Funfetti Cake with Chocolate Frosting

Is there anything more joyful than slicing into a Funfetti cake with chocolate frosting? Those rainbow sprinkles bursting through tender vanilla cake, topped with a thick layer of rich chocolate frosting – it’s pure happiness on a plate. This cake takes me back to my ninth birthday party, where my mom surprised me with a towering version decorated with extra sprinkles and chocolate curls. I’ve been obsessed ever since.

What makes this funfetti cake with chocolate frosting so special isn’t just how pretty it looks (though those colorful specks never fail to make people smile). It’s how the simple vanilla base lets the sprinkles shine, while the chocolate frosting adds just enough decadence without overwhelming the party inside. Perfect for celebrations or just because Tuesdays deserve cake too!

If you’re a fan of colorful desserts, this Funfetti Cake with Chocolate Frosting will remind you of sprinkle sugar cookies and childhood birthday parties.

Table of Contents

Why You’ll Love This Funfetti Cake with Chocolate Frosting

Listen, I’ll be honest, this cake isn’t just dessert, it’s pure magic in cake form. Here’s why it’s about to become your new go-to:

• Instant crowd-pleaser: Rainbow sprinkles + chocolate? You’ll have everyone from kids to grandparents sneaking second slices.
• Foolproof fun: No fancy techniques, just mix, bake, and frost. Even if you’re baking-challenged, you’ve got this!
• Celebration superstar: Birthdays, graduations, or “I survived Monday” parties, it automatically makes any occasion happier.
• Your rules: Swap frosting colors, add extra sprinkles on top, or mix in chocolate chips. Make it YOUR party cake!

Trust me, one bite of that fluffy vanilla crumb with melty chocolate frosting, and you’ll be as hooked as I was at nine years old.

Ingredients for Funfetti Cake with Chocolate Frosting

Okay, let’s talk ingredients – because getting these right is what makes your funfetti cake with chocolate frosting go from “meh” to “WOW!” I’ve learned the hard way that measurements and quality matter here. No eyeballing, friends!

• 2 cups all-purpose flour – spoon it into the measuring cup and level it off, or you’ll end up with a dense cake (and we don’t want that!)
• 1 ½ cups granulated sugar – packed lightly, just press it into the cup
• ½ cup unsalted butter – softened (leave it out for 30 minutes, it should dent when you poke it but not be greasy)
• 1 cup whole milk – room temp is best, cold milk makes the batter lumpy
• 3 large eggs – also room temp (I just set mine in warm water for 5 minutes if I forgot to take them out)
• 1 tsp pure vanilla extract – none of that imitation stuff if you can help it
• ½ cup rainbow jimmies – NOT nonpareils (those tiny balls bleed color, trust me, it’s a sad rainbow mess if you use the wrong kind)

And for that glorious chocolate frosting:

• ½ cup cocoa powder – Dutch-processed gives the richest flavor
• ½ cup powdered sugar – sift it if it’s clumpy
• ¼ cup heavy cream – more if needed to get that perfect spreadable consistency

See? Nothing crazy, just good, simple ingredients handled with a little love. Now let’s make some cake magic!

Equipment You’ll Need

Don’t worry – you don’t need fancy gadgets for this funfetti cake with chocolate frosting! Just grab these basics from your kitchen:

• 2 mixing bowls – one for dry ingredients, one for wet (I like to use my biggest one for the final mix)
• Electric hand mixer – or stand mixer if you’re fancy (but honestly, elbow grease works too!)
• Rubber spatula – for scraping every last bit of batter (cake thieves love this tool)
• 9-inch round cake pan – or square if you prefer sharp corners
• Cooling rack – because nobody wants soggy-bottomed cake

That’s it! Now let’s get baking before I eat all the sprinkles straight from the jar…

How to Make Funfetti Cake with Chocolate Frosting

Alright, let’s dive into the fun part – making this gorgeous cake come to life! I’ve made this so many times I could probably do it in my sleep, but I’ll walk you through each step carefully. Just follow along, and you’ll have a perfect funfetti cake with chocolate frosting before you know it!

Preparing the Cake Batter

First things first – preheat that oven to 350°F (175°C). While it’s heating up, let’s make magic happen in our mixing bowls! In one bowl, whisk together your flour and sugar – this helps prevent lumps later. In another bowl, beat the softened butter until creamy, then add eggs one at a time, mixing well after each. Pour in the milk and vanilla while mixing on low.

Now, here’s the key – slowly add your dry ingredients to the wet ones, mixing just until combined. Overmixing is the enemy of fluffy cake! When it’s smooth, gently fold in those rainbow jimmies with a spatula. See how they’re evenly distributed? That’s what we want – colorful surprises in every bite!

