Thursday 7 January 2021

Vegan Funfetti Party Ring Cake

This cake is full of sprinkles and party rings making it the perfect celebration cake!

Anything that has sprinkles and party rings is my kind of cake. They bring so much colour and joy to the cake just like a little party with every bite I think :) This cake is a simple vanilla sponge filled with multi-coloured sprinkles and a delicious fluffy vanilla buttercream all topped with lots of yummy party rings! If party rings weren't vegan I don't know what I'd do! Feel free to add your other favourite biscuits on top, in fact that has given me inspiration to make a cake adorn with the best British biscuits how much fun could that be?! You could also change the sprinkles up a little if you need, there's lots of varieties out there juts make sure to choose some that would show through the sponge for that pop of colour :)

Check out my other cake recipes for more inspiration!

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.


Prep: 10 minutes
Cook: 20 minutes
Serves: 8


330g Self-raising flour
300g Caster sugar
1 tsp Baking soda
1 tsp Salt
1 tsp Vanilla extract 
355ml soya milk + 1 1/2 tbsp apple cider vinegar
120g Butter melted
80g Sprinkles
300g Butter
2 tsp Vanilla extract
500-600g Icing sugar
2 tbsp Soya milk
Sprinkles to decorate optional
Party rings


✿Preheat the oven to 180℃ and grease and line x3 6 inch cake tins with baking paper.
In a small bowl mix together the soya milk with the ACV and leave to sit for 5 minutes to curdle to become a 'buttermilk'. Melt the butter in the microwave until melted and leave to cool.
In a large mixing bowl, add the flour, sugar, baking soda, salt and sprinkles and mix.
Make a well in the middle and then pour in the 'buttermilk', melted butter and vanilla. Whisk together till evenly combined then separate the batter evenly into the prepared cake tins.
Bake in the oven for about 20 minutes until a knife inserted comes out clean. Leave to cool in the cake tins and then remove onto a cooling rack.
Meanwhile make the buttercream. Beat the butter until smooth and creamy for about 5 minutes. Then gradually add the icing sugar in stages, mixing in-between each stage. Make sure to always scrape in and around the bowl to catch all of the butter and icing sugar especially at the bottom. 
Once all of the icing sugar has been added, add the vanilla and mix. It is optional to add the soya milk but it creates a looser consistency which is easier to spread.
To assemble the cakes, place one cake layer on a plate or cake board and spread a thin layer of buttercream on the top. I like to pipe a ring of buttercream around the outside as well to create some height but if you don't have piping bags you can spread on a thicker layer. 
Add some sprinkles in the middle and then repeat the process with the remaining cake layers but don't add sprinkles on the final layer.
Spread more buttercream around the cake for the crumb coat and then chill in the fridge for about 1 hour till firm to touch.
Once it has set, add the remaining buttercream to create a smooth finish, saving some to pipe on top if you wish. Add the sprinkles around the bottom and then the party rings on top.
Place in the fridge to keep firm until ready to serve. Enjoy!


No comments

Post a Comment

© Christina Cullen | All rights reserved.
Blog Layout Created by pipdig