Double Layer Funfetti Cake with Vanilla Frosting {Vegan}

Last Thursday a blizzard raged outside our windows but you would’ve never had known that there was anything but a party going on had you dared to peak inside. My baby was turning three and I had promised him a LOUD party.

Last year The Professor was out of town for his birthday and he was turning two and we had just celebrated Christmas, and frankly, I was tired. I had made him a birthday cake and we opened a couple presents but didn’t really do much else. A few weeks ago he called me out on it, asking why we didn’t have a party last year for his birthday. I tried to convince him (and myself) that we did. “I made you a cake.” I said rather sheepishly. “Yeah,” he said “It was a quiet party. But this year, let’s have a LOUD party.” And so we did.

We had flautas and friends and presents and ice cream and cake. The Professor made these really cool bottle cap buttons for party favors. It was Spider-Man themed, with a piñata and everything.

He had been telling me for weeks that he wanted chocolate cake with white frosting. A couple nights before the party I made the chocolate cake and he saw it cooling on the kitchen counter. “What’s that, Mama?” He asked. “Your birthday cake, baby.” I answered. “But I want white cake, Mama.” “It will be white.” I explain. “Chocolate cake, white frosting. The outside will be white, just like you asked.” “No, Mama! White Cake!! White!” He said. “What do you mean?” I ask with all the bewilderment of someone talking to an irrational toddler. “You told me you wanted a chocolate cake with white frosting?” Then he looks at me like I’m the crazy one and says, “Can we just talk about something else?”

The soon-to-be three-year-old asks me if we can talk about something else. I wanted to wring his neck and give him the happiest bear hug all at the same time. How could I not make him the white cake? I just had to.

It was his sister’s idea to add the sprinkles and make it all funfetti-like. I found red and blue sprinkles at the grocery store (probably left over from 4th of July) but they went smashingly with our Spider-Man theme. Because I had already made Not Without Salt’s Chocolate Cake and it was soooooo good and (bonus) vegan I decided to sub a few things here and there and turn it vanilla. This is truly a fantastic cake. So easy, I mean one-bowl easy. No mixer required and is ready in about 45 minutes, if you don’t frost it.

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Double Layer Funfetti Cake with Vanilla Frosting {Vegan}

Yield: One 10-inch Double Layer Cake

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 40 minutes

Adapted from Not Without Salt

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Ingredients

For the Cake:

• 3 1/2 cups white whole wheat flour
• 2 cups granulated sugar
• 2/3 cup sprinkles
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 2 cups water
• 3/4 cup vegetable oil
• 2 tablespoons white distilled vinegar
• 1 tablespoon vanilla extract

For the Frosting:

• 1 pound (4 sticks) vegan butter, at room temperature
• 4 cups powdered sugar
• 2 tablespoons vanilla extract
• 2 tablespoons vanilla soy milk
• More sprinkles, optional

Instructions

For the Cake:

1. Heat oven to 350°F and arrange rack in middle. Grease two 10-inch cake pans and line with parchment, then grease the parchment.
2. Whisk together flour, sugar, sprinkles, baking soda, and salt in a large bowl. Add remaining ingredients and combine using a large rubber spatula until all the flour has been incorporated.
3. Divide batter evenly between the cake pans and bake until cake springs back when gently pressed with your finger and a toothpick inserted in the middle comes out clean, about 30-40 minutes. Let cool 15 minutes before removing from the cake pans. Let cool completely before frosting.

For the Frosting:

1. Beat butter in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy.
2. With the mixer on low, slowly add powdered sugar. Gradually increase the speed of the mixer and add vanilla and milk, then beat for 2-3 minutes, scraping down the sides of the bowl occasionally.
3. If frosting seems too thick add more milk, 1 teaspoon at a time, until it reaches the right consistency. If it seems too thin, add more powdered sugar, 1 tablespoon at a time. Frost cake and top with sprinkles, if desired.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 584Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 3mgSodium: 327mgCarbohydrates: 103gFiber: 4gSugar: 75gProtein: 5g

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