I love making 4″ cakes in quarantine! Fridge space is at a premium, and me and my fiance are the only ones eating it. They’re also easier to decorate and just so adorable!
And who doesn’t love something with sprinkles? The colors and flavor combined will be a crowd pleaser.
You can also get away with baking this in just 2 4″ pans.
I’m obsessed with little cakes. They’re too cute. I love using Fat Daddios cake pans. They’re very affordable and high quality. Right after the holidays, I found a full set at Marshall’s. I am now a proud owner of 3-8″, 6″, and 4″ cake pans.
Maybe I’ll make my own wedding cake 😉
I’ve been learning how to decorate cakes. And let me tell you, it is an ART. It’s so much harder than it looks! I use this cake decorating kit. I would highly recommend it. A lot of kits didn’t have the big and small tips, but this one did. If you just want one size, go with the big tips. And take care when you look at product descriptions – a lot of sets are selling the small tips.
A Note on Mixing
Alternate the milk and dry ingredients when mixing. This prevents over mixing! Make sure you beat the butter and sugar until light and fluffy, using a spatula to scrape the sides of the bowl occasionally.
Another Tip
Turn your air conditioning on if you’re frosting a cake during a heat wave!! This cake was slipping and sliding everywhere. I’d but it in the fridge to firm up, just to have it melt again when I took it out. It was HOT that day. I gave up and made it a partially naked cake. Then I stuck it in the fridge and didn’t take it out until it was cooler outside.
You’re going to love this cake regardless of the heat. It turned out so moist and fluffy!
4″ Funfetti Cake
Ingredients
- 5/8 (63 g) sifted cake flour
- 1/2 teaspoon baking powder
- pinch baking soda
- 1/4 teaspoon salt
- 3 tablespoons butter
- 1/2 cup sugar
- 1 egg white
- 1/8 cup sour cream
- 1/4 tablespoons vanilla
- 1/4 cup milk
- 1/4 cup rainbow sprinkles*
Instructions
- Preheat oven to 350 F. Grease 3 4″ cake pans and line with parchment paper. Grease once more on top of the parchment paper.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt until combined.
- In a large bowl with an electric mixer on medium, beat the butter for one minute. Add the sugar and beat until light and fluffy, about 2 more minutes.
- Turn the mixer to high and add the egg white, sour cream, and vanilla. Beat until combined.
- Turn the mixer to low and add half of the flour mixture. Beat until just combined. Then add the milk, beating again until just combined. Then add the rest of the flour mixture, again beating until just combined. Don’t overmix.
- Divide evenly in the 3 cake pans. Raise the pans about 2 inches from the counter and drop them. This gets rid of air bubbles.
- Bake on the middle rack for 18-20 minutes. Cake is done when a toothpick in the center comes out with just a few crumbs, or cake springs back lightly when pressed.
- Let cool on a cooling rack for 10 minutes. Then turn cake out out of pans and continue cooling for another 30-60 minutes.
- Frost with your favorite frosting.
