This Single Serve Confetti Cake (also called Funfetti) recipe is a super small batch cake recipe that is baked up in a ramekin that serves just 1-2 people. The cake is moist, tender, loaded with sprinkles, and topped with an easy creamy frosting. It's a great option for a birthday, baby's first smash cake, or any day that deserves a little rainbow sprinkle cake!
⭐Why I Love It:
- Super Small Batch Cake Recipe - I love that this single serve cake recipe serves just 1-2 people so I can satisfy my sweet craving without having to make an entire large funfetti cake. I also love the cupcake variation of this recipe - Single Serve Confetti Cupcakes! I also love this Single Serve Vanilla Cupcake and Single Serve Chocolate Cupcake.
- No Mixer Needed - Because it's such a small amount of batter and frosting, you can easily mix it all up by hand instead of needing to use an electric or stand mixer.
- Tender and Moist - The cupcake texture is super fluffy and moist!
🥘Ingredients
- Oil - You'll want to use a neutral oil like canola oil, vegetable oil, or avocado oil. Using all oil in this recipe makes the cake extra moist.
- White Granulated Sugar
- Egg White - Using only the egg white makes the cake nice and fluffy and helps keep the recipe small.
- Milk - I used whole milk for the best flavor! But you can use another milk.
- Vanilla Extract - For flavor!
- All-Purpose Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
- Baking Powder - This is the leavener to help the cake rise.
- Kosher Salt - I like the Diamond Kosher Salt. A small amount of salt is so important to balance the sweetness. If you use table salt, then I would cut the amount by half.
- Sprinkles - I like to use 'jimmies' as these bleed less in the cake batter compared to nonpareils. You can use leftover sprinkles to make these Sprinkle Sugar Cookies or a Single Serve Sugar Cookie.
- For the Frosting - Softened Butter, A little Milk, Vanilla Extract, and Powdered Sugar. If you want to make a chocolate frosting, you can use this recipe for the Single Serve Chocolate Cake.
See the recipe card for full information on ingredients and quantities.
🔪How To Make a Single Serve Confetti Cake
This recipe for Single Serve Confetti Cake is easy to mix up with no mixer and don't forget about the easy creamy frosting for on top.
Photo 1 - Mix together the oil and sugar then add the egg white, milk, and vanilla. Mix together with a fork until light and bubbly.
Photo 2 - Stir in the flour, baking powder, and salt until combined. Fold in the sprinkles.
Photo 3 - Grease a ramekin and add the cake batter.
Photo 4 - Bake until golden on top, a toothpick in the center should come out with just a few moist crumbs (no wet batter), and if you gently press the top of the cake it slightly bounces back.
Photo 5 - While the cake cools, mix up the frosting. Stir together the butter and powdered sugar then mix in the milk and vanilla until creamy.
Photo 6 - Pipe the frosting (or use a knife to spread) on the cooled cake and enjoy!
💭Recipe Tips
- Ramekin Size - I used one large ramekin (10 ounces to the rim and ~4.25 inches wide) but you can use a bigger ramekin or smaller ramekins and just adjust the bake time. This is the large ramekin I use (note - it is labeled as a 7 ounce but it is 10 ounces to the rim).
- Don't Over Bake - The key to a moist cake is to not over bake it! Cake is done when a toothpick inserted comes out clean or with a few moist crumbs and if you poke the top then it slowly bounces back.
- Softened Butter - It's important to use softened butter for the frosting so it can be easily mixed into the other ingredients. If your butter is too cold, it won't incorporate well.
- Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
👩🍳Recipe FAQs
Using only an egg white in a cake gives it a fluffy and tender texture. It also helps keep the recipe super small. You can use the leftover egg yolk in many of the Single Serve Cookie recipes like this Single Serve White Chocolate Macadamia Nut Cookie and Single Serve Double Chocolate Cookie.
The spoon and level method is best for measuring flour because it reduces the risk of over measuring. Start by fluffing up the flour int the container then use a spoon to spoon it into the measuring cup and use a knife to level off the top. This is much more accurate than scooping the flour directly from the container with the measuring cup.
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PrintRecipe
Single Serve Confetti Cake (Small Batch)
This Single Serve Confetti Cake (also called Funfetti) recipe is a super small batch cake recipe that is baked up in a ramekin that serves just 1-2 people. The cake is moist, tender, loaded with sprinkles, and topped with an easy creamy frosting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1-2 servings
- Category: Dessert, Single Serve, Cake
- Method: Oven
- Cuisine: American
Ingredients
Cake Batter
- 2 tablespoons neutral oil, like canola oil or vegetable oil
- 3 tablespoons white granulated sugar
- 1 egg white
- ½ teaspoon vanilla extract
- 2 tablespoons milk, I used whole milk
- 5 tablespoons all-purpose flour, or ¼ cup + 1 tablespoon
- ½ teaspoon baking powder
- ⅛ teaspoon kosher salt
- ~1 tablespoon sprinkles, I like the 'jimmies' variety
Vanilla Frosting
- 2 tablespoons unsalted butter, softened to room temperature
- ½ cup powdered sugar, add more to make frosting thicker
- 1-2 teaspoons milk, I used whole milk
- ½ teaspoon vanilla extract
- Pinch of kosher salt, omit if using salted butter
Instructions
- Prep - Preheat the oven to 350°F and well grease a large ramekin with butter.
- Cream Oil and Sugar - In a medium bowl, mix together the oil and sugar with a fork until combined. I like to mix it against the side of the bowl with the fork.
- Add Wet Ingredients - Use the fork to mix in the egg white, milk, and vanilla extract until well combined and slightly bubbly/foamy.
- Add Dry Ingredients - Fold in the flour, baking powder, and salt with a rubber spatula. Fold in the sprinkles.
- Add to Ramekin - Pour the batter into the greased ramekin.
- Bake - Bake for 22-27 minutes (I did 24 minutes, but time will vary based on ramekin size and oven) until it is golden on top, a toothpick comes out with just moist crumbs, and if you gently press the top of the cake it slightly bounces back.
- Frosting - While the cake cools, make the frosting. Stir together the softened butter and powdered sugar with a rubber spatula until mostly combined (you can press against the side of the bowl to do this). Add the milk, vanilla, and salt and stir to combine (adding a tiny bit more milk, if needed) and get a creamy frosting.
- Enjoy - Either pipe on the frosting or spoon it on top of the cooled cake and enjoy! You can sprinkle with extra sprinkles, if you'd like!
Notes
Ramekin Size - I used one large ramekin (10 ounces to the rim and ~4.25 inches wide) but you can use a bigger ramekin or smaller ramekins and just adjust the bake time.
Nutrition
- Serving Size: ½ cake with frosting
- Calories: 512
- Sugar: 52.7 g
- Sodium: 117.7 mg
- Fat: 27.4 g
- Carbohydrates: 70.4 g
- Fiber: 0.6 g
- Protein: 4.5 g
- Cholesterol: 30.9 mg
Kathleen Hansen says
This cake is crazy moist! And I'll never say no to extra sprinkles 🙂