6-in Small Batch Funfetti Cake
6-in Small Batch Funfetti Cake
PREP TIME: 15 MIN
COOK TIME: 32 MIN
TOTAL TIME: 47 MIN
A delicious party cake that is perfect for smaller gatherings. This small batch funfetti cake is tender with an explosion of color!
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Sometimes you only need a small cake for a celebration. I don’t know about you, but small batch cakes appeal to me. They require less ingredients, smaller cakes are cuter, and are easier to travel with.
What Is A Funfetti Cake?
When you think about birthday parties you may picture a vanilla cake with party sprinkles. What gives a funfetti cake it’s name is folding rainbow sprinkles into vanilla cake batter.
When you cut slices of cake, you’ll see pops of fun colors. That first bite of cake tastes nostalgic like the birthday parties my mom threw us when we were young.
We add funfetti sprinkles into the cake batter and the American buttercream! Yay color!
How Many Layers Does This Recipe Make?
This small batch funfetti recipe makes a 6-inch round, 2 layer cake. This serves about 8-10 servings, which is perfect for a small party (with possible leftover cake for later – yum!).
You can also use this batter to make a 4-inch round, 3 layer cake. 4-inch cakes are even smaller and adorable! These are the pans that I use to make all my 4-inch round cakes. No matter what size the diameter is for my cakes pans, I always purchase pans that are 2-inches tall.
What Sprinkles Should I Use?
Something to keep in mind is that some sprinkles will bleed color when baking. The sprinkles that I use in this recipe are the Betty Crocker rainbow sprinkles. They have a nice crunch and you can find them in grocery stores here in the United States. If you can’t find those, I also like these crunchy rainbow sprinkles from A Great Surprise which come in bulk.
Ingredients
Check the ingredients before you get to baking! (This avoids last minute runs to the store 🤭)
Unsalted butter – unsalted butter gives you more control of how salty your cake will be. This is super important because the right balance of salt adds flavor. If you only have salted butter, omit the ¼ tsp salt.
Granulated sugar – Adds moisture and sweetness. I don’t recommend changing the sugar amounts or the texture won’t be soft and fluffy.
Vanilla extract – for flavor
Eggs – act as a leavening agent, add richness, structure, and texture
Baking powder – a leaving agent that helps the cake rise
Salt – for flavor
All-purpose flour – for structure and tenderness. I’ve tested this recipe with cake flour, and I prefer AP flour
Whole milk – it adds moisture, flavor, and a richness that gives this cake a soft creamy flavor (you can substitute whole milk for buttermilk for a more tangy flavor)
Rainbow sprinkles – adds fun pops of color
Powdered sugar – sweetens and thickens the buttercream (also called confectioners sugar)
Heavy whipping cream – adds a creamy flavor that can cut through the sweet taste, and helps the buttercream whip up and create a smoother texture
A few helpful tips
Cake FAQ’s
Curdled Cake Batter/Cake Layers Are Grainy Or Spongy
Your cake batter can curdle when you mix in butter or eggs or milk that are too cold. Because cold ingredients won’t be incorporated properly, it’ll leave pockets of fat where the butter won’t mix in and creates a gummy or curdled cake texture.
Next time, make sure your ingredients are room temperature.
Can I Bake In Advance?
Yes! Baking cake layers ahead of time and freezing them properly breaks up the process and takes off some baking stress. This is my favorite way to bake when I’m having a party, because let’s face it, to bake a cake, make frosting, and ice a cake takes time.
You can freeze cake layers for up to 2 months as long as you wrap them correctly. When wrapped right, they taste just as good as a freshly baked cake. Wrap cake layers when they’re still warm in saran wrap and then place them in a freezer safe zip-lock bag. The warm cake layers will hold in moisture. Stack them in a dedicated space so that other freezer items won’t crush them.
Can I Make Funfetti Buttercream In Advance?
You can, but don’t add the sprinkles until you need the frosting or they can bleed color. Store the frosting in an airtight container in the refrigerator for 1 month or in the freezer for up to 3 months.
When you need frosting, move it from the freezer to thaw in the refrigerator overnight. Then, take the frosting out of the refrigerator and leave it to reach room temperature. To make your frosting smooth, whip it back up in a stand mixer or handheld mixer on low speed and add the sprinkles at the end.
How To Make A Funfetti Cake
Let’s break down each part so that it’s easier to understand the process from start to finish.
- Part 1: Prepare the cake batter
- Part 2: Bake the cake
- Part 3: Make the funfetti buttercream
- Part 4: Assemble/frost the cake
- Part 5: Enjoy it!! (this is an important step 🙂)
How To Assemble A Small Batch Funfetti Cake
Once cake layers have slightly cooled, place the layers in the freezer for 5-10 minutes. It’s much easier to level and frost cold cake! A warm cake can crumble and make a mess. Putting it in the freezer for this short time won’t affect the taste of the cake.
Use a serrated knife to gently cut of the domes of the cake. This is optional but it makes the cake level.
If you have a turntable (the best investment for decorating cakes), place the first cake layer on it. If you have a cake stand or a plate, follow the same instructions.
Use an offset spatula (or a knife or silicone spatula) and scoop frosting onto the first cake layer and then smooth it out flat (see the picture above on the right). I recommend getting an offset spatula if you’re into cake decorating because it makes frosting and scooping very easy! They’re cheap and last for years!
Add the second layer and repeat smoothing out the frosting.
