This super easy single layer cake bakes in the toaster oven for a simple, fun, fluffy dessert. Specific instructions on how to bake a cake in the toaster oven are included. Gluten-free and dairy-free options are also included for this festive funfetti cake.
Be sure to check out more of my toaster oven recipes, including my juicy toaster oven chicken breast and toaster oven roasted potatoes.
Can You Bake a Cake in the Toaster Oven?
Yes, absolutely! A couple of small adjustments are needed, but as long as your toaster oven has temperature control it can be done.
Baking a cake in a countertop toaster oven a is a little different than using a conventional oven. The heat in a toaster oven is more intense because the cake is closer to the heating elements. So to bake a cake in the toaster oven, you need to bake at a lower temperature than usual. If it’s too high, the outside of the cake will set up too quickly which will cause the top to crack badly and overbake.
Even with a lower temperature, the bake time is usually 4-8 minutes shorter. I tested this recipe with a countertop Breville Mini Smart toaster oven and baked at 340Β°F. The single layer cake baked in 30 minutes.
I first tested the cake with a baking temp of 330Β°F. The cake baked okay but the center was a little bit sunken. I baked the second attempt at 340Β° and had some medium sized cracks (see photo below). They did not affect the texture of the cake but I wanted to improve the result.
So I made a couple of tweaks to the recipe, including reducing the amount of baking powder. Twenty three minutes in, I tented the cake with foil for the last few minutes of bake time. This cake still had some very small, acceptable cracks (photo below) and the cake is moist, and fluffy and delicious.
Ingredients
Confetti is the best ingredient for a funfetti cake – as opposed to sprinkles or non-pareils. Sprinkles melt and bleed too much into the cake and non-pareils are too small. Betty Crocker and Wilton make confetti and they are available at most grocery stores. Note: Betty Crocker calls confetti (1st photo below) sprinkles.
Flour – I used all purpose flour for this cake and it created a fluffy moist cake. With the addition of confetti, I prefer to use AP flour.
I also tested a gluten-free version of this cake using King Arthur Measure for Measure flour. This was the only substitution and the cake is as moist and delicious as the traditional version. There are specific instructions in the notes section of the recipe card below.
I love using buttermilk in place of milk in cakes. It makes them fluffier and adds a subtle hint of tanginess that is an excellent balance to the sweet cake. See the recipe card below for a quick, easy buttermilk substitute that needs just milk and vinegar. Or to make this cake dairy-free, see my dairy-free buttermilk substitute.
Although I love the flavor of butter in cakes, I prefer the fluffiness that oil creates. Oil does a much better job of hydrating the flour which creates lovely airy pockets. Use any neutral flavored oil like canola, avocado, sunflower or vegetable oil.
Eggs – It’s best if the eggs are at room temperature. Place them in a bowl of warm water before you gather the remaining ingredients and they should be ready by the time you need them.
The rest of the ingredients are the basics, including vanilla, salt and baking powder.
Cake Toppings
This funfetti cake has a vanilla cake base so you can use almost any frosting or coating. Here are a few options:
- Go with the classic and top with my vanilla buttercream frosting.
- Chocolate buttercream frosting is another yummy classic for this cake.
- For a colorful frosting that looks great on a funfetti cake, try my pink strawberry buttercream frosting.
- By far, the easiest topping is my 2 ingredient chocolate ganache that forms a beautiful sleek coating.
One Bowl Toaster Oven Funfetti Cake
Ingredients
- 2 large eggs, room temperature place in a bowl of warm water if they're cold
- β c oil – avocado, sunflower, canola
- Β½ c buttermilk1 dairy-free buttermilk substitute
- 1 tsp vanilla extract, powder or bean paste
- ΒΌ tsp salt
- ΒΎ c sugar
- 1ΒΌ c all purpose flour see gluten-free option below2
- 1ΒΌ tsp baking powder
- ΒΌ c confetti sprinkles
Instructions
- If the eggs are cold, place them in a bowl of warm water to bring to room temp. If the buttermilk is cold, heat it for 15-20 seconds in the microwave.
- Note: My Breville Mini Smart Toaster Oven heats to temperature in less than 3 minutes. So I wait to preheat it (340β) right before I add the flour. If you have a larger toaster oven, pre-heat it now to 340β.
- Use an 8" round pan. Grease, line it with parchment paper and grease the parchment. The parchment is optional but will make removing the cake from the pan much easier.
- All you need is a whisk and medium sized mixing bowl – beat the eggs, oil, milk, vanilla and salt until thoroughly combined.
- Add the sugar and beat until creamy.
- Add the flour and baking powder and beat just until smooth. No more than 30 seconds.
- Add the confetti and fold in with a rubber spatula.
- Pour the batter into the pan.
- Note: Baking times will likely vary based on the size and brand of your countertop toaster oven. I recommend keeping a close eye on it starting at 22 minutes.
- When the cake looks pale but set on top, cover the pan with a tin foil tent. This should be at about 23 minutes into baking.
- Continue baking for another 6 to 10 minutes or until the top is set and a toothpick inserted comes out clean.
- Cool the cake in the pan for 5 minutes, then transfer to a wire rack to cool.
- Top with vanilla buttercream frosting or chocolate ganache.
Notes
- To make a quick easy buttermilk substitute, place 1 tablespoon of white or apple cider vinegar into a liquid measuring cup. Fill with milk (2% or whole) to the 1/2 cup line and stir.
- To make this cake gluten-free, replace the AP flour withΒ King Arthur Measure for Measure gluten-free flour and increase the amount of oil to 1/2 c. Bake 28-35 minutes or until the top is set and a toothpick inserted comes out clean. Tent with foil when the top is still pale but set on top – at about 23-24 minutes into baking.
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