Shanika Graham-White
Vegan Funfetti Birthday Cake With Strawberry Buttercream
Nothing is more of a crowd pleaser than a fluffy, sprinkled birthday cake, and this vegan version is sure to be a hit.
March 27, 2024
Rainbow sprinkles and juicy strawberries combine to make the ultimate birthday cake in this recipe from the Orchids + Sweet Tea: Plant-Forward Recipes with Jamaican Flavor & Southern Charm cookbook. Serve with vanilla ice cream and watch your guests dig in.
What you need:
For the cake:
Vegan butter, for greasing pans
1½ cups flour
¾ cup sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsweetened vegan milk
1 tablespoon apple cider vinegar
¼ cup vegetable oil
1 teaspoon vanilla extract
½ cup vegan rainbow sprinkles
For the strawberry buttercream:
½ cup vegan butter, room temperature
4 cups powdered sugar, sifted, divided
2 tablespoons strawberry preserves
1 tablespoon unsweetened almond milk
1 teaspoon vanilla extract
⅛ teaspoon salt
1 cup vegan rainbow sprinkles, for topping
Sliced or halved strawberries, for topping
What you do:
- For the cake, preheat oven to 350 degrees. Lightly grease two 9-inch round cake pans with vegan butter, then line with parchment paper.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. Set aside. In a small bowl, combine milk and apple cider vinegar and let sit for one minute.
- In a stand mixer fitted with whisk attachment, beat milk and vinegar mixture with vegetable oil and vanilla extract until combined and slightly foamy. Turn off mixer and change attachment to paddle.
- With mixer running on low speed, add dry ingredients and continue to mix until well incorporated and smooth, 3 to 4 minutes. Fold in sprinkles.
- Pour batter evenly into prepared pans. Place on top rack of oven and bake for 30 to 35 minutes, or until a knife inserted in center of cake comes out clean. Remove from oven and let cool for at least 30 minutes.
- Carefully turn cakes upside down, allowing cakes to slide out, and then place on a cooling rack to cool completely before frosting.
- For the buttercream frosting, in a stand mixer fitted with paddle attachment, beat butter on high speed until smooth and creamy, about 2 minutes. Turn mixer to low and add 2 cups of powdered sugar, strawberry preserves, almond milk, and vanilla extract; continue mixing until well combined. Add remaining powdered sugar and salt and mix again for 1 minute before increasing speed to medium-high and mixing until smooth.
- Place one cake layer on a plate. Spread frosting evenly over top. Place second layer on top and frost evenly on top and sides of layer cake. Sprinkle with sprinkles and top with strawberries before serving.
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