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Confetti Chocolate Chip Cake
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Confetti Chocolate Chip Cake

Confetti Chocolate Chip Cake----a fun, festive way to celebrate a Birthday, celebration, or occasion. This easy to whip together layered cake is a sure crowd pleaser and is the epitome of decadence on all levels.
Course Dessert
Keyword baked, birthday, cake, chocolate, chocolate chip, confetti, cookies, dessert, easy, fluffy, funfetti, holidays, homemade, indulge, recipe, soft, sweet, traditional, vegetarian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

CONFETTI CHOCOLATE CHIP CAKE:

  • 4 cups Bob's Red Mill All-purpose Flour  (See Notes!)
  • 1 ½ cups organic cane sugar
  • 2 ½ tsps baking powder
  • pinch of ground cinnamon
  • 1 teaspoon finely ground sea salt
  • 1 cup unsalted butter, softened at room temp.
  • 3 large eggs, at room temp.
  • 2 ½ cups Almond milk + more if needed (You can use your favorite plant-based milk or regular milk)
  • 1 teaspoon vanilla extract
  • 1 cup Rainbow sprinkles
  • 1 cup semi-sweet chocolate chips

CHOCOLATE BUTTERCREAM/FROSTING:

  • 1 cup unsalted butter, softened at room temp.
  • 5 cups organic powdered sugar, sifted
  • ½ cup unsweetened cocoa powder
  • 2 tsps vanilla extract
  • ¼ teaspoon finely-ground sea salt
  • ¼ cup Almond milk (You can use your favorite plant-based milk or regular milk)

OPTIONAL TOPPINGS:

  • Rainbow sprinkles
  • Chocolate chip cookies, store-bought or homemade (See Notes!)

Instructions

CAKE:

  • Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of THREE 8-inch cake pans.
  • In a large bowl, whisk together the flour, baking powder, cinnamon, and salt until combined. Set aside.
  • In a bowl, add the butter and sugar, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3 minutes.
  • Add the eggs (one at a time) followed by the vanilla, mixing until combined. On low-speed, add in the dry ingredients followed by the milk and continue to mix until combined and the batter is smooth, about 3-4 minutes. NOTE: The batter should be thick, yet slowly run off the whisk once lifted.
  • Fold in the chocolate chips and sprinkles.
  • Divide the batter evenly into each of the cake pans and bake for 30-35 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.
  • Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.

BUTTERCREAM/FROSTING:

  • Simply beat the butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, cocoa powder, vanilla, salt, and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).

ASSEMBLY:

  • Place the first cake layer on your cake stand and evenly cover the top with buttercream. Now, top with 2nd layer and add more buttercream atop that layer. Finally, top with final layer and top with remaining buttercream, spreading it over the tops and sides of cake, evenly and thinly.
  • Once fully