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
Lisa Spencer says
I just made these and you definitely need a ramekin larger than 4 ozs!!!
Christina Lane says
You're right--it should be 6 ounces. Sorry!
Jolene (www.everydayfoodie.ca) says
I made this last weekend - delicious! I had to throw some chocolate sprinkles in there too, as I ran out of the coloured ones a T into the recipe. So good!
Amelia says
can I use butter instead of oil?
Christina Lane says
I wouldn't. I tested the recipe with butter because it has the best taste and texture. The thing about using butter is that it's solid at room temperature. So, when your cake comes out of the oven, it will be nice and tender. As it sits on the counter and cools to room temp, it will harden. This is why wedding cake bakers always use oil in their cakes. Oil is liquid at room temperature, which produces a more tender cake.
Flo says
Hello! I'm planning to make your 6-inch funfetti cake for my daughter's first birthday smash cake. I'm wondering whether you noticed the plant-based sprinkles bleeding more into the batter during baking, compared to artificially-dyed ones? The ramekin and cupcake versions are baked for 20 minutes or less, so it may not be an issue there (though Molly Yeh's sprinkles test suggests otherwise), but I'm curious about your thoughts on the 6-inch version which is baked for 30 minutes. Thanks in advance!
Christina Lane says
Hi Flo!
I didn't notice the plant-based sprinkles bleeding more than the regular ones. They both bled a bit, though. Did you know I have a mini 6" funfetti cake recipe too? It's here: https://www.dessertfortwo.com/mini-funfetti-cake/
Flo says
Yes, it’s your 6-inch I’m planning to make. I’m commenting on this page because of your use of the plant-based sprinkles here. :) Thanks for your response! I might try freezing the sprinkles before baking for a bit more assurance. :)
Kelley says
I just made these little cakes for my boyfriend ‘s birthday today!! So cute and perfect for a little treat when you don’t want a lot of cake!! Love your recipes!!
Christina Lane says
Thanks, Kelley! :) So glad <3
neha ray says
Hi Christina, I was looking for kids baking activities which require a few simple ingredients in small amounts and I came across your website. I find your website very creative and engaging. You have an absolutely adorable daughter.
I tried these cakes today with my 4.5 yr old and they came out really tasty. Thank you very much.
Elizabeth says
Thank you so much for this recipe! My daughter's birthday is this weekend and her very best friend has a severe peanut allergy so if I didn't make him a dessert from scratch myself then he would have to go without while everyone else had something sweet. Thank you for an easy recipe that makes just enough for me to have an allergy safe treat to offer him.
Mariana says
I have made these cakes more than ten times now, and I love them every time! I use chocolate chips instead of sprinkles, though, because I never have sprinkles on hand, and it comes out great! I also substitute the egg with a flax egg, due to allergies. They are always so delicious and my entire family loves them! Thank you so much for this recipe!
Christina Lane says
Thanks so much, Mariana! I love hearing this :)
Cakemeonline says
Nice recipe thanks for sharing
Kim says
These look soooo yummy!! Do you think they'd still work if i used almond flour in place of AP?? Sometimes when I bake with nut flours the end result can come out oily (and therefore sometimes sunken in).