Hellobee

I am becoming increasingly obsessed with mini cakes. It started out as an affinity for smash cakes (see here, here, and here) but all that recipe testing convinced me these 4-inch wonders are far more versatile than just a baby’s first birthday entertainment piece. These cakes are small enough to serve 2-4 people while their three layers still command a celebratory air.

So this time around, as my birthday was rapidly approaching, I wanted to create a mini version of my childhood favorite: funfetti.

Although I made this one for myself (Yup, just for myself. Happy birthday to meeeee!), you could make this for a family celebration or, yes, as a smash cake.

I paired the sprinkle-spiked cake with a Swiss meringue buttercream. It takes an extra step beyond your typical butter and powdered sugar buttercream and dirties an extra bowl, but the results are worth it – it’s a little less sweet and has the silkiest texture. Not up for the additional work? Just turn to Martha, using about a third of the recipe.

Funfetti Cake for Two

3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter, room temperature
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
3/4 cup milk
1/4 cup sprinkles, plus more for decorating (I prefer jimmies)
Vanilla Swiss Meringue Buttercream, recipe below

Preheat the oven to 350 degrees F and grease the bottoms and sides of 3 4-inch cake pans with butter, oil, or baking spray and place them on a baking sheet. In a medium bowl, whisk together the flour, baking powder, and salt.

Add the butter and sugar to the bowl of a stand mixer (or to a large bowl and use a handheld mixer) and beat until combined and fluffy. Add the egg and vanilla and beat until just combined. Alternate adding 1/3 of the flour mixture with 1/2 of the milk, repeat, and finish with the final 1/3 of the flour, beating until each addition is almost combined. Stir in the sprinkles.

Divide the batter evenly among the prepared cake pans. Bake on the baking sheet until the tops are just beginning to turn golden and a toothpick inserted into the center of the cake comes out clean 22-25 minutes. Move to a cooling rack and, after five minutes, flip the cakes out of the pans to continue cooling on the rack.

Once the cake is fully cooled, top the first layer with a large spoonful of buttercream and spread just past the edges. Top with the second layer and repeat. Top with the third layer and frost the sides of the cake. Add about half a cup of sprinkles to a large plate and, holding the cake by the top and bottom, roll in the sprinkles to coat the outside. Frost the top of the cake and add sprinkles to the top, using your hands to add sprinkles anywhere they’re lacking. (The process is similar to this sprinkle cake video.)

To make ahead: The cake layers can be made the day before. Once fully cooled, wrap each layer tightly with plastic wrap and store at room temperature.

Note: I used these mini cake pans.

Vanilla Swiss Meringue Buttercream

1 egg white
1/4 cup sugar
7 tablespoons unsalted butter, room temperature
1/2 teaspoon vanilla extract
pinch of salt

Use a double boiler or find a small pot and a heatproof bowl that fits snugly on top. Bring a couple inches of water a boil in the pot and reduce to a simmer. Whisk together the egg white and sugar in the bowl and place on the pot. Continue whisking until the sugar has dissolved into the egg white – when you rub the mixture between  your fingers it will no longer feel grainy.

Pour the egg white mixture into the bowl of a stand mixer (or to a large bowl and use a handheld mixer) and beat with a whisk attachment until stiff white peaks form and it cools to room temperature. Switch to a paddle attachment and beat in the butter, one tablespoon at a time. Beat in the vanilla and salt until smooth.