High Altitude Mini Confetti Cake for Two
The cutest little high altitude mini confetti cake that's just enough for two people, or a small family celebration.
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
- 4-inch Round Cake Pans (x2) OR 6-inch Round Cake Pans
Ingredients
Cake
- 1 cup cake flour, fluffed, spooned and leveled
- ½ cup granulated sugar
- ¾ + ⅛ tsp baking powder
- ¼ tsp coarse Kosher salt
- ¼ cup unsalted butter, melted
- ¼ cup whole milk
- ¼ cup sour cream
- 1 large egg
- 1 tbsp vegetable oil
- ½ tsp vanilla extract
- 2 tbsp confetti sprinkles (quins) or jimmies (not nonpareils)
Buttercream
- ¾ cup unsalted butter (substitute half the butter with vegetable shortening for a whiter color)
- 1 ½ cups powdered sugar
- 1 tsp meringue powder, optional
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp vanilla extract
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Spray the insides of two 4-inch round cake pans with non-stick baking spray.The 4-inch pans will make thick layers of cake for a small but tall cake, as shown in the photos. You can also use two 6-inch round cake pans, for a layer cake that's wider and not as tall. If using 6 inch pans, your cakes will need 5-10 minutes less to bake.
- In a bowl, whisk together the cake flour, sugar, baking powder and salt.
- Separately, whisk together the melted butter, milk, sour cream, egg, oil and vanilla.
- Add the wet ingredients to the dry, and whisk until combined. Fold in the sprinkles. Divide the batter between the pans.
- Bake the cakes for about 28-35 minutes, until the centers of the cakes spring back when lightly touched, or a toothpick inserted in the center comes out clean.
- Set the pans on a cooling rack and cool for 15 minutes. Run a sharp knife around the sides of the cakes, then turn them out of the pans. Let cool completely before frosting.
Buttercream
- With an electric mixer, stand or hand held, beat the butter for 1 minute until smooth.
- In a bowl, combine the powdered sugar, meringue powder, 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. Frost the cake with a final coat of buttercream. Scatter the sprinkles over the frosted cake before the buttercream crusts over.
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