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Mini layered cake on a cake stand.
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5 from 6 votes

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!
Prep Time45 mins
Cook Time24 mins
Decorating Time1 hr
Total Time2 hrs 9 mins
Servings: 12 slices
Calories: 499kcal


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
  • 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


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.


  • 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.


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.


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