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Frosting & Fettuccine

Home » Recipe Search » Chocolate Cakes

May 29, 2022(last updated May 17, 2023)

Fluffy Chocolate Cake with Sprinkles

5 from 1 vote
BySam Adler
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This Fluffy Chocolate Cake with Sprinkles is simple to make, yet looks and tastes like you spent hours in the kitchen! The best part is, it’s perfect for any birthday party or special occasion. So gather your ingredients and let’s get baking!

A chocolate cake covered in rainbow sprinkles on a wooden round serving tray.

If you’ve been tasked with making a birthday cake for a chocolate lover, you’re in luck! This Fluffy Chocolate Cake with Sprinkles is rich, moist, and covered in a chocolate buttercream frosting. Plus, it’s topped with festive colorful rainbow sprinkles for an extra special touch.

This recipe starts with an easy chocolate cake recipe. It’s made with simple baking ingredients you can find anywhere and is easy to assemble in one bowl- hooray! If your’e new to baking make sure to read about why cakes sink in the middle so you can have cake success!

I’ve topped the cake with my 5 minute chocolate buttercream frosting but you can feel free to experiment with other flavors too. This raspberry buttercream or this chocolate cream cheese frosting would be incredible I am sure! If you want a smaller cake you can always make this 6 inch chocolate cake!

As a professionally trained pastry chef I know that cakes can seem hard to make but I am telling you this cake is so easy to make- it will be your go to cake from now on!

WHY YOU SHOULD MAKE THIS RECIPE

  • This cake batter can easily be made all in one bowl.
  • Sprinkle cakes are great for special occasions and birthday parties!
  • The texture is super moist and fluffy.
  • The chocolate buttercream is easy to make and tastes rich and delicious!
  • Rainbow sprinkles make everything more fun!

INGREDIENTS NEEDED

Ingredients for a chocolate cake with sprinkles.
  • Granulated Sugar – Sweetens up the base of the cake batter.
  • All-Purpose Flour – Adds structure to the cake and binds all of the chocolate cake ingredients together properly.
  • Cocoa Powder – Gives this cake its chocolate flavor and a rich natural brown color.
  • Baking Soda & Baking Powder – Helps the cake rise and become fluffy and light.
  • Salt – Activates the leavening agents in the cake and also helps balance the sweetness in the cake.
  • Eggs – Binds everything together helping the cake set while baking and cooling.
  • Buttermilk – Thins out the cake batter while giving it a more tender fluffy crumb.
  • Vanilla Extract – Enhances the chocolate flavor in this cake and gives it a delicious aroma.
  • Black Coffee – This brings out the chocolate flavors even more making them richer and deeper. It also helps to moisten the cake.
  • Vegetable Oil – Keeps the cake moist, rich, and fluffy.

HOW TO MAKE CHOCOLATE CAKE WITH SPRINKLES

  • Prepare for baking: Preheat the oven to 350° F. Spray 2 9” round cake pans with baking spray that contains flour. Set aside.
  • Combine the dry ingredients: In a large bowl or the bowl of a hand or stand mixer fitted with the paddle attachment combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Mix on low speed or whisk lightly to combine.
  • Add the wet ingredients: With the mixer on low speed add room temp eggs one at a time until fully combined. Slowly pour in the buttermilk, vanilla, coffee, and oil. Mix on medium speed for 1 minute until combined.
  • Bake and cool: Pour the batter in evenly and bake for 30-35 minutes or until the tops are set and the cake starts to pull off from the sides. Cool the cake completely before removing and frosting.
Dry ingredients mixed together in a stainless steel bowl.
Dry ingredients mixed together
Chocolate cake batter in a stainless steel bowl.
Chocolate Cake Batter
2 8" baking pans with chocolate batter inside on a marbled surface.
Chocolate cake batter in two baking pans.

HOW TO DECORATE A Cake with sprinkles

Use the following steps to decorate your chocolate sprinkle cake perfectly!

  1. Level off the tops of the cake with a long serrated knife so they are even.
  2. Fill and frost the cake with chocolate buttercream frosting.
  3. Cover in sprinkles immediately. The sprinkles will not stick to the cake if you wait too long because the buttercream will harden on the outside but stay creamy on the inside.  
  4. Put the cake on a turntable or large plate and set it on a large sheet tray. Sprinkle some sprinkles into your palm and gently press them onto the cake, or sprinkle them and let the excess fall on the sheet tray. Then gather it all up and put it back in the container or reuse- no wasted sprinkles here!
  5. Once the frosting is hardened on the outside, slice, serve, and enjoy!
A chocolate cake covered in sprinkles sitting on a wooden serving board and sheet tray to catch loose sprinkles.

Yield

This recipe makes enough to feed about 12-15 people depending on the how big you cut the slices. You can make this cake in 2, 8″ round cake pans or in a 9×13 inch pan. To bake in a 9×13, increase the baking time by 10 minutes.

