small batch funfetti cake

About This Small Batch Funfetti Cake

This small batch funfetti cake is a homemade version of the boxed funfetti cake mix we all know and love—scaled down to fit for a small celebration!

The tiny sheet cake starts with moist and fluffy white cake (made with all egg whites) studded with sprinkles. The sprinkles give the cake its unique crumb, dotting it with color. The cake batter is baked in a 9 x 5-inch loaf pan, yielding a small sheet cake with just 8 bite-sized slices. Each slice is then topped with a quick-and-easy creamy American buttercream frosting and of course, more sprinkles!

For more small batch recipes that yield small portion sizes, check out Hummingbird High‘s Small Batch Recipe Collection! Popular recipes include this Small Batch Blueberry Muffin Recipe and these Small Batch Baked Ube Mochi Donuts.

small batch funfetti cake

Ingredients and Substitutions

Now that I’ve convinced you to make this small batch funfetti cake recipe, here’s the shopping list for the recipe:

Shopping List

  • cake flour
  • baking powder
  • kosher salt
  • whole milk
  • clear imitation vanilla extract
  • granulated sugar
  • unsalted butter
  • large eggs
  • canola oil
  • rainbow jimmie sprinkles
  • unsalted butter
  • confectioners’ sugar

And let’s talk about some of its key ingredients:

Ingredient Sources and Substitutions

  • Cake Flour. My favorite cake flour is Swans Down Cake Flour. But if you don’t want to go to the store, check out my post on how to make homemade cake flour with ingredients like all-purpose flour and cornstarch!

  • Whole Milk. You can use skim or nonfat milk, but if you want the best tasting cake, use whole milk! Similarly, although I recommend whole milk still, you can use plant-based milks. Just note that strong flavored plant-based milks (like soy or coconut) will make the cake taste like them, too.

  • Clear Imitation Vanilla Extract. You can find clear imitation vanilla extract in the baking aisles of any major grocery store like Kroger, Safeway, and more. It is usually by the pure vanilla extracts (although it is much cheaper than the real stuff!). I recommend McCormick and Watkins.

    You can also use pure vanilla extract, but your crumb won’t be as pale and white as mine. It might also have a yellow-ish tinge.

  • Canola Oil. Vegetable oil, grapeseed oil, and peanut oil work best to replace the canola oil because they are also neutral in flavors. However, you can also use flavored oils like coconut in this recipe. Just note that, similar to using flavored milk above, your funfetti cake might have a subtle coconut oil flavor to them, too.

  • Rainbow Jimmie Sprinkles. Jimmies give the cake the most classic funfetti look since they melt into streaks that really show up in the cake crumb. Nonpareils and quins, on the other hand, melt into blobs. Nonpareils also don’t give you the subtle, slight sugary crunch that jimmies do. In my opinion, that sugary crunch is the sign of a good funfetti cake!

What is clear imitation vanilla extract?

Most vanilla extracts are “pure”, meaning that they are made with real vanilla bean pods and are brown in color. Clear vanilla extract, on the other hand, is artificially made in a lab (hence the “imitation” in its name). Although it is vanilla in flavor, it’s not flavored by any actual vanilla beans.

According to famed pastry chef Christina Tosi of Milk Bar fame, “it’s ‘vanilla’ in more of a guilty tub-of-frosting, box-cake way.” Indeed—using it in this homemade funfetti cake recipe gives the cake a more “authentic”, funfetti cake mix flavor. Additionally, its clear color keeps the cake crumb a bright white color that allows the sprinkles to really pop!

small batch funfetti cake

How To Make The Recipe

Here’s how to make this small batch funfetti cake from scratch:

First, make the funfetti cake:

  1. First, prep your ingredients for the cake. (Prep Time: <5 minutes)
    Luckily, this funfetti cake does not require too much prep other than making sure you have all the ingredients you need and measuring them out. Make sure that your milk and butter are at room temperature. Separate one egg into egg whites and a yolk (save the yolk for a recipe like these egg yolk chocolate chip cookies!); you need the whites for this recipe.

