A Perfectly Light and Fluffy Treat

If you’re craving a cake that’s equal parts fun and delicious, look no further than this homemade Funfetti cake. With its light, fluffy texture and just the right amount of sweetness, it’s the perfect treat for any occasion. Whether you're celebrating a birthday or simply indulging in a little sweet moment, this cake is sure to put a smile on your face.

The beauty of this Funfetti cake lies in its simplicity. The wet ingredients include applesauce, oil, maple syrup, and vanilla, while the dry ingredients consist of flour, baking powder, and baking soda. It's a straightforward recipe that produces a delightfully airy cake, without being overly sweet. The maple syrup adds just enough natural sweetness, keeping the cake from feeling too sugary.

The Ingredients: What Makes This Cake So Special

1. Wet Ingredients:

   • Applesauce: Not only does applesauce help keep the cake moist, but it also adds a subtle fruitiness that works beautifully with the other ingredients.

   • Oil: A neutral oil, like vegetable or canola, gives the cake structure and tenderness, making it light and soft.

   • Maple Syrup: The star of the sweetness show, maple syrup adds a rich, warm flavor that complements the light texture of the cake.

   • Vanilla: A classic flavor that brings everything together, vanilla enhances the overall flavor profile without overpowering the other ingredients.

2. Dry Ingredients:

   • Flour: The base of the cake, flour gives it structure while contributing to its fluffy texture.

   • Baking Powder & Baking Soda: These leavening agents work together to make the cake rise beautifully, giving it that perfect light and airy texture.

3. Rainbow Sprinkles: These are the fun part! The sprinkles are folded into the batter, creating a festive, colorful surprise when you slice the cake. They add just a little crunch and a pop of color that makes the cake even more enjoyable.

4. Frosting: For the frosting, I recommend going with a classic vanilla buttercream, as it complements the subtle sweetness of the cake. However, if you’re craving something a little richer, chocolate frosting works wonderfully too! It provides a nice contrast to the delicate flavor of the cake and adds a decadent twist.

One of the things I love most about this Funfetti cake is its texture. It's incredibly light and fluffy, like biting into a cloud. The balance between the wet ingredients and the dry ingredients ensures the cake isn’t too dense, and the sprinkles add a playful touch that makes each bite feel like a celebration.

What’s also great about this cake is that it isn’t overly sweet. Unlike some cakes that can leave your taste buds overwhelmed, this one has a more subtle sweetness, thanks to the maple syrup. This makes it a great option if you’re looking for something that satisfies your sweet tooth without being cloying.

This recipe doesn’t make a massive batch, so it’s perfect for smaller gatherings or if you’re simply in the mood for a little treat. If you're feeding a crowd or want leftovers for days, you can easily double the recipe to create a larger cake.

After frosting the cake, I added a few more sprinkles on top to make it even more festive. It’s a small touch that makes a big impact visually and adds an extra crunch.

Whether you top it with vanilla frosting or chocolate frosting, this Funfetti cake is guaranteed to be a crowd-pleaser. Its light texture, subtle sweetness, and colorful sprinkles make it a fun and delicious dessert that’s perfect for any occasion. So the next time you’re craving something sweet, give this cake a try—you won’t be disappointed!

Oil: I used Chosen Foods avocado oil. Any neutral oil will work such as olive, canola, or vegetable oil.

Maple syrup: any liquid sweetener will work. I prefer maple syrup in this recipe. You can substitute for agave or honey (if not vegan).

Nondairy milk: any nondairy milk will work. I used unsweetened almond milk. If you aren’t vegan, traditional milk should also work.

All-purpose flour: I haven’t tested any other flours in this recipe. The closest thing you could try is a 1:1 gluten-free flour.

Applesauce:If you are looking to substitute this, you can try mashed banana, pumpkin, or mashed sweet potato. I wouldn’t recommend substituting as I find applesauce has the most neutral taste of them all.

Sprinkles:Any sprinkles will work.

Frosting: Any frosting will work. I used a store-bought vanilla frosting for the convenience.

Ingredients:

• Applesauce

• Oil

• Maple syrup

• Nondairy milk

• Vanilla paste (or vanilla extract)

• Baking powder

• Baking soda

• All-purpose flour

• Sprinkles

• Frosting

Recipe:

• 1 cup applesauce

• ½ cup oil

• 1/3 cup maple syrup

• ¼ cup nondairy milk

• 1 teaspoon vanilla paste

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 ½ cup all-purpose flour

• 1/2 cup sprinkles (can do more or less)

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit. Line a circular cake pan with parchment paper or spray with cooking spray. Set aside.

2.    In a large mixing bowl combine the applesauce, oil, maple syrup, nondairy milk, and vanilla paste.

3.    Add in the baking powder, baking soda, and flour. Stir until a batter forms. Fold in the sprinkles.

4.    Transfer the batter to the cake pan.

5.    Bake for 30-40 minutes or until a toothpick comes out clean.

Allow to completely cool before frosting. I used a store-bought vanilla frosting. Any frosting will work. Optional: top with more sprinkles.

Be sure to store the cake in the refrigerator or freezer. The cake should last up to 5 days in the refrigerator. You can also store these in the freezer. It should last for up to a month.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!

If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!