If you haver excess frosting overhanging the top later, smooth it down onto the cake sides. Add frosting to the sides of the cake, gently making back and forth motions and pressing the frosting into the cake.
Having a turntable will help you to rotate the cake as you smooth it out. To get a clean finish, press the offset spatula or a cake scraper against the sides of the cake and gently apply pressure as you turn it and smooth it at the same time. You can do this if the cake is on a plate or cake stand but it will be a little more difficult. Turn the plate as you smooth the cake.
Optional: finish with swirls by preparing a piping bag with a #1M tip and filling with buttercream. Sprinkle on some more rainbow sprinkles!
Storage
The cake can keep at room temperature for 2 days in an airtight container or a week in the refrigerator. Cake slices can be frozen for up to 2 months when wrapped in plastic and storing in freezer safe container. To thaw, move to the refrigerator over night. Sprinkles can bleed color when defrosting.
RECIPE CARD
6-in Small Batch Funfetti Cake
Ingredients
- ½ cup unsalted butter, softened at room temperature (113g)
- 1 cup granulated sugar (200g)
- 1 tsp vanilla extract
- 2 eggs, room temperature
- 1 ½ cup all-purpose flour (180g)
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup whole milk, room temperature (120ml)
- ¼ cup rainbow sprinkles
American Buttercream with Rainbow Sprinkles
- 1 cup unsalted butter, room temperature (226g)
- 3 ¾ cups powdered sugar (469g)
- ¼ tsp salt
- 2 tsp pure vanilla extract
- 2 tbsp heavy whipping cream (or milk)
- ¼ cup rainbow sprinkles
Instructions
Funfetti Cake
- Have the butter, eggs and milk at room temperature. Prepare two, 6-inch cake pans by spraying the sides with cooking spray and line the bottom with parchment paper or use a method you prefer. Preheat the oven to 350℉ (177℃).
- In a stand mixer with the whisk attachment or a hand held mixer, beat the butter for 1 minute on high speed. Add the granulated sugar and cream together for 2 minutes on medium-high speed.½ cup unsalted butter, softened at room temperature, 1 cup granulated sugar
- Turn the mixer to low speed and add the vanilla extract and 1 egg one at a time, mixing in-between. Turn off the mixer and scrape down the sides of the bowl with a spatula.1 tsp vanilla extract, 2 eggs, room temperature
- In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the stand mixer and mix on low speed. Add the milk and stop mixing when everything is just incorporated.1 ½ cup all-purpose flour, 1 tsp baking powder, ¼ tsp salt, 1 cup whole milk, room temperature
- Fold in the sprinkles with a spatula. Pour the batter equally into the prepared cake pans.¼ cup rainbow sprinkles
- Bake for 28-32 minutes or until a toothpick inserted into the center of the cake comes out clean. Transfer to a wire cooling rack to cool for 5 minutes. While still warm, use a knife to run around the pan to release the cake from the edges. Use potholders to turn the cakes out of the pans. Discard parchment paper.
American Buttercream with Rainbow Sprinkles
- Equip the paddle attachment to a stand mixer or use a hand mixer to beat softened butter on high speed for 1 minute.1 cup unsalted butter, room temperature
- Turn the mixer off and add 1 cup of powdered sugar and mix on low speed for 30 seconds. Continue to add powdered sugar 1 cup at a time. After all the powdered sugar is added, scrape down the bowl with a spatula.3 ¾ cups powdered sugar
- Add the salt, vanilla, and whipping cream and mix everything on medium speed for two minutes. Then, change the speed to low and mix for 5 minutes. If the buttercream is too stiff, add 1 tsp of additional heavy whipping cream at a time until it looks smooth and silky but not wet.¼ tsp salt, 2 tsp pure vanilla extract, 2 tbsp heavy whipping cream (or milk)
- Pour in rainbow sprinkles and mix on low speed until incorporated. You can also stir them in by hand.¼ cup rainbow sprinkles
Assemble
- Place cooled cake layers in the freezer for 5-10 to chill. Cold cake is easier to level and frost.
- Once cake layers have chilled, use a serrated knife to level cake tops. Then place 1 cake layer on a plate or turntable.
- Scoop frosting onto the cake layer and smooth with a knife or offset spatula. Add the second cake layer and add more frosting. Smooth the top and add more frosting to the sides. Smooth the sides with a knife or bench scraper.
- Optional: Finish the top with buttercream swirls by preparing a piping bag with a #1M tip. Add more sprinkles!
Notes
- Tools: Electric mixers whip up frostings to a smooth and creamy texture. A stand mixer with a paddle attachment is very helpful, or a handheld mixer with whisk attachments.
- Buttercream: This recipe makes about 3 1/2 cups of frosting and is adapted from my easy American buttercream recipe. I make a full batch, more than enough to fill and frost a 6-inch, 2 layer cake with decoration. If you half the buttercream, you’ll have just enough to fill and frost the cake but not enough for piping swirls.
- Room Temperature Ingredients: Unsalted butter, milk, and eggs will incorporate better when at room temp.
Hello, what if I want to make just a one layer cake
Hi Sara, you can half the recipe, just watch out for the baking time! Bake for 15-18 minutes, check for doneness, and add time as needed!
Would this recipe work for cupcakes
Hi Emma, yes it works for cupcakes!
I have 7 inch pans. Can it still work ? What do I need to adjust please 😊
Hi Georgina! The cake layers would be too thin for 7-inch pans. I recommend multiplying the ingredients by 1.5 to increase the amount of batter! Better to have more than less!
Yum!!!!
🙂