Funfetti cakes from scratch, made just for two in ramekins are here! Finally!
It's like your own personal birthday cake in a cup...that you don't have to share at all.
Funfetti and I have not always gotten along, to be honest. The only time I had it was when it was made with a cake mix, and I think the baker didn't exactly follow the instructions on the box. Unless gritty sand cake was the goal? I know not.
Anyway, I avoided the stuff for a long time. I've even made a few statements here and there about how I don't really see the point of sprinkles...they don't really taste like much.
And then, friends, I had a daughter. And she LOVES sprinkles. She likes the colors, the sweet little crunch, and the sound the jar makes when you shake it. And I'm kinda getting into them, too.
Now, being the crazy Mama that I am, I had to seek out sprinkles made with plant-based dyes. You knew I would do this, didn't you? You've seen my homemade baby food section, right?
So, these are the exact sprinkles I use. But but but, when I was recipe testing these cakes, I used up some leftover Christmas and Halloween sprinkles (made with all the chemical dyes and what-have-you), and I will confess: the cakes made with artificially dyed and flavored sprinkles had a taste more similar to 'real funfetti.'
I'm going to leave the choice up to you. Use whatever sprinkles you have in your pantry (because we all have leftover sprinkles that need to be used up and these funfetti cakes from scratch are totally calling your name right this second).
Two tiny little cakes in ramekins still makes me endlessly happy.
Probably because I ate both servings.
Oops.
Don't miss my mini chocolate cakes in ramekins and my lemon cakes in ramekins, too!
Oh, and these are the exact ramekins I use!
Mini funfetti cakes for two, made in ramekins!Funfetti Cakes from Scratch (in ramekins!)
Ingredients
For the frosting:
Instructions
Nutrition Information:
Yield:
2
Serving Size:
1
Amount Per Serving:
Calories: 718Total Fat: 42gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 138mgSodium: 369mgCarbohydrates: 75gFiber: 1gSugar: 46gProtein: 10g
Amy @ Thoroughly Nourished Life says
Christina! These are perfect! I didn't get a birthday cake this year because I was in hospital. Now that I'm back on my feet - and back on solid food - you can bet that I will be making my way through all of your gorgeous mini cakes. I don't think I'll be sharing either...at least the first batch ;)
Holly says
You didn't get a birthday cake:,( I was in the picu for my 17th birthday and I still got a cake. No candles though. I guess there is some rule about having fire in your room or something like that. While I don't know what happened, I can say I feel for you as I have spent a good amount of time in the hospital. I'm happy to hear that you are eating again and hopefully you are feeling well. Now go make yourself some cake! It's okay to eat both because one is your birthday cake and the other is the cake since you didn't get a birthday cake. See the logic? I hope you are doing well!
Taylor says
Yay, I'm so excited to try these! I'm glad Camille is pulling you aboard the sprinkles train :)
dixya @food, pleasure, and health says
i wouldnt want to share these either :)
Dalia says
Are Strawberry cakes up next? Oh! Pretty please with a cherry on top?!! **fellow Texan :D
Aimee says
tiny little cakes in ramekins make me endlessly happy too :)
Jolene (www.everydayfoodie.ca) says
Ooooh, I have all the ingredients on hand for these! If we don't use up all the cream cheese when we have smoked salmon baguettes at lunch, then this will totally be dessert tonight or tomorrow :-)
Rosa says
My 9 year old daughter made these for us tonight...added just a bit more sprinkles...you know..because sprinkles. ;-) They were awesome!!!!!
Kayle (The Cooking Actress) says
ohmygosh SO SO CUTE
and I love that you found natural sprinkles. You are so #momgoals lol
JoDee says
I have a question. I have a daughter that has a gluten allergy. Can I use gluten free flour in place of the all purpose flour. Trying to think of smaller forms of desserts for her and her new husband. By the way these are very cute and I am excited to try these for my husband and I. Thank you for your creativity.
Christina Lane says
Hi JoDee,
I'm not sure; I haven't tested this recipe with GF flour. Are you using the Cup4Cup brand? It should work... But in the meantime, I do have an entire gluten-free section on my site here: https://www.dessertfortwo.com/category/gluten-free-2/
Julia says
Hey I’m a celiac - I’ll give it a go in a few days with bobs red mill baking flour and let you know, if you’re still curious. Seven months late is better than never? ????
Holly says
These look so good! I'm planning on making these and the chocolate ones to bring to a party. Which brings me to my question, I wanted to bake these in the ramekins and then take them out to frost and serve them like that. If I was going to do that do you think I could make/decorate it and eat it the next day? How would I store it until the next day? Thanks. Sorry for being so needy :)
Christina Lane says
Hi Holly!
You can definitely make them ahead of time. I would bake them, let them cool completely, and then run a knife around the edge to pop them out of the ramekins. Then, tightly wrap them in plastic wrap and store at room temperature. I would frost just before serving :)
And you're not needy :) You're just a dessert lover like me :) <3