Mini Funfetti Cake (featuring the KitchenAid Artisan Mini Stand Mixer)
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.
Equipment
- KitchenAid Artisan Mini Stand Mixer
Ingredients
Funfetti Cake
- 1 1/2 cups All-purpose Flour 8ounces/225grams
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 3/4 cup Granulated Sugar 6ounces/180grams
- 1/4 cup Light Brown Sugar 1½ounces/45grams
- 1/2 cup Unsalted butter, melted around 2 sticks, 4ounces/115grams
- 1 large egg
- 1 cup Buttermilk 8 ounces / 240grams
- 2 teaspoons Vanilla extract
- 6 tablespoons Sprinkles
Buttercream Frosting
- 1/2 cup Salted butter, softened to room temperature 4ounces/115grams
- 1/2 cup Powdered sugar, sifted 2ounces/60grams
- 1 tablespoon Milk
- 2 drops Food coloring
Instructions
- Preheat oven to 350F(180oC). Grease and line 2x 6-inch cake tins.
- On your KitchenAid Mini Stand Mixer gently mix together the flour, both sugars, baking powder, baking soda and salt.
- In a large microwave-safe bowl, melt the butter in the microwave.
- In a separate jug, whisk the egg, buttermilk, and vanilla extract until combined.
- Turn on your KitchenAid Mini Stand Mixer and pour in your wet ingredients and melted butter. Mix just until the batter comes together. The batter will be thick.
- Lastly, stir in the sprinkles but do not over mix because the sprinkles will bleed their color.
- Pour batter into prepared cake pan. Bake for 35-40 minute or until a toothpick inserted in the center comes out clean. Allow to cool.
- Buttercream Frosting: Using a whisk attachment beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy.
- Add sifted powdered sugar one spoonful at a time until all the sugar has been incorporated.
- Now add in your food coloring (if desired) and milk. Increase to high speed and beat for 3 minutes until your frosting is light and fluffy.
- Assemble your cake: Level your cakes by carving off any bumps on the top of your cake. This will make it nice and even.
- Using a palette knife, spread some frosting on one side of cake to create the filling. Lay the other cake on top and spread more frosting on top.
- With your palette knife, run it around the filling coming out the sides of the cake to create a smear of frosting to give it a rustic look. This is a "naked" cake so you don’t need to decorate it all over.
- Decorate with some more sprinkles around the top of the cake.
- Enjoy straight away or store at room temperature for up to 4 days.
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