These mini chocolate-frosted funfetti cakes are the perfect little treat for two. They just so happen to be gluten free and are a perfect sweet for coming Valentine’s Day festivities.
Interestingly enough, if there’s one thing I feel like I’ve really had success with in the world of gluten-free baked goods, it’s cake. Of the handful I’ve made, every one of them has hit the nail ON THE HEAD (especially this one). This cake is no exception; it’s a from-scratch funfetti cake (not the most common thing, even in the world of non-gluten-free foods), and it’s just the perfect balance of dense and moist. Plus it’s in mini form and it’s got ALL THE SPRINKLES ? can’t not be cute. 
As for the frosting – you know me and my chocolate obsession, which is why I went the non-traditional route here with chocolate. It starts out as a cream cheese buttercream – because I love how cream cheese takes away from the overwhelming sugary-sweetness of frosting – but with some cocoa powder and almond extract in the mix for a little chocolate-cake-batter kinda flavor. Personally I think the vanilla-chocolate combo is a classic anyway when it comes to cakes, and there’s just something about the combination with those rainbow sprinkles that makes me nostalgic.
As to my choice of decoration with this one, I’m really not sure what I was doing here, but I think it kinda works? Regardless, it’s cake and it tastes good, so if you don’t like the way it looks after you frost it, just cut into it and eat it. Problem solved.
Click here for the frosting recipe.
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Mini Chocolate Frosted Funfetti Cakes
- Total Time: 1 hour 30 minutes
- Yield: Two 4-inch mini cakes (serves 2–4) 1x
Ingredients
Mini Funfetti Cake
- 5 oz (1 cup + 3 tablespoons, spoon-and-level) gluten-free baking flour
- 3 tablespoons cornstarch or arrowroot powder
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum (omit if your flour blend already contains it)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2½ oz (5 tablespoons) unsalted butter, at room temperature
- 5¼ oz (¾ cup) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 3 egg whites
- 5? oz (? cup) buttermilk
- ? cup rainbow sprinkles (jimmies)
Chocolate Cake Batter Buttercream
- 4 oz (115 g) full-fat cream cheese, at room temperature
- ½ cup (1 stick / 115 g) unsalted butter, at room temperature
- 2 cups (240 g) powdered sugar, sifted
- ¼ cup (25 g) unsweetened cocoa powder, sifted
- ½ teaspoon almond extract
- ¼ teaspoon vanilla extract
- 1–2 tablespoons whole milk (as needed)
Instructions
Mini Funfetti Cake
- Preheat oven to 350°F. Butter two 4″ × 2″ round cake pans and line the bottoms with parchment rounds.
- In a medium bowl, whisk together the flour, cornstarch (or arrowroot), baking powder, xanthan gum (if using), baking soda, and salt.
- In the bowl of a stand mixer (or with a handheld mixer), cream together the butter, sugar, vanilla extract, and almond extract on medium-high until light and fluffy, at least 3 minutes. Scrape down the bowl as needed.
- In a separate bowl, whisk together the egg whites and buttermilk.
- Alternating in four additions, add the dry ingredients and the liquid ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed after each addition. Once all parts are combined, increase to medium speed and beat for 1 more minute. Fold in the sprinkles by hand.
- Divide the batter evenly between the two pans (pans will be about ¾ full). Bake for 30–35 minutes, until tops are golden-brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool completely in the pans, then remove, wrap tightly in plastic wrap, and freeze for at least 30 minutes while preparing the frosting. (Freezing firms the crumb and makes frosting easier.)
Chocolate Cake Batter Buttercream
- Beat the cream cheese and butter together on medium-high until completely smooth and combined, about 2 minutes. Both must be at room temperature or the frosting will be lumpy.
- Add the sifted powdered sugar and cocoa powder. Mix on low until incorporated, then increase to medium-high and beat for 2 minutes until fluffy.
- Add the almond extract and vanilla extract and beat to combine. If the frosting is too thick to spread or pipe, add milk one tablespoon at a time until it reaches the desired consistency.
- Frost the frozen mini cakes as desired. Decorate with extra sprinkles.
Notes
Freezing the cakes before frosting is worth the extra wait — it firms the crumb so the frosting glides on without pulling. If the frosting is too thick to pipe, a tablespoon of milk will loosen it right up. The almond extract in both the cake and the frosting is what gives these their distinct funfetti-style flavor.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Baking, Cake, Dessert
Frequently Asked Questions
Can I substitute the almond extract in the frosting?
Yes, you can replace the almond extract with vanilla extract if you prefer, but it will change the flavor profile slightly.
What gluten-free flour do you recommend for this funfetti cake?
A good gluten-free all-purpose flour blend works best; I recommend one that contains xanthan gum for better texture.
How can I achieve the perfect balance of moistness in the mini cakes?
Be careful not to overmix the batter once you add the sprinkles, as this can lead to a denser texture, and ensure you bake them just until a toothpick comes out clean.
