Can this be made into a sheet cake?

Yes! I haven't tested it but the quantities will work fine - double it and bake in a 9"x13" pan. You may need to increase the time slightly.

Can this be made ahead?

Yes, you can make the cake a day ahead. I like to pop it back into the pan I baked it in and cover tightly with plastic wrap until ready to frost, or you can transfer to an airtight container.

Can I make this with regular Vanilla American Buttercream?

Yes! If you don't want to make the raspberry buttercream you can just follow the recipe as written but leave out the freeze dried raspberry powder. If you want to still make it pink, then you can add a little gel food colouring. You can also do any flavour frosting that you like - chocolate would be great here too!

How do I store Funfetti Snack Cake?

I store the cake in an airtight container. If it is super hot then pop it in the fridge, if not then it is fine at room temperature for a few days.

What can I use instead of greek yoghurt?

You can use sour cream in the place of greek yoghurt - I often use them interchangeably. Make sure you don't use regular yoghurt as it is much runnier and will affect the texture. Greek yoghurt has been strained so is a little thicker.

How do I transport Snack Cake?

The best way to transport cake, I have found, is by putting it back in the pan you baked it in. You can frost it in there if you like. Keeping it in the pan you used means it won't wiggle around too much - you can pop a piece of plastic wrap or foil (or a lid if your pan has one) over the frosting to protect it from any dust.

Funfetti Snack Cake with Raspberry Buttercream

Name: Funfetti Snack Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 260g all-purpose flour; 2 tsp baking powder; 1/2 tsp kosher salt; 125g whole milk, at room temperature; 80g full fat greek yoghurt; 1 tsp vanilla bean paste; 150g unsalted butter, at room temperature; 160g granulated sugar; 2 large eggs, at room temperature; 120g rainbow sprinkles; 115g unsalted butter, at room temperature; 250g powdered sugar, sifted; 10g freeze dried raspberry powder; 1/2 tsp vanilla bean paste or extract; 1/4 tsp kosher salt; 3 Tbsp heavy cream (start with 2 Tbsp and add the third if you think the mixture needs it); Sprinkles to finish, optional

Description

This Funfetti Snack Cake with Raspberry American Buttercream Frosting is the perfect small celebration cake. A fluffy Vanilla Snack Cake is filled with sprinkles and is topped with a Raspberry American Buttercream and Finished with Sprinkles. You can use any sprinkles or frosting you like for this recipe to make it suitable for any occasion!

Ingredients

Scale

Funfetti Snack Cake

260g all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
125g whole milk, at room temperature
80g full fat greek yoghurt
1 tsp vanilla bean paste
150g unsalted butter, at room temperature
160g granulated sugar
2 large eggs, at room temperature
120g rainbow sprinkles

Raspberry American Buttercream Frosting

115g unsalted butter, at room temperature
250g powdered sugar, sifted
10g freeze dried raspberry powder
1/2 tsp vanilla bean paste or extract
1/4 tsp kosher salt
3 Tbsp heavy cream (start with 2 Tbsp and add the third if you think the mixture needs it)
Sprinkles to finish, optional

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Instructions

FUNFETTI SNACK CAKE

Preheat the oven to 350°f / 180°c. Grease and line an 8" (20cm) square pan with parchment paper.
In a medium bowl, combine the flour, baking powder, and salt.
In a small bowl, combine the milk, greek yoghurt, and vanilla.
In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, scraping down the sides as needed.
Add the eggs one at a time, beating until each is incorporated. Scrape down the sides of the bowl using a spatula.
With the mixer on low, alternately add the wet and dry ingredients. Add a third of the dry ingredients, followed by half the wet ingredients, then another third of the dry ingredients, followed by the second half of the wet ingredients. Finally, add the remaining third of the dry ingredients. Mix until just incorporated, scraping down the sides as needed.
Add the sprinkles and fold in by hand to ensure they are evenly combined.
Transfer the mixture to the prepared pan and smooth down. Tap the pan on the counter a few times to ensure the mixture is settled.
Bake the Funfetti Snack Cake for 35 to 40 minutes, until the top is golden brown, springs back when lightly pressed, and a skewer inserted into the middle of the cake comes out clean.
Cool the cake in the pan for 10-15 minutes, then remove from the pan and place on a wire rack and allow to cool completely.

RASPBERRY AMERICAN BUTTERCREAM FROSTING

In a medium bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, whip together the butter, powdered sugar, freeze dried raspberry powder, and salt on high speed until combined. It will clump and then come together.
Add the vanilla and heavy cream and mix to combine. Mix for a further 1-2 minutes until light and fluffy.
Plop the Raspberry American Buttercream onto the top of the cooled cake and spread with an offset spatula as desired. Top with sprinkles if using.
Cut into pieces using a sharp knife - you can cut into 9 very large pieces, 12 slightly smaller rectangular pieces, or 16 small squares.
Store leftovers in an airtight container for up to 3 days.

Notes

Cake is adapted from the Ovenly Cookbook

Keywords: Snack Cake, Funfetti Cake, Vanilla Snack Cake, Raspberry Buttercream, American Buttercream, Small Birthday Cake, Funfetti Snack Cake