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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!
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!
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
- 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.
HOW TO DECORATE A Cake with sprinkles
Use the following steps to decorate your chocolate sprinkle cake perfectly!
- 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. 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!
- Once the frosting is hardened on the outside, slice, serve, and enjoy!
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.
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!
Fluffy Chocolate Cake with Sprinkles
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
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!
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