  2. Next, make the cake batter. (Work Time: 10 minutes)
    Prep your ingredients by mixing together all the dry ingredients like flour, baking powder, and salt, then the wet ones like milk and vanilla. Beat together the sugar, butter, egg white, and oil, then add the dry and wet ingredients, alternating between the two. Finally, mix in he sprinkles!

  3. Then, bake the cake. (Bake Time: 22 minutes)
    Pour the funfetti cake batter into a prepared loaf pan and bake for 22 to 24 minutes, or until a skewer inserted into the center of the cake comes out with a few crumbs attached.

Then, make the vanilla buttercream frosting:

  1. First, prep your ingredients for the frosting. (Prep Time: 5 minutes)
    Make sure your butter is at room temperature, and sift your confectioners’ sugar. These are the secrets to the perfect buttercream frosting!

  2. Then, make the frosting. (Work Time: 5 minutes)
    The vanilla buttercream frosting is a simple American buttercream frosting that comes together quickly. Simply beat the butter and vanilla extract until creamy, then add the confectioners’ sugar, kosher salt, and milk until light and fluffy!

  3. Finally, assemble and decorate the funfetti cake. (Work Time: 5 minutes)
    Sheet cakes are my favorite type of cake to make because they are so fast and easy to assemble! Simply scoop the frosting on top of the cooled cake and use an offset spatula to swoop and swirl it around on top of the cake. Don’t forget to garnish with more sprinkles!
small batch funfetti cake

Recipe Troubleshooting and FAQ

Can I bake this small batch funfetti cake recipe in an 8 x 4-inch loaf pan instead of a 9 x 5-inch loaf pan?

Yes! The only difference is that your funfetti sheet cake will likely be a little bit taller than mine. You may also need to add a few minutes to Bake Time.

Help! My sprinkles made the cake batter streaky when I added them. What did I do wrong?

You probably didn’t do anything wrong. Instead, your sprinkles did. Some sprinkles don’t hold their color very well, and immediately start bleeding their colors at any sign of moisture. It’s bad news for your funfetti cake batter since it has the potential to dye the white cake batter different colors.

That being said, if you used the sprinkle brands I recommended and still have the same issue, then I’m gonna break the bad news: it’s probably you (sorry). In the recipe below, I specifically instruct you to mix the sprinkles in by hand.

Why? Stand mixers and electric handheld mixers, especially at high speeds, can cause the sprinkles to break down and dissolve, causing them to bleed their colors and dye your batter. If you added them to the batter and mixed them in with an electric mixer of any kind, you likely caused the sprinkles to break and bleed.

Can you freeze funfetti cake?

Yes! You can freeze funfetti cake after it’s been baked both unfrosted AND frosted.

To freeze unfrosted funfetti cake, simply turn out the cake into a sheet of plastic wrap big enough to wrap the entire cake in. Tightly wrap the cake and freeze for up to 3 months. When ready to serve, unwrap and discard the plastic wrap, and cover the top of the cake with buttercream frosting. Let thaw at room temperature for 2 to 3 hours, then garnish with extra sprinkles and serve.

To freeze frosted funfetti cake, follow the instructions for assembling and decorating the cake with the buttercream frosting. Place the frosted cake in the refrigerator for 2 to 3 hours, just enough for the frosting to stiffen. Once the frosting is stiff, carefully wrap the whole thing in plastic wrap and freeze for up to 3 hours. To serve, let thaw overnight in the refrigerator overnight.

Best Recipe Tips

Ingredient Tip

  • The funfetti cake recipe instructs you to use 1 ½ Tablespoons of canola oil and 2 ½ Tablespoons of jimmie sprinkles. Unfortunately, most measuring spoon sets only come with the following measures: ¼ teaspoon, ½ teaspoon, 1 teaspoon, and 1 Tablespoon. So what the heck is a ½ Tablespoon?

    Don’t panic! A ½ Tablespoon is equivalent to 1 ½ teaspoons. That means you need 4 ½ teaspoons canola oil and 7 ½ teaspoons sprinkles for this recipe.

