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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!


  • 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


  • 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.


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.