Mini Funfetti Layer Cake is your favorite funfetti cake is smaller form. Two six inch layers of moist, sprinkle-filled cake filled with the buttercream of your dreams just couldn't be any cuter, more delicious, or easier!
- Whisk dry ingredients
- Whisk wet ingredients
- Combine dry and wet ingredients
- Divide batter into 2 6-inch cake pans
- Bake cake layers
- Cool cake layers
- Make buttercream
- Frost and decorate
What Sprinkles Do I Use For Funfetti?
I highly recommend using jimmies. Using sugar crystals, nonpareils, confetti sprinkles, or anything other than jimmies will likely lead to a lack in color, bleeding of color, or difference in texture and taste.
Here are the sprinkles that I use in many of my funfetti treats. They have a gorgeous color, soft and chewy texture, and even have a fabulous taste on their own.
Frosting and Decorating a Layer Cake
- Cooled Cakes: No matter how much of a rush you are in, do NOT begin the process of decorating your cake until the layers have fully cooled. Your cake will break when removing them from the pans, the frosting will melt as you frost, and the cake will slip and slide if it has not cooled.
- Leveling Cakes: Some cake bakers level their cakes using a knife or a real leveling tool. This removes any domes to make stacking your cake more even. You are more than welcome to do this, but I find that with a thinner, two layer cake, it's not as necessary. Additionally, these cakes do not dome as much as some layers do!
- Stacking: Place your first cooled cake layer on a cake plate or cake circle with the bottom facing down. You'll need to be able to freeze your cake later, so I would not use a cake stand at this point. Add frosting on top and spread with a knife, keeping the frosting on top rather than spreading around the sides. Then, place your second, cooled cake layer upside down on top of the frosting.
- Chilling: If your cake is wobbly or your frosting is thick at all, chill your cake, uncovered, in the freezer for 10 minutes to ensure that you don't break your cake when frosting.
- Crumb Coat: A crumb coat locks in the crumbs. It's a very thin layer of frosting on the cake that helps to stabilize the structure. To crumb coat a cake, scoop about ½ cup of frosting on top of the cake. Using a knife, simply spread the frosting around the cake, ensuring that the frosting touches the entire surface of the cake.
- Chilling: This part is so necessary. Freeze the cake, uncovered, for 10 minutes. The cake should be firm to the touch.
- Decorating: Use the remaining frosting to decorate as desired.
Funfetti Cake FAQ
I describe the funfetti flavor as a more buttery, flavorful vanilla cake with loads of sprinkles mixed in! In this recipe, I recommend using butter extract or almond extract. I personally use butter extract for the best, most classic funfetti flavor!
This cake can be baked in an 8x8 inch pan for around 30 minutes or in a 12-cavity cupcake tin for around 20 minutes.
I recommend storing cake at room temperature, as it doesn't dry the cake out as much as the refrigerator does. Make sure to store the cake fully covered or in an airtight container to lock in the moisture as much as possible. Store for up to 4 days.
Mini Funfetti Layer Cake
- Prep Time: 20 minutes
- Cooling/ Chill Time: 50 minutes: Decorating Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour, 55 minutes
- Yield: 2 layer 6 inch cake 1x
- Category: Cakes, Mini Cake, Layer Cake, Funfetti
- Method: Bake
- Cuisine: American
Mini Funfetti Layer Cake is your favorite funfetti cake is smaller form. Two six inch layers of moist, sprinkle-filled cake filled with the buttercream of your dreams just couldn’t be any cuter, more delicious, or easier!
For the Cake
- ¾ cup (150g) granulated sugar
- 1 large (50g) egg, room temperature
- ¼ cup (55g) unsalted butter, melted
- ¼ cup (45g) vegetable oil
- ¾ cup (150g) buttermilk, room temperature
- 2 teaspoons (8g) vanilla extract
- ¼ teaspoon butter or almond extract
- 1 ¼ cup (175g) all purpose flour
- ½ teaspoon (6g) salt
- 1 teaspoon (4g) baking powder
- ½ teaspoon (3g) baking soda
- ⅓ cup (60g) rainbow jimmies
For the Frosting
- 1 ½ cups (275g) unsalted butter, cool
- 2 ½ cups (275g) powdered sugar
- 2 tablespoons (30g) heavy whipping cream
For the Cake
- Preheat your oven to 350 degrees Fahrenheit. Line 2 6 inch round baking pans with parchment paper. Spray the paper with cooking oil to help the cakes come out cleanly after baking.
- In a large bowl, whisk granulated sugar and room temperature egg together for 2 minutes until the mixture is light pale in color and slightly fluffy in texture. This step is incredibly important to create air in this cake, creating the light and fluffy texture.
- Add melted butter, vegetable oil, buttermilk, vanilla extract, and almond/butter extract to the bowl. Whisk until smooth and fully combined.
- Slowly add all purpose flour into the mixture, stirring until just combined. Then, add salt, baking powder, and baking soda and whisk only until they disappear into the batter. Scrape down the sides and bottom of the bowl with a spatula to ensure the mixture is properly combined. Use a spatula to carefully fold sprinkles into the batter.
- Evenly transfer the batter to your prepared pans, about 350g of batter per pan. Bake for 22-27 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs. You should be able to carefully poke the top of the cake with your finger and have it spring back when it is baked. The cake should be light golden brown in color.
- Let the cakes fully cool before moving forward with the process.
For the Frosting
- If you are using a hand mixer, bring your butter to room temperature before making the frosting. To do this, simply leave your butter out on the counter 1-2 hours before baking. If you forget, cut your butter stick into 1-tablespoon sized pieces. Microwave the pieces laying flat for 10 seconds before flipping the pieces over and microwaving for another 10 seconds. Repeat the process in 5 second increments as needed until the butter is soft but still cool to the touch. You should be able to make an indent without breaking through the butter piece when sticking your finger in it. It should not be melted whatsoever.
- Mix butter on high speed until smooth.
- Slowly add powdered sugar to the butter. Continue mixing until the butter and sugar are combined.
- Add heavy whipping cream to the frosting, and beat on high speed for 5 minutes. The full 5 minutes will create a light, bright white, velvety frosting.
- Stack and decorate cake as desired. Read the “Frosting and Decorating a Layer Cake” section above for more tips.
Keywords: Funfetti Cake, Funfetti Layer Cake, Buttercream Frosting, Funfetti, Mini Layer Cake
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