The best confetti fun cake recipe for any occasion.
Easy dairy-free and egg-free, but nobody will know it.
See recipe below!
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Since our chocolate cake and vanilla cake recipes are big hits here at Milk Allergy Mom,
I thought it would be fun to bring things up a notch.
In other words, LET’S ADD CONFETTI!
And know what happened?
This has become our most popular cake recipe here at Milk Allergy Mom.
Everyone loves confetti, and in this case, you don’t have to pick it up off the floor. MOM WIN!
Cue the confetti.
All you have to do to make this recipe is find the right allergy-safe sprinkles and add them to our easy, dairy and egg free vanilla cake batter.
So simple. And so fun for the kids.
Our confetti cake is always a hit!
Hubby likes it better than our plain vanilla cake because of the crunch from the sprinkles, which adds a little extra texture.
And of course, the kids like seeing what sprinkle colors I will come up with next.
This recipe is for 12 cupcakes, a 9×9″ cake, or an 8×8″ cake.
Double the ingredients for 24 cupcakes, a double layer round cake, or 9×13″ cake.
See our easy dairy-free and egg-free confetti cake and icing recipes below.
READER REVIEW
“Can I just say. Thank You! Thank You!! This recipe was easy and delicious. I made the frosting as well. My son has numerous allergies and this was great for his first birthday!!!!”
WHAT SPRINKLES FOR CONFETTI CAKE
The best sprinkles we’ve found for confetti fun cake are chunky sprinkles.
And by chunky, I mean larger sprinkles.
Fine sugar sprinkles won’t work.
For years, we’ve been using the sprinkles found on the lids of store-bought tubs of Pillsbury icing.
Of course, check labels as ingredients can change.
The containers we grab say the sprinkles contain soy.
Typically, I pick up two containers of the icing…even if just for the sprinkles that have been safe for our allergies.
One set of sprinkles goes in the cake batter.
The other set of sprinkles goes on top of the frosted cake.
I can find these is a few different fun colors.
See below!
ICING INGREDIENTS
This frosting can also be soy-free if you choose soy-free ingredients.
1/4 cup dairy-free butter
1/4 cup solid coconut oil or shortening
1 and 3/4 cup powdered sugar
1 teaspoon vanilla (affiliate)
1-3 teaspoons dairy-free milk (if needed)
dash of salt if using unsalted dairy-free butter
ICING DIRECTIONS
Mix butter and coconut oil or shortening with a mixer.
Add vanilla.
Slowly add powdered sugar 1/4 cup at a time.
Beat on high speed until icing consistency is reached. If it’s too thick, add dairy-free milk 1 teaspoon at a time.
If using unsalted dairy-free butter, add a dash of salt and mix well.
Homemade frosting can be a little temperamental depending on the season and room temperatures. But it’s still so good!
If it’s summer, you will do best to use chilled butter and coconut oil.
If it’s winter, room temp ingredients work well and dairy-free milk may need added.
Store frosted cupcakes in the refrigerator if using coconut oil as it can melt at room temperature. Professional bakeries recommend this.
Click here for our homemade chocolate frosting recipe.
WHAT KIND OF ICING FOR CONFETTI CAKE?
We definitely like vanilla icing for our confetti cake.
As much as I love me some chocolate, confetti cake is one time when vanilla cake with vanilla frosting is the way to go.
After all, the sprinkles are the star of the show!
So we let them shine inside the cake and on top of it.
You can make vanilla icing homemade or possibly buy it from the store if there’s a brand that works for your allergies.
DAIRY-FREE STORE-BOUGHT VANILLA FROSTING
If you don’t want to make homemade vanilla frosting for your confetti cake,
check out Pillsbury icing.
It’s a double win when you find their vanilla frosting AND chunky sprinkles together that work for your allergies.
I often find the vanilla icing with chunky primary color sprinkles. Both work great for our vanilla confetti fun cake.
Just always check labels because ingredients can change and some Pillsbury icing does contain milk.
If you like more natural ingredients in your icing, check out this organic icing option.
VANILLA CONFETTI CAKE MILK & EGG FREE
Heat oven to 350
Grease pan(s) with an allergy safe food if you are making this for someone with food allergies.
Or use non-stick USA pans (affiliate). The best pans on the planet!
Or use cupcake wrappers in a cupcake tin.
CONFETTI CAKE INGREDIENTS
1-3/4 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vinegar
1 teaspoon vanilla (affiliate)
1/3 cup oil
1 cup cold water
4 tablespoons chunky sprinkles for batter
2 tablespoons chucky sprinkles for top
If you’re using the sprinkles on Pillsbury Funfetti frosting containers, you’ll want two containers to have enough sprinkles.
HOW TO MAKE CONFETTI CAKE
Combine all ingredients well, except sprinkles, in a mixer. If using a Kitchen Aid mixer, use speed 2 for 2 minutes.
Gently fold sprinkles into the batter with a large spoon.
Pour the batter into prepared pan.
For cupcakes, bake approximately 20-23 minutes until cake springs back to the touch or a toothpick comes out clean from the center. Square, rectangle, or round cakes may take a little longer to bake through.
Try not to overbake so not have dry cake. Keep a close eye and remove right when they are done.
Move to a wire rack to cool.
Once cool, frost and decorate.
Hope you love this milk-free and egg-free confetti cake as much as we do!
MORE CAKE RECIPES
Check out our other popular milk-free and egg-free cake recipes below. Enjoy!
Mae
Friday 1st of October 2021
Wondering what you mean by “chunky” sprinkles? The ones that are little short logs rather than tiny round balls? Any guidance on the sprinkles would be greatly appreciated! Thanks!
Jamie Kaufmann
Tuesday 5th of October 2021
I'm sorry, Mae. Maybe "larger" is the word for it. :) We use the ones on top of tubs of Pillsbury frosting. Hope that helps!
Cayli
Wednesday 18th of August 2021
What kind of vinegar do you use ?
Jamie Kaufmann
Tuesday 24th of August 2021
Just white vinegar is fine. :)
Sandra
Thursday 6th of August 2020
To I decided to use your recipe for my daycare class party because I have two children that have allergies to Dairy and eggs. When I mixed up the batter placed it in my cupcake pans they kind of became a volcano while baking. I threw them away made another batch that that's came out perfect. So I decided to make more I made another batch as well and that bats became of volcano as well. I followed the instructions step by step and that was my results twice. Is there anything that I should have done different?
Jamie Kaufmann
Monday 17th of August 2020
Hi Sandra! I'm glad it worked, but not sure why the volcano. I'm stumped. :(
Rab
Sunday 12th of July 2020
So my daughter can’t have egg, dairy , citric acid which includes vinegar, lime , lemon juice. Any alternative to that ?
Indsay
Monday 16th of October 2017
I have noticed a lot of recipes call for Vanilla. If my daughter is allergic to dairy and egg. Is vanilla extract safe ??
Jamie Kaufmann
Thursday 19th of October 2017
Hi Lindsay, you are right. Vanilla is yummy! :) We have never had a problem with it, but of course it can be easily left out. I link to our favorite because it's been tried and true for our milk and nut allergies. :)