Happy Sunday, everyone. I don’t usually do recipe posts on Sundays, but I couldn’t wait to share this one with you!
Do you ever find yourself in the mood for a sweet, spongy, and soft piece of cake on a whim? Sounds like a dream, right? Whipping up a whole cake (or even a whole batch of cupcakes) can be too much work, and even too much cake depending on who is going to be eating it.
This mini layered Funfetti cake is actually made in the microwave. Yup. It’s technically a mug cake.
[Pause for all the *gasps*!]
Yeah. It was made in the microwave. I am not kidding you. And, it’s layered. And it only took about 30 minutes to make, most of which was mixing together ingredients.
What I love about this recipe is how easy it is to make it a “fancy” cake but also how easy it is to adapt it into a simple little cake. Sometimes we’re not in the mood (or don’t have the patience for) layered cakes, and we’d rather just bake and eat the cake as soon as possible. You can do that with this recipe.
It’s time to grab a tall glass of ice cold milk (or almond milk, or coconut milk, or whatever type of milk your heart desires!) and grab a slice of this mini layered Funfetti cake!
Ingredients
- For the Cake:
- - ½ cup granulated sugar
- - 10 tablespoons all purpose flour (or cake flour)
- - ¼ teaspoon baking powder
- - ¼ teaspoon baking soda
- - ¼ teaspoon salt
- - 1 teaspoon rainbow sprinkles
- - 1 egg
- - ¼ cup milk
- - 2 tablespoons oil (I used olive oil since I had it on hand)
- - ½ teaspoon vanilla extract
- - 2 tablespoons water
- For the frosting:
- - 4 tablespoons unsalted butter, room temperature
- - ½ cup powdered sugar
- optional: 1 tsp milk
Instructions
- In a small mixing bowl, mix together all the dry ingredients (sugar, flour, baking powder, baking soda, salt, and rainbow sprinkles).
- In a separate small bowl, gently mix together all the wet ingredients (egg, milk, oil, vanilla extract, water). And by gently, I mean once the yolk has just broken and has been evenly distributed.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- In three evenly sized large mugs (the wider, the better in my opinion), add about a 1/2 cup (maybe a little less) of batter into each mug. Make sure each mug is also greased well with butter.
- Microwave each mug on high for about 1:00 - 1:30 minutes. You may be starting/stopping your microwave quite a bit so that the cake doesn't flow out of the container. Keep heating until you can stick a toothpick through the middle of the cake and have it come out clean.
- Shake the cake out of each container and cool each layer on a piece of parchment paper. You can also put the cakes in the freezer for 5 minutes or so to bring them to room temperature.
- Time to make the frosting! Combine all the frosting ingredients in a small bowl and use a hand mixer to make the frosting.
- Frost each layer of cake and then stack together. Slice and serve immediately. Or don't slice it and eat it on your own (I won't tell!)
Notes
Adapted from Broma Bakery // Instead of using mugs, I used mini Le Creuset cocottes so that I would have a wider base.
