Happy Valentine’s Day. I hope you are either cuddling with a cute person or animal, or eating far too much sugar, or both. I am grounded firmly in the sugar consumption camp today (but if you are either my betrothed or a fluffy puppy, get over here ASAP so we can change that).
My sugary poison of choice for this comatose day is the cheerful, nostalgic classic called funfetti cake. (Question: Is this an exclusively American thing? My London person had never heard of funfetti.) However, I felt that baking a cake with rainbow sprinkles in the batter wasn’t cloyingly cute enough, so I decided to make it into mini layer cakes, complete with strawberry and vanilla frosting. Three cakes for the price of one! Plus lots of cake scraps to do naughty things with! (Naughty things like THIS and THIS, not the things you’re thinking of.)
I based my cake recipe off the one from Sally’s Baking Addiction, but swapped coconut oil for the butter. Let me tell you, this is one seriously tasty cake. It’s super moist, a little dense, and perfect for cutting out cute little mini cakes that hold together like a dream.
For the frosting, I wanted to have a little fun with color, but 1. didn’t have any food coloring and 2. didn’t want to put any more food coloring into my body anyways—I’m getting enough of that stuff from adding sprinkles to everything in sight. Instead, I used frozen strawberries, warmed in the microwave and pureed into a liquid, to give the frosting a pink lovely hue and fruity flavor. I also used half coconut oil and half butter because that’s what I had on hand, but you can use all of one or the other if you’d like.
So go ahead, bake a lil somethin’ for that cutie next to you. Or be like me and bake a lil somethin’ for the cutie that IS you. Then spend the rest of the day in bed with your laptop, with whom you are in an intimate relationship (and don’t tell me my laptop isn’t a whom!).
- 1 2/3 cup all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 cup coconut oil, melted
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1/4 cup yogurt
- 3/4 cup milk
- 1 Tbsp. vanilla extract
- 2/3 cup sprinkles, plus more for decorating
- Strawberry frosting (recipe below)
- Preheat the oven the 350° F. Grease or spray a 9-inch round cake pan with butter, coconut oil, or nonstick spray. Set aside.
- In a medium bowl, combine the flour, salt, baking powder, and baking soda. Mix well. In a large bowl, whisk together the coconut oil, granulated sugar, and brown sugar until a gritty mixture forms. Whisk in the egg, yogurt, milk, and vanilla until combined. Working in increments, add the dry ingredients to the wet, mixing until no lumps remain. Fold in the sprinkles, taking care not to overmix, or the color from the sprinkles will bleed into the batter.
- Pour the batter into the prepared cake pan. Bake for 30-35 minutes, until a tester inserted in the center comes out clean. If the top appears to be browning too fast, cover the cake loosely with aluminum foil and continue baking (I did this around the 25-minute mark). Allow to cool completely, then turn the cake out of the pan. Wrap the cake in foil and freeze for one hour.
- Using a biscuit cutter or cake ring (or even a glass with a thin, circular rim), cut rounds out of the cake. Reserve the scraps for another use. Depending on how thick you want the layers of your mini cakes, you might want to cut these rounds in half horizontally with a serrated knife.
- Generously frost the top of one round with strawberry frosting, then place another round on top. Repeat until desired height is reached, then frost the top of the cake and smooth the frosting on the sides. Decorate with sprinkles. Repeat with remaining cake rounds to make more mini cakes.
Frosting base adapted from Jessie Oleson Moore on Craftsy
- 1/2 cup frozen strawberries, thawed in microwave
- 1/4 cup coconut oil, solid
- 1/4 cup butter (alternatively, use all butter or all coconut oil)
- 4 cups confectioners’ sugar
- 1 tsp. vanilla extract
- Pinch of salt
- Milk, for thinning
In a food processor, blend the strawberries until pureed. Set aside.
In a large mixing bowl, combine the coconut oil and butter. Using an electric mixer, cream the coconut oil and the butter together until smooth. Add 2 cups confectioners’ sugar and beat on a low speed until the sugar is incorporated. Then, increase the speed and add the vanilla extract and salt. Add more sugar and milk until the consistency is whipped but firm, then add the strawberry puree and mix to combine. Add more sugar and/or milk until desired consistency is reached.
If you’d like white frosting, reserve some of the mixture in another bowl before adding the strawberry puree.