this rather dreary grey summer, I am in desperate need of some “happy.”

Cue up this uber delicious and totally fun Salted Bubblegum Funfetti cake. Did I mention that it can be made totally dairy-free too if desired!! Not worried about dairy? Feel free to use good old-fashioned regular butter, milk, and yogurt instead of the dairy-free alternatives.

Note: This post contains affiliate links to which I earn a small commission, but don’t worry there’s no extra cost to you! Thank you for supporting CAKED by Katie.

 

Make It Dairy-Free Fun

Funfetti cake should be light and fluffy and full of that buttery-yummy flavor, not to mention an obscene amount of sprinkles. I grabbed my go-to vanilla cake recipe and swapped out the traditional shortening and used a plant-based “butter.” Go ahead, roll your eyes, but it really does taste like butter. Feel free to use regular butter if you’re not dairy sensitive.

Funfetti Cake Sprinkle Knowledge

For the sprinkles, I used rainbow jimmie-only sprinkles from BulkBarn. Make sure that you get the long skinny sprinkles and not the small round balls, otherwise known as nonpareils, as those will bleed into your cake batter. And don’t be stingy either, load the cake batter up! I used half of a cup but you could go crazy and add a full cup. Sprinkles are like chocolate chips, you measure that stuff with your heart.

Bubblegum Buttercream

Now if I were to ask what, besides sprinkles, is fun…what would you say? I asked this question to my girls and was met with a resounding “bubblegum!” And well, who am to say no. But I did want to create a slightly more refined and balanced cake flavor so I’ve added a generous dash of extra sea salt.

And seeing as how it was salted bubblegum buttercream, I had to color it bubblegum blue with Chef Master gel food color. A bright pink white chocolate ganache drip, pink swirls, and bubblegum balls complete this “fun” funfetti cake.

Are you a funfetti fanatic? Check out these sprinkled sweet treat recipes:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Salted Bubblegum Funfetti Cake

  • Author: Katie
  • Total Time: 2 Hrs 30 Min
  • Yield: 10 Slices 1x
Print Recipe

Description

Fluffy and buttery funfetti cake layers paired with a salted bubblegum buttercream frosting. The perfect birthday or party cake.

Ingredients

Scale

FUNFETTI CAKE

  • ⅓ cup dairy-free salted butter, room temperature

  • 1 ½ cups granulated sugar

  • ½ cup egg whites (approx 4 egg whites), room temperature

  • ¼ cup dairy-free yogurt, room temperature

  • 1 tbsp. vanilla extract

  • 2 ½ cups cake flour, sifted

  • 1 ½ tsp. baking powder

  • ½ tsp. baking soda

  • 1 tsp. fine sea salt

  • ⅔ cup dairy-free milk

  • ½ cup jimmie-only sprinkles

SALTED BUBBLEGUM BUTTERCREAM

  • 1 cup dairy-free salted butter, room temperature

  • 1 cup vegetable shortening

  • 6 cups icing sugar

  • 1 tbsp. fine sea salt

  • 1 tbsp. bubblegum extract

  • 1 tsp. vanilla extract

  • optional: Chef Master blue gel food color

  • optional: bubblegum balls for decor

  • optional: extra sprinkles for decor

WHITE CHOCOLATE GANACHE DRIP

  • 1 cup dairy-free white chocolate

  • ¼ cup almond milk

  • optional: Chef Master pink gel colour

Instructions

EQUIPMENT:

FUNFETTI CAKE:

  1. Preheat oven to 350 degrees and prepare three 6-inch round cake pans.

  2. In the bowl of a stand mixer cream butter and sugar on high for 2 minutes with the whisk attachment.

  3. Add egg whites and mix on high for 2 minutes.

  4. Add the yogurt and vanilla extract and mix on high for 2 minutes.

  5. Combine all the dry ingredients into the mixer and mix on low

  6. While the mixer is on low slowly pour in the milk and mix until combined. Be careful to not overmix the batter.

  7. Add the sprinkles to the batter and fold gently with a spatula until just combined.

  8. Divide batter between pans and bake for 20-25 minutes or until a toothpick comes out with a few crumbs.

  9. Cool in pans for 10 minutes and then invert on a cooling rack to fully cool.

SALTED BUBBLEGUM BUTTERCREAM:

  1. In the bowl of a stand mixer beat the butter and shortening on high speed with the paddle attachment until light and fluffy. Approximately 5-10 minutes.

  2. Add the icing sugar, salt, bubblegum extract, and vanilla extract and mix on low until combined.

  3. Turn the mixer up to medium and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

WHITE CHOCOLATE GANACHE DRIP:

  1. In a microwave-safe bowl heat the white chocolate chips and milk in 30-second intervals, stirring in between each interval, until smooth and fully melted.

  2. Depending on the kind of milk, the drip may require a touch more milk to thin or a bit more dark chocolate chips to thicken. *I always test my ganache drips over the edge of the kitchen sink before applying to a cake to check the consistency.

  3. Add pink food color if so desired and mix to combine.

CAKE ASSEMBLY:

  1. Place one leveled layer of funfetti cake on a cake board or plate. Top with approximately 1 ½ cups of buttercream.

  2. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.

  3. Cover the cake with another layer of buttercream and smooth sides with a cake smoother.

  4. Decorate as you please. I colored my buttercream with Chef Master blue gel food coloring and smoothed the sides with my metal Wilton smoother. I gently pressed extra sprinkles around the base of the cake. If pouring a drip, make sure the cake is well chilled and the ganache warm. With a piping bag or spoon, gently drip it around the top border over the edges. Using a Wilton 1M piping tip, I piped simple swirls around the top to create a border and placed a pink bubblegum ball on each swirl. Enjoy.

Equipment

  • Prep Time: 2 Hrs
  • Cook Time: 30 Mins
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Keywords: baking, cake, funfetti, bubblegum, white chocolate, sprinkles, dairy-free, bubblegum cake, bubblegum funfetti cake, bubblegum funfetti cake recipe, funfetti cake recipe, dairy free funfetti cake, confetti cake

Did you make this recipe?

Share a photo and tag me — I can't wait to see what you've made!

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