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Mini Funfetti Birthday Cakes


Layer cakes are absolutely one of the most popular desserts around, and today, we’re excited to be sharing a miniature version. This recipe makes a small batch (just two small cakes) that will satisfy your cake craving. These little cakes are perfect for any small party at home, or even just a Tuesday night when you need a little something sweet.

In order to bake these cakes, I used 2 BPA free aluminum cans. If you don’t feel comfortable baking in cans, you can make one 4-inch round cake. Whichever method you use, be sure to pick out your favorite food coloring, sprinkles, and candles to decorate these colorful cakes for any occasion.



Mini Funfetti Cake
Yield: 2 cakes
Cake recipe adapted from Small Batch Baking by Debbie Maugans Nakos

You’ll Need:

  • 3 tablespoons buttermilk
  • 1/8 teaspoon baking soda
  • Yolk of 1 egg
  • 1/2 teaspoon pure vanilla extract
  • 3 tablespoons unsalted butter, melted and cooled
  • 1/2 cup all-purpose flour, sifted
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • about 1 tablespoon multicolored sprinkles or nonpareils


  1. Preheat the oven to 350 degrees fahrenheit.
  2. Grease and flour 2 aluminum cans (or use a baking spray such as Baker’s Joy or Cake Release).
  3. In a small bowl, whisk together the buttermilk and baking soda until the baking soda is dissolved.
  4. Add the egg yolk, vanilla, and melted butter. Whisk to combine.
  5. In a medium bowl, whisk together the flour, sugar, and salt.
  6. Add the buttermilk mixture to the flour mixture and whisk until thoroughly combined. Stir in the nonpareils.
  7. Divide the batter equally between the prepared cans. Place the cans on a cookie sheet and bake for 25 minutes.
  8. Cool for 10 minutes. Run a knife around the sides of the cakes, and turn them out onto a cooling rack. Cool completely before frosting.


You’ll Need:

  • 1 stick unsalted butter, room temperature
  • 3/4 cup powdered sugar
  • pinch of salt
  • 1/2 tsp vanilla
  • a couple of drops of food coloring (I used Americolor turquoise)
  • 1 1/2 tsp multicolored nonpareils


  1. In a medium bowl, use a handheld mixer to whip the butter until pale and creamy (about 2 minutes).
  2. Add the powdered sugar and salt and mix on low speed until incorporated.
  3. Then turn the mixer up to medium and whip until combined (another 2 minutes).
  4. Add the vanilla and food coloring and mix until incorporated.
  5. Stir in the nonpareils.


  1. Slice the cake in half horizontally and spread some frosting in between the layers.
  2. Put the top layer on top of the bottom layer, and spread frosting over the top.
  3. Pipe some frosting around the edges if you wish, and sprinkle with additional nonpareils.

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  2. Hi (:
    Firstly thank you so much for the recipe, cakes turned out great!
    Secondly I just wanted to say that if you are like me and unable to go to the shop to get 4″ pans, or feel uncomfortable baking in a can, another alternative is cooking the cake in a rectangular or square pan (lined with baking paper). Once the cake has been baked you can get a tin can and cut out the cake layers needed.
    Hope this helps!

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