These single serve Funfetti cakes look incredible, taste even better, and is way easier to pull off than it looks.
WHY YOU NEED TO MAKE THIS DOT CAKE
The shape and layers are so satisfying, and those sprinkles add a crunch that a regular frosted cake just doesn't have.
INGREDIENTS
Here is everything you need for this recipe: Funfetti cake mix, Vanilla Funfetti frosting, Eggs, Oil, Water, and Nonpareil rainbow sprinkles
Preheat the oven to 350°F. In a medium bowl, combine the cake mix, oil, water, and eggs. Whisk together until smooth and fully incorporated.
STEP 1: MAKE THE BATTER
Spray four individual ramekins with pan spray. Fill each halfway full with batter. Bake at 350°F for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
STEP 2: FILL AND BAKE
Let the cakes cool in the ramekins completely before doing anything else.Once fully cooled, carefully run a butter knife around the edge of each ramekin and tip the cakes out.
STEP 3: COOL COMPLETELY
Using a serrated knife, slice each cake in half horizontally. You'll have a flat bottom layer and a slightly domed top layer.
STEP 4: SLICE EACH CAKE IN HALF
Place the bottom half of each cake into the ramekin. Spoon a layer of frosting. Place the top half back on, cut side down. Smoothly spoon more frosting over the top.
STEP 5: LAYER WITH FROSTING
Pour the sprinkles into a shallow bowl. Press the frosted top firmly and evenly down into the sprinkles, rotating slightly to make sure every bit of frosting is fully coated.
STEP 6: DIP IN SPRINKLES
STORAGE TIPS
You can store assembled cakes in an airtight container in the refrigerator for up to 3 days.The unfrosted cakes can be stored wrapped at room temperature for up to 2 days.
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