Small Batch Funfetti Birthday Cake
This Small Batch Funfetti Birthday Cake is perfect for intimate celebrations, offering the classic birthday cake experience without the leftovers. Buttery and soft, it features joyful sprinkles baked within.
Servings: 6 slices
Calories: 250kcal
Ingredients
Dry Ingredients
- 1 cup All-purpose flour, spooned and leveled
- 1/2 cup Granulated sugar Plus a bit extra
- 1 teaspoon Baking powder Plus a pinch of salt
Wet Ingredients
- 1/4 cup Butter, softened to room temperature
- 1 large Egg Plus 1 extra yolk for richness
- 1/2 cup Buttermilk or milk with a squeeze of lemon
- 1 to 1.5 teaspoons Vanilla extract For classic birthday flavor
Add-ins
- 3 to 4 tablespoons Sprinkles (rainbow jimmies) Folded in gently
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease two 6-inch round pans and line the bottoms with parchment.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream the softened butter and sugar until pale and fluffy.
- Add the egg and extra yolk, whisking to combine.
- Mix in buttermilk and vanilla until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Fold in the sprinkles carefully to avoid breaking them.
Baking
- Divide the batter evenly between the prepared pans.
- Bake for 20 to 24 minutes, or until the tops spring back and a toothpick comes out clean. If using one pan, bake for 28 to 33 minutes.
- Allow cakes to cool in pans for 10 minutes before turning them out onto a wire rack to cool completely.
Frosting
- Once the cakes are cooled, frost with classic vanilla buttercream as desired.
Notes
Store unfrosted cakes wrapped tightly in plastic at room temperature for up to 1 day or in the fridge for 2 to 4 days. Frosted cakes can be stored in the fridge for up to 3 days.