Funfetti Cake with Chocolate Icing
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.If there’s one dessert guaranteed to bring a smile to anyone’s face, it’s confetti cake. With its cheerful bursts of color and rich, chocolatey finish, this playful treat is perfect for celebrations big and small—or even just to brighten an ordinary day. Funfetti cake is essentially a classic vanilla cake studded with vibrant rainbow sprinkles. Each slice reveals a kaleidoscope of colors, making it as fun to serve as it is to eat. The magic really happens when you pair it with a silky chocolate icing. The deep, smooth chocolate flavor complements the sweet vanilla cake, creating a combination that’s both nostalgic and indulgent. To finish, don’t forget a generous handful of sprinkles all over! Not only do they add a delightful crunch, but they also make every slice look like a celebration. Whether you’re baking for a birthday, a special occasion, or just because, funfetti cake with chocolate icing and sprinkles is sure to make any moment a little more joyful. So go ahead—bake up some happiness and let every bite be a party! Enjoy!
Equipment
- Stand mixer
- Paddle attachment
- Whisk attachment
- oven
- small bowl
- Medium bowl
- 2 8 inch Cake Pans
- 2 Spatulas
- Fork
- Baking Sheet
- wire rack
- Serrated knife
- Offset spatula
Ingredients
- 1 cup unsalted butter, softened plus more for greasing the pans
- 2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 3 cups all purpose flour plus more for flouring pans
- 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 cup buttermilk
- 1/3 cup sprinkles
Chocolate Buttercream Icing:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup unsweetened natural cocoa powder
- 4 tablespoons heavy whipping cream
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 2 cups Sprinkles
Instructions
- Have all ingredients at room temperature.
- Preheat the oven to 350 degrees. Butter and flour your pans and set them aside.
- Using a stand mixer, use the paddle attachment and whip the butter until smooth, about 4 minutes, scraping the sides of the bowl after each minute. Add the sugar and beat on medium-high for about 2 minutes. Scrape the sides of the bowl again. Add in the vanilla.
- Crack eggs one by one into a separate small bowl in case a shell gets in or you have a bad egg, you won't compromise the whole batter. With the mixer on low, add the eggs in one at a time.
- In a separate bowl, combine the flour, baking powder, baking soda, 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 half of the buttermilk. Add in the remainder of the flour and add in the remaining buttermilk. 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 cake pans. Place in preheated oven and bake until a toothpick inserted comes out clean. About 30-35 minutes. Carefully rotate the pan halfway through baking. Remove onto a wire rack and cool. If the tops are not level, you may use a serrated knife to cut and make them level. Using an offset spatula, evenly ice the cake and immediately press the sprinkles onto the cake. If you wait, the icing will harden on the outside, and the sprinkles will fall off.
Chocolate Buttercream Icing Instructions:
- With a handheld mixer or stand mixer fitted with the whisk attachment, beat the butter on medium speed for 3 minutes or until lightened in color. Make sure to stop the mixing and scrape down the sides of the bowl.Add in the powdered sugar, unsweetened natural cocoa powder, 3 tablespoons heavy whipping cream, 2 teaspoons pure vanilla extract, and 1/4 teaspoon salt. Mix on low for 1 minute to incorporate, then increase the speed to medium and mix for 3 additional minutes. Scraping the bowl down after each minute. If the icing is too thick, you may add the last tablespoon of cream and mix.
Nutrition
Calories: 819kcalCarbohydrates: 118gProtein: 6gFat: 37gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 151mgSodium: 309mgPotassium: 101mgFiber: 1gSugar: 92gVitamin A: 1142IUVitamin C: 0.03mgCalcium: 60mgIron: 2mg
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