Mini Funfetti Layer Cakes
Ingredients
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2 tablespoons whole milk
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¼ teaspoon white vinegar
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⅔ cup cake flour
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½ teaspoon baking powder
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¼ teaspoon salt
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2 tablespoons canola oil
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½ teaspoon vanilla extract
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Sour the milk
Add the milk to a liquid measuring cup or a small bowl. Add the vinegar or lemon juice, stir, and set aside.
2 tablespoons whole milk
¼ teaspoon white vinegar
liquid measuring cup
measuring spoons
spatula
Combine the dry ingredients
In a medium bowl, combine the cake flour, baking powder and salt. Whisk to mix and eliminate any lumps.
⅔ cup cake flour
½ teaspoon baking powder
¼ teaspoon salt
medium bowl
measuring cups
whisk
Combine the liquids
Add the canola oil and vanilla extract to the soured milk and set aside until ready to use.
2 tablespoons canola oil
½ teaspoon vanilla extract
Start the batter
Add the butter, sugar and brown sugar to a large mixing bowl. Whisk vigorously until smooth and lightened in color.
3 tablespoons unsalted butter
⅓ cup sugar
1 tablespoon light brown sugar
large bowl
Add the egg
Add the egg to the bowl, and continue to whisk briskly until fully incorporated.
1 large egg
Finish the batter
Using a spatula, gently fold ⅓ of the dry ingredients into the butter mixture. When the dry ingredients are mostly combined, add half of the wet ingredients, and stir gently until just incorporated. Follow with another ⅓ of the dry ingredients, and the remaining wet ingredients. Finish with the last ⅓ of the dry ingredients. Mix just until fully combined and no dry ingredients are visible.
Add the sprinkles
Add the sprinkles to the bowl and fold gently to evenly distribute them throughout the batter.
2 tablespoons rainbow sprinkles
Portion the cake layers
Spray the June Egg Pan with nonstick cooking spray. Distribute the batter evenly between the wells, about 3 tablespoons batter per well. Use all the batter. Gently smooth the top of the cakes using an offset spatula or knife.
nonstick cooking spray
June Egg Pan
ice cream scoop
offset spatula
Bake the cake layers
Place the egg pan on the middle shelf of the oven. Bake the cake layers 12 minutes, until the edges are golden brown and a toothpick comes out clean when inserted in the center of a cake layer. June will notify you when the cakes are ready. If necessary, follow on-screen instructions to continue cooking.
Cool the cake layers
Remove the egg pan from the oven and place it on a wire rack. Allow the cakes to cool in the pan for at least 5 minutes.
cooling rack
Remove cake layers from the pan
Using a rubber spatula, gently remove the cake layers from the egg pan and place on a cooling rack to cool completely. Refrigerate the cake layers before frosting, if desired.
Stack the first cake
Set one cake layer on a plate or rotating cake stand. Add about 2 tablespoons of frosting and spread to evenly cover the cake layer, spreading the frosting so it extends slightly beyond the cake edges. Add another cake layer on top, pressing down firmly to adhere the layers and ensure the top is flat. Repeat with another 2 tablespoons of frosting. Add the third cake layer, and again press down firmly to make sure the cake is stable and the top is flat. Add 3 tablespoons of frosting to the top of the cake and gently spread over the top. If desired, chill the cake for up to 30 minutes to let the frosting firm up before proceeding to the next step.
plate
1 can frosting
Frost the outside of the first cake
Spread frosting over the sides of the cake, turning the plate or rotating cake stand as you go. Decorate the cake with rainbow sprinkles as desired. Repeat these steps with remaining 3 cake layers to make the second cake.
rainbow sprinkles
Serve the cakes
Refrigerate the cakes for at least 1 hour to let the layers settle and the frosting firm up. Remove the cakes from the refrigerator and let come to room temperature before serving.