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Homemade Funfetti Cake with THE Chocolate Frosting

yield: 1 (8-inch), 2-layer cake
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Ingredients

For the Funfetti Cake

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 4 large egg whites
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 2 tablespoons pure vanilla extract (see baker's notes)
  • 2 1/2 cups cake flour
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon vanilla bean powder (optional, see baker's notes)
  • 3/4 teaspoon kosher salt
  • 1 cup whole milk
  • 2/3 cup plus 1 tablespoon brightly colored sprinkles (see baker's notes), divided into 2/3 cup and 1 tablespoon portions

For THE Chocolate Frosting

    (makes around 3 cups, enough for one 8-inch cake)

    • 3 ounces cream cheese, at room temperature
    • 2 teaspoon pure vanilla extract
    • 1/2 cup (1 stick) unsalted butter, at room temperature
    • 1/2 cup natural unsweetened cocoa powder
    • 2 teaspoons light corn syrup
    • 3 1/2 cups confectioners' sugar
    • 1 teaspoon malt powder (optional)
    • 3 tablespoons whole milk

    Instructions

    For the Funfetti Cake

    • Preheat the oven to 350 (F). Prepare two 8-inch cake pans by spraying liberally with cooking spray and lining the bottom of each pan with parchment circles. Lightly spray the parchment.
    • In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1 cup unsalted butter and 1 1/2 cups granulated sugar and cream on medium-high speed for at least 5 minutes, until light, fluffy and doubled in volume. Lower the mixer speed to its slowest setting and add 4 large egg whites, one at a time, only adding the next one until the previous egg white has been fully incorporated. In a small liquid measuring cup, whisk together 1/4 cup plus 2 tablespoons vegetable oil and 2 tablespoons pure vanilla extract and slowly stream into the egg mixture until fully incorporated. Turn off the mixer.
    • In a medium bowl, whisk together 2 1/2 cups cake flour, 2 1/4 teaspoons baking powder, 1 teaspoon vanilla bean powder, and 3/4 teaspoon kosher salt. With the mixer running on low, add the flour mixture to the butter mixture in three additions, alternating with adding 1 cup whole milk in two additions, starting and ending with the flour mixture. Mix on low speed until just incorporated — be careful not to overmix! It's okay to have one or two flour streaks left at this point.
    • Once you have a smooth batter, use a rubber spatula to fold in 2/3 cup of sprinkles. Be careful not to overmix! Again, just fold until the sprinkles are evenly incorporated throughout the batter.
    • Divide the batter evenly between the prepared pans, and sprinkle the remaining 1 tablespoon of sprinkles over the top of each cake. Transfer the pans to the preheated oven and bake the cakes for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean and the tops of each cake bounce when gently poked with a finger.
    • When the cakes are finished, transfer the cakes to a wire rack. Allow to cool in pans for 15 minutes, before turning out of the pans to cool completely. Allow the cakes to cool completely before frosting.

    For THE Chocolate Frosting

    • In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 3 ounces cream cheese and 2 teaspoons pure vanilla extract. Beat the cream cheese and vanilla together on low speed until smooth. Increase the mixer speed to high. Add 1 stick unsalted butter and beat until incorporated, using a rubber spatula to scrape the bowl as necessary, about 1 minute.
    • Reduce the mixer speed to low and beat in 1/2 cup unsweetened natural cocoa powder and 2 teaspoons light corn syrup. Add 3 1/2 cups confectioners' sugar and 1 teaspoon malt powder (if using) until smooth. Add 3 tablespoons milk, one tablespoon at a time, beating until the milk is fully incorporated. Once the milk is fully incorporated, turn the mixer to its highest speed and beat for no longer than 1 minute, until the frosting is light, fluffy and has achieved a spreadable consistency. Be careful not to overbeat, or the frosting will be too liquidy — do not beat for more than a minute!

    Notes

    Cake just barely, barely adapted from Food52 and frosting adapted from here