Mini Funfetti Layered Cakes
Ingredients
-
3
tbsp
unsalted butter
-
⅓
cup
granulated sugar
-
½
cup
all-purpose flour
-
1/4
tsp
kosher salt
-
½
tsp
baking soda
-
½
tsp
baking powder
-
1
large
egg white
-
1
tbsp
vegetable oil
-
¼
cup
whole milk
-
½
tsp
vanilla extract
-
1/8
tsp
almond extract
-
3
tbsp
vibrant confetti sprinkles
Instructions
- Preheat the oven to 350°F and prepare a small sheet pan with baking spray and parchment paper.
- In a bowl, whisk together the flour, salt, baking soda, and baking powder.
- In another bowl, combine the whole milk, vanilla extract, and almond extract.
- In a stand mixer, beat the butter and sugar until light and fluffy, then add the egg white and mix until fluffy.
- Add the vegetable oil, then alternate adding the dry and wet ingredients until combined.
- Fold in the sprinkles and pour the batter into the prepared pan, spreading it evenly.
- Bake for 22-24 minutes until a toothpick comes out clean, then cool on a wire rack.
- Cut out small circles from the cooled cake, frost the tops, and stack two mini cakes to create layers.
Nutrition Facts (estimated)
Servings
7 mini stacks
Calories
172
Total fat
7g
Total carbohydrates
25g
Total protein
2g
Sodium
120mg
Cholesterol
0mg
You might also like