Moist Chocolate Cake Recipe

Medium Brush Stroke

No birthday is complete without a sprinkled FUNFETTI CAKE! This delicious recipe has sparkles and real vanilla extract. A basic vanilla buttercream and additional sprinkles cover the cake. I can't look at this cake without smiling!  

Funfetti Cake – 1 cup (220g) unsalted butter, room temp – 2 cups (400g) granulated sugar – 1/2 cup (110ml) vegetable or canola oil – 4 large eggs, room temp – 1 tbsp vanilla extract – 3 1/4 cups (435g) all purpose flour – 2 1/2 tsp baking powder – 1/2 tsp baking soda – 1 tsp salt – 1/2 cup (125g) full fat sour cream, room temp – 1 cup (225ml) buttermilk*, room temp – 3/4 cup (140g) rainbow jimmies sprinkles Buttercream – 1 1/2 cups (330g) unsalted butter, room temp – 5 cups (600g) powdered sugar – 1 tbsp vanilla extract – 2–3 tbsp milk – 1/2 cup (90g) sprinkles for decorating

Ingredient

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Funfetti Cake  Set oven to 350F and grease and line 3-9" cake pans with parchment paper. If using 3-8″ cake pans, leave off roughly 1 cup of batter to prevent the cakes from sinking in the middle. 

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Step 1

Instructions

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Fill pans just over halfway). If available, line pans with cake strips. Stir flour, baking powder, baking soda, and salt together and leave aside. 

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Step 2

Pour oil into a low-speed mixer. Mix again after scraping the bowl. Add eggs one at a time, then vanilla. Scrub the bowl after every two eggs. Stir in sour cream. 

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Step 3

Mix the buttermilk and dry ingredients into the batter alternately, starting and finishing with the dry ingredients. Remove the bowl from the stand after mixing the batter. 

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Step 4

For 8-inch cakes, bake for 35-40 minutes. A clean toothpick in the center indicates readiness. After 30 minutes, run a knife around the edges, flip the cakes out on a cooling rack, and peel the paper off. 

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Step 5

Put the cakes on the cooling rack in the fridge for an hour before assembling if you're icing them that day. For cakes baked a day ahead, let them cool on the rack for 1 hour, then cover in plastic wrap and refrigerate overnight.  

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Step 6

Buttercream Stir butter in a hand or stand mixer with the whisk attachment until smooth. Mix in one cup of powdered sugar at a time, adding vanilla and milk as it thickens. 

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Step 7

Assemble   If necessary, level chilled cakes. Spread buttercream between cake layers and crumb coat the whole cake.

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Step 8

Spread a very thin layer around the cake to encompass all the crumbs. Put the cake in the fridge for 20 minutes. Sprinkle more sprinkles on the cake after frosting it with buttercream. Enjoy! 

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Step 9

Floral Separator

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