I have the fondest memories of being in the kitchen with my mom and cooking all kinds of things. My favorite thing to make was boxed funfetti cake with chocolate frosting. It was wild that while scrolling on Instagram that I saw Broma Bakery’s post on chocolate frosted funfetti cake. I was instantly transported back to those wonderful memories making this cake in the kitchen with my mom. The fun, the anticipation, the smell of cake as it baked throughout the house, and then getting to taste it for dessert. This one is for my mom, the one who has taught me so much in life. I’ve made some slight modifications to this recipe as I am not crazy about almond extract and didn’t need the sprinkles clusters top top it with either.
Chocolate Frosted Funfetti Cake
Ingredients
Cake
- ½ cup butter, room temp
- ½ cup vegetable oil
- 1½ cups sugar
- 4 eggs, room temp
- 2 tbsp vanilla
- 2⅔ cups flour
- 2½ tsp baking powder
- 1 tsp salt
- 1⅓ cups buttermilk
- ½ cup sprinkles
Chocolate Frosting
- 1½ cup butter, room temp
- ½ cup cocoa powder
- 4 cups powdered sugar
- ¼ cup heavy cream
- 3 tbsp corn syrup
- additional sprinkles for topping
Prepare
- First, preheat oven to 350°F. Line 3 8-inch pans with parchment and grease sides.
- Next, beat butter and oil until smooth. Gradually add sugar and beat until light & fluffy. Add eggs, vanilla and almond extract and mix until fluffy.
- Then whisk flour, baking powder, and salt. Alternate adding the dry ingredients and buttermilk to the wet mixture then fold in sprinkles.
- Divide batter into pans and bake 25–30 min. Cool completely.
- Make the frosting. Beat butter and cocoa until smooth, add remaining ingredients, beat 2 min until fluffy.
- Finally, assemble the cake! Layer cake and frosting, top with sprinkles, and serve!
