Dairy Free Funfetti Birthday Cake

Birthdays call for cake, and this dairy free funfetti birthday cake is the one I make when someone special has a big day coming up.

It’s soft, fluffy, and full of colorful sprinkles baked right into the batter. Every slice looks fun and tastes even better.

The best part is that it’s completely dairy free. I use dairy free butter and soy milk, so everyone at the table can enjoy a piece without worrying.

The vanilla frosting is smooth and creamy, and it holds up really well between the layers and on top.

If you have been looking for a fun cake that skips the dairy but still feels like a proper celebration, this is it.

Why This Recipe Is a Keeper

Light and Tender Layers – Cake flour, egg whites, and careful mixing give every serving a soft, fluffy crumb.

Stays Moist – Dairy free butter adds richness, while neutral oil keeps the cake moist and enjoyable.

Classic Birthday Flavor – Vanilla and almond extracts create a balanced bakery-style flavor that tastes extra special.

Color in Every Serving – Rainbow jimmies stay evenly scattered throughout the batter, giving every serving a bright, festive look.

Here’s What You’ll Need

For the Funfetti Cake

• 2 3/4 cups Cake Flour
• 2 1/2 tsp Baking Powder
• 1/2 tsp Fine Salt
• 3/4 cup Dairy Free Butter, Softened
• 1/4 cup Neutral Oil
• 1 2/3 cups Granulated Sugar
• 4 Large Egg Whites
• 1 Large Egg
• 1 tbsp Pure Vanilla Extract
• 1/4 tsp Almond Extract
• 1 cup Unsweetened Soy Milk
• 3/4 cup Rainbow Jimmies

For the Vanilla Frosting

• 1 1/2 cups Dairy Free Butter, Softened
• 5 1/2 cups Powdered Sugar
• 1/4 cup Unsweetened Soy Milk
• 2 tsp Pure Vanilla Extract
• 1/4 tsp Fine Salt
• 1/4 cup Rainbow Jimmies

How to Make It

Step 1

Heat the oven to 350°F. Line three 8-inch round cake pans with parchment paper and lightly coat the sides with neutral oil.

Step 2

Whisk the cake flour, baking powder, and salt in a medium bowl. Stir the vanilla extract and almond extract into the soy milk.

Step 3

Beat the dairy free butter, neutral oil, and granulated sugar for 3 minutes, until very light. Beat in the egg whites and whole egg in several additions, mixing well after each addition.

Step 4

Mix in the flour mixture in three additions, alternating with the soy milk in two additions. Toss the rainbow jimmies with 1 teaspoon of the measured flour mixture before gently folding them into the finished batter.

Step 5

Divide the batter among the prepared pans and bake for 21 to 25 minutes, until the tops spring back lightly. Cool the layers in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Step 6

Beat the dairy free butter for 3 minutes. Gradually beat in the powdered sugar, soy milk, vanilla extract, and salt until the frosting is light and smooth.

Step 7

Stack the cooled layers with vanilla frosting between them. Frost the top and sides, decorate with the remaining rainbow jimmies, and let the cake set for 20 minutes before slicing.

Recipe Tips

Use Room Temperature Ingredients

Let the dairy free butter, eggs, and soy milk reach room temperature before mixing. Cool ingredients can make the batter look curdled and prevent it from becoming smooth and airy.

The dairy free butter should feel soft when pressed but should not look shiny or melted. If it becomes too warm, place it in the refrigerator for a few minutes before starting.

Measure the Flour Carefully

For the softest cake, weigh the cake flour if possible. You need about 330 grams for 2 3/4 cups, although the exact weight can vary slightly by brand.

If you use measuring cups, lightly spoon the flour into each cup and level the top. Scooping directly from the container packs in extra flour and can make the cake dry and dense.

Add the Eggs Slowly

Mix the butter, oil, and sugar for the full 3 minutes so the mixture becomes pale and fluffy. Add the egg whites and whole egg a little at a time, mixing until each addition blends in before adding more.

Adding the eggs too quickly can make the mixture separate. If it starts looking curdled, mix in one tablespoon of the measured flour mixture to help it come back together.

What to Make Next

• Dairy Free Banana Split Ice Cream Cake
• Dairy Free Chocolate Mousse Cake
• Dairy Free Red Velvet Layer Cake
• Dairy Free Strawberry Tres Leches Cake

Popular Questions

Can I use a different dairy free milk instead of soy milk?

Yes, use an unsweetened dairy free milk such as almond milk, oat milk, or cashew milk. Choose one with a mild flavor so it does not change the taste of the cake or frosting.