Confetti Cake with Chocolate Frosting
Every birthday deserves a showstopper. This Confetti Cake with Chocolate Frosting is rich, tender, and joyfully sprinkled — a perfect centerpiece for celebrating women of all ages.
Equipment
- Mixing Bowls
- Electric Mixer
- Rubber Spatula
- Two 8-inch cake pans
- Cooling Rack
- Parchment Paper
- Double Boiler or Microwave-safe Bowl
Ingredients
Cake Batter
- 2 1/2 cups cake flour for a light, tender crumb
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup unsalted butter room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs room temperature
- 1 tbsp pure vanilla extract
- 1 cup buttermilk
- 1/2 cup confetti sprinkles use jimmies, not nonpareils
Chocolate Frosting
- 8 oz milk chocolate chopped
- 1 cup sour cream room temperature
- 3 cups powdered sugar
- 1 pinch salt
- extra sprinkles for decorating
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and granulated sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternately add the dry ingredients and buttermilk, beginning and ending with dry. Mix until just combined.
- Fold in the confetti sprinkles gently using a spatula.
- Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
- To make the frosting, melt the milk chocolate gently and mix in sour cream. Add powdered sugar and a pinch of salt. Beat until thick and creamy.
- Place one cake layer on a stand, spread with frosting, then top with the second layer. Frost the top and sides. Decorate with extra sprinkles.
Notes
Use jimmies or quins for sprinkles — nonpareils tend to bleed. For clean slices, chill the cake 20 minutes before cutting. Let ingredients come to room temp for best results.