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funfetti birthday cake with chocolate frosting 251366463 q1

Funfetti Birthday Cake with Chocolate Frosting

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Moist funfetti birthday cake with chocolate frosting. A rich yellow cake with sprinkles and chocolate icing perfect for celebrations!
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Prep Time 1 minute
Cook Time 40 minutes
Total Time 1 minute
Servings: 1
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 large eggs at room temperature
  • 1 egg yolk at room temperature
  • 1 tsp vanilla bean paste
  • 3/4 cup (200g) buttermilk at room temperature, approximately 3/4 cup plus 1 tablespoon
  • 1/4 cup (60g) full-fat Greek yogurt
  • 2 1/2 cups (300g) all-purpose flour
  • 1 1/8 cups (225g) granulated sugar
  • 1 3/4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (175g) unsalted butter at room temperature, approximately 1 1/2 sticks
  • 1/2 cup (115g) rainbow jimmie sprinkles
  • 8 oz (225g) 60% or higher dark chocolate roughly chopped
  • 1 1/4 cups (290g) unsalted butter at room temperature, approximately 2 1/2 sticks
  • 1 tsp salt
  • 1 7/8 cups (225g) powdered sugar sifted
  • 1/2 tsp vanilla bean paste
  • 7/8 cup (90g) Dutch-process cocoa powder sifted
  • 2-3 Tbsp heavy cream as needed

Method
 

CAKE LAYERS
  1. Preheat the oven to 350°F (180°C). Grease three 6-inch cake pans and line the bottoms with parchment paper.
  2. Whisk the eggs, egg yolk, vanilla, buttermilk, and yogurt together in a medium bowl.
  3. Combine the flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix briefly to incorporate.
  4. Set the mixer to low speed and add the butter one cube at a time until fully incorporated and the mixture resembles sand.
  5. Add half of the wet ingredients to the mixer and blend until just combined. Incorporate the remaining wet ingredients on medium speed. Fold in the sprinkles and use a rubber spatula to ensure no dry streaks remain.
  6. Divide the batter evenly among the three cake pans, preferably by weight. Bake for 25 to 30 minutes until the cakes are springy and a skewer inserted into the center comes out clean.
  7. Cool the cakes in their pans for 15 minutes, then transfer them to a wire rack to cool completely.
DARK CHOCOLATE BUTTERCREAM
  1. Melt the dark chocolate in the microwave in 15-second intervals, stirring between each, then set aside to cool completely.
  2. Beat the butter in a stand mixer on high speed for approximately 4 minutes until light and fluffy. Add the salt, powdered sugar, vanilla bean paste, and cocoa, then mix until smooth, scraping the bowl as needed.
  3. Mix in the melted chocolate until the frosting is silky. If necessary, add cream one tablespoon at a time to achieve a smooth, fluffy consistency.
ASSEMBLY
  1. Level the cake layers. Secure the first layer to a turntable or cake board with a small amount of buttercream. Spread approximately half a cup of buttercream over the layer using an offset spatula.
  2. Stack the second layer on top, press lightly to secure, and seal the joins with buttercream. Apply more buttercream, then top with the third layer placed upside down for a flat surface.
  3. Apply a thin crumb coat of buttercream to the cake and smooth it with a bench scraper. Refrigerate for 15 to 20 minutes until set, covering the remaining buttercream with plastic wrap.
  4. Shorten or skip the chilling time if the cake is already cold or the buttercream is firm. Use the freezer for 5 minutes for a faster set if desired.
  5. Apply a thicker second layer of buttercream to the cake and smooth the edges.
  6. Smooth the exterior with a bench scraper, filling in gaps and adding buttercream as needed until the finish is satisfactory.
  7. Chill the cake until ready to serve, then bring it to room temperature for one hour before serving.

Notes

Sprinkle Selection: I always stick to rainbow jimmies for this batter because the tiny round nonpareils tend to bleed their color and turn the whole cake a muddy grey.