Decadent Chocolate Cake with Sprinkles
A chocolate cake is a universal favorite, and adding a sprinkle of colorful joy elevates the experience, making it ideal for birthdays, celebrations, or just because! This moist and rich chocolate cake topped with creamy chocolate frosting and sprinkles is the perfect dessert to make your special occasion even sweeter.
Ingredients
For the Cake:
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240ml) whole milk
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
For the Frosting:
- 1 cup (230g) unsalted butter, softened
- 3 ½ cups (420g) powdered sugar
- ½ cup (45g) cocoa powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup (60ml) heavy cream or whole milk
Decoration:
- ½ cup (90g) rainbow sprinkles or chocolate sprinkles (your choice)
Directions
Step 1: Preheat Your Oven and Prepare the Pans
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottom with parchment paper for easy removal later. This ensures your cake comes out clean without sticking to the pan.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Ensure that all dry ingredients are well combined to avoid any lumps of cocoa or baking soda, which could affect the texture of your cake.
Step 3: Mix the Wet Ingredients
In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract. Use a hand mixer or whisk until everything is well incorporated and smooth.
Step 4: Combine Wet and Dry Ingredients
Gradually add the wet ingredients into the dry ingredients while stirring. Once the batter starts to come together, slowly pour in the boiling water. The batter will be thin, but don’t worry; that’s the key to a moist chocolate cake. Mix until smooth.
Step 5: Bake the Cake
Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to release any air bubbles. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Step 6: Prepare the Frosting
While the cake is cooling, it’s time to make the frosting. In a large bowl, beat the softened butter until smooth and creamy, about 2 minutes. Gradually add the powdered sugar and cocoa powder, beating on low speed to combine. Once everything is mixed in, increase the speed and beat for about 3 minutes until the frosting is fluffy. Add the vanilla extract, salt, and heavy cream (or milk) and continue beating for another minute, until the frosting reaches a spreadable consistency. If it’s too thick, add more cream a tablespoon at a time until it’s perfect for spreading.
Step 7: Frost the Cake
Place one of the cooled cakes on a cake stand or plate. Spread a thick layer of frosting over the top. Place the second cake layer on top and frost the top and sides of the entire cake. Make sure to create a smooth surface for the sprinkles to adhere to.
Step 8: Add the Sprinkles
Before the frosting sets, generously apply the sprinkles. You can either sprinkle them over the top or press them onto the sides for a fun, festive look. If you’re using rainbow sprinkles, they’ll add a pop of color; if you’re using chocolate sprinkles, they will enhance the richness of the cake.
Tips and Tricks
- Room Temperature Ingredients: Ensure your eggs and milk are at room temperature for better incorporation into the batter. This helps create a lighter, fluffier texture.
- Boiling Water: Adding boiling water to the batter helps to bloom the cocoa powder, resulting in a more intense chocolate flavor. It also makes the batter thinner, which might seem unusual but is necessary for a moist cake.
- Frosting Consistency: If you prefer a stiffer frosting, add more powdered sugar. If it’s too stiff, add a little more cream until it reaches your desired texture.
- Sprinkle Variations: You can switch up the sprinkles depending on the occasion. Go for pastel sprinkles for a springtime cake or use themed colors for holidays like red and green for Christmas or black and orange for Halloween.
Serving and Storing
- Serving: Slice the cake with a sharp knife, wiping it clean between cuts for neat slices. Pair the cake with a glass of cold milk or a scoop of vanilla ice cream to complement the richness of the chocolate.
- Storing: Keep the cake covered in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. If you want to make the cake in advance, it freezes beautifully. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. When you’re ready to serve, allow it to thaw in the refrigerator overnight.
Final Thoughts
This chocolate cake with sprinkles is a delightful treat that’s easy to make yet indulgent enough for any celebration. The combination of rich chocolate flavor, creamy frosting, and the playful crunch of sprinkles will make it a favorite for kids and adults alike.
