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  • 2 1/4 cup almond milk ( 3/4 cup per cake layer)
  • 2 cups sugar ( 2/3 cupper cake layer)
  • 9 Tbsp oil (1/2 cup + 1 Tbsp total, or 3 Tbsp oil per cake layer)
  • 3 tsp vanilla bean paste/extract (1 tsp per cake layer)
  • 3 3/4 cup pastry flour (1 1/4 cup per cake layer)
  • 1 1/2 tsp baking powder (1/2 tsp per cake layer)
  • 3/4 tsp baking soda (1/4 tsp per cake layer)
  • 1 1/2 tsp salt (1/2 tspper cake layer)
  • 3/4 cup rainbow sprinkles (1/4 cup per cake layer)

Vanilla buttercream frosting:

  • 2 cups cold vegan butter
  • 1 cup cold vegan shortening (can be replaced 1:1 with vegan butter, but frosting will not be as soft)
  • 34 cups powdered sugar (start with 3 and add more for a sweeter frosting)
  • 3 tsp vanilla bean paste/extract
  • 3/4 cup rainbow sprinkles (optional, to decorate cake)
  • Food coloring (optional)


  1. Start by preheating the oven to 350F.
  2. Prep the pans by lining each 9-inch pan with parchment paper on the bottom and lightly greasing the sides so the cake does not stick.
  3. Next, make the funfetti cake batter. Add the wet ingredients including the almond milk, sugar, oil, and vanilla to a large mixing bowl. Whisk to combine. Then, use a flour sifter to add in the pastry flour, baking powder, baking soda, and salt. Whisk together until a smooth cake batter forms.
  4. Once the oven is preheated, add in the rainbow sprinkles and VERY gently fold them into the batter using a spatula. Do not overmix or the colors will spread into the batter.
  5. Pour the cake batter into each cake pan and bake at 350 for 30-35 minutes until browned on the top but still soft and fluffy. Check that the middle is cooked by inserting a toothpick and checking that no raw batter remains.
  6. Remove the cakes from the oven and gently run a knife along the outside of the cake to make sure it is not sticking to the pan. Let cool in the pan for about 5 minutes. Then, remove the cake and flip onto a wire rack to cool completely before frosting.
  7. At this time, either leave the cake at room temperature to cool or wrap in plastic wrap and let cool in the fridge for 1-48 hours. I recommend wrapping the cake in plastic wrap and refrigerating it for the best frosting results.

Vegan Buttercream Frosting:

  1. Once the cakes are cooled, make the vegan frosting. Add the cold vegan butter, cold shortening, and vanilla to a large mixing bowl and use an electric mixer to cream together on high speed.
  2. Once creamed, turn the speed to low and gradually add in the powdered sugar 1/2 cup at a time. Make sure to sift the powdered sugar before adding it to avoid any large clumps forming in the frosting. I like to start with 3 cups powdered sugar and add more for a sweeter frosting.
  3. Cover the bowl of frosting and add it to the fridge for 15-20 minutes to firm up.

Frosting the Layer Cake:

  1. First, add a layer of parchment paper to a cake turntable and top with the first vegan cake. Add about 1/3-1/2 cup of vegan frosting on top and use a cake spatula to evenly smooth this frosting on top. It’s okay if the frosting pour over the sides of the cake.
  2. Add the next layer of cake on top. Continue this process until all three layers of cake are stacked and frosted.
  3. Add on the crumb coat of frosting. Add a light layer of frosting to the sides of the cake, making use to fill in the gaps between layers with frosting. Then, use a cake scraper to smooth it out. It’s okay if this layer isn’t perfect as it’s purpose is to trap in any stray cake crumbs.
  4. Once the crumb coat is complete, put the cake back into the fridge and let it sit for at least 30 minutes before adding the final layer of frosting. I like to add the remaining frosting back to the fridge at this time to firm up.
  5. After 30 minutes, remove the layer cake and frosting from the fridge. Set aside 1/4 cup of frosting to color and pipe as a top border for later. Then, take the remaining frosting and frost the cake. Use a cake scraper to even out the frosting on the sides and top of the cake.
  6. Once the cake is frosted, take a handful of sprinkles and press it onto the sides of the cake. Sprinkles can also be added on top, but make sure to leave room for the colorful frosting border.
  7. As a final step, take the 1/4 cup of frosting that was set aside and add it to a small bowl with your choice of food coloring. Add it to a piping bag and pipe a colorful border around the top of the cake.
  8. Add the cake back to the fridge to firm up before serving. Cut into even slices and enjoy!


If you are not slicing into this cake right away, it can be stored in a box in the fridge.
For a cake that has already been sliced, I recommend cutting the entire cake into slices and storing it in the freezer. Store in a closed container between sheets of parchment paper. Make sure to lay a sheet of parchment paper on the top layer of cake so it doesn’t get any freezer burn.

Find more of Megan’s delicious recipes on Short Girl Tall Order.


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