Dessertsbonappetit4.0
Confetti Cake With Chocolate Frosting
If there's only one cake you ever learn to make, let it be this: a classic with soft, colorful vanilla cake layers and a rich chocolate-sour cream frosting.
👥 12 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●spatula
- ●saucepan
📝 Preparation Steps
1
Cake
2
Place a rack in middle of oven; preheat to 350°. Lightly grease sides of two 8"-diameter cake pans with unsalted butter (do not grease bottoms). Line pans with parchment paper rounds. Whisk 3 large eggs, room temperature, and ½ cup plus 2 Tbsp. whole milk in a small bowl to blend; set aside.
large eggs, room temperature3
3
Mix 2¼ cups (281 g) bleached cake flour, 1½ cups (300 g) granulated sugar, 2 tsp. baking powder, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ¼ tsp. baking soda in the bowl of stand mixer fitted with the paddle attachment on low speed until well combined, about ⏱️ 1 minute. Add ¾ cup (1½ sticks) unsalted butter, room temperature, cut into 1" pieces, increase speed to medium-low, and beat until mixture resembles breadcrumbs, about ⏱️ 1 minute. Add ½ cup (115 g) sour cream, 1 Tbsp. vanilla bean paste or vanilla extract, and ¼ tsp. almond extract; beat until batter is pale and fluffy, about ⏱️ 1 minute.
¼ cups (281 g) bleached cake flour2½ cups (300 g) granulated sugar1½ cup (115 g) sour cream½ cups sour cream, room temperature2. baking powder2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp. vanilla bean paste or vanilla extract1 tsp
4
Add reserved egg mixture to batter in 4 or 5 additions, beating to blend between additions and scraping down sides of bowl with a rubber spatula as needed; batter should be smooth and creamy. Fold in ½ cup rainbow sprinkles or confetti quins until evenly dispersed. Scrape batter into prepared pans, dividing equally (about 590 g per pan); smooth surface with an offset spatula.
½ cup rainbow sprinkles or confetti quinsRainbow sprinkles or confetti quins (for decorating)
5
Bake cakes until golden and tops spring back when lightly pressed (an instant-read thermometer inserted into the center should register 205°), 25–⏱️ 30 minutes. (Cakes may start to shrink slightly from edges of pan.) Transfer pans to a wire rack and let cakes cool 10–⏱️ 15 minutes. Run an offset spatula around sides of cakes to loosen, then invert onto rack; peel away parchment. Let cakes cool completely, at least ⏱️ 1 hour. Do ahead: Cakes can be baked 1 day ahead. Store tightly wrapped at room temperature.
6
Frosting and assembly
7
Heat 12 oz. milk chocolate, chopped, and 12 oz. semisweet chocolate, chopped (about 50% cacao), in a large heatproof bowl set over a saucepan of barely simmering water (do not let bowl touch water), stirring with a rubber spatula, until just melted and smooth, about ⏱️ 5 minutes. Remove bowl from heat. Vigorously whisk in 2½ cups sour cream, room temperature, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. vanilla bean paste or vanilla extract until mixture is smooth and resembles pudding (it may look stiff at first, but keep stirring). Use immediately. (If frosting feels very loose—might happen if the chocolate was very hot—let sit at room temperature 20–⏱️ 30 minutes to firm up slightly before assembling cake.)
. milk chocolate, chopped (preferably Guittard)12 oz. semisweet chocolate, chopped (about 50% cacao; preferably Guittard)12 oz½ cups (300 g) granulated sugar1½ cup (115 g) sour cream½ cups sour cream, room temperature2½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1. vanilla bean paste or vanilla extract1 tsp
8
Place 1 cake layer, right side up, on a cake stand or large plate (use a cake turntable if you’ve got one; it makes frosting easier). Scoop a heaping cupful of frosting on top and spread evenly with offset spatula. Place second cake layer, upside down, on top. Spread top and sides of cake evenly with remaining frosting. Using a spoon or offset spatula, create decorative swirls and divots in frosting if desired. Top with rainbow sprinkles or confetti quins (the limit does not exist). Let cake sit at room temperature at least ⏱️ 30 minutes to allow frosting to firm up slightly before serving. Do ahead: Cake can be assembled ⏱️ 12 hours ahead. Cover with a cake dome or an inverted bowl and store at cool room temperature.
½ cup rainbow sprinkles or confetti quinsRainbow sprinkles or confetti quins (for decorating)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...