Mini Funfetti Cake Stacks
Ingredients
- 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)
Instructions
- 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.
Notes
*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.
Nutrition
Serving: 1cake stackCalories: 172kcal
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