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Small Batch Funfetti Cake Recipe

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★★★★★

4.7 from 84 reviews

This Small Batch Funfetti Cake is a delightful, colorful treat perfect for celebrations or whenever you crave a festive dessert. Made with a moist, tender cake base studded with rainbow sprinkles and topped with a rich, creamy funfetti buttercream frosting, this recipe yields a charming mini cake that’s easy to whip up in small portions using simple ingredients and straightforward techniques.

Ingredients

Scale

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

  1. Preheat and Prepare Pans: Preheat the oven to 350ºF. Spray the sides of three 4-inch cake pans or one 6-inch cake pan with cooking spray and line bottoms with wax paper or parchment.
  2. Cream Butter and Sugar: Using a stand or hand mixer, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  3. Add Egg, Vanilla, and Sour Cream: Lower mixer speed to low, add the egg and mix until just combined, scraping the bowl as needed. Add vanilla extract and sour cream, then beat on high speed for one full minute. Batter may appear curdled here but will smooth out.
  4. Incorporate Dry Ingredients and Milk: On low speed, add sifted cake flour, baking powder, and salt all at once and mix until just combined. Slowly pour in the milk and continue mixing gently for about 30 seconds, then scrape sides and stir with a whisk to eliminate lumps.
  5. Fold in Sprinkles and Bake: Gently fold in the floured rainbow sprinkles with a spatula. Pour batter evenly into prepared pans. Bake 4-inch pans for 18-22 minutes or a 6-inch pan for 24-28 minutes until cake springs back to touch and a toothpick inserted comes out clean. Cool completely before decorating.
  6. Make Funfetti Buttercream: Beat butter on high until creamy and light, about 7 minutes. On low speed, gradually add powdered sugar in two additions, scraping bowl after each. Add vanilla, milk, and salt, mixing until smooth. Reserve 1/4 cup of frosting for piping. Fold rainbow sprinkles into the remaining frosting.
  7. Assemble Cake: Once cooled, level cake layers as desired. Place a dab of frosting on a cake board, stack layers with frosting between each, then crumb coat the entire cake. Refrigerate at least 30 minutes to set.
  8. Finish Decorating: Apply a smooth final layer of funfetti buttercream. Fill a piping bag fitted with Wilton Tip 4B with reserved plain buttercream and pipe a swirl border around the top edge. Sprinkle additional rainbow sprinkles on top for decoration.

Notes

  • To make sifted cake flour, combine 1 cup all-purpose flour minus 2 Tbsp with 2 Tbsp cornstarch, sifted together.
  • Coating sprinkles with flour prevents them from sinking in the batter or bleeding color.
  • Room temperature ingredients ensure better mixing and a tender cake crumb.
  • Use cake or parchment paper rounds to avoid sticking and ease removal from pans.
  • Store the cake loosely covered at room temperature up to 2 days or refrigerated up to 5 days. Bring to room temp before serving.
  • Buttercream may be tinted with gel food coloring for extra color customization.

Keywords: Funfetti cake, small batch cake, birthday cake, rainbow sprinkles, vanilla buttercream, mini cake, easy cake recipe

Find it online: https://dailysimplerecipe.com/small-batch-funfetti-cake-recipe/