Mini Funfetti Cake

Mini Funfetti Cake

If there is one dessert that screams celebration, it has to be a Funfetti Cake! Not only does it taste delicious but it looks amazing jam-packed with colorful sprinkles. This Mini Funfetti Cake recipe is for those times when you want to celebrate something, but you only want a little bit of cake.

Mini Funfetti Cake

Sticking with the theme of mini, I made my mini cake with my KitchenAid® Artisan® Mini Mixer. It is the perfect size for small-batch recipes. And as a bonus, my Mini Mixer fits beautifully in my mini-sized kitchen, sitting snugly under my cupboards on my countertop. I love displaying my Mini Mixer, especially because mine is this beautiful Hot Sauce color!

Mini Funfetti Cake

This recipe yields a cake that is moist, rich and has a wonderful hint of vanilla. To make the cake, gently mix together the flour, both sugars, baking powder, baking soda, and salt. In two separate bowls, melt the butter in the microwave and whisk the egg, buttermilk, and vanilla extract until combined.

Turn on your Mini Mixer and pour in your wet ingredients and melted butter. Mix just until the batter comes together.

Mini Funfetti Cake

Lastly, stir in the sprinkles, but do not over mix because the sprinkles will bleed their color. The resulting batter will be thick and colorful!

Pour the batter into prepared cake pans and bake for 35-40 minutes at 350°F until a toothpick inserted in the center comes out clean. I designed this recipe to yield just 6 slices of cake. I like that you only need a handful of ingredients to make it and it can all be easily made with your Mini Mixer!

Mini Funfetti Cake

With a mini cake you need the perfect amount of frosting. Usually I would have to make this small amount using a hand mixer, but the whisk of this Mini Mixer reaches to the bottom of the bowl, which is great for a buttercream frosting when you need everything to whip together well.

To make the frosting, beat the softened butter on medium speed with your Mini Mixer until smooth and creamy, about 3 minutes. Add in the sifted powdered sugar one spoonful at a time until all the sugar has been incorporated. Then add in your food coloring (if desired) and milk. Increase the speed and beat for 3 minutes until your frosting is light and fluffy.

Mini Funfetti Cake

Once the cake has completely cooled, you’re ready to start frosting. First, level your cakes by carving off any bumps on the top of each cake. This will make it nice and even.

Using a palette knife, spread some frosting on one side of cake to create the filling. Lay the other cake on top and spread more frosting on top.

Mini Funfetti Cake

With your palette knife, run it around the filling coming out the sides of the cake to create a smear of frosting to give it a rustic look. This creates a “naked” cake so you don’t need to decorate it all over. This is a simple decorating technique that even the most novice baker can create.

Mini Funfetti Cake

Decorate the top of the cake with sprinkles around the edges, and then you’re ready to serve. This Mini Funfetti Cake can be made up to two days in advance or even frozen after baked. It’s a fantastic dessert to have on hand when preparing for a party or even some last-minute guests.

It might look small but this Mini Cake is a big show stopper! Like me, I bet once you try it you’ll be hooked.

Share your take on this Mini Funfetti Cake recipe on Instagram using #MadeWithKitchenAid for a chance to be featured.

Mini Funfetti Cake

Makes 6 servings

INGREDIENTS

For the cake

1 1/2 cups (8 ounces/225 grams) all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoons salt
3/4 cup (6 ounces/180 grams) granulated sugar
1/4 cup (1 1/2 ounces/45 grams) light brown sugar
1/2 cup (4 ounces/115 grams) unsalted butter, melted (2 stick or 230 grams)
1 large egg
1 cup (8 ounces/240 grams) buttermilk
2 teaspoons vanilla extract
6 tablespoons sprinkles

For the frosting

1/2 cup (4 ounces/115 grams) salted butter, softened to room temperature
1/2 cup (2 ounces/60 grams) powdered sugar, sifted
1 tablespoon milk
2 drops of green food coloring (or whatever color you like)

DIRECTIONS

Preheat oven to 350°F. Grease and line two 6″ cake pans.

In the bowl of your KitchenAid® Artisan® Mini Mixer, gently mix together the flour, both sugars, baking powder, baking soda, and salt. In a large microwave-safe bowl, melt the butter in the microwave.

In a separate bowl, whisk the egg, buttermilk, and vanilla extract until combined.

Turn on your Mini Mixer and pour in your wet ingredients and melted butter. Mix just until the batter comes together. The batter will be thick. Lastly, stir in the sprinkles, but do not over mix because the sprinkles will bleed their color.

Pour batter into prepared cake pans. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.

To make the frosting, beat the softened butter on medium speed with your Mini Mixer until smooth and creamy, about 3 minutes. Add in the sifted powdered sugar one spoonful at a time until all the sugar has been incorporated. Then add in your food coloring (if desired) and milk. Increase the speed and beat for 3 minutes until your frosting is light and fluffy.

Once the cake has completely cooled, you’re ready to start frosting. First, level your cakes by carving off any bumps on the top of each cake. This will make it nice and even. Using a palette knife, spread some frosting on one side of cake to create the filling. Lay the other cake on top and spread more frosting on top. With your palette knife, run it around the filling coming out the sides of the cake to create a smear of frosting to give it a rustic look. This creates a “naked” cake so you don’t need to decorate it all over.

Decorate the top of the cake with sprinkles around the edges. Enjoy immediately or store at room temperature for up to 4 days.

Mini Funfetti Cake Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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