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 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 dairy-free alternatives.

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Make It Dairy-Free Fun

Funfetti cake should be light, 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 tiny 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 I 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, swirls, and bubblegum balls complete this “fun” funfetti cake.

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

Bubblegum Funfetti Cake

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Author: Katie
Total Time: 2 Hrs 30 Min
Yield: 10 Slices 1x
Diet: Low Lactose

Print Recipe

Description

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

Instructions

FUNFETTI CAKE:

Preheat oven to 350 degrees and prepare three 6-inch round cake pans with non-stick baking spray and parchment paper.
In the bowl of a stand mixer cream butter and sugar on high for 2 minutes with the whisk attachment.
Add egg whites and mix on high for 2 minutes.
Add the yogurt and vanilla extract and mix on high for 2 minutes.
Combine all the dry ingredients in the mixer and mix on low
While the mixer is on low slowly pour in the milk and mix until combined. Be careful to not overmix the batter.
Add the sprinkles to the batter and fold gently with a spatula until just combined.
Divide batter between pans and bake for 20-25 minutes or until a toothpick comes out with a few crumbs.
Cool in pans for 10 minutes, then invert to a cooling rack to fully cool.

BUBBLEGUM BUTTERCREAM:

In the bowl of a stand mixer beat the butter on high speed with the paddle attachment until light and fluffy—approximately 5-10 minutes.
Add the icing sugar, salt, bubblegum extract, and vanilla extract and mix on low until combined.
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:

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.
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 it to a cake to check the consistency.
Add pink food color if so desired and mix to combine.

CAKE ASSEMBLY:

Place one leveled layer of funfetti cake on a cake board or plate. Top with approximately 1 ½ cups of buttercream.
Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.
Cover the cake with another layer of buttercream and smooth the sides with a cake smoother.
Decorate as you desire. 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.