Some nights, you just need to crawl into bed early with a glass of wine in one hand, and some cake in the other. And yes, if you must know, by some nights I really mean every night. So, in order to hide all evidence of this in the morning, I have created the perfect mini funfetti cake recipe for one person that you can eat in a single glorious sitting. It’s delicious, portioned perfectly for one person, and most importantly, it is covered entirely in beautiful, colorful sprinkles. Using the funfetti cake recipe I perfected with my copycat Molly’s cupcake recipe, I simply poured the batter into mini springform pans, slathered on a bunch of frosting, and topped it with those sprinkles I keep talking about. The result is a personalized cake that is almost too cute to eat.
The recipe for the frosting is beyond basic, and truthfully tastes like something you would get at a legit bakery. I would say it would wow your friends but let’s be real, you are not sharing any of this cake with anybody. So grab your ingredients, grab your sprinkles, and get ready, because this is the cutest way to eat cake, ever.
For the cake:
- 1/2 cup salted butter
- 1 cup granulated sugar
- 2 eggs
- 1 tbsp. vanilla extract
- 1 cup flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup sour cream
- 1 cup funfetti cake mix
- 3/4 cup buttermilk
- Sprinkles — tons of them!
For the frosting:
- 1 stick salted butter
- 2 tbsp. buttermilk
- 1 1/2 tsp. vanilla extract
- 2 cups powdered sugar
For the toppings:
1. Preheat the oven to 345 degrees.
2. In a large mixing bowl, combine all cupcake ingredients and mix until smooth. Pour it into sprayed mini springform pans until they are three-quarters of the way full.
3. Bake for 24 minutes, or until a toothpick is inserted and comes out clean. Remove the sides of the pan (keep the bottom on), and let cool completely.
4. In a medium mixing bowl, combine all frosting ingredients. Stir to combine.
5. Once cakes have cooled, cover them entirely in frosting using an offset spatula. Don't worry about it looking too pretty — the sprinkles will cover it entirely!
6. Place parchment paper on top of the cake. Pour sprinkles in a parchment paper-lined baking tray. Holding one hand on top of the parchment paper and the other flat on the bottom of the springform pan, roll the sides of the cake in the sprinkles. Place it down on the springform pan side, and pat sides to even it out.
7. Spoon the remaining sprinkles on top of the cake to cover completely. Serve, and enjoy!
For more ideas, check out Bustle on YouTube.
Images & Recipe: Public Lives, Secret Recipes