6-in Small Batch Funfetti Cake
A delicious party cake that is perfect for smaller gatherings. This small batch funfetti cake is tender and an explosion of color for any celebration!
Servings 8
Equipment
- Stand mixer or handheld mixer
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 (8oz)
- ¼ cup rainbow sprinkles
American Buttercream with Rainbow Sprinkles
- 1 cup unsalted butter, room temperature (2 sticks or 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
Makes: 6inch round, 4inch height
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.
- Turn the mixer to low speed and add the vanilla extract and eggs one at a time. Turn off the mixer and scrape down the sides of the bowl with a spatula.
- 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.
- Fold in the sprinkles with a spatula. Pour the batter equally into the prepared cake pans.
- 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.
- 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.
- 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.
- Pour in rainbow sprinkles and mix on low speed until incorporated. You can also stir them in by hand.
Assemble
- Place cake layers in the freezer for 10-15 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 about 1/4 cup 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 using the #1M tip. Add more sprinkles!
Notes
- Sprinkles: Adding too many sprinkles to cake batter can cause color bleed, waxy taste, and different cake texture. If preparing frosting ahead to freeze, don't add the sprinkles until you need the frosting.
- 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.