This yellow cake with chocolate frosting is so fun with all the confetti sprinkles! Perfect for any celebration!
Whatever your reason for wanting cake, you can’t go wrong with a confetti cake!
We made our simple yellow cake – moist, tender, and everything a cake shold be – and stirred in some confetti (aka – sprinkles)!
This confetti cake is perfect for birthdays and celebrations, but it’s simple enough for any night of the week.
We love to celebrate small things (a good grade on a test, a homerun, making it through the week without stubbing your toe…)because, well, any excuse for cake!
We like to top our confetti cake with this chocolate fudge frosting – rich, creamy, and easy to whip up!
Don’t forget to add extra sprinkles on top!
Confetti Cake Ingredients:
Unsalted Butter – If all you have is salted, just use 1/4 teaspoon of salt instead of 1/2 teaspoon later in the recipe
Flour – We’re using a mix of all-purpose and cake flour.
Vanilla – Using a good vanilla is important here. We want that flavor to shine through!
Sprinkles – We like to use jimmies in the cake batter. Use any that you like for topping the cake.
Dutch-Processed Cocoa Powder
How to Make Yellow Confetti Cake:
Mix: To start this cake recipe you’ll begin by mixing together the dry ingredients in a medium bowl. Add the two flours, baking powder, and salt and whisk together. Set aside.
For best results, use an electric stand mixer for the next part. In the bowl of the mixer add the butter and sugar and beat until light and fluffy. Beat in the eggs and finally stir in the vanilla, which will add a lot of flavor!
Next go ahead and beat in the dry ingredients you set aside earlier in three additions, alternating with the milk. Finally go ahead and mix in the sprinkles that are key to this confetti cake!
Bake: When you’ve completed making the yellow confetti cake batter mix, go ahead and pour the batter into the prepared cake pans and bake for about 30 to 35 minutes, or until an inserted toothpick comes out clean. Make sure to rotate the pans about halfway through baking.
Carefully remove the cakes from the pans onto a cooling rack and allow them to cool while you move on to making the homemade chocolate frosting!
Frosting: For the last step you’ll make the super rich, super chocolatey homemade frosting! Start by melting the semi-sweet chocolate. The best method is to use a heat proof bowl over a pan of simmering water.
Let the chocolate cool to room temperature, and while doing so go ahead and prepare the cocoa mix in a separate bowl by combining the boiling water and cocoa powder, stirring until the cocoa has dissolved.
In the bowl of your stand mixer, beat together the remaining frosting ingredients and then mix in the melted chocolate and finally the cocoa mix, beating until well combined.
Finally, you can go ahead and frost the cake and top with some more sprinkles!
For the frosting…
- If it is not thick enough or sweet enough, you can definitely add more of the powdered sugar.
- You can also allow the frosting to set for awhile after making it and as it cools it should thicken up.
ICE CREAM RECIPES!
You can‘t have cake without some ice cream to go along with it!
Chocolate Chip Cookie Dough Ice Cream
Two Ingredient Caramel Ice Cream
Peanut Butter Fudge Ripple Ice Cream
MORE CAKE RECIPES!
Check out some of these other awesome cake recipes!
Yellow Confetti Cake with Chocolate Frosting
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 cup powdered sugar
- 1/4 teaspoon salt
For the cake:
- Preheat the oven to 350 degrees. Line the bottoms of two nine-inch cake pans with 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.
- Frost the cooled cake with the frosting.
recipe very lightly adapted from Martha Stewart
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