Mini Funfetti Cake

By Kath Dedon

We had a special birthday celebration last month. Our grandson, Emerson, turned 2! I wanted to make a special birthday cake for him. I wanted it to use all the flour, sugar, and butter, but I wanted a “mini” version so there wouldn’t be too much.

I turned to an experienced baker of mini desserts, Christina Lane, for ideas. I have two of her cookbooks, Dessert for Two and Sweet & Simple, and I find her recipes to be reliable and delicious. She has a recipe for a Mini Sprinkles Cake in Sweet & Simple. She also has a recipe for a Mini Funfetti Cake on her blog. I printed the recipe to make for Emerson. What could be better than a sprinkles cake for a 2-year-old?

This recipe is so easy to make and it produced a very good cake. I’m sure I’ll be making it again. It’s a fun celebration cake for any age!

If you want a small celebratory cake, I can’t recommend this Mini Funfetti Cake enough. Emerson LOVED it!

And if you like small batch baking and cooking check out Christina Lane’s blog and her books. I like her style.

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Mini Funfetti Cake

(Adapted from Christina Lane’s recipe on her Dessert for Two blog)

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(print the recipe)

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Serves 4 – 8 (It serves 8 with very small slices. Perfect for those people who want “just a taste” of cake.)

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You’ll need a mini 6” cake pan with 2” high sides for this cake. I bought a set of them and find I use them more often than standard size pans.

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For the cake:

4 tablespoons unsalted butter, softened

1/3 cup + 2 tablespoons granulated sugar

1 teaspoon vanilla extract

1 large egg white

2/3 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

1/3 cup + 1 tablespoon milk

2½ tablespoons sprinkles

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For the frosting:

8 tablespoons (1 stick) unsalted butter, softened

1½ cups powdered sugar

1 – 2 tablespoons milk (or cream) (I used about 1 ½ tablespoons of milk.)

1 tablespoon sprinkles

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1. Preheat the oven to 350°
2. Grease the bottom and sides of a 6-inch cake pan. Cut a piece of parchment paper to fit on the bottom of the pan. Press it in.
3. Use an electric mixer to beat the butter and sugar together. Beat on medium speed until it is light and fluffy, about 2 minutes.
4. Beat in the vanilla and egg white.
5. Beat the flour, baking powder, and salt in for just a few seconds, until it’s just combined.
6. Beat in the milk until it is smooth. Don’t over mix.
7. Stir in the sprinkles.
8. Spread the batter in the prepared cake pan. Put the pan on a baking sheet and bake for 30 minutes.
9. Let the cake cool in the pan for about 20 minutes and then turn it out on a plate. Peel the parchment paper off and let the cake cool completely before frosting.
10. Beat all of the frosting ingredients together, and then stir in the sprinkles. Frost the sides and top of the cooled cake.

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