Mini Funfetti Cake Stacks

Mini Funfetti cakes stacked with vanilla frosting, sitting on a small cutting board together and being held in the air.

The cutest Confetti Cake Recipe

Funfetti cake / confetti cake is the epitome of celebration cake!  This particular recipe is a very small version of homemade funfetti sheet cake that is packed with colorful sprinkles, then cut down into little tiny cakes.  It’s very similar to my Mini Carrot Cake Stacks from a couple of months ago!

Stacks of Funfetti Cake cut with small biscuit cutter and then layered to create a tiny layered funfetti cake. Milk in the background, three tiny stacks on a plate in the foreground.

What sprinkles do I use?

I used the small, circular (disc) sprinkles, also known as confetti quins.(<– just a visual so you know what these are!)  They don’t bleed their color as much as nonpareils, which are the tiny sprinkle balls.  Some jimmies will work (they’re the long, skinny sprinkles!), but I used a pastel version of jimmies from Aldi the first time I made this recipe, and the colors bled. 🙁 So research your jimmies before using!  But my recommendation would be confetti quins! The more vibrant in color, the better!

What is the best frosting for funfetti cake?

There isn’t a frosting recipe on AFJ yet, so I actually used store-bought frosting for this recipe!  I recommend using a vanilla frosting, because the flavor of vanilla is such a good companion for this cake.  Funfetti cake is simple, light, and fun.  The frosting shouldn’t really compete with it, but it should add a sweet touch!  If you’re wanting to make a homemade frosting, I would highly recommend this vanilla buttercream frosting from Sally’s Baking Addiction.

If you’re looking for a more adventurous frosting option, I would recommend cream cheese frosting, OR adding color to vanilla frosting.  For even more color and fun, stir some extra sprinkles directly into the frosting, too!

What ingredients do I need?

Pretty basic cake ingredients! Plus sprinkles. 🙂

  • unsalted butter
  • granulated sugar
  • all-purpose flour
  • kosher salt (I highly recommend using Diamond kosher for everything!)
  • baking soda
  • baking powder
  • egg white
  • vegetable oil
  • whole milk
  • vanilla extract
  • almond extract
  • SPRINKLES! (confetti quins – or disc sprinkles that are super vibrant!)

How many mini funfetti cake stacks does this recipe make?

This recipe makes 7 total mini funfetti cakes, plus an extra half so you can taste test the cake without sacrificing a stack. 🙂 I have not attempted to double this recipe, so I don’t have a recommendation on the ingredient measurements for that quite yet!

What can I do with the leftover cake scraps?

Oh, you can create a whole new addiction with leftover cake scraps.  

  1.  Make a birthday cake shake :: Add cake scraps, ice cream, and milk to a blender, and blend until smooth and creamy.  Mind-blowingly simple and so delicious, really.  You can even sprinkle tiny bits of leftover cake on top of the shake for a colorful topping.
  2. Make a boozy birthday cake shake :: Now it gets fun!  Add a splash of vanilla vodka to your shake, and make it an adult style birthday cake shake!
  3. Make cake pops :: Scroll down on this blog post from Divas Can Cook for an awesome leftover cake pop recipe!

If you make these mini cake stacks, please tag me on Instagram so I can see your awesome creations!  And as always, feel free to reach out to me directly if you have any questions.  If you comment and rate this recipe below, I would also very much appreciate it!

xx Sara

Stacks of Funfetti Cake cut with small biscuit cutter and then layered to create a tiny layered funfetti cake. Milk in the background, three tiny stacks on a plate in the foreground.
Print Recipe
5 from 1 vote

Mini Funfetti Cake Stacks

Course: Dessert
Cuisine: American
Keyword: Mini Funfetti Cake Stacks
Servings: 7 mini stacks
Calories: 172kcal
Author: sara a.


  • 3 tbsp. unsalted butter room temperature
  • 1/3 cup granulated sugar
  • 1/2 cup + 1 tbsp. all-purpose flour
  • 1/4 tsp. kosher salt*
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 egg white
  • 1 tbsp. vegetable oil
  • 1/4 cup whole milk
  • 1/2 tsp. vanilla extract**
  • 1/8 tsp. almond extract
  • 3 tbsp. vibrant confetti sprinkles (quins)


  • Preheat the oven to 350 F. Lightly spray a small 1/8 sheet pan (dimensions are 6" x 9") with baking spray. Line the sheet pan with parchment paper so it wraps around the rim of every side of the baking sheet, and lightly spray the parchment with baking spray. Set aside.
  • Combine the flour, salt, baking soda, and baking powder together in a bowl. Whisk to combine, and set aside.
  • Combine the whole milk, vanilla extract, and almond extract in a small bowl. Set aside.
  • In the bowl of a stand-up mixer, beat the butter and sugar together on high for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl.
  • Turn the mixer speed to low, and add the egg white. Once the egg white is combined, turn the mixer speed back up to high and beat for 2 minutes until the batter is super fluffy. Scrape the sides down again, if needed.
  • Turn the mixer speed back to low, and add the vegetable oil until combined.
  • Add half of the dry ingredients until combined, followed by half of the wet ingredients until combined. Repeat to use remaining dry and wet ingredients.
  • Stir in sprinkles by hand, then pour the batter onto the prepared baking sheet. Evenly spread the batter across the baking sheet, making the top as level as possible.
  • Bake at 350 F for 22-24 minutes, until an inserted toothpick comes out clean. Remove from the oven, and place the baking sheet on a wire rack until completely cooled.
  • Using a 1" biscuit cutter, cut small circles out of the cake.***
  • Spread frosting over the tops of each tiny cake, and stack two mini cakes to create a layered version. Top the layered cakes with sprinkles.


*If using Diamond kosher salt, use 1/2 tsp.  Sea salt or other kosher salt will still be the 1/4 tsp. measurement.
**Clear or dark vanilla extract will work.  If using dark vanilla extract, the cake will be more yellow - that is what I used for the cakes in these photos!
***To create clean cuts with the biscuit cutter, keep a bowl of hot water nearby to rinse the biscuit cutter after each use.  This helps to prevent a buildup of cake on the biscuit cutter, which results in cleaner cut mini cakes.


Serving: 1cake stack | Calories: 172kcal






check the "about me" page for more information on Sara.

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