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Sprinkles For Breakfast

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chocolate sprinkle cake


Tomorrow is National Chocolate Cake Day - and in honor of this great holiday, I decided to prepare accordingly with this Chocolate Sprinkle Cake.

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I know for most people this may not be a huge holiday, but for me, it's kind of a big deal. Cake has always been my favorite food. There is just something about the stacked layers and creamy frosting that make it impossible for me to resist. But it wasn't until last week that I realized how sick my obsession really is.

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I spent the last week cleaning out my childhood home, and a good amount of that time was spent sitting on the floor of my mother's closet sorting through hundreds of family photos.

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As I did this, I started to notice a recurring theme happening in my stack. Throughout my life, I am frequently photographed with cake. Sometimes I would be posing cutely with the cake like this...

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And other times I was trying to sneak a second helping of cake while no one was watching...

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Obviously stealthiness is not my strong suit because I was photographed doing this MULTIPLE times. So as you can imagine, National Chocolate Cake Day is a pretty exciting day in my house. Especially because this year it involves sprinkles!

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This Chocolate Sprinkle Cake is a super easy buttermilk based chocolate cake piled high with a fluffy vanilla buttercream and you guessed it...a whole lot of sprinkles! It is the perfect way to celebrate such a wonderful National Holiday!

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Cake recipe adapted from HERE



Chocolate Sprinkle Cake


Chocolate Sprinkle Cake | Sprinkles For Breakfast

Ingredients

Chocolate Cake

  • 2 cups sugar (402g)
  • 1 3/4 cups all-purpose flour (224g)
  • 3/4 cup unsweetened cocoa powder (88g)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk (250ml)
  • 1 cup strong black coffee (250ml)
  • 1/2 cup vegetable oil (120ml)
  • 2 teaspoons vanilla extract

Frosting

  • 1 lb. unsalted butter, room temperature (454g)
  • 4 oz. cream cheese, softened
  • 2 lbs. powdered sugar (907g)
  • 1 Tablespoon vanilla extract
  • 1 1/2 Tablespoons Milk
  • 1 1/2 cups sprinkles (6 oz)

Directions

for the cake:

  1. Preheat the oven to 350°F, and line three 8" cake pans with parchment.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
  3. On low speed add eggs, buttermilk, coffee, oil and vanilla.
  4. Once everything is combined beat on medium speed for 1 minute.
  5. Divide batter evenly between the three pans.
  6. Bake for 20-24 minutes, or until wooden toothpick comes out clean.
  7. Place on a cooling rack to cool.

for the frosting:

  1. In a stand mixer fitted with a paddle attachment, beat butter and cream cheese together until light and fluffy.
  2. Slowly add powdered sugar. Mix until combined and fluffy.
  3. Add vanilla and milk. Mix until combined.

Assembly

  1. Once cakes are cool, remove them from the pans and place one layer onto a cake plate. Using an offset spatula, spread a generous amount of frosting to the edge of the cake.
  2. Turn the second layer upside down (so the bottom is face up) and gently place it on top of the first layer. Repeat with the third layer.
  3. Use the remaining frosting to frost the rest of the cake. Start with a generous amount on the top and work your way to the sides.
  4. Once the outside is completely frosted, hold the cake over a large bowl (or place in on an upside down cake pan) and firmly press sprinkles into the sides and on the top of the cake. Repeat until the cake is completely covered.

    *One 8" Cake




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    meet the author



    Lindsay Nathanson - Baker and Author

    I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.


    Comments (13)



    Sean Giles

    Do you have the measurements for this cake in grams? Sorry I am not confident with cups! Thanks.


    Lindsay Nathanson

    Hi Sean! I am working on converting my entire site to cups AND grams. But, since it is not done yet, email me at [email protected] and I will send you the converted recipe!


    Rowena

    Love this recipe. Baked this cake for my husband's birthday yesterday. Everyone at home loved it. Thank you sharing this recipe :)


    Lindsay Nathanson

    I am so glad to hear this! I hope your husband had a great birthday!


    Tanya

    Hi Lindsay! I baked this cake for a cousin's birthday. The cake was moist as I had wanted it to be. I gave the cake a very thin frosting layer on the inside and outside and topped it with chocolate because my cousin loves it. I added the sprinkles to the side just to add some color. The cake was an instant hit and has now become one of my go to recipes for chocolate cake. Cheers to many more great recipes from your blog!


    Lindsay Nathanson

    Hi Tanya! I am so happy to hear that everyone loved the cake! It is definitely one of my favorites! And I can't wait for you to make this recipe over and over again!


    Annie Theresa

    How do i get a sprinkle for my cake?cn i cut out sprinkles by my self?or i cn buy dem


    Lindsay Nathanson

    Hi Annie! You can do either. I usually buy mine. They have a ton on amazon! But I also have a recipe where you can make your own here - http://www.sprinklesforbreakfast.com/how-to-make-your-own-homemade-sprinkles.php


    Alma

    can you please tell me how big is cake mold?


    Lindsay Nathanson

    Of course! I used three 8" pans!


    Amena

    Hi there, Wondering if fresh strawberries in the layers of perhaps a jam would suit this cake?


    Lindsay Nathanson

    I think that would be an amazing touch!


    Fran

    This might be a silly question. The coffee should already be made before adding to the cake mix, correct?


    Lindsay Nathanson

    Not a silly question at all! The coffee should already be made before you put in the mix. I use instant coffee that I have to mix with hot water, but if you have a coffee maker or something - there is no need to add hot water.


    Fran Teran

    When putting the coffee do we mix the coffee in hot water to mix? If so how much water do we add for the coffee


    Helen

    Hi, I'm thinking of baking this cake for my daughter's birthday. Is it possible to leave out the coffee?


    Lindsay Nathanson

    Hello! I would suggest keeping the coffee in. You absolutely cannot taste it in the final product, and it really brings out the chocolate flavor. But if you don't want to use it, you can just use hot water. Good Luck and Happy Birthday to your daughter!


    Charlene

    Hello! I can't wait to try this recipe! I was just wondering, why do you use the paddle attachment for whipping buttercream and not the whisk? I've always used the whisk, but I'm not much of an experienced baker, so wondering the reasons for the paddle.


    Lindsay Nathanson

    For an American Style Buttercream, like this one, you can use the whisk or the paddle. It doesn't make that much of a difference! I just chose to use the paddle because I had already used it for the cake.


    Andrea

    I made the cake and it was so so good and easy to make my daughter loved eating all the sprinkles that would fall off when i was pressing them to the cake im pretty sure its my new good to chocolate cake i used the little ball like sprinkles looked great! And no one thought the icing was to sweet which it always one of my worries cant wait to try more reipces! Sorry for such a long comment lol


    Andrea

    How far in advance can I make the cake


    Lindsay Nathanson

    This cake stays good for two or three days. But keep it in the fridge until a few hours before you are ready to serve it.


    Kristine

    Happy National Chocolate Cake day! Loved the childhood pictures and the cake stand you used for the sprinkle cake. The cake looks beautiful and so yummy!