Funfetti Crazy Cake
A fun, fluffy vanilla cake studded with rainbow sprinkles — made with no eggs, no butter, and no mixer. Just pantry staples stirred together, baked, and frosted.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup cold tap water
- 1/4 cup rainbow sprinkles (jimmies) plus extra for decoration
- Frosting of choice
Instructions
- Preheat oven to 350°F. Grease and flour or spray a 9x9-inch baking pan; set aside. If using a shallower pan, it will require less bake time.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
- Make a large well (dent or hole) in the center of the dry ingredients and two small wells next to it.
- Into the large well: measure out the vegetable oil and pour in; add the vinegar into one small well, and the vanilla extract into the other. It's important to keep the wet ingredients separate until they're stirred into the batter at the same time.
- Moving quickly, add the water and stir the batter just until all ingredients are combined. You don't want to let it sit, since this is where the leavening action takes place.
- Fold in the sprinkles, but do not over-stir because they can "bleed" and the cake will have streaks.
- Pour the batter into the prepared baking pan. Bake at 350°F for 25-30 minutes, until a toothpick inserted into the center comes out clean. (Remember to check it sooner if you are using an 8x8 or 11x7.)
- Cool the cake completely to room temp, then frost with any frosting you like and add more sprinkles to the top.
Notes
Some crazy cake recipes call for mixing all the ingredients right in the ungreased baking pan and then baking. That method can be hit or miss — mixing in a bowl and baking in a lightly greased pan is more reliable.
Stir the batter as little as possible once the sprinkles are added. The color will bleed fast.
The cake keeps well covered at room temperature for up to three days, or frozen for up to three months.
Tried this recipe?Let us know how it was!