This small-batch Funfetti Cake for Two recipe makes just two perfect vanilla funfetti cakes in ramekins topped with vanilla buttercream.
WHAT IS FUNFETTI CAKE?
Funfetti cake, sometimes called confetti cake, is a vanilla cake with rainbow-colored sprinkles baked into the batter. When baked, the rainbow sprinkles melt into dots of bright colors that resemble confetti.
Sometimes a funfetti cake is a white cake base with sprinkles. Sometimes it’s a yellow cake base with sprinkles. It really depends on the recipe (and what you want to eat).
White cake is made using all egg whites. Some recipes even use a mixture of butter and shortening because using all butter can tint the batter yellow.
Yellow cake, alternatively, is made with whole eggs and all butter. I prefer yellow funfetti cake because of the richness the yolks add, so that’s what this small-batch recipe uses!
HOW TO MAKE FUNFETTI CAKE FOR TWO
To make these cakes, you need to buy two 6-ounce ramekins. From there, you’ll whisk together an egg, sugar, oil, and vanilla until combined and gradually add flour, baking powder, a pinch of salt, milk, and finally sprinkles, then it’s off to the oven. Easy enough, right?
As far as the sprinkles are concerned, I love using jimmies, but you can use confetti sprinkles or just about anything else you have on hand… EXCEPT for nonpareils. Nonpareils will melt and bleed into an ugly mess when you add them to your batter.
This funfetti cake for two recipe is perfect for a little celebratory indulgence, without going completely overboard. (And I’ll let you decide whether or not you want to share ?).
So find something to celebrate today— a major milestone, something crossed off your to-do list, or simply the fact that it’s a Friday.
Looking for more small-batch recipes? Click here!
Funfetti Cake for Two
For the Funfetti Cake:
- 60 g all-purpose flour
- ½ tsp baking powder
- ⅛ tsp fine sea salt
- 1 large egg
- 50 g granulated sugar
- 45 g vegetable oil
- 1 tsp vanilla bean paste
- 30 g milk
- 2 tbsp rainbow sprinkles
For the Frosting:
- 30 g unsalted butter softened
- 90 g powdered sugar
- 1 tsp milk
- ½ tsp vanilla bean paste
- Preheat the oven to 350°F (180°C). Spray two 6-ounce ramekins with nonstick cooking spray, and set them aside on a baking sheet.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a medium bowl, whisk together the egg, sugar, oil, and vanilla until well combined. Add half of the dry ingredients and 1 tbsp of the milk and stir to combine. Then add the remaining dry ingredients, milk, and sprinkles, and stir gently to combine.
- Divide the mixture between the two ramekins and bake for 20 minutes, or until a toothpick inserted comes out clean. While the cakes cool, make the frosting: whisk together all of the ingredients, adding more milk to thin it out (if necessary). Then frost the cooled cakes and add sprinkles!
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