That’s right – you read the title correctly – Mini Sprinkles Cake. That’s cake for one, or go ahead and share if you must. I, thankfully, only had to share with one, and his little hands still don’t quite have the dexterity to navigate a fork, so I lapped him by three slices. An hour after we were done with our afternoon snack, he asked, “Are we have cake for dinner, Mama?”
Um, hehhh-yo!, finally a kid of mine that likes cake WITH SPRINKLES! So like any good mom, I was like, “It’s Saturday . . . . so yes!” I’m finally going to be able to cash in on being the kind of mom that lets her kid eat dessert before dinner. And with a little help from my friend Christina Lane’s new book Dessert for Two, Sweet & Simple, I’m only a few mixing bowls away from making dessert for two when he asks.
If you are familiar with her work, then you no doubt have her first two books, Dessert for Two and Comfort and Joy. If not, grab them and this one. While you are at it, you might as well check out her blog where you will find even more scaled down recipes for two.
For now let’s talk about this latest book and all it’s deliciousness. The book has 6 chapters and 75+ plus recipes–no special equipment needed and all easy-to-make treats. This is one of three recipes that I’ve already made from the book, but here are a few more that I’ve flagged:
- Orange Chocolate Chunk Cookies
- Pecan Pie Carmelitas
- Beer Brownies
- Marshmallow -Filled Cupcakes
- Earl Grey Creme Brulee
- No-Bake Granola Bars
- Doughnut Gooey Butter Cake
Do you see what I mean about deliciousness? Now the only thing to do is consult my little dessert guy to see what we are having next.
*Note: Only adaptation I made to Christina recipes was to add a few drops of pink food coloring to the frosting and putting the sprinkles on top rather than folding them into the frosting.
Recipe is from Christina Lane's book, Dessert for Two Sweet & Simple. Printed with author's permission.
Yield: Makes one 6-inch cake
For the mini cake:
- 4 tablespoons unsalted butter, softened
- 1/3 cu + 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg white
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup + 1 tablespoon milk
- 2 1/2 tablespoons sprinkles
For the frosting:
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 to 2 tablespoons milk (or cream)
- 1 tablespoons sprinkles
First preheat the oven to 350 degrees F. Spray a 6-inch cake pan with cooking spray. Line the bottom of the pan with parchment paper.
Next, beat together the butter and sugar with an electric mixer until light and fluffy, about 1 to 2 minutes.
Add the vanilla and egg white and beat until well mixed.
add the flour, baking powder, and salt. Beat for just a few seconds to combine it, and then add all of the milk. Beat until smooth, but do not overmix.
Stir in the sprinkles.
Pour the cake batter into the prepared pan and place it on a baking sheet. Bake for 30 minutes or until an inserted toothpick comes out with only moist crumbs clinging to it.
Let the cake cool slightly before gently tipping it onto a plate--it should come out easily. Peel the parchment paper off the top of the cake.
While the cake is cooling, beat together all of the frosting ingredients except the sprinkles. Stir in the sprinkles last.
Finally, frost the cake, slice, and serve.