This easy rainbow sprinkle cake is colorful, light, and fluffy. Sometimes referred to as a funfetti cake, you can use simple ingredients to make this cake from scratch. This recipe is both kosher, and dairy free. It is a perfect dessert for any birthday, Shabbat, Rosh Hashanah, Sukkot, or Yom Tov meal. Read on to learn how to make the best rainbow sprinkle cake from scratch. This recipe is kosher, non-dairy, pareve, and vegan! Read on for instructions on how to make the best rainbow sprinkle cake.
Kids Love Sprinkles
If there are two foods that kids always gravitate to they are cake and sprinkles (not necessarily in that order). Fortunately, this kosher recipe has both of those things. Once you serve dessert with one of these cakes, you can expect any kids within 6 feet of this cake to run for the first slice. All of this fun and excitement can be created with an easy homemade rainbow sprinkle cake mix recipe.
Ingredients used in this recipe
Here is what you will need to make an easy rainbow sprinkle cake:
- flour - forms the base of the cake
- rainbow sprinkles - yes, they must be rainbow sprinkles
- non-dairy milk - keeps the recipe vegan
- vanilla extract - for flavor
- baking powder - to help the cake rise
- apple cider vinegar - mixes with the non-dairy milk to make pareve "buttermilk"
- lemon juice - for flavor
- water - you can also use orange juice
- Vanilla Buttercream Frosting (also vegan)
A Step by step guide to making this recipe
Time needed: 45 minutes.
Easy rainbow sprinkle cake step by step. Note: this recipe makes only one cake. For a layer cake, make two of them.
- Make vegan buttermilk
Mix the apple cider vinegar with the non-dairy milk. Let it sit for 5-10 minutes to allow the vegan milk to curdle. This is a pareve substitute for buttermilk.
- Add vanilla extract
Using a whisk, add the vanilla extract, oil, lemon juice, and water.
- Mix flour and sugar
In a separate bowl, combine the flour, baking powder, salt, and sugar together. Stir gently with a whisk to make sure that they are well mixed.
- Combine the wet and dry ingredients
Using a whisk, stir the wet ingredients into the dry ingredients. Make sure to whisk thoroughly and remove any lumps in the sprinkle cake batter.
- Prepare the sprinkles
If there is anything that can go wrong in this recipe it is right here in this step. Pour the rainbow sprinkles into a bowl and then sprinkle them with flour. Stir lightly with a spoon to make sure that all of the sprinkles are coated with flour. This insures sure that the sprinkles do not all sink to the bottom during baking. Once they are coated, mix the rainbow sprinkles into the cake batter with a whisk.
- Pour the batter
Pour the batter into a cake pan and bake for 30-35 minutes. You will know that the cake is done because you can put a toothpick into the middle of the cake and be able to remove it and no batter sticks to it.
- Cool and frost
When the cake is fully baked, let it cool and then remove from the cake pan by running a knife along the side of the pan. Frost the cake to your liking. (For a layer cake, you will need to make two cakes.) Our favorite frosting is our recipe for pareve Easy Vanilla Buttercream Frosting which is also vegan.
This is an easy one. Coat some of the sprinkles with about 1 tbsp of flour to help them not sink to the bottom of the batter. Mix these sprinkles into the cake batter before it is baked. These sprinkles will melt slightly and leave colorful dots all over the inside of the cake. This is what gives the inside of the cake its signature colorful rainbow look.
There are tons of different sprinkle options but hands down the answer to this is rainbow sprinkles. There is nothing that says fun like a cake that has all the colors of the rainbow. I mean, the cake just screams party and excitement with all of those colors. Not quite the same experience when you use just one color of sprinkles.
The term was first coined in 1989 when Pillsbury released a Funfetti box cake mix. The term funfetti is a combination of the words fun and confetti (the sprinkles look like confetti). They were on to something because the cake sold extremely well and spawned a bunch of other rainbow themed pastries and recipes.
Traditional funfetti cake is a vanilla based yellow or white cake with buttercream frosting. The sprinkles do not add any actual flavor. That being said, anyone who eats this cake would be hard pressed to say that the sprinkles add nothing to the overall experience of eating this cake. A large part of the eating experience is visual and rainbow sprinkles on a cake turn it from a boring looking white mass into a visual explosion!
Ideally, you should use a cake storage container like this one. The cake will keep for about 5 days at room temperature in this container. If you do not have a cake storage container then you can cover the top with plastic wrap and foil (be careful not to stick it to the frosting or it will pull off when you remove the plastic). The cake will only keep for about 3 days at room temperature using this method.
More recipes like this one
Easy Rainbow Sprinkle Cake
- Mixing bowls
- 8" baking dish
- 1 cup non-dairy milk
- 1 Tbsp apple cider vinegar
- 1 Tbsp lemon juice
- 1 Tbsp vanilla extract
- ⅓ cup oil
- ¼ cup water or orange juice
- 1 ½ cup flour
- 1 cup sugar
- 1 tsp baking powder
- ½ tsp salt
- ½ cup rainbow sprinkles
- 1 tsp flour
- Vanilla Buttercream Frosting
- Preheat oven to 350ºF. Grease and flour 8" or 9" baking dish.
- In a large glass bowl mix together non-dairy milk and apple cider vinegar. Allow to sit for 5-10 minutes.
- Add oil, water or orange juice, lemon juice, and vanilla ino milk mixture and stir well.
- In a large mixing bowl whisk together flour, sugar, baking powder and salt.
- Stir milk mixture into flour mixture until lump free but do not over mix.
- In a small bowl combine sprinkles and 1 tsp flour and toss to coat.
- Pour sprinkles into cake batter and gently stir to distribute.
- Pour batter into prepared baking dish. Bake 30-35 minutes or until toothpick inserted into the center comes out clean.
- Allow cake to cool in pan for 5 minutes then run a knife around perimeter of cake and invert onto cooling rack.
- Cool completely before frosting.