Introduction

This Small Batch Funfetti Cake is perfect when you want a cheerful and colorful dessert without the fuss of a large recipe. It’s moist, fluffy, and packed with rainbow sprinkles for a fun celebration any time of the year.

A small round cake with smooth light cream frosting mixed with small colorful sprinkles all over the surface. On top, there are eight evenly spaced swirled dollops of white cream, each decorated with colorful confetti sprinkles. The cake is centered on a white cake stand with a pastel pink base, set against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 Cup + 2 Tbsp (93g) sifted cake flour*
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
3/4 Cup (170g) unsalted butter, room temperature (for buttercream)
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 (for buttercream)

Instructions

Step 1: Preheat the oven to 350ºF. Prepare three 4-inch cake pans or one 6-inch cake pan by spraying the sides with cooking spray and lining the bottom with wax or parchment paper.
Step 2: In a stand mixer or using a hand mixer, cream together 1/4 cup butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
Step 3: Reduce speed to low and add the egg. Mix until just combined, scraping down the bowl as needed. Add vanilla and sour cream, then increase speed to high and beat for one minute, even if the mixture appears curdled.
Step 4: With mixer on low, add the sifted cake flour, baking powder, and salt all at once. Mix just until combined, then slowly pour in milk and continue mixing on low for about 30 seconds. Scrape the bowl and mix a few times with a whisk to remove lumps.
Step 5: Gently fold in the flour-coated rainbow sprinkles with a rubber spatula. Divide the batter evenly into the prepared pans.
Step 6: Bake 4-inch pans for 18-22 minutes, or the 6-inch pan for 24-28 minutes, until a toothpick inserted comes out clean and the cake springs back to touch. Let cool completely before frosting.
Step 7: For the buttercream, beat 3/4 cup butter on high for about 7 minutes until creamy and pale.
Step 8: Lower mixer to low, add powdered sugar in two additions, scraping down between each. Add vanilla, milk, and salt, then mix on low until smooth and fully combined.
Step 9: Set aside about 1/4 cup of buttercream for decorating. Fold the rainbow sprinkles into the remaining buttercream.
Step 10: Level the cooled cake layers and place the first layer on a cake board with a dollop of buttercream to anchor.
Step 11: Spread funfetti buttercream between layers and stack. Roughly coat the entire cake with a thin crumb coat. Refrigerate for at least 30 minutes to set.
Step 12: Finish frosting smoothly with the remaining buttercream. Fill a piping bag fitted with a Wilton Tip 4B with the reserved plain buttercream and pipe a swirl border on top. Decorate with extra rainbow sprinkles.

Tips & Variations

To prevent sprinkles from bleeding color, toss them in a little flour before folding into the batter.
Use dairy-free alternatives for butter and milk to make this cake vegan-friendly.
You can substitute sour cream with Greek yogurt for a slight tang and moisture.

Storage

Store the frosted cake in an airtight container or cake dome at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture. The unfrosted cake layers can be wrapped and frozen for up to 1 month.

How to Serve

A small, tall round cake with white frosting is covered with tiny colorful sprinkles scattered throughout the smooth surface. On top, eight swirls of creamy white frosting are evenly placed in a circle, each swirl topped with a few rainbow sprinkles. The cake sits on a pink cake stand with a smooth base, all set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sprinkles instead of rainbow ones?

Yes, any small, colorful sprinkles work well. Just coat them lightly in flour to avoid bleeding colors into the cake batter and buttercream.

What can I use if I don’t have cake flour?

You can make a DIY cake flour by measuring 1 cup all-purpose flour, removing 2 tablespoons, and replacing it with 2 tablespoons cornstarch. Sift it well before using.