Mini Sprinkles Cake

By srumbel

That’s right – you read the title correctly – Mini Sprinkles Cake. That’s cake for one, or go ahead and share if you must. I, thankfully, only had to share with one, and his little hands still don’t quite have the dexterity to navigate a fork, so I lapped him by three slices. An hour after we were done with our afternoon snack, he asked, “Are we have cake for dinner, Mama?
from bakersroyale.com
Recipe is from Christina Lane's book, Dessert for Two Sweet & Simple. Printed with author's permission.

Ingredients

• For the mini cake:
• 4 tablespoons unsalted butter, softened
• 1/3 cu + 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg white
• 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup + 1 tablespoon milk
• 2 1/2 cup tablespoons sprinkles
• For the frosting:
• 8 tablespoons (1 stick) unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 to 2 tablespoons milk (or cream)
• 1 tablespoons sprinkles

Preparation

Step 1

First preheat the oven to 350 degrees F. Spray a 6-inch cake pan with cooking spray. Line the bottom of the pan with parchment paper.

Next, beat together the butter and sugar with an electric mixer until light and fluffy, about 1 to 2 minutes.

Add the vanilla and egg white and beat until well mixed.

add the flour, baking powder, and salt. Beat for just a few seconds to combine it, and then add all of the milk. Beat until smooth, but do not overmix.

Stir in the sprinkles.

Pour the cake batter into the prepared pan and place it on a baking sheet. Bake for 30 minutes or until an inserted toothpick comes out with only moist crumbs clinging to it.

Let the cake cool slightly before gently tipping it onto a plate--it should come out easily. Peel the parchment paper off the top of the cake.

While the cake is cooling, beat together all of the frosting ingredients except the sprinkles. Stir in the sprinkles last.

Finally, frost the cake, slice, and serve.


Yield: Makes one 6-inch cake