This Mini Funfetti Cake is a burst of joy in every bite, combining fluffy, moist layers with a playful sprinkle of color. Perfectly portioned for small gatherings or a sweet solo treat, it’s a celebration in cake form. The KitchenAid Artisan Mini Stand Mixer makes whipping up the batter a breeze, ensuring a smooth, velvety texture that’s simply irresistible. In just under an hour, you’ll have a dessert that’s as delightful to look at as it is to eat.

The tender crumb melts in your mouth, while the creamy frosting adds a luscious contrast that’s pure indulgence. Each slice is studded with vibrant sprinkles, creating a whimsical experience that’s both nostalgic and exciting. Whether it’s a special occasion or just a Tuesday, this cake brings a smile with its perfect balance of sweetness and charm. It’s a quick, effortless way to add a little magic to your day.

Ingredients for Mini Funfetti Cake

1 1/2 cups (8 ounces/225 grams) All-purpose flour
1/2 teaspoon Baking powder
1/4 teaspoon Baking soda
1/4 teaspoon Salt
3/4 cup (6 ounces/180 grams) Granulated sugar
1/4 cup (1½ ounces/45 grams) Light brown sugar
1/2 cup (4 ounces/115 grams) Unsalted butter, melted (about 2 sticks)
1 large Egg
1 cup (8 ounces/240 grams) Buttermilk (or substitute with 1 cup milk + 1 tablespoon lemon juice or vinegar)
2 teaspoons Vanilla extract
6 tablespoons Sprinkles (use jimmies for best results, as nonpareils may bleed)

Buttercream 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 Food coloring (optional)

Step-by-Step Instructions

Preheat the oven to 350°F (180°C). Grease and line 2x 6-inch cake tins with parchment paper.
Mix dry ingredients: In your KitchenAid Mini Stand Mixer, gently combine the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Melt the butter: In a microwave-safe bowl, melt the butter in the microwave. Set aside to cool slightly.
Whisk wet ingredients: In a separate jug, whisk together the egg, buttermilk, and vanilla extract until fully combined.
Combine wet and dry ingredients: Turn on your KitchenAid Mini Stand Mixer and slowly pour in the wet ingredients and melted butter. Mix just until the batter comes together. The batter will be thick.
Add sprinkles: Gently fold in the sprinkles by hand. Be careful not to overmix, as the sprinkles may bleed their color.
Bake the cakes: Pour the batter evenly into the prepared cake tins. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on a wire rack.
Make the frosting: Using the whisk attachment on your KitchenAid Mini Stand Mixer, beat the softened butter on medium speed for 3 minutes until smooth and creamy. Gradually add the sifted powdered sugar, one spoonful at a time. Add the milk and food coloring (if using), then increase the speed to high and beat for another 3 minutes until the frosting is light and fluffy.
Assemble the cake: Level the cakes by trimming off any domed tops. Spread a layer of frosting on one cake to create the filling. Place the second cake on top and spread more frosting over the top and sides. Use a palette knife to create a rustic, “naked cake” look by smearing the frosting lightly around the sides.
Decorate: Sprinkle additional sprinkles on top of the cake for a festive finish.
Serve or store: Enjoy immediately or store at room temperature for up to 4 days.

Funfetti Cake Variations to Try

Switch up the sprinkles for themed colors to match holidays or celebrations. For a chocolate twist, replace 1/4 cup of flour with cocoa powder and add chocolate chips. If you’re feeling adventurous, swap the vanilla extract for almond or lemon for a unique flavor profile.

Perfect Pairings for Your Mini Funfetti Cake

Serve your cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. Pair it with a glass of cold milk or a cup of coffee for a delightful dessert experience. For a party, cut the cake into small slices and serve alongside fresh berries.

Storage Tips to Keep Your Cake Fresh

Store your cake at room temperature in an airtight container for up to 4 days. If you need to keep it longer, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving to maintain its fluffy texture.

Time-Saving Hacks for Busy Bakers

Prepare the dry ingredients the night before and store them in a sealed container. Use store-bought frosting if you’re short on time, but add a splash of vanilla extract to enhance the flavor. For quicker cooling, place the cake layers in the fridge for 15-20 minutes before frosting.

Mastering the Naked Cake Look

To achieve the rustic “naked” cake aesthetic, use a palette knife to spread a thin layer of frosting between the layers and on the sides. Don’t worry about perfection—the charm lies in its simplicity. Finish with a sprinkle of colorful sprinkles on top for a festive touch.