Chocolate Funfetti Cake

Description

This chocolate cake is sure to impress any guests you may have. With its chocolate-y flavor and sprinkle-y goodness, your guests will be begging for seconds. From web developers to scientific test subjects, this cake will bring the house down--no lie!

Ingredients

Cake

• 2 cups cake flour
• 1 cup unsweetened cocoa powder
• 1 tablespoon instant espresso powder (optional)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 2 cups firmly packed brown sugar
• 3 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 cup sour cream, at room temperature
• 3/4 cup 2% milk, at room temperature
• 3/4 cup rainbow jimmie sprinkles

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 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/8 teaspoon almond extract
• 2 tablespoons heavy cream, chilled
• 1/3 cup rainbow jimmie sprinkles

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Spray 3 8-inch round cake pans with a baking spray containing flour, and line the bottoms of the pans with parchment paper.
2. For cake, sift together flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, beat together butter, vegetable oil, and brown sugar on medium-high speed until light and fluffy, 3 to 4 minutes. Add in eggs 1 at a time; beating well after each addition. Mix in vanilla. Add in half of the dry ingredients and mix until just combined. Add in sour cream and milk, and mix until just combined. Add in remaining dry ingredients and mix until just combined. Fold in sprinkles.
4. Divide batter evenly between pans. Gently tap pans on the counter a few times to remove larger air bubbles.
5. Bake in the preheated oven until tops of the cakes spring back lightly when touched, 30 to 35 minutes. Err on the side of slightly underbaking rather than overbaking. Allow cakes to cool in pans for 30 minutes before removing to a wire rack to cool completely.
6. For frosting, beat butter in a large bowl until smooth. Add in cream cheese and beat until smooth. Add in 1 cup of powdered sugar, 1 1/2 teaspoons vanilla, 1/4 teaspoon salt, and almond extract and mix until smooth. Add in remaining powdered sugar 1 cup at a time, mixing well after each addition. Add in chilled heavy cream and beat until frosting is light and fluffy, about 3 minutes on medium-high speed. Fold in sprinkles.
7. To assemble cake, place one cooled cake layer onto a serving platter. Top with a thin layer of the frosting. Continue layering and frosting remaining cake layers. Use remaining frosting to frost the top and outside of cake. Place cake into the fridge to chill for 30 minutes before serving.