Mini Layered Cake
This mini layered cake is a 6 inch moist funfetti cake. It is filled with a chocolate cream cheese frosting and topped with sprinkles. It is perfect for a birthday!
Servings: 12 slices
Calories: 499kcal
Ingredients
Funfetti Cake
- 1 ¾ cup All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 6 tablespoon Unsalted butter room temperature
- 2 tablespoon Oil canola or vegetable
- ¾ cup White granulated sugar
- ⅛ cup Sour cream room temperature
- ½ tablespoon Clear vanilla
- 2 Large eggs room temperature
- ½ cup Buttermilk room temperature
- ½ cup Rainbow Jimmie sprinkles
Chocolate Cream Cheese Frosting
- 8 oz Cream cheese room temperature
- 1 ½ cups Unsalted butter slightly cold
- 6 cups Powdered sugar sifted
- 1 cup Cocoa powder
- 1 teaspoon Pure vanilla extract
- ¼ cup Heavy cream
- Extra sprinkles for decorating
Instructions
Funfetti Cake
- Preheat the oven to 350°F. Spray three 6 inch cake pan with baking nonstick spray. Line the bottoms with parchment circles and spray again.
- Mix the flour, baking powder, and salt. Set aside. Using a mixer, beat the butter, oil, and sugar. Beat on high for 3 minutes. Add in the sour cream and vanilla. Mix until combined. Add in the eggs and mix until combined.
- Add in ⅓rd of the dry ingredients and half of the buttermilk. Mix. Add in another ⅓rd of the dry ingredients and the rest of the buttermilk. Then, finish with the rest of the dry ingredients. Scrape the bowl and mix for 10 seconds.
- Add in the sprinkles and gently fold with a rubber spatula. Divide batter evenly between the three cake pans.
- Bake for 23-25 minutes. The cake is done baking when a toothpick inserted comes out clean. Let the cake set for 10 minutes in the pan. Then, transfer to a cooling rack. Allow cakes to cool completely.
Chocolate Cream Cheese Frosting
- Set the butter on the counter for 30 minutes to get slightly cold. While it sits, sift the powdered sugar and cocoa powder together.
- Using a mixer, beat the butter and cream cheese together on high for 2 minutes. It will be fluffy and soft. Slowly add in the powdered sugar and cocoa powder. Scrape the bowl.
- Add in vanilla and heavy cream and beat until fluffy and creamy.
Assembly
- Pipe a small amount of frosting on the board/plate you are decorating the cake on. This will be the glue for the frosting.
- Place the 1st layer of cake bottom side down. Scoop ¾ cup of frosting and small over the cake. Repeat with the second layer. Place the last layer bottom side up.
- Smooth the side of the cake. Apply a very light layer of frosting over the cake. It should have peeps of cake poking out. Freeze for 15 minutes to lock the crumbs in.
- Frost the rest of the cake. Freeze for 5 minutes. The apply sprinkles to the bottom of the cake. Pipe extra frosting decoration on top. Sprinkle extra sprinkles on top of the cake.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 tablespoon of flour.
Make sure to sift the powdered sugar and cocoa powder to avoid any grittiness in the frosting.
Nutrition
Calories: 499kcal | Carbohydrates: 95g | Protein: 5g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 213mg | Potassium: 185mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1242IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg