It’s the most wonderful time of the year! And what better way than to celebrate with a festive cake like a funfetti cake topped with decadent chocolate icing and topped with colorful sprinkles. Having a special dessert once in a while is a nice way to celebrate life with friends/family and to satisfy our sweet tooth. Making cake from scratch is actually very easy and satisfying. You know exactly what ingredients are going into the cake. I always use all organic ingredients. Yes, ALL organic. That way I know I do not have any chemicals, pesticides or products I cannot even pronounce going into my food. Funfetti Cake with Chocolate Icing Ingredients for Cake: – 1/2 pound (2 sticks) unsalted butter, plus more for greasing the pan – 2 cups granulated sugar – 2 teaspoons pure vanilla extract – 4 large eggs – 3 cups all purpose flour – 2 teaspoons baking powder – 1/4 teaspoon fine sea salt – 1 3/4 cups whole milk For the Icing: – 1/2 cup (1 stick) unsalted butter – 2/3 cup 100% cacao, unsweetened – 3 cups powdered (confectionary) sugar – 1/3 cup whole milk – 1 teaspoon pure vanilla extract Cake Preparation: Have all ingredients at room temperature. Preheat the oven to 30 degrees. Butter your pans and set aside. Using a stand mixer, use the paddle attachment and whip the butter until smooth, scraping the sides of the bowl after 1 minute. Add the sugar and beat on medium high for about 2 minutes. Scrape the sides of the bowl again. Add in the vanilla. Tip: Crack eggs one by one into a separate small bowl in case shell gets in or you have a bad egg you won’t compromise the whole batter. In a separate bowl, combine the flour, baking powder and sea salt. Mix to incorporate with a fork. With the mixer on low speed, add half of the flour mixture. When it’s incorporated, add in half of the milk. Add in the remainder of the flour and add in the remaining milk. Scrape down the sides of the bowl and mix until smooth. Using a spatula add in the sprinkles. Place the prepared cake pans onto a baking sheet. Evenly distribute the batter among the 3 6 inch cake pans. Place in preheated oven and bake until toothpick inserted comes out clean. About 40 minutes. Carefully rotate the pan halfway through baking. Remove onto a wire rack and cool. Remove and ice once completely cooled. Sprinkle with more sprinkles. Icing Preparation: Melt the butter. Stir in the cocoa. Alternately add in the powdered sugar and milk. Stir in the vanilla. Mix to spreading consistency.