So I made a funfetti mug cake, and it kind of popped off. Which taught me that many people don’t have microwaves, so they needed a single serve funfetti cake they could bake in the oven.

My people, I live to serve (cake recipes).

Because we all deserve to go to Sprinkle Town, one bake at a time. Not to mention, as someone who has a constant sweet tooth, I love the love for a single-serve or small-batch recipe that satisfies that craving.

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vanilla frosting on vanilla funfetti cake

SINGLE SERVE FUNFETTI CAKE

This funfetti cake, for one, comes together in one bowl, bakes in a small ramekin, and is ready in under 30 minutes. It’s sweet, it’s colorful, and it’s pretty no nonsense.

Just how I like my bakes.

Oh, and feel free to top with vanilla buttercream and more sprinkles, because of course.

I don’t have vanilla, can I omit it? Funfetti cake is really vanilla cake with sprinkles, so you can’t omit the vanilla without losing a key flavor. If you have cake batter extract, you could substitute that for the vanilla.

INGREDIENTS

All-purpose flour: Provides structure and forms the base of the cake
Granulated sugar: Sweetens the cake and helps create a soft, tender texture
Baking powder: Leavens the batter so the cake rises light and fluffy
Salt: Enhances overall flavor and balances sweetness
Milk: Adds moisture and helps create a smooth, pourable batter
Butter: Adds richness, moisture, and flavor to both the cake and frosting
Vanilla extract: Adds warm, classic cake flavor to both the cake and frosting
Rainbow sprinkles: Provide the signature funfetti look
Powdered sugar: Sweetens and thickens the frosting for a smooth, creamy texture

Can I swap baking soda for baking powder? Baking soda and baking powder aren’t interchangeable. Baking soda needs an acid to activate, while baking powder already contains one. If you swap them without adjusting the rest of the recipe, the texture and rise will be off.

HOW TO MAKE A SINGLE SERVE FUNFETTI CAKE

Preheat your oven to 350°F and lightly grease a 6-ounce ramekin to prevent sticking. This ensures your single-serve funfetti cake bakes evenly and releases cleanly (if you’re not devouring it straight from the dish).

In a bowl, whisk together the flour, sugar, baking powder, and salt until no lumps remain. This step helps evenly distribute the ingredients for a soft, fluffy texture.

Add the milk, melted butter, and vanilla extract, mixing until just combined. Gently fold in the rainbow sprinkles to create that classic funfetti cake look without overmixing.

Pour the batter into your prepared ramekin and smooth the top with a spatula. This helps the cake bake evenly and gives it a clean finish.

Bake for 19–21 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Avoid overbaking to keep the cake soft and tender.

Allow the cake to cool slightly before serving so the texture sets properly. This step also prevents the frosting from melting if you choose to add it.

To make the optional vanilla frosting, sift powdered sugar over softened butter and mix until smooth and creamy. Add a splash of vanilla extract and a little milk as needed to reach your desired consistency.

Spread your individual batch of vanilla buttercream over the cooled cake, finish with extra sprinkles, and enjoy!

3 reasons you’ll love this single serve funfetti cake

No egg needed to make your own personal cake for when the sweet craving hits
Comes together in one bowl, perfect for a quick treat
Have cake in less than 30 minutes!

TIPS & VARIATIONS

Vanilla extract provides a key flavor to this cake, so don’t omit it. You could swap for cake batter extract if you have that on hand.
Baking powder and baking soda are not the same. This cake requires baking powder for the proper texture and rise.
No sprinkles? No problem. Leave it plain, or you could even swap with chocolate chips!
If you have a dairy allergy or don’t have milk on hand, you can swap for a milk substitute like almond or oat milk.

STORING YOUR FUNFETTI CAKE FOR ONE

Besides in your mouth… wrap your funfetti cake and keep it at room temperature for 24 hours. If frosted, store in the fridge for up to 3 days.

This cake is really best eaten fresh.

MORE SINGLE-SERVE RECIPES

EQUIPMENT YOU’LL NEED

Prep Time 5

Cook Time 20

Total Time 25

Servings 1 individual cake

Course Dessert

Cuisine American

This soft, fluffy, single-serve funfetti cake is made in one bowl and ready in under 30 minutes for the perfect easy dessert. Top with a simple vanilla frosting and plenty of sprinkles for a classic cake-for-one treat.

Equipment

6-oz Ramekin
Bowl
Whisk
Spatula
Measuring Spoons

Ingredients

CAKE

3 ½ tbsp all-purpose flour
2 tbsp granulated sugar
⅛ tsp baking powder
Dash of salt* only if using unsalted butter
2 tbsp milk
1 tbsp unsalted butter melted (or neutral oil)
½ tsp vanilla extract
½ tbsp rainbow sprinkles

FROSTING (optional)

2 tbsp butter room temperature
⅓ cup powdered sugar
Splash vanilla extract

Instructions

Preheat your oven to 350°F and lightly grease a 6-oz ramekin
In a bowl, whisk together your flour, sugar, baking powder, and salt until no lumps remain
Mix in the milk, melted butter, and vanilla extract until just combined, before folding in the sprinkles
Pour your cake batter into your prepped ramekin, smoothing out the top with a spatula as needed
Bake for 19-21 minutes, until a toothpick inserted into the center comes out with a few moist crumbs
Allow the cake to cool before eating
If desired, make single-serve vanilla frosting by sifting your powdered sugar over your butter in a bowl and beating with a spatula until smooth. Mix in a splash of vanilla. If the frosting seems too stiff, add in a splash of milk, as needed, to loosen. Once your cake is completely cooled, top with frosting, more sprinkles, and enjoy!