Baking the Funfetti Cake

Pour your beautiful batter into the greased pan (middle oven rack position is best for even baking). Now the hard part – waiting! Set your timer for 30 minutes, but start checking at 25. You’ll know it’s done when:

• The edges pull away slightly from the pan
• A toothpick inserted in the center comes out with a few moist crumbs (not wet batter)
• The top springs back when lightly pressed

Let it cool completely before frosting – I know it’s tempting, but warm cake equals melty disaster!

Making the Chocolate Frosting

While your cake cools, let’s make that luscious chocolate frosting. Simply whisk together the cocoa powder and powdered sugar to remove any lumps. Add the heavy cream gradually while mixing – you want it thick enough to hold its shape but spreadable. Pro tip: If it’s too thick, add cream a teaspoon at a time. Too thin? A bit more powdered sugar.

Once your cake is completely cool, spread that frosting generously over the top. I like leaving the sides bare to show off those colorful sprinkles inside – it’s like a happy surprise when you slice into it!

Tips for the Best Funfetti Cake with Chocolate Frosting

After making this cake more times than I can count (okay fine, I keep count – it’s 27 times), I’ve picked up some tricks that make all the difference:

Sprinkle smarts: Always use jimmies (those longer sprinkles) instead of nonpareils. The tiny balls bleed color like crazy – I learned this the hard way when my niece’s birthday cake turned tie-dye pink! Jimmies hold their color and stay perfectly suspended in the batter.

You could even try a variation with blue funfetti frosting or the classic funfetti frosting for a layered fun look.

Frosting hack: If your chocolate frosting seems too soft, pop it in the fridge for 15 minutes before spreading. Cold frosting glides on smooth and stays put. For extra stability, you can even chill the frosted cake briefly before serving.

Room temp is key: Never skip bringing your butter, eggs, and milk to room temperature first. Cold ingredients don’t incorporate as well, leaving you with dense cake. No one wants hockey puck funfetti!

Variations and Substitutions

Here’s the beautiful thing about this funfetti cake with chocolate frosting – it’s crazy adaptable! Over the years, I’ve played with all sorts of twists when ingredients ran low or friends had dietary needs:

Flour swaps: Gluten-free? Use a 1:1 gluten-free flour blend (Bob’s Red Mill works great). Want more protein? Try replacing half the flour with almond flour for nutty richness.

Dairy-free magic: Coconut milk makes an amazing sub for regular milk, and vegan butter works perfectly in both cake and frosting. For the cream in frosting, chilled coconut cream whips up beautifully.

Frosting fun: Not a chocolate fan? Swap in vanilla buttercream or cream cheese frosting. Add food coloring to match party themes – pink frosting with these sprinkles is adorable for baby showers!

The possibilities are endless – make it your own!

Serving and Storing Funfetti Cake with Chocolate Frosting

Here’s everything you need to know about keeping your funfetti cake with chocolate frosting fresh and fabulous:

Serving: Always let the cake come to room temperature before serving – cold cake hides all those wonderful flavors! I like cutting thick slices to really show off those rainbow sprinkles inside. A glass of cold milk is the perfect pairing, trust me.

Pair this cake with simple sides like cookie mug cake or air fryer brownie cups for an effortless dessert spread.

Storing: Cover leftovers with plastic wrap or pop them in an airtight container at room temp for up to 3 days. The sprinkles might fade a bit, but the taste stays amazing. For longer storage, wrap well and freeze individual slices – they’ll keep happily for a month (if they last that long!)

Nutritional Information

Here’s the scoop on what’s in each slice of this funfetti cake with chocolate frosting (because yes, I’ve actually measured my slices – no judgement!). Remember, these are estimates – your exact numbers will dance a bit based on specific ingredients and how generous you are with that frosting!

• Calories: About 350 per slice
• Sugar: 25g (those sprinkles add up!)
• Fat: 15g (worth every delicious gram)
• Protein: 5g (surprise! eggs and milk do their thing)

Nutrition varies based on ingredients used – but let’s be real, we’re here for the joy, not the math!

Funfetti Cake with Chocolate Frosting FAQs

Final Thoughts

There you have it – my tried-and-true funfetti cake with chocolate frosting that never fails to bring smiles! Hosting a party? Complement the cake with strawberry sugar cookies for a full colorful theme. Now it’s your turn to make some sprinkle magic. I’d love to see your creations – tag me or leave a comment with how it turned out.
Happy baking, and may your cake be as joyful as mine was at nine years old!

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