Mini 6 Inch Funfetti Cake
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Because sometimes you want cake without committing to feeding an entire neighborhood.
Prep Time: 20 mins | Bake Time: 35 to 40 mins | Chill Time: 45 mins | Total Time: About 1 hour 45 mins
What Are Homemade Funfetti Cupcakes?
A mini funfetti cake is everything you love about a classic birthday cake packed into a perfectly sized 6 inch cake. It has a soft, buttery vanilla crumb filled with colorful rainbow sprinkles that stay suspended throughout the batter for a fun surprise in every slice. Finished with a fluffy homemade vanilla buttercream, this cake is perfect for birthdays, date nights, small celebrations, or simply because you wanted cake on a Tuesday. It is easy to make from scratch and delivers bakery style flavor with simple pantry ingredients.
Ingredients You Will Need
Unsalted butter
Granulated sugar
Large eggs
Vanilla extract
All purpose flour
Salt
Baking powder
Buttermilk
Rainbow sprinkles
Powdered sugar
Heavy cream
Our Tips for Mini Funfetti Cake
Bring the butter, eggs, and buttermilk to room temperature before mixing. This helps create a smooth batter and an even crumb.
Do not overmix once the flour is added. Fold in the sprinkles gently at the very end to keep the cake light and fluffy.
For a layered mini cake, divide the batter evenly between two greased and parchment lined 6 inch cake pans and begin checking for doneness around 22 to 28 minutes.
How to Store Mini Funfetti Cake
Refrigerator: Place the frosted cake in an airtight cake container or wrap individual slices tightly with plastic wrap and store in the refrigerator for up to 5 days. Let the cake sit at room temperature for about 30 minutes before serving for the softest texture.
Freezer: Wrap the unfrosted cake layers or individual frosted slices tightly in plastic wrap followed by aluminum foil. Store in a freezer safe container or freezer bag for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
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Mini 6 Inch Funfetti Cake
Because sometimes you want cake without committing to feeding an entire neighborhood.
Ingredients
- ½ cup unsalted butter, room temperature
- 1½ cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1½ cups all purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup buttermilk, room temperature
- ½ cup rainbow sprinkles
- ¹⁄₂ cup unsalted butter, room temperature
- 2¹⁄₂ cups powdered sugar
- 1 tablespoons vanilla extract
- ½ teaspoon salt
- 1 to 2 tablespoons heavy cream
Instructions
- Prepare the Pan: Preheat the oven to 350°F. Grease a 6 inch round cake pan and line the bottom with parchment paper.
- Cream the Butter and Sugar: In a large mixing bowl, beat the butter until smooth and creamy. Add the granulated sugar and continue beating until the mixture becomes light in color and fluffy.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract until fully combined.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine the Batter: Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix just until combined, then gently fold in the rainbow sprinkles.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Alternative Layer Cake Option: Instead of using one 6 inch cake pan, divide the batter evenly between two prepared 6 inch cake pans. Bake for 22 to 28 minutes, checking for doneness with a toothpick.
- Make the Buttercream: Beat the butter until creamy. Gradually add the powdered sugar, then mix in the vanilla extract and salt. Add heavy cream one tablespoon at a time until the frosting reaches a smooth, spreadable consistency.
- Decorate the Cake: Frost the completely cooled cake with the buttercream and finish with extra rainbow sprinkles if desired.
Notes
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag. Too much flour can make this small cake dense and dry.
- Use Room Temperature Ingredients: Butter, eggs, and buttermilk should all be at room temperature so the batter mixes evenly and bakes with a fine, tender crumb.
- Do Not Overbake: Since this is a smaller cake, it can dry out quickly if left in the oven too long. Start checking for doneness a few minutes before the recommended baking time.
- Romans 10:9-10 If you declare with your mouth, ‘Jesus is Lord,’ and believe in your heart that God raised him from the dead, you will be saved. For it is with your heart that you believe and are justified, and it is with your mouth that you profess your faith and are saved.
