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.
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.