This Mini funfetti cake is the cutest and most adorable cake to eat. Trying to make this cake…I thought why not make a mini cake!! It is easy and may be made for small get-together’s with your friends limiting cake intake.
Tips
I always wanted to make a tier 4 inch cake from scratch. Instead of making a sheet cake, I used three 4×3 inch pans to make this cute little cake. In order to use the right amount of ingredients, I highly recommend a kitchen scale. The kitchen scale would provide more accurate and precise measurements than just a standard American measuring cup. In this recipe some ingredients are listed in grams rather than cups.
Another tip, once the cakes are fully baked and completely cooled. Cut off the dome of the cake. I recommend using a sharp knife, similar to a sushi knife to create a flat surface on the cakes. Use your iPhone or Android measurement app and bend over to eye level of the cake, to help with your leveling. Once removing the dome, the cake should be nice and flat. This step would provide even layers, making it simple to assemble your cake.
A mini funfetti cake is the perfect size to stop those cake cravings. It’s super moist and full of sprinkles. It could be the perfect addition to any occasion. Most importantly it’s fun to make!
Mini Funfetti Cake
This mini cake is moist and petite. The cake is basically a classic white/vanilla cake with festive sprinkles added. I always try to make the cakes as moist as possible. When it comes time to assemble and decorate the cake, there’s no need for any simple syrup or vanilla milk mixture.
The cake is fluffy, gorgeous, and simply delicious. For the nice vanilla flavor make sure to use pure vanilla extract. In this recipe to create the extra moisture diary products were added. But, it does not necessarily need dairy products to create more moisture. For example, can replace Greek yogurt with applesauce. In this recipe, sour cream was used. If sour cream is not available, one could also use buttermilk or Greek yogurt to add more moisture during baking.
The most important element of this cake is the sprinkles. In this recipe roughly, 5-6 tablespoons are used to provide that pop of color in every bite. The sprinkles I used for this cake are Cake Mate. These sprinkles bake pretty nicely.
American Buttercream
The most classic buttercream or frosting is simply powdered sugar, butter, vanilla extract, and few tablespoons of milk. I wanted the frosting to taste just as good as the cake. The goal was a nutty flavor. By adding half a teaspoon of almond extract would create a different element. In other words, adding almond extract would balance the sweetness of the frosting as well as the mini funfetti cake. I recommend using a pure almond extract rather than the imitation version. You may always remove the almond extract if you find it to be too strong of a flavor. For less sweet frosting try out this cream cheese buttercream.
More Recipes on Layer Cakes:
Mini Funfetti Cake with American Buttercream
Ingredients
Mini Funfetti Cake
- 70 g Cake flour sifted
- 56 g All-purpose flour sifted
- 1/2 cup Sugar
- 1 teaspoon Vanilla Extract
- 1 Egg room temperature
- 1/3 cup Sour cream room temperature
- 1/2 teaspoon Baking powder
- 1/3 teaspoon Baking soda
- 1/4 teaspoon Kosher salt
- 5 tablespoon Unsalted butter room temperature
- 1/4 cup Milk room temperature
- 4 tablespoons Sprinkles
American Buttercream
- 1/2 cup Unsalted butter room temperature
- 1 3/4 cup Powdered sugar, sifted
- 1 teaspoon Vanilla extract
- 1-2 tablespoon Milk or whipping cream
- 1/4 tsp Almond Extract
Instructions
For the Mini funfetti cake:
- Preheat the oven to 350 degrees F. Spray organic oil or spread butter onto 3 4-inch diameter cake pans. Line each cake pan with a circular piece of parchment paper.
- Place the all-purpose flour, cake flour, baking soda, baking powder, and kosher salt into a medium sized bowl. Whisk and set aside.
- Add unsalted butter and granulated sugar in a bowl of an electric mixer. Mix the ingredients on medium speed until the mixture is while incorporated and fluffy. (Roughly 1.5 minutes)
- Place the egg, sour cream, milk, and vanilla extract in a measuring cup. Whisk together and set aside.
- Stir in half of the flour mixture and half of the liquid mixture. Once fully incorporated. Turn off the mixer and add the remaining flour mixture and liquid mixture.
- Beat on medium speed into the batter is well mixed.
- Add the sprinkles. Once added, stir the cake batter by hand with a spatula.
- Evenly distribute the batter between the prepared cake pans. Bake for 18 to 25 minutes, or until the inserted toothpick comes out clean from the center of the cake pan.
- Cool the mini funfetti cake completely, before frosting.
For the American Buttercream:
- Place the room temperature butter in the electric mix. Beat on medium speed for 2 minutes.
- Add the sifted powdered sugar in small increments. Beat together, and repeat until all powdered sugar is incorporated. (To help with over thickens of the frosting add the 1-2 tablespoons of milk/heavy cream.)
- Stir in the almond and vanilla extract until combined.