MINI FUNFETTI CAKE WITH CHOCOLATE CAKE BATTER BUTTERCREAM

It's a from-scratch funfetti cake, and it's just the perfect balance of dense and moist. Plus it's in mini form and it's got ALL THE SPRINKLES ➝ can't not be cute.

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INGREDIENTS

– baking flour – cornstarch – baking powder – xanthan gum – baking soda – salt Full ingredients

Funfetti Cake. From Scratch. Made Mini. And it's gluten-free. P.S. There's Chocolate Cake Batter Buttercream involved. Just sayin'.

In a medium bowl, whisk together the flour, cornstarch/arrowroot, baking powder, xanthan gum (if using), baking soda, and salt.

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Using a bowl and handheld electric mixer, cream together the butter, sugar, vanilla extract, and almond extract on medium-high until light and fluffy.

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In a separate bowl, whisk together the egg whites and buttermilk.

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With the dry ingredients, add ¼ of the dry mixture to the butter/sugar mixture, alternating with ⅓ of the liquid ingredients, mixing on low speed and continuing until all parts have been added.

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Divide batter evenly between the two prepared pans and smooth tops with a spatula - pans will be about ¾ of the way full. Place in preheated oven and bake for 30-35 minutes.

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