Equipment Tip

  • If you plan on doing more small batch baking recipes like this small batch funfetti cake, I highly recommend investing in more specialized tools. For this recipe, I recommend this 1 ½ Tablespoon measure for dry ingredients, and this mini liquid measuring cup that measures out small quantities of wet ingredients.
Print

Get the Recipe: Small Batch Funfetti Cake Recipe

Prep: 10 minutes
Cook: 15 minutes
Bake Time: 22 minutes
Total: 47 minutes
Servings: 1 9 x 5-inch sheet cake
Author: Michelle Lopez
This small batch funfetti cake is baked in a 9 x 5-inch loaf pan. It's the perfect serving size for 2 to 4 people! Despite its small size, it's still the funfetti cake we all know and love: a super moist white cake studded with rainbow sprinkles and topped with vanilla buttercream frosting.
(4.88 stars) 25 reviews
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Ingredients

For the Funfetti Sheet Cake

  • ½ cup plus 2 Tablespoons (2.5 ounces or 71 grams) cake flour
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¼ cup (2 ounces or 57 grams) whole milk, at room temperature
  • 1 ½ teaspoons clear imitation vanilla extract
  • ⅓ cup (2.35 ounces or 67 grams) granulated sugar
  • 4 Tablespoons (2 ounces or 57 grams) unsalted butter, at room temperature
  • 1 large egg white, at room temperature
  • 1 ½ Tablespoons (0.75 ounces or 21 grams) canola oil (see baker's notes for teaspoon measures)
  • 2 ½ Tablespoons (1 ounce or 28 grams) rainbow jimmie sprinkles (see baker's notes for teaspoon measures)

For the Vanilla Buttercream Frosting

  • 4 Tablespoons (2 ounces or 57 grams) unsalted butter, at room temperature
  • ¼ teaspoon clear imitation vanilla extract
  • 1 cup (4 ounces or 113 grams) confectioners' sugar, sifted
  • pinch of kosher salt
  • 1 Tablespoon whole milk, at room temperature
  • sprinkles, for garnish

Instructions
 

For the Small Batch Funfetti Cake

  • First, make the sheet cake. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly spray a 9 x 5-inch loaf pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on the pan's two long sides. Spray the parchment, too.
  • In a medium bowl, whisk together the flour, baking powder, and salt. In a liquid measuring cup, whisk together the milk and vanilla.
  • In the bowl of a stand mixer fitted with the paddle attachment, combined the sugar and butter. Beat on medium-high speed until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the sides of the bowl as necessary. Reduce the mixer to low and add the egg; increase the mixer to medium-high and beat until light and fluffy, another 1 to 2 minutes. With the mixer on low, slowly pour in the oil and beat until combined.
  • With the mixer in low, gradually add the dry ingredients in three parts, alternating with the wet ingredients, beginning and ending with the dry ingredients. Beat until the last of the dry ingredients are just combined. Scrape down the bottom and sides of the bowl once more. Sprinkle the sprinkles over the batter and gently mix by hand with the rubber spatula until the sprinkles are evenly distributed throughout.
  • Pour the batter into the prepared pan and use an offset spatula to smooth its top.
  • Bake the cake. Bake for 22 to 24 minutes, or until the top of the cake bounces back when gently pressed. A skewer inserted into the cake should come out with a few crumbs attached. Cool completely in the pan on a wire rack before frosting.
  • Next, make the vanilla buttercream frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and vanilla on medium-low until soft and creamy, 2 to 3 minutes. Scrape down the bottom and sides of the bowl with a rubber spatula. With the mixer on low, gradually add the confectioners' sugar and beat until combined. Scrape down the bottom and sides of the bowl. With the mixer on low, add the milk and beat until just combined. Scrape down the bottom and sides of the bowl once more, then beat on medium-high until the frosting is creamy and smooth, 2 to 3 minutes.
  • Assemble and decorate the cake. Use an offset spatula to cover the top of the cake with the frosting completely. Garnish with sprinkles.
  • Serve and store. Serve immediately after decorating. The cake will keep in an airtight container for 1 day. After that, transfer to the refrigerator and refrigerate for up to 2 more days.
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
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