Mini Confetti Cake

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Mini Confetti Cake with Cream Cheese Frosting

Yield: Two four-inch cake layers
Oven temperature: 350℉

Ingredients:

For the cake:

  • 1/4 + 2 tbsp. salted butter, softened
  • 1/2 c. sugar
  • 1 1/2 egg whites (just try your best to split the second egg white)
  • 2 3/4 tsp. vanilla
  • 1/4 tsp. almond extract
  • 1/2 c. + 1/3 c. cake flour
  • 1/2 tsp. baking powder
  • 1/8 tsp. baking soda
  • 1/4 c. sour cream (or plain Greek yoghurt)
  • 1/4 c. whole milk
  • 1/4 c. sprinkles (any color)
For the frosting:
  • 5 oz. cream cheese
  • 5 tbsp. salted butter
  • ~2 c. powdered sugar
  • 1 1/2 tsp. vanilla
  • gel food coloring (optional)
  • sprinkles (optional)

Instructions:

  1. Preheat oven to 350℉ and line two 4" cake pans with parchment paper.
  2. In a medium-sized mixing bowl, cream together the butter and sugar until light and fluffy. Beat the egg whites in, one at a time, and the stir in the vanilla and almond extract.
  3. Without stirring, sift in the cake flour, baking powder, and baking soda. Still do not stir.
  4. Add in the sour cream and whole milk and the mix until just combined. Fold in the sprinkles.
  5. Divide the cake batter evenly between the two prepared cake pans. Make sure not to overfill the pans (I didn't use all of the batter).
  6. Bake in the oven for 20-25 minutes or until the top of the cake springs back when touched (or a toothpick comes out of the center of the cake clean). Remove the cakes from the pans and cool completely on a wire rack.
  7. Right before you are ready to assemble the cake, make the frosting. In a medium-sized mixing bowl, cream together the cream cheese and butter until light and fluffy. Beat in the powdered sugar (I didn't quite use two cups of powdered sugar). Stir in the vanilla and food coloring. Set aside.
  8. To assemble the cake, start by leveling off each cake round. Once each round is level slice them in half horizontally so you have four cake layers.
  9. Place one cake layer on a plate or serving tray and spread frosting across the top. Stack the remaining three layers on top of the first layer making sure to spread frosting in between each cake round. Spread frosting across the sides and top of the cake.
  10. If you would like, pipe a border of dots around the top of the cake. Press sprinkles onto the bottom inch of cake using your hands and add additional sprinkles across the top of the cake. Eat when ready (serves 2-4 people).

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