Mini Confetti Cake

A cute little cake (literally!) which you can bake up when you wish to bake in small quantities and not have much (or any!) leftovers after.

Early this year, I got myself a 6-inch cake pan. I somehow was interested to bake a small cute cake for us family of four with no abundance of leftover. It did take me a while to get used to baking with such minimal ingredients ( I mean the batter is so litte!) and result in a cake just slightly larger than my daughter’s face! But I found a good recipe and off I started.

A Confetti Cake is essentially a vanilla cake with coloured sprinkles mixed into the batter. Since I had some coloured sprinkles not moving in the fridge, I thought this would be a good way to use them up.

I start by creaming the butter and sugar in a mixing bowl. I quickly realised that since so little butter and sugar was used (as opposed to in a regular cake) the resulting mixture was so ….little (yup still processing!). See pic below.

I then add in the egg white and vanilla essence and continue to mix.

I then add in the flour, baking powder and salt and mix. It won’t take long for it to combine and mix well.

Lastly add in the milk and be sure not to overmix the batter. Add in the coloured sprinkles and use a spatula to mix it into the batter.

The batter is now ready. I pour it into the six -inch cake pan which I have lined at the bottom. This just helps the cake from sticking to the bottom and makes life easier.

I also add in more sprinkles on top and bake in a pre-heated oven for 30 mins. I let the cake cool thoroughly before slicing. You may frost it but we just like it as is.

Six-inch cakes are too cute. They also make perfect gifts for loved ones – other than cupcakes and loaf cakes. Hope you give them a try!

This recipe was adapted and inspired by the original post here.

Mini Confetti Cake

Confetti Cakes are where coloured sprinkles are mixed into the batter of a vanilla cake. This recipe is for a 6-inch cake tin. Meaning it's a mini cake but oh so cute!

Ingredients
  

  • 57 g butter at room temperature
  • 60 g sugar
  • 85 g flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 egg white
  • 1/4 tsp vanilla essence
  • 100 ml milk
  • 2.5 tbsp coloured sprinkles

Instructions
 

  • Line the bottom of the cake tin using baking paper and pre-heat oven to 175C.
  • Cream butter and sugar using an electic mixer until well combined.
  • Add in egg white and vanilla essence and mix. Add in flour + baking powder + salt. Mix for a short while only till well combined. Then add in milk. Be careful not to overmix.
  • Add your sprinkles into the batter and use a spatula to mix. Pour batter into the cake tin. Smooth out batter and add more sprinkles on top if you wish.
  • Bake for 30 mins. As every oven is different, do check if your cake is cooked by inserting a cake tester or toothpick to see if it comes out clean. If yes, remove cake from oven and allow to cool completely before slicing.

Notes

Top Tips:
  • Bring butter to room temperature before starting.
  • Don't overmix batter.
  • Add more sprinkles - do get crazy if you wish.
  • Let cool completely, then slice.
Six-inch cakes are great for beginner bakers too as a way to learn, as you start small.
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