Vegan Confetti Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Confetti cake is one of those desserts that feels like a celebration the moment it hits the table, and this layer cake delivers every bit of that joy without any eggs or dairy in sight. The trick to getting a tender, fluffy crumb is the homemade vegan buttermilk — just dairy-free milk and a splash of apple cider vinegar left to curdle for five minutes — which gives the batter a lift that rivals any classic recipe. Jimmies-style rainbow sprinkles get folded right into the batter so every single slice is dotted with color, and more go on top for that signature festive finish. The frosting is whipped from vegan butter, powdered sugar, and a little more dairy-free milk until it's light, smooth, and holds a perfect soft peak — no one will miss the buttercream original. A quick crumb coat and a chill in the fridge before the final layer of frosting means clean, bakery-worthy sides every time. This recipe makes 12 servings, so it's genuinely built for a crowd — birthdays, potlucks, or any occasion that deserves something a little extra.

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ¼ cups dairy free milk
1 tbsp apple cider vinegar
1 cup organic cane sugar
½ cup neutral oil (such as canola or sunflower)
2 tsp vanilla extract
⅓ cup rainbow sprinkles (vegan, jimmies-style)

For the frosting

1 cup vegan butter, softened
3 ½ cups powdered sugar, sifted
3 tbsp dairy free milk
1 ½ tsp vanilla extract
1 pinch salt

For serving

2 tbsp rainbow sprinkles, for decorating (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2
Combine the dairy free milk and apple cider vinegar in a large bowl or measuring cup and stir briefly. Let stand for 5 minutes until slightly curdled — this is your vegan buttermilk.

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