Chocolate Funfetti Cake

Sprinkles make everything more fun and this chocolate funfetti cake is no exception. Packed with rich cocoa and flashes of multicolored sprinkles, this cake is the perfect balance between indulgence and celebration. Pro tip: for smooth, mess-free icing, refrigerate the cake layers first! Wrap them tightly in plastic wrap and place them in the fridge or freezer. Ready to cook the best chocolate funfetti cake of your life? Let’s get started.

Ingredients 

For the Cake: 

• • • 2 cups cake flour.

    • 1 cup unsweetened cocoa powder 

    • 1 tbsp instant espresso powder (optional, but worth it) 

    • 1 tsp. baking soda 

    • 1 tsp. baking powder 

    • 1 tablespoon of salt 

    • 1 cup unsalted butter, softened 

    • 1/4 cup vegetable oil 

    • 2 cups tightly packed brown sugar 

    • 3 big eggs, at room temperature 

    • 1 tablespoon of vanilla extract 

    • 1 cup sour cream, at room temperature 

    • 3/4 cup 2% milk, at room temperature 

    • 3/4 cup rainbow Jimmie Sprinkles 

    • For the Frosting: 

    • 1/2 cup unsalted butter, softened 

    • 12 ounces full-fat cream cheese, at room temperature 

    • 4 1/2 cups confectioner’s sugar 

    • 1 1/2 tsp. vanilla extract 

    • 1/4 teaspoon salt 

    • 1/8 tsp. almond extract 

    • 2 tbsp heavy cream, cooled 

    • 1/3 cup rainbow jimmie sprinkles 

Directions 

Step 1: Preheat and prep. 

Start by preheating your oven to 350°F (175°C). Spray three 8-inch round cake pans with baking spray (preferably the one with flour included) and line each pan with a round of parchment paper on the bottom.

Step 2: Mix the dry ingredients. 

In a large basin, sift together:

• • • The cake flour. 

    • Cocoa powder. 

    • Espresso powder (this is optional but offers a slight depth). 

    • Baking soda, baking powder, and salt. 

Set aside this dry mix for later.

Step 3: Cream the butter, oil, and sugar. 

In another large bowl, mix the softened butter, vegetable oil, and brown sugar on medium-high speed. Keep at it for approximately 3–4 minutes, or until it’s light, fluffy, and incredibly smooth.

Step 4: Add eggs and vanilla. 

Next, add in the eggs one at a time. Beat each one well before adding the next, then add vanilla.

Step 5: Mix in the dry ingredients and the dairy. 

• • • Add half of the dry mix into the butter mixture, stirring until just incorporated. 

    • Mix in the sour cream and milk, keeping everything smooth and just mixed. 

    • Add the remainder of the dry ingredients and stir lightly. Overmixing results in a denser cake, so keep it gentle. 

Step 6: Fold in the sprinkles. 

Now for the fun part: fold in those sprinkles! The jimmies should be uniformly scattered throughout the batter for a lovely pop of color in every slice.

Step 7: Divide and Bake. 

Divide the batter evenly among the three pans. Gently tap each pan on the counter a few times to pop any large air bubbles.

Bake for 30 to 35 minutes. The cakes are ready when the tops spring back lightly if pressed. Allow the cakes to cool in their pans for about 30 minutes before moving them to a wire rack to cool thoroughly.

Frosting Time! 

Step 8: Make the cream cheese frosting. 

In a large bowl, whip the butter until it’s smooth. Add the cream cheese and continue mixing until smooth and blended.

Step 9: Add confectioner’s sugar and flavorings. 

Add in:

• • • 1 cup of the confectioner’s sugar. 

    • Vanilla extract. 

    • Salt and almond extract. 

Mix until smooth, then continue adding the confectioner’s sugar one cup at a time until all 4.5 cups are mixed.

Step 10: Lighten It Up with Heavy Cream. 

Add the cooled heavy cream and mix everything together for roughly 3 minutes on medium-high speed. The frosting should be frothy, light, and simple to spread. Fold in the remaining piece of rainbow jimmies for that finishing funfetti touch!

Assemble the cake.

Step 11: Layer and Frost. 

Place one cake layer on a serving tray and spread a thin layer of frosting on top.
Continue stacking and icing each layer, then use the leftover frosting to coat the edges and top.

Step 12: Chill and Serve. 

To make slicing a snap, chill the prepared cake in the fridge for about 30 minutes before serving. This step also helps the frosting set.

Nutrition Facts (Per Serving) 

• • • Calories: 889 

    • Fat: 49g 

    • Carbohydrates: 108g 

    • Protein: 8g 

Wrapping It Up. 

That’s it—you’ve created a rich, chocolatey funfest masterpiece! Perfect for birthdays, holidays, or just because you need some sprinkles in your life.

FAQs. 

1. Can I use normal flour instead of cake flour? 
Yes, however, using cake flour offers a softer texture. If you only have all-purpose flour, reduce 2 tablespoons per cup.

2. How can I make this cake more chocolatey? 
Add one extra tablespoon of cocoa powder or mix in chocolate chips along with the sprinkles for further pleasure.

3. Can I use low-fat cream cheese for the frosting? 
It’s feasible, but the full-fat version offers a considerably creamier texture. Low-fat might make it runnier.

4. How should I store leftovers? 
Wrap slices in plastic wrap and store in the fridge for up to 4 days. You can also freeze slices for extended storage.

5. What if I don’t like almond extract? 
Just skip it! The vanilla extract will still add enough flavor without the almond taste.

365 by Whole Foods Market, Chocolate Sprinkles