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An overhead view of confetti cake with chocolate frosting
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Yellow Confetti Cake with Chocolate Frosting

This is a simple cake but it's oh so good!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 10
Calories 1011kcal

Ingredients

For the cake:

  • 1 cup 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

For the frosting:

  • 1 pound semi-sweet chocolate chopped into small pieces
  • 6 tablespoons Dutch-processed cocoa powder
  • 6 tablespoons boiling water
  • 1 1/2 cups unsalted butter
  • 1/2 - 1 cup powdered sugar
  • 1/4 teaspoon salt

Instructions

For the cake:

  • 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.

For the frosting:

  • 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.

Nutrition

Serving: 1slice | Calories: 1011kcal | Carbohydrates: 94g | Protein: 11g | Fat: 67g | Saturated Fat: 40g | Cholesterol: 193mg | Sodium: 385mg | Potassium: 541mg | Fiber: 5g | Sugar: 57g | Vitamin A: 1585IU | Calcium: 148mg | Iron: 4.7mg