Chocolate Funfetti Cake Recipe

Ingredients

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

Directions

1. Preheat the Oven: Preheat the oven to 350F (175C). Spray three 8-inch round cake pans with a baking spray that contains flour, and line the bottoms with parchment paper.
2. Prepare the Dry Ingredients: In a medium bowl, sift together the cake flour, cocoa powder, espresso powder (if using), baking soda, baking powder, and salt. Set the dry ingredients aside.
3. Mix Wet Ingredients: In a large bowl, beat together the softened butter, vegetable oil, and brown sugar on medium-high speed until light and fluffy, approximately 3 to 4 minutes.
4. Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until fully combined.
5. Add Dry Ingredients: Gradually add half of the dry ingredients and mix until just combined. Then, add the sour cream and milk, and mix until combined. Finally, add the remaining dry ingredients and mix until just combined. Fold in the rainbow sprinkles carefully.
6. Divide the Batter: Divide the cake batter evenly between the prepared pans. Tap the pans gently on the counter to remove larger air bubbles.
7. Bake the Cake: Place the pans in the preheated oven and bake for 30 to 35 minutes, or until the tops of the cakes spring back lightly when touched. Its better to slightly underbake than overbake. Let the cakes cool in the pans for 30 minutes, then transfer to a wire rack to cool completely.
8. Prepare the Frosting: In a large bowl, beat the softened butter until smooth. Add the cream cheese and beat until smooth and well combined. Gradually add 1 cup of powdered sugar, followed by the vanilla extract, salt, and almond extract. Beat until smooth. Continue adding the powdered sugar one cup at a time, mixing well after each addition. Add the chilled heavy cream and beat for about 3 minutes on medium-high speed, until the frosting is light and fluffy. Finally, fold in the rainbow sprinkles.
9. Assemble the Cake: Place one cooled cake layer on a serving platter. Spread a thin layer of frosting on top. Add the second layer of cake and repeat the process, frosting each layer as you go. Use the remaining frosting to cover the top and sides of the cake.
10. Chill the Cake: Place the finished cake in the refrigerator to chill for 30 minutes before serving. This helps the frosting set and makes slicing easier.

Nutrition Facts (per serving):

• Calories: 889
• Total Fat: 49g (63% Daily Value)
• Saturated Fat: 24g (119% Daily Value)
• Cholesterol: 151mg (50% Daily Value)
• Sodium: 500mg (22% Daily Value)
• Total Carbohydrates: 108g (39% Daily Value)
• Dietary Fiber: 2g (6% Daily Value)
• Total Sugars: 81g
• Protein: 8g (16% Daily Value)
• Vitamin C: 0mg (0% Daily Value)
• Calcium: 132mg (10% Daily Value)
• Iron: 5mg (26% Daily Value)
• Potassium: 177mg (4% Daily Value)