This Confetti Chocolate Chip Cake is moist, fluffy, and full of really bold chocolatey + confetti flavors thanks to the pops of chocolate chips, chocolate buttercream, and sprinkles in the midst of each layer. It’s the perfect sweet indulge for every occasion and season. Vegan and Gluten-Free options.
Sponsored Post: This post is sponsored by Bob’s Red Mill but the content and opinions expressed are all based on my genuine love for this brand and are my own. Thanks so much for supporting the brands I love.
One of my favorite sweet indulges has to be an extremely fluffy + moist cake with layers of flavor like this one. When it comes to this Confetti Chocolate Chip cake, it’s very special to me because it’s my Birthday cake this year for the big 32. If you’ve been following Orchids + Sweet Tea for some time, then you’ve probably seen my previous Birthday cakes— Vegan Funfetti Cake and Best Strawberry Shortcake Birthday Cake. They’re all so good!
Plus, it’s not hard at all to whip together and doesn’t require perfection—-just deliciousness!
This cake as I’ve mentioned before is super easy to whip together and doesn’t require anything special or difficult when it comes to ingredients. All you need to whip up this simple confetti chocolate chip cake batter is:
TIP #1: Another thing that I’ve learned about baking a cake is having the right tools. As a basic—-you should have a cake stand (preferably one that has a turnstile table), spatulas (big + small), piping bags + tips, correct baking pans and parchment paper, and if you need to get a bit more fancy—Bake Even Cake Strips.
Have no clue what these are? Whelp, you basically soak them in water before wrapping them around your cake pan while baking. These stripes ensures that your cakes don’t bake with a funny “dome” or anything. Just flat and even.
Of course, if you don’t have these strips, you can simply butter your pan and use liners along with an old trick that I’ve always done when baking—–add a small pot of water to the oven to keep things moist. Yup. It works EVERY. TIME.
TIP #2: One of the essential ingredient combos for a light, silky cake texture is baking soda and acid ingredient (usually vinegar or buttermilk if the cake calls for it). When acid and baking soda reacts, it creates bubbles and helps to create a nice rise for your baked goods, leaving an airy texture.
In the case of vegan cakes, this is usually done by adding apple cider vinegar to your milk and letting it sit for a few minutes and then later combining it with the dry ingredients (which includes baking soda). Wallah!
TIP #3: One of my latest tricks to a perfect cake has been to ensure that ALL of my dry ingredients are sifted. Trust me, ya’ll—-this works!
Making all the dry ingredients fully sifted makes things airy, as you’ve guessed it and allows everything to combine faster.
TIP #4: Never Over-mix! When creating a cake, it’s so important to add the dry ingredients and wet ingredients alternately and as soon as everything is combined very well, THAT’S IT! Over-mixing creates a more dense cake.
With this cake, you can either use all-purpose flour or cake flour, both of which are sold by Bob’s Red Mill. When it comes to the main ingredient of this entire recipe—-the flour, I enjoy using Bob’s Red Mill Unbleached White All-Purpose Flour, which is ideal for all kinds of baking, including this one. However, I do occasionally use Super-Fine Cake Flour which adds a nice airiness and fluffiness to your cakes as well.
If you would love to make this cake gluten-free, then substituting all-purpose flour with Bob’s Red Mill 1-to-1 Baking Flour is the easiest option. It’s a special blend of gluten-free flours, starches, and xanthan gum, which makes these donuts just as soft, fluffy, and airy as the original!
In addition to the flour, to make this cake vegan, simply remove the eggs and unsalted butter, substituting them with vegan butter (softened at room temp.) and apple cider vinegar (2 Tbsps) mixed in with the milk.
If you don’t finish all of your confetti chocolate chip cake, store it for up to four days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to three months. Before serving, defrost the cake on the counter.
When it comes to ingredients, especially in baking, it’s always best to have cold ingredients at room temperature to ensure that the mixing process is more seamless and even. Please note that microwaving your butter last minute if you forget to leave it out at room temperature isn’t recommended. Microwaving often changes the consistency of the butter which doesn’t create a nice ‘creaminess’ when mixed.
Absolutely! You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The frosting/buttercream can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!
Of course! You can always divide the batter into two 8-inch cake pans for a nice thick, double layer cake or into cupcake pans. The bake time will be a little less, therefore, keeping your eyes on them is super important.
Also, with the cupcakes (this makes about 2 dozen), you can use the frosting as a filling inside the cupcakes and top with the remaining chocolate frosting to get double the ‘indulging experience’. Once cupcakes are baked, simply create a hole in the centers, fill them with the frosting and frost them per usual.
Confetti Chocolate Chip Cake: This part of the cake is the soft, fluffy component that just melts in your mouth. Personally, I chose to create this masterpiece by combining two of my faves—chocolate chips + rainbow sprinkles as a way to truly celebrate with a deep indulge!
Chocolate Buttercream: Initially, I was going to create a nice vanilla buttercream, however, after much thought, I chose to add extra decadence by making it full chocolate. If I’m honest, the boldness of chocolate adds a beautiful touch to the entire cake.
Chocolate Chip Cookies: OK, so this is my other favorite part—-the cookies! Now, you know that I couldn’t create an entire chocolate chip experience without actual cookies atop the entire cake.
Rest assured, you can always purchase store-bought chocolate chip cookies if you don’t have a batch already made or lack the time. However, if you’re loving the idea of making these homemade, check out my Crispy + Chewy Chocolate Chip Cookies (leaving out or including the sprinkles).
If you make this Confetti Chocolate Chip Cake or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!