Mini Funfetti Cake for One

Jump to Recipe·Print Recipe

Today marks the third anniversary of my first blog post on Marisa Bakes, and I knew I wanted to celebrate with a fun and colorful recipe perfect for any sort of celebration. And what better way to celebrate than with a mini funfetti cake all for yourself?!

Yep, you heard that right! A mini funfetti cake that's all yours. A Mini Funfetti Cake for One! But if you're feeling generous, you can share too!

I designed this recipe so that it's easy to make and super simple. That way once you decide you want funfetti cake, you can have one ready to eat in about an hour.

Now let's talk sprinkles. I recommend using jimmies, which are the longer sprinkles. You can usually find them at the grocery store in the baking section. They are the best option for even distribution throughout the cake without too much color bleeding as opposed to nonpareils, quins, or any sort of sanding sugar.

I've baked this cake with these sprinkles and these sprinkles. I liked the way these sprinkles were the best so I ended up using them in the end, but any kind of jimmies should work!

A FEW NOTES BEFORE WE GET STARTED

Room Temperature Ingredients:
- Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
- Egg: You also want to make sure that the egg is at room temperature to ensure that the egg white is properly incorporated into your batter. If you forget to leave it out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.

Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
- I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Check out My Favorite Baking Tools to see what I use when I bake.

Now let's bake! Preheat oven to 325°F. Mix butter, sugar, and oil on medium speed until combined.

Add egg white and vanilla and continue to mix, scraping down the sides of the bowl. Add flour, baking powder, salt, and milk and mix on low until almost combined.

Add sprinkles and continue to mix just until combined, being careful to not over mix. Carefully pour batter into one 9.5 oz (or two 4 oz) ramekin that has been lightly sprayed with cooking spray.

Bake cake for 25-28 minutes until a toothpick inserted in the center comes out clean. Cool for 10-15 minutes on a cooling rack before gently running a knife along the edge of the ramekin, topping the cake with another cooling rack and turning it out. Let the cake cool completely before frosting.

Combine heavy cream and sugar in a medium sized bowl. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed. Gently spread the frosting on the top of the cake and top with more sprinkles. Now it's time to dig in!