Colorful Mini Funfetti Cake

This mini funfetti cake brings all the joy of a celebration cake without the leftovers. Perfect for small gatherings or when you're craving something sweet but don't want a full-sized cake tempting you for days.

I created this recipe when my daughter requested a birthday cake for her stuffed animal's "birthday." Now it's become our go-to for impromptu celebrations or whenever we need a little something sweet without the commitment of a full cake.

Ingredients

• Unsalted butter: softened to room temperature for the perfect creamy texture that ensures a tender crumb
• Granulated sugar: provides just the right amount of sweetness while helping create that classic cake texture
• Vanilla extract: adds warmth and depth that complements the sweetness perfectly
• Egg white: helps create structure without weighing down this delicate cake
• All purpose flour: forms the foundation of our cake make sure to measure correctly for best results
• Baking powder: gives the cake its rise choose aluminum free for the purest flavor
• Salt: enhances all the flavors and balances the sweetness
• Milk: provides moisture and creates a tender texture whole milk works best here
• Sprinkles: bring the fun factor use jimmies rather than nonpareils for best color distribution

• Unsalted butter: softened completely for an ultra smooth texture
• Powdered sugar: creates that classic buttercream sweetness sift it for the smoothest results
• Milk or cream: thins the frosting to the perfect consistency
• Sprinkles: for that festive finishing touch

Step-by-Step Instructions

Prepare the pan:

Preheat your oven to 350°F and thoroughly spray your 6inch cake pan with cooking spray. Take time to create a parchment circle for the bottom by tracing the pan onto parchment paper and cutting just inside the line. This ensures your cake will release perfectly after baking.

Create the base:

Beat the softened butter and sugar together until the mixture becomes noticeably lighter in both color and texture about 12 minutes. This crucial step incorporates air into the batter resulting in a fluffier cake so dont rush this process.

Add wet ingredients:

Incorporate the vanilla extract and egg white beating until completely combined and the mixture looks smooth and glossy. The egg white should be fully integrated with no streaks of clear egg visible.

Combine dry ingredients:

Add the flour baking powder and salt to your butter mixture and beat very briefly just until the powdery appearance disappears. Immediately add all the milk and beat just until a smooth batter forms. Overmixing at this stage can develop gluten and make your cake tough so mix just until combined.

Add the sprinkles:

Gently fold in the sprinkles using a spatula rather than the mixer. This preserves their color and prevents bleeding into the batter. Stir just enough to distribute them evenly throughout.

Bake to perfection:

Pour the batter into your prepared pan and place it on a baking sheet for easier handling. Bake for exactly 30 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. The cake should spring back slightly when touched in the center.

Cool properly:

Allow the cake to cool in the pan for about 10 minutes before inverting onto a cooling rack. Gently remove the parchment paper from the bottom which is now the top of your cake. Let cool completely before frosting.

Prepare frosting:

Beat the softened butter until creamy then gradually add the powdered sugar about 1/2 cup at a time. Add milk one tablespoon at a time until you reach a smooth spreadable consistency. Finally fold in the sprinkles by hand.

Frost and decorate:

Apply frosting to the completely cooled cake working from the top down and around the sides. Use a spatula to create swirls and texture for a homemade charm or smooth it for a more polished look.

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The sprinkles are truly what make this cake special. I always keep a jar of quality rainbow jimmies in my pantry specifically for impromptu baking projects. My daughter once told me that eating this cake is like "tasting a birthday party" and I couldn't agree more.

Storage Tips

This mini cake stays fresh at room temperature for up to 2 days when stored in an airtight container. The butter in the frosting will firm up in the refrigerator so if you store it there allow it to come to room temperature for about 30 minutes before serving for the best texture. You can also freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 3 months just thaw completely before frosting.

Ingredient Substitutions

This versatile little cake welcomes customization. You can swap the sprinkles for mini chocolate chips for a different flavor profile. For a dairy free version substitute plant based butter and milk in equal amounts. If you prefer a vanilla cake without sprinkles simply omit them for a classic treat. The frosting works beautifully with a teaspoon of almond extract instead of vanilla for a sophisticated twist.

Serving Suggestions

This mini cake serves 46 people depending on how generously you slice it. Pair with a scoop of vanilla ice cream for an extra special dessert experience. For a complete celebration setting serve alongside fresh berries and a glass of milk or coffee. This cake also makes a wonderful centerpiece for a small gathering when decorated with a birthday candle or seasonal sprinkles.

Making Ahead

The unfrosted cake layer can be baked up to two days in advance and stored wrapped tightly at room temperature. You can also prepare the frosting a day ahead and store it in the refrigerator just bring it to room temperature and whip it again briefly before using. Fully assembled the cake is best enjoyed within 48 hours though the flavors actually improve slightly after the first day as they meld together.

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Frequently Asked Questions

→ Can I use a different size cake pan?

This recipe is specifically designed for a 6-inch cake pan with 2-inch high sides. Using a larger pan will result in a thinner cake that bakes faster. If using a 4-inch pan, divide the batter between two pans. Always adjust baking time accordingly - smaller/thinner cakes need less time.

→ What type of sprinkles work best?

Jimmies (the longer rod-shaped sprinkles) work best for baking as they don't bleed much into the batter. Avoid nonpareils (tiny round sprinkles) in the cake batter as they tend to dissolve and bleed color. For decorating the frosting, any sprinkle type works well.

→ Can I make this cake ahead of time?

Yes! You can bake the cake a day ahead and store it tightly wrapped at room temperature. The frosting can also be made in advance and refrigerated - just bring to room temperature and re-whip before frosting. The completed cake keeps well at room temperature for 2-3 days.

→ How do I know when the cake is properly baked?

Insert a toothpick into the center of the cake - it should come out with a few moist crumbs but no wet batter. The cake should also spring back slightly when gently pressed in the center. The edges will begin to pull away from the sides of the pan when done.

→ Can I substitute the milk in this recipe?

Yes, you can use alternative milks like almond, soy, or oat milk. For a richer cake, you could use half-and-half or light cream. The frosting works best with dairy milk or cream for proper consistency, but alternatives can be used with slight texture differences.

→ How do I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, but bring to room temperature before serving for best flavor and texture. The cake can also be frozen (unfrosted) for up to 3 months.