Description
This delightful Mini Eggless Funfetti Cake for Two is a vibrant, moist, and fluffy cake perfect for small celebrations or sweet cravings. Made without eggs, it features a soft vanilla cake dotted with colorful confetti sprinkles and is topped with a rich, creamy buttercream frosting that also includes fun sprinkles for that extra festive touch.
Ingredients
Cake
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1 cup + 2 tbsp cake flour, fluffed, spooned and leveled
- 1 1/4 tsp baking powder
- 1/4 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1/2 cup whole milk
- 1/2 cup full fat sour cream
- 1 tsp lemon juice
- 3/4 tsp vanilla extract
- 1/2 tsp almond extract
- 3 tbsp confetti sprinkles (quins)
Buttercream Frosting
- 3/4 cup unsalted butter (substitute half the butter with vegetable shortening for a whiter color)
- 1 1/2 cups powdered sugar
- 1/8 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp vanilla extract
- 1 tsp confetti sprinkles (quins)
- 1 tbsp nonpareils
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F and position a rack in the center. Lightly spray two 6-inch round cake pans with non-stick baking spray to prevent sticking. For a taller cake, you can also use three 4-inch round pans.
- Cream Butter and Sugar: Using an electric mixer, either stand or handheld, beat the softened butter and granulated sugar together for about 5 minutes. Scrape the sides of the bowl occasionally. You want a light and fluffy mixture to ensure a tender cake texture.
- Sift Dry Ingredients & Mix Wet Ingredients: In one bowl, sift together the cake flour, baking powder, and coarse Kosher salt. In another bowl, combine the whole milk, sour cream, lemon juice, vanilla extract, and almond extract, stirring until smooth.
- Combine Ingredients: Add one-third of the flour mixture to the butter and sugar mixture, then add half of the milk mixture. Beat on medium speed for 30 seconds to combine. Repeat with the next one-third of flour and the remaining half of the milk mixture, mixing just until combined. Add the remaining flour and beat for 15 seconds to create a smooth batter. Gently fold in the confetti sprinkles with a spatula.
- Divide and Bake: Evenly divide the batter between the prepared cake pans. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed. Remove from oven and place the pans on a cooling rack covered loosely with a clean kitchen towel. Let the cakes cool completely before frosting.
- Prepare Buttercream: With an electric mixer, beat the butter for 1 minute until smooth and creamy. In a separate bowl, mix the powdered sugar and salt. Add this mixture gradually to the butter on low speed, then add the vanilla extract.
- Whip Buttercream: Increase the mixer speed to medium and whip the buttercream for 4–5 minutes until light and fluffy. Lower the speed to stir and mix for an additional minute to smooth out any lumps.
- Frost the Cake: Once the cakes are completely cooled, stack and fill them with a layer of buttercream. Apply a thin crumb coat over the entire cake, then chill for 20 minutes to set. Mix half of the sprinkles into the remaining buttercream and give the cake a final, generous frosting coat. Decorate by scattering the remaining sprinkles on top before the buttercream crusts over for a fun and festive finish.
Notes
- For a taller cake, use three 4-inch pans instead of two 6-inch pans.
- Substituting half the butter with vegetable shortening in the frosting makes it whiter and firmer.
- Use cake flour to achieve a tender and light crumb in the cake.
- The batter contains no eggs; sour cream adds moisture and richness.
- Cool the cake completely before frosting to prevent the buttercream from melting.
- Store the cake in an airtight container; it can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
