This cake embodies happiness, spiritedness, and lots of colour.
It was made for a really wonderful friend in Paris (also a fellow Canadian!) who embodies all of those aforementioned characteristics. She's also UBER creative, so when she said make any cake that reminds me of her, it had to be more special than the average birthday cake!
Although funfetti is still pretty standard in the birthday cake world, this one is a four-layer rectangular cake with strawberry frosting (and even more sprinkles!) to make it a bit more interesting.
We celebrated her birthday at a surprise dinner in le Marais (huge props to her boyfriend for the organization!), and then enjoyed this cake over champagne and lots of laughter after. It was a great evening to celebrate such an amazing person.
Vegan vanilla funfetti cake - What you need:
- 2.75 cups all purpose flour (350 grams)
- 2 tablespoons cornstarch (20 grams)
- 1 sachet (8 grams) vanilla sugar*
- 1.25 cups sugar (270 grams) (I used non-refined cane sugar)
- 1.5 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup hot (like almost boiling from the kettle hot) water
- 2/3 cup vegetable oil (use a light coloured oil here, like melted coconut or a clear vegetable oil)
- 1 tablespoon apple cider vinegar
+ 3/4 cup 'jimmies' sprinkles
*If you cannot find vanilla sugar, sub in 1.5 teaspoons vanilla extract and an extra 1 tablespoon sugar
Vegan vanilla funfetti cake - What you do:
Preheat oven to 180 celcius (350F).
Prepare your cake pans by greasing them with (vegan) butter and coating them with flour. You can use two 9-inch (23 cm) cake pans, or you can make a rectangular cake like I did here.
To make this version, use either a "baker's half sheet" (13 x 18 x 1 in), or another large baking sheet. My baking sheet is 15 x 11 x 1 in (38 x 28 x 2 cm) and it worked perfectly. You should grease the pan, layer it with parchment paper, and then grease and flour the parchment paper. It seems a tiny bit excessive, but we don't want this cake to stick!
Mix all of the dry ingredients together (flour, cornstarch, sugar, baking powder, salt).
Stir in the hot water, oil, and vinegar.
Beat the cake until it is perfectly blended and lump free.
Fold in the sprinkles until they are evenly distributed throughout the cake.
Pour the cake into the prepared pan. Using a rubber spatula, push the cake into the corners of the pan and smooth out the top. Tap the baking sheet on a counter top a few times.
Bake for 20 minutes, rotating the pan half-way through the baking time. An inserted toothpick should come out clean... if there are still a few crumbs, bake for another minute or two.
Strawberry sprinkle frosting - What you need:
- 1 batch of this strawberry frosting (use a vegan butter for a vegan version!)
- SPRINKLES! (approximately 1/4 cup)
To assemble this cake:
1. Allow the cake to cool completely (in the pan) on a cooling rack. After you can easily handle the pan, and the cake is cool to the touch, either freeze (30 minutes) or refrigerate (2-3 hours) the cake. This will make the cake much more sturdy.
2. Cut the cake in half, and then cut the halves in half. This should leave you with four equal cake pieces.
3. Place one piece of cake right-side-up on a serving platter. Coat with a layer of the frosting.
Add another piece of cake, and repeat with the frosting until the last piece of cake. For the final piece of cake, flip the piece over, so the bottom is facing the top of the entire cake. This will leave a very flat and smooth surface to finish the decoration with.
4. Make a "crumb layer" around the entire cake. This means lightly frost the cake to create a smooth surface for the final frosting layer. After you make the crumb layer, chill the cake in the fridge for 15 minutes.
5. For the final layer of frosting, I added another 1/4 cup of jimmies (the sprinkles) to the frosting. If you want to do this too, lightly fold in the sprinkles to the frosting.
6. Frost the cake completely, smoothing out the sides to create a nice rectangular look.
This cake tastes exactly like your typical "American style" yellow cake... but it's totally vegan! The texture is fluffy and light. It's perfectly sweetened and the strawberry frosting adds an extra punch! Plus, the ingredients are very simple, which makes it a perfect go-to birthday cake recipe!
We snapped a quick photo of the layers before eating up the cake! (It's not a beautiful photo, but it gives you a great idea of what the inside of the cake looked like...)
YAY! Happy birthday days!
Baking soundtrack - tunes to inspire your inner baker: