Yellow Confetti Cake with Chocolate Frosting
Six months ago my little family finally moved out of our starter house (hated that place) and into our awesome new home. Two days before we were set to close on our new home my husband was offered the opportunity to help his company start up another plant (he works in ethanol) in another state. If he chose to accept the opportunity he would need to head out in just 5 days…that’s 3 days after closing and getting the keys to our new house. It was a tough decision, but he accepted and his 6 weeks out of state (with occasional weekend visits) turned into 5 months.
It kinda sucked for the kids and me. Him too, probably, but if he wants to whine about how difficult his life is, he’ll need to get his own blog. Those are the blogging rules, right? Also, I’m mean.
We made it through it, though. He came home towards the middle of February and took a couple of weeks off for our family vacation and to spend a little time in our new house. He was quite happy to finally “move in.”
Last week marked his first week at work in his normal job, working his normal hours while living in our new house.
This all seemed like a good reason to bake a cake. To celebrate the normal-ness that has finally returned and to welcome the husband home.
Then again, the husband doesn’t like cake.
Thankfully, I like cake.
I like cake a lot.
It’s the thought that counts though, right?
And right now? I’m thinking about eating more cake.
- 2 sticks unsalted butter, room temperature, plus more for greasing the pans
- 1 1/2 cups all-purpose flour, plus more for dusting the pans
- 1 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups white sugar
- 4 large eggs
- 2 teaspoons vanilla
- 1 1/4 cups whole milk
- 1/4 cup sprinkles
- 1 pound semi-sweet chocolate, chopped into small pieces
- 6 tablespoons Dutch-processed cocoa powder (I used regular cocoa and it worked fine)
- 6 tablespoons boiling water
- 3 sticks (1 1/2 cups) unsalted butter
- 1/2 - 1 cup powdered sugar
- pinch of salt
- Preheat the oven to 350 degrees. Line the bottoms of two nine-inch cake pans wit parchment paper. Butter and flour the pans, tapping out excess. Set aside.
- In a medium bowl, combine the two flours, baking powder, and salt. Whisk together.
- In the bowl of your mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Scrape down the bowl as needed. Stir in the vanilla.
- With the mixer on low, beat in the dry ingredients in three additions, alternating with the milk. Beat each addition until just incorporated. Pour in the sprinkles and give it a final stir.
- Pour the batter into the prepared cake pans. Bake for 30-35 minutes or until a tooth pick inserted in the center comes out clean. Rotate the pans halfway through baking. Transfer the pans to a wire rack and let cool for 20 minutes. Run a knife around the edge of the cakes to loosen the up and then invert them on to the wire rack. Remove and discard the parchment paper. Cool the cakes completely before frosting and level the layers if needed.
- Place the chocolate in a heat proof bowl above a pan of simmering water. Heat, stirring occasionally, until the chocolate has melted. Let the chocolate cool to room temperature, about 25-30 minutes. Combine the cocoa powder and boiling water in a small bowl and stir until the cocoa is dissolved.
- In the bowl of your mixer, beat together the butter, sugar, and salt until light and fluffy, about 4 minutes. Add the chocolate and beat on low speed until well combined. Beat in the cocoa until well blended. My frosting was still quite runny and not super sweet at this point so I added another 1/2 cup of powdered sugar to thicken it and make it a bit sweeter. You can also allow the frosting to set for a bit to thicken up before frosting the cake if you prefer.
recipe very lightly adapted from Annie’s Eats