Small Batch Funfetti Cake
The most celebratory cake flavor of all in mini form! This small batch funfetti cake is soft and moist, studded with just the right amount of rainbow sprinkles, and frosted with funfetti buttercream to make it the ultimate little party cake.
Servings 4 slices
Equipment
- 3 4-inch cake pans OR
Ingredients
Small Batch Funfetti Cake
- 3/4 Cup + 2 Tbsp (93g) sifted cake flour* DIY recipe in notes
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 Cup (57g) unsalted butter, room temperature
- 1/2 Cup (100g) granulated sugar
- 1 large egg, room temperature
- 2 Tbsp (30g) sour cream, room temperature
- 1 tsp pure vanilla extract
- 1/3 Cup (80ml) whole milk, room temperature
- 2 Tbsp rainbow sprinkles, coated in 1/4 tsp flour
Funfetti Buttercream
- 3/4 Cup (170g) unsalted butter, room temperature
- 2 1/2 Cups (300g) powdered sugar
- 1 1/2 tsp pure vanilla extract
- 1 1/2 Tbsp whole milk, room temperature
- small pinch of salt
- 2 Tbsp rainbow sprinkles
Instructions
Make the Small Batch Funfetti Cake
- Preheat the oven to 350ºF and prepare three 4-inch or one 6-inch cake pan by spraying the sides with cooking spray and fitting the bottom(s) with a wax paper or parchment paper cake circle.
- In the bowl of your stand mixer (a handheld mixer works fine too!), cream together the butter and sugar on medium-high until light and fluffy, about 3-4 minutes. Turn the mixer to low and add the egg, mixing until just combined and scraping down the bowl and paddle as needed. Add the vanilla and sour cream, turn the mixer to high, and beat for one full minute. It may look a little curdled at this point, but don’t worry – it will become smooth cake batter by the end.
- Turn the mixer to low speed and add the dry ingredients all at once. Mix until just combined, then slowly pour in the milk. Continue to mix on low speed until just combined, about 30 seconds. Scrape down the sides and bottom of the bowl and give it a few stirs with a whisk to make sure there are no lumps.
- Gently fold in the flour-coated rainbow sprinkles with a rubber spatula, then pour the batter evenly between the prepared cake 4-inch pans (or all into one 6-inch cake pan). If using 4-inch cake pans, bake for 18-22 minutes. If using a 6-inch cake pan bake for 24-28 minutes. The cake is done when it springs back to the touch and a toothpick inserted comes out clean. Cool completely before assembling and decorating.
Make the Funfetti Buttercream
- With a hand mixer or stand mixer fitted with the paddle attachment, cream the butter on high until creamy and light (almost white) in color, about 7 minutes.
- Turn the mixer to low speed and add the powdered sugar in two additions, scraping down the bowl and paddle after each one is fully mixed in. Add the vanilla, milk, and salt and mix on low for another minute until fully incorporated and smooth.
- Reserve about 1/4 Cup of buttercream and set it aside for the swirl border on top. To the remaining buttercream, fold in the rainbow sprinkles with a rubber spatula.
Assembly
- Once the funfetti cake is completely cooled, frost and decorate with the funfetti buttercream. To create the mini layer cake pictured, level the cake layers to your desired height. Add a swipe of funfetti buttercream onto a cardboard cake circle and place the first cake layer on top. Fill and stack the cake with funfetti buttercream, then crumb coat the cake with funfetti buttercream. Place the crumb coated cake in the refrigerator for at least 30 minutes to let the buttercream set firm.
- Use the remaining funfetti frosting to create a smooth buttercream finish and add the reserved (non-sprinkled) buttercream into a piping bag fitted Wilton Tip 4B. Pipe a swirl border on top of the cake and decorate with more rainbow sprinkles.
Notes
*DIY Cake Flour Recipe: To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp. Add 2 Tbsp of cornstarch, then sift the flour and cornstarch mixture 4 times (don’t skip that step!). After sifting, spoon and level to re-measure the amount of cake flour you need.
Make ahead tips:
- The small batch funfetti cake layer(s) can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature.
- If making the funfetti buttercream ahead, refrain from adding the sprinkles until right before you’re ready to use the buttercream. This buttercream (sans sprinkles) can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency, then fold in the sprinkles.