TIPS FOR RECIPE SUCCESS

  • Make sure all of your ingredients are at room temperature before beginning this recipe. Room temp ingredients mix together much easier and produce a more consistent cake batter.
  • Be precise with measuring your ingredients. Baking is a science so making sure you have the correct measurements will produce better results.
  • When you add the coffee to the cake batter, make sure it is room temperature or cooled completely. If it is too hot it can cook the eggs in the batter.
  • Allow the cake to cool completely before frosting. If you try to remove or frost the cake while it is still warm, it can fall apart.
  • Use an offset spatula or a piping bag to frost the cake. This will give you a smooth and even finish.
  • Be generous with the sprinkles! The more the merrier in my opinion. You can never have too many sprinkles on a birthday cake!

STORAGE AND FREEZING

Storing: This chocolate cake can be stored at room temperature, covered in a cake plate with a dome, for up to three days.

Freezing: Unfrosted cake layers can be frozen for up to two months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

Frosted cake can be frozen for up to one month. Thaw in the refrigerator overnight and allow to come to room temperature before serving.

A slice of chocolate cake on a pink plate.

FAQ

Can you turn this into a sheet cake?

Yes! Just pour the cake batter into a sheet pan and add 10 minutes to the cooking time.

What sprinkles can I use to decorate a cake?

I used Watkins sprinkles to decorate this cake (I like that they are dye free) but you can use any kind of sprinkles to decorate with.

Can I bake with sprinkles inside the cake?

Yes you can but you have to only use the jimmy kind of sprinkles and not the little round ones or glitter ones. The round ones will bleed and the glitter ones will melt!

OTHER FROSTING IDEAS

Chocolate on chocolate is always a good idea, but so are other frosting options you’ll love!

  • Strawberry Buttercream
  • Marshmallow Buttercream
  • Coconut Buttercream
  • Coffee Buttercream
A chocolate cake covered in rainbow sprinkles on a wooden round serving tray.

Fluffy Chocolate Cake with Sprinkles

This Fluffy Chocolate Cake with Sprinkles is simple to make, yet looks and tastes like you spent hours in the kitchen! The best part is, it's perfect for any birthday party or special occasion. So gather your ingredients and let's get baking!
5 from 1 vote
Print Pin SaveSaved! Rate
Course: Cake
Cuisine: American
Diet: Kosher
Keyword: chocolate cake with sprinkles, easy chocolate cake, Easy chocolate cake recipe chocolate sprinkle cake, sprinkle birthday cake
Prep Time: 15 minutes minutes
Cook Time: 35 minutes minutes
cooling time: 15 minutes minutes
Total Time: 1 hour hour
Servings: 12 slices
Calories: 357kcal
Author: Sam Adler

Ingredients

  • 2 ½ cups granulated sugar
  • 2 ½ cup all purpose flour
  • 1 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 3 eggs at room temp
  • 1 cup buttermilk room temp
  • 2 tsp vanilla
  • 1 cup black coffee cooled
  • ⅓ cup oil
US Customary – Metric

Instructions

  • Preheat the oven to 350° F.
  • In a large bowl or the bowl of a hand or stand mixer fitted with the paddle attachment combine the 2 ½ cup sugar, 2 ½ cup flour, 1 cup cocoa powder, 2 tsp baking soda, 1 tsp baking powder, and ¼ tsp salt. Mix on low speed or whisk lightly to combine.
  • With the mixer on low speed add in room temp eggs one at a time until fully combined.
  • Slowly pour in the 1 cup milk, 2 tsp vanilla, 1 cup coffee, and ⅓ cup oil. Mix on medium speed for 1 minute until combined.
  • Spray 2 8” round cake pans with baking spray that contains flour. Pour the batter in evenly and bake for 30-35 minutes or until the tops are set and the cake starts to pull off from the sides. Cool.

Decorate The Cake

  • Level off the tops of the cake with a long serrated knife so they are even.
  • Fill and frost the cake with chocolate buttercream frosting.
  • Cover in sprinkles immediately. The sprinkles will not stick to the cake if you wait too long because the buttercream will harden on the outside but stay creamy on the inside.
  • Put the cake on a turntable or large plate and set it on a large sheet tray. Use your hand to gently press sprinkles onto the cake, or sprinkle them and let the excess fall on the sheet tray. Then gather it all up and put it back in the container or reuse- no wasted sprinkles here!
  • Once the frosting is hardened on the outside, slice, serve, and enjoy!

Notes

Make sure to decorate the cake with sprinkles right after frosting it with the buttercream otherwise the crust will harden and the sprinkles wont stick!
Use Chocolate Buttercream Frosting to frost the cake. 

Nutrition

Nutrition Facts
Fluffy Chocolate Cake with Sprinkles
Amount Per Serving (1 slice)
Calories 357 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 43mg14%
Sodium 306mg13%
Potassium 191mg5%
Carbohydrates 67g22%
Fiber 3g13%
Sugar 43g48%
Protein 6g12%
Vitamin A 92IU2%
Calcium 63mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Chocolate Cakes, Layer Cakes Tagged With: Chocolate

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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