Mini Funfetti Cake

Mini Funfetti Cake

INGREDIENTS

For the cake: 1 & 1/2 cups (8 ounces/225 grams) all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoons salt
3/4 cup (6 ounces/180 grams) granulated sugar
1/4 cup (1 & 1/2 ounces/45 grams) light brown sugar
1/2 cup (4 ounces/115 grams) unsalted butter, melted (2 stick or 230 grams)
1 large egg
1 cup (8 ounces/240 grams) buttermilk
2 teaspoons vanilla extract
6 tablespoons sprinkles

For the frosting: 1/2 cup (4 ounces/115 grams) salted butter, softened to room temperature
1/2 cup (2 ounces/60 grams) powdered sugar, sifted
1 tablespoon milk
2 drops of green food coloring (or whatever color you like)

DIRECTIONS: Preheat oven to 350°F. Grease and line two 6″ cake pans.

In the bowl of your KitchenAid® Artisan® Mini Mixer, gently mix together the flour, both sugars, baking powder, baking soda, and salt. In a large microwave-safe bowl, melt the butter in the microwave.

In a separate bowl, whisk the egg, buttermilk, and vanilla extract until combined.

Turn on your Mini Mixer and pour in your wet ingredients and melted butter. Mix just until the batter comes together. The batter will be thick. Lastly, stir in the sprinkles, but do not over mix because the sprinkles will bleed their color.

Pour batter into prepared cake pans. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.

To make the frosting, beat the softened butter on medium speed with your Mini Mixer until smooth and creamy, about 3 minutes. Add in the sifted powdered sugar one spoonful at a time until all the sugar has been incorporated. Then add in your food coloring (if desired) and milk. Increase the speed and beat for 3 minutes until your frosting is light and fluffy.

Once the cake has completely cooled, you’re ready to start frosting. First, level your cakes by carving off any bumps on the top of each cake. This will make it nice and even. Using a palette knife, spread some frosting on one side of cake to create the filling. Lay the other cake on top and spread more frosting on top. With your palette knife, run it around the filling coming out the sides of the cake to create a smear of frosting to give it a rustic look. This creates a “naked” cake so you don’t need to decorate it all over.

Decorate the top of the cake with sprinkles around the edges. Enjoy immediately or store at room temperature for up to 4 days.