Homemade funfetti cake recipe for two. Small sprinkles cake for two.
If ever there was a cake that I could eat all by myself, this is it. Homemade funfetti cake for two.
I mean, sure, my chocolate fudge cake was eaten in a span of 4 hours, but I had help on that one. And this cinnamon red hot apple mini cake that the world forgot about was taken down by one fork, mostly.
But this homemade funfetti cake. This cake could have been all mine. If I didn't have a husband who was supposed to be at the driving range until late, it could have happened. I somehow miscalculated, and thought he'd be home later than usual. I thought I would have more time alone with the sprinkles. Like lovers driven apart, we are.
How to make a small homemade funfetti cake:
When I posted my little guide to the 3 pans you need for small batch baking, my 6" round cake pan was the most talked about. You guys love my mini cakes! That makes me so happy, friends! I love mini cakes, too! I mean, we all love cake, but we all don't have 4 sticks of spare butter and 4 hours to make a normal 3-layer cake, ya know? Making mini cakes is a great way to get a little bite of cake in your day, everyday, with minimal effort!
Whenever I make a normal-sized cake, I have to set aside an entire afternoon to do it. My mini cakes, however, can be baked up during nap time! Even on days when a baby that normally takes two 2-hour naps a day is suddenly, randomly, and inexplicably taking 40-minute naps ONLY. I mean, I'm not bitter about it or anything, and that's definitely not me googling all about 11-month sleep regression patterns. Ugh. Do you see that little finger swipe in the frosting in the upper left most piece of cake? The baby who stopped taking long naps did it.
I pulled this out of the oven just as baby was waking up. Do you think she was dreaming about cake? She's never had cake...
I frosted it while she watched. Every time the camera beeped, she stared to watch the photo preview pop up. It was kinda cute.
She was being extra cute, and I kinda felt bad for not letting her have any cake.
But, she's been on this earth just barely longer than she was in my belly. She has a whole lifetime to eat cake. I, however, only have so many years left, so I better eat this whole cake right now.
Please leave me be with my lover, k? Thanks, bye.
Mini Funfetti Cake
Mini funfetti cake for two as a small birthday cake!
Ingredients
For the mini cake:
- 4 tablespoons unsalted butter, softened
- ⅓ cup + 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg white
- ⅔ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup + 1 tablespoon milk
- 2 ½ tablespoons sprinkles
For the frosting:
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 ½ cups powdered sugar
- 1-2 tablespoons milk (or cream)
- 1 tablespoon sprinkles
Instructions
- First, preheat the oven to 350. Spray a mini 6" cake pan that has 2" high sides with cooking spray. Line the bottom of the pan with parchment paper (trace it on a piece of parchment paper, cut it out, and fit it in).
- Next, beat together the butter and sugar with an electric mixer until light and fluffy, about 1-2 minutes.
- Add the vanilla and egg white and beat until well-mixed.
- Add the flour, baking powder, and salt and beat for just a few seconds to combine it, and then add all of the milk. Beat until smooth, but do not over mix.
- Stir in the sprinkles.
- Pour the cake batter into the prepared pan, and place it on a baking sheet. Bake for 30 minutes, or until a toothpick inserted comes out with only moist crumbs clinging to it.
- Let the cake cool slightly before gently tipping it onto a plate--it should come out easily. Peel the parchment paper off the top of the cake.
- Meanwhile, beat together all of the frosting ingredients, except the sprinkles. Stir in the sprinkles last.
- Frost the cake, slice and serve.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 647Total Fat: 39gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 139mgSodium: 464mgCarbohydrates: 72gFiber: 1gSugar: 52gProtein: 4g
Alyssa Erickson says
Just made this again and the bottom stuck…did I not wait long enough to let it cool? I also didn't have parchment paper, could that make it stick?
Samantha says
Hi I’m just wondering the “ 1 large egg white” do I only put the egg whites or just use a white egg?
Christina Lane says
Just the white of 1 egg. Save the egg yolk for another recipe.
It doesn’t matter what color egg you use :)
Carmen says
Made this cake exactly as recipe! Perfect! Thanks for awesome recipe! Will be making this again!
Jaynel says
I made this cake today in a 6 inch fat daddio pan because I wanted to test it for my son's 1st birthday. I love the simplicity of this recipe but my cake did not turn out well. I cooked it 30 + 8 minutes at 350 and it was underdone even though the oven was preheated. The cake fell apart after flipping it out of the pan and it looked like my Sweetapolita sprinkles added extra grease to the bottom of the cake. Might I say though, the cake tasted delicious! I'll just have to try it again and cook it till completely done (and maybe use different sprinkles). User errors aside, this is a tasty cake!
Christina Lane says
So a cake that falls apart is underdone. Did you test with a toothpick before removing form the oven? Did the cake start to pull away from the edges of the pan before you removed it from the oven?
Also, never flip a cake out of a pan until it's cool. If the cake sinks while it cools, you know it was under-cooked, too (easily prevented with the toothpick test).
And yes, unfortunately, I'm noticing that 'fancy sprinkles' are a lot bigger and do contribute oil and sugar to a recipe! I'm not sure how to handle this, though. I LOVE her sprinkles, but I've never baked with them--I only decorate with them. Did you add extra to the recipe?
Nicole says
Just made one for a small xmas party; I used a red, white, and green sprinkle mix I found at Marshalls. I dyed the frosting half red, half green. Cake disappeared so fast! Lots of thanks and an all around approval. It's now going to be my go-to themed cake, just throw in appropriately colored sprinkles!
Angie says
hello I was wondering how long you can refrigerate this or if that’s even recommended
Dara says
We made this yesterday, and it was just what we needed! We only made a few tiny tweaks! Instead of using one 6" pan, we used two 4.5" springforms: one circle, and one heart. We torted them, filled them with your (stunning) buttercream, and raspberry jam, and stacked them up. OH! And we added more sprinkles. And a Mickey Mouse stencil on top. Which was, of course, filled with more sprinkles.
Thanks a million for such a fun recipe! I can't wait to try more! Stay safe out there!
Amy says
Made this tonight and it was a hit! Doubled the recipe so we could have a small layer cake. Delicious! Perfect for celebrating my 5 year old's half birthday (only a thing when we're socially isolating 🙂). I don't even love white cake, but still thought this was fantastic!!
Anita says
The cake did not rise for me as well as mentioned in other comments. But I'll cut it in half and stack it as a layer cake 😉
Christina Lane says
It bakes up flat, not with a dome center.
Anita says
Mine had a dome but did not rise much. Maybe I did something wrong 🤷🏾♀️.
Vanessa says
I'm planning on making this for my husband's birthday next month since it will just be the two of us! How can I go about making the frosting recipe into a chocolate frosting? Thank you!!
Christina Lane says
Hi Vanessa! How exciting! I would use the search bar and find a recipe with chocolate frosting. Try my vegan chocolate cake recipe that contains chocolate buttercream, but use real butter instead of margarine :)