Dairy Free Birthday Cake

Celebrate a birthday with this dairy free birthday cake! This super soft and moist funfetti cake is covered in vanilla frosting and all the sprinkles! This dairy free vanilla cake is perfect for people with food allergies.

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 15

Bake 20

Total Time 35

Servings slices

Calories 631

Author Gabby Kislanko

Equipment

Ingredients

½ cup dairy free butter, softened
½ cup oil (canola oil, vegetable oil, grapeseed oil, or sunflower oil)
3 eggs
1½ Tablespoon vanilla extract
1¼ cup granulated sugar
2⅓ cup all-purpose flour
¼ cup cornstarch
2½ teaspoon baking powder
¾ teaspoon salt
1½ cup unsweetened oat milk (or other dairy free milk)
½ cup sprinkles (NOT non pareils)

Vanilla Buttercream

1½ cup dairy free butter, softened
1½ teaspoon vanilla extract
¼ teaspoon salt
3-3½ cups powdered sugar (icing sugar)
sprinkles (optional)

US Customary - Metric

Instructions

Preheat the oven to 350°F and prepare two 8 inch round cake pans. Spray the inside with cooking spray, then cut out pieces of parchment paper so that they fit in the bottom of each pan (do not skip this step!). Set the pans aside.
Using a hand mixer or stand mixer with the paddle attachment, beat the butter and oil together until combined. Add in the eggs and vanilla extract.
Mix in the granulated sugar.
Add in flour, cornstarch, salt, and baking powder to a separate bowl and whisk together.
Alternate slowly adding in the milk and the dry ingredients. Mix until combined. Gently fold in the sprinkles.
Divide the cake batter between the two cake pans and bake for 24-30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.
Let the cakes cool in the pan for 10-15 minutes, then remove them from the pan (by running a butter knife or offset spatula around the edges and then flipping the cake upside down onto a cooling rack). While the cakes cool, make the buttercream.

Vanilla Buttercream

In the bowl of a mixer, beat the butter, salt, and half the powdered sugar together until combined. Add in vanilla. Slowly add in ¼ cup of powdered sugar at a time until it reaches your desired consistency. If the buttercream is too thick, you can add ½ tablespoon of milk in at a time, thinning it out as much as you'd like. If buttercream is too thin, add in more powdered sugar ¼ cup at a time.

Assembling the Cake

Add an even layer of buttercream between each of the completely cooled cake layers.
Frost the outside of the cake, scraping off the excess frosting with a bench scraper (this is called a crumb coat). Then place the cake in the freezer for 20 minutes then add another layer of frosting.
If you'd rather skip the crumb coat, you can simply frost the outside of the cake in one layer then decorate with sprinkles or as desired.

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Parchment Lining: I highly recommend lining your cake pans with parchment paper. It's an easy way to avoid the cake breaking when you try to remove it from the pan. To do this, trace then cut a circle in the shape of your cake pan out of the parchment paper and place it inside the pans.

Measuring Flour: Either measure your flour using a kitchen scale or use the proper scoop and level method.

Cake Pan Size: This recipe can also be made with two 9 inch round cake pans. Shorten the baking time by a few minutes.

Storage and Freezing Instructions:

The cake can be stored covered at room temperature for 3-4 days.

You can also freeze the cake layers if you want to make this cake ahead of time. Let them cool completely, then tightly wrap each individual cake layer in parchment paper, then aluminium foil. Freeze in ziploc bags for up to 3 months, then let them thaw at room temperature.

You can store leftover buttercream in an airtight container in the freezer for up to 2 months. Thaw it in the fridge then re-whip it using a handheld or standing mixer before frosting the cakes.

Nutrition