High Altitude Mini Eggless Funfetti Cake for Two

The cutest little high altitude mini Funfetti cake that’s just enough for two people, a small family, or a baby’s smash cake. This mini sprinkle cake is also eggless, so it’s a great recipe if you’re baking for someone with an egg allergy, or you’ve just run out of your last egg.

You might also love these high altitude mini cake recipes for vanilla cake, chocolate cake, lemon poppy seed cake and carrot cake.

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Why You’ll Love This Recipe

Eggless Recipe. When I began developing this mini Funfetti cake recipe, I started by just scaling down the size of my original high altitude Funfetti cake. But then I thought, why not try to make it eggless? The price of eggs these last few months is no joke. And even if the price isn’t a factor, it’s nice to have options, whether you’re out of eggs or baking for someone with an egg allergy. By replacing the egg whites with sour cream and slightly increasing the baking powder, this eggless Funfetti cake is just as soft, moist, light and fluffy as the original recipe.

Moist for Days. This is a really moist cake, although since it’s so small, you probably won’t have any trouble finishing it in a day or two.

Perfect Small Size. This is a petite cake, just two small 6-inch layers. If you want to keep the small size but add a bit more height, you can divide the batter between three 4-inch pans instead of two 6-inch pans. It’s the perfect size for a baby’s smash cake, an Easter celebration, or a small anniversary or birthday cake for two people to share.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Cake

• Unsalted Butter. Adds richness, fat and flavor. When creamed with the sugar, it lightens in color for a whiter cake.
• Granulated Sugar. Adds sweetness and moisture.
• Cake Flour. With a lower percentage of protein than all-purpose flour, cake flour makes a light, fluffy cake. You can use all-purpose flour, too.
• Baking Powder. Leavens the cake, helping it to rise as it bakes.
• Coarse Kosher Salt. Balances the sweetness.
• Whole Milk + Sour Cream. Adds moisture, richness and acidity, for a soft, tender cake crumb.
• Lemon Juice. Adds a little more acidity for a tender texture.
• Vanilla + Almond Extracts. I love the combination of the vanilla and almond extracts for a classic birthday cake flavor.
• Sprinkles. You can use any sprinkles that you have, but nonpareils are so tiny that they tend to melt and bleed too much into the cake batter. Preferably, use confetti sprinkles or quins, for more vivid dots of color throughout the cake.

Buttercream

• Unsalted Butter. Adds fat and richness, and makes a very fluffy frosting when whipped with the powdered sugar. In very hot weather, substitute vegetable shortening for up to 50% of the butter, to make a more stable frosting. Using half shortening also makes a much whiter buttercream.
• Powdered Sugar. Sweetens and thickens the buttercream.
• Coarse Kosher Salt. Balances the sweetness.
• Vanilla Extract. Flavor.
• Sprinkles. Use a variety of nonpareils, quins, jimmies, or even sugar pearls to decorate your cake!

Instructions

Cake

• Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray two 6-inch round cake pans with non-stick baking spray. (For a taller mini cake, use three 4-inch round cake pans.)
• With an electric mixer, stand or hand held, beat the butter and sugar for about 5 minutes, scraping the bowl occasionally, until light and fluffy.

• In a separate bowl, sift together the flour, baking powder and salt. In another bowl, stir together the milk, sour cream, lemon juice, vanilla and almond extracts.
• To the butter/sugar mixture, add 1/3 of the flour mixture and 1/2 of the milk mixture, beating on medium speed for 30 seconds to combine. Add another 1/3 of the flour mixture and 1/2 of the milk mixture, beating just until combined. Add the last 1/3 of the flour mixture and beat for 15 seconds until you have a smooth batter. Fold the sprinkles in with a spatula.

• Divide the batter between the prepared pans. Bake the cakes for about 20-25 minutes, until a toothpick or cake tester inserted in the center comes out clean and the top springs back when gently touched.
• Set the pans on a cooling rack, covered loosely with a clean kitchen towel, and cool the cakes completely before frosting. As the cakes cool, the top of the cake may settle and flatten a bit.

Buttercream

• With an electric mixer, stand or hand held, beat the butter for 1 minute until smooth.
• In a bowl, combine the powdered sugar and salt. With the mixer on low, add the powdered sugar mixture by spoonfuls. Add the vanilla.
• Increase the speed to medium, and whip the buttercream for 4-5 minutes, until light and fluffy. Turn the speed down to “stir” and mix for 1 minute.
• Stack, fill and frost the cooled cakes with the buttercream. Frost the cake with a thin crumb coat of buttercream, and chill for 20 minutes.

• Add half the sprinkles to the remaining buttercream, and frost the cake with a final coat of buttercream. Scatter the rest of the sprinkles over the frosted cake before the buttercream crusts over.

Recipe Variations

4-Inch Layer Cake. To maintain the small size of this mini Funfetti Cake but make it taller, divide the batter between three 4-inch cake pans instead of two 6-inch cake pans.

Standard 6-Inch Layer Cake. For a more standard sized 6-inch layer cake that feeds 8 people, double the cake recipe and bake it in three 6-inch cake pans. Double the buttercream.

8-Inch Layer Cake. For an 8-inch layer cake that feeds 16 people, triple the recipe and bake it in three 8-inch cake pans. Double the buttercream.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.

Frequently Asked Questions

How should I store the leftover cake?

Keep your leftover cake in an airtight container at room temperature for up to 3 days.

What piping tip did you use for the pink piping on top of the cake?

I used Tip 4B. I had some leftover raspberry buttercream in my freezer that I used, but you can also just use 1/4 cup of the buttercream from today’s recipe. Be sure that whatever buttercream you set aside for piping does not contain any sprinkles, since the sprinkles can clog the piping tip.

What sprinkles did you use?

For my mini Funfetti cake, I used these pastel confetti sprinkles, this sprinklefetti spring nonpareil mix, and the green and purple nonpareils from this butterfly and flower spring sprinkles set.

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