Mini Funfetti cake

This small batch funfetti sheet cake is baked in a 6 x 9 rectangular cake tin, perfect for 2-4 servings.

A vanilla sponge filled with funfetti sprinkles, topped with a light and whippy strawberry Swiss meringue buttercream. Despite the small size and calling it ‘mini’, it’s cram packed full with funfetti sprinkles!

Who doesn’t love funfetti? Beautiful and fun colours baked into a vanilla sponge will always be one of my favourites!

What is Funfetti cake?

If you don’t know what Funfetti cake is, stop everything you’re doing and read this, you need to know- haha! Funfetti cake is one of those bakes everyone needs in their repertoire.

Funfetti cake is a white cake mix with LOADS of rainbow (commonly known as funfetti) sprinkles to give it a *confetti* type of effect. It literally looks like you’ve baked a rainbow into cake, its gorgeous! Funfetti cakes are extremely popular in America and they always look absolutely incredible!

I took inspiration from my hugely popular ‘Vegan Funfetti Sheet Cake‘ and created this mini version, which is perfect if you fancy some cake but don’t want to make a massive *12 server* cake.

I decorated the sponge with a light and whip Swiss meringue buttercream, which is flavoured with strawberry to give it a light berry kick.

Looking for more funfetti recipes? Look no further:

Vegan Funfetti Cookies

Chocolate Funfetti Cake

Easy Funfetti Cake

Funfetti Cookie Cups

Funfetti Layer Cake

Notes*

What is aquafaba?

Aquafaba is the water from a can/tin of Chickpeas.The Chickpea water or brine as its called, acts as an amazing egg substitute for cakes, meringue buttercreams etc.

What vegan block butter to use?

As Swiss meringue uses liquid from the aquafaba, having a stiffer butter is key. I like the Naturli Vegan Block.

Where can I buy vegan sprinkles?

My favourite sprinkles are from Fancy Sprinkles. They have one of the best ranges of vegan friednl sprinkles. I used their ‘Original Vegan Jimmies‘ which are rainbow sprinkles.

Get the sprinkles I use- Use code LITTLEVEGAN15 for 15% off your whole order on Fancy Sprinkles.

Check out their vegan sprinkle range here.

Preparation: 5 minutes

Baking time: 20 minutes

Serves: 2-4

Level: Easy

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Ingredients for the cake

150ml of dairy-free milk
1/2 teaspoon of apple cider vinegar
140g of self raising flour
1/4 teaspoon of baking powder
1/4 teaspoon of bicarbonate of soda (baking soda)
120g of caster sugar
30ml of sunflower oil (or melted coconut oil)
1 + 1/2 teaspoons of vanilla extract
20g of vegan funfetti sprinkles (discount code above)

Ingredients for the strawberry buttercream

80g of dairy-fee block butter (see notes*)
120g of icing sugar
1 teaspoon of strawberry flavouring
25ml of aquafaba (chickpea brine) see notes*

Pink food gel

Vegan sprinkles

Get the sprinkles I use- Use code LITTLEVEGAN15 for 15% off your whole order on Fancy Sprinkles.

Check out their vegan sprinkle range here.

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Method (cake)

1. Preheat your oven to 180 degrees c fan and line a 6 x 8 inch rectangular cake tin or a small rectangular cake tin with grease-proof paper. Allow the paper to hang over the tin, this makes it easier to remove the cake when baked.

2. In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.

3. In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.

Mix well to combine.

4. Add the oil and vanilla extract into the ‘buttermilk’ and whisk to combine.

5. Add the wet ingredients into the dry ingredients and mix. Fold in the funfetti sprinkles. Don’t over mix or you risk the colours from the sprinkles bleeding into the batter.

6. Pour the batter into the lined tin. Use a cranked pallet knife to smooth out the batter, making sure to get it into the corners of the tin.

Make sure to tap the tin on the worktop one or two times to remove any air bubbles.

7. Pop the cake into the middle of the preheated oven and bake for around 20 minutes.

You will know it is done when you put a knife or skewer down the middle of the cake and it comes out clean and it’s springy to the touch.

8. Allow the cake to cool in the tin for 10 minutes then carefully transfer onto a cooling rack. Allow to cool fully before frosting. You can even place the cake in a sealed container once cool then frost the day after. It’s a very light sponge so be careful with it when removing from the tin.

Method (buttercream)

1. In a large mixing bowl, add in the dairy-free butter and whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.

2. Sift in the icing sugar and whip on high speed for a couple of minutes to incorporate it.

3. Pour in the aquafaba, strawberry flavouring and pink food gel and whip for 5 minutes until it turns light and creamy. Don’t over whip it or it can become too soft. If it does, just add in more icing sugar until it’s thick and creamy.

4. Dollop the buttercream on the sheet cake and use a cranked pallet knife / off set spatula to swirl it around.

Top the cake with a load of funfetti / rainbow sprinkles.

To store:

Serve fresh or store in a sealed container at room temperature. If stored in the fridge, the buttercream will set firm. Allow to come to room temperature for around 20 minutes before serving.

Best eaten within a few days!