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Funfetti Cake for Two
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4.2 from 5 votes

Funfetti Cake for Two

Small-batch Funfetti Cake for Two made in ramekins! Topped with buttercream frosting and rainbow sprinkles to help make life a little sweeter.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Cakes & Cupcakes, Funfetti
Servings: 2 servings
Calories: 681kcal
Author: Michael Johnson


For the Funfetti Cake:

  • 60 g all-purpose flour
  • ½ tsp baking powder
  • 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!


Serving: 1g | Calories: 681kcal | Carbohydrates: 86g | Protein: 7g | Fat: 35g | Saturated Fat: 25g | Cholesterol: 114mg | Sodium: 188mg | Potassium: 185mg | Fiber: 1g | Sugar: 61g | Vitamin A: 474IU | Calcium: 73mg | Iron: 2mg