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.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 6-inch Round Cake Pans (x2) OR 4-inch Round Cake Pans (x3)
Ingredients
Cake
- ½ cup unsalted butter, softened to room temperature
- ½ cup granulated sugar
- 1 cup + 2 tbsp cake flour, fluffed, spooned and leveled
- 1 ¼ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup whole milk
- ½ cup full fat sour cream
- 1 tsp lemon juice
- ¾ tsp vanilla extract
- ½ tsp almond extract
- 3 tbsp confetti sprinkles (quins)
Buttercream
- ¾ cup unsalted butter (substitute half the butter with vegetable shortening for a whiter color)
- 1 ½ cups powdered sugar
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp vanilla extract
- 1 tsp confetti sprinkles (quins)
- 1 tbsp nonpareils
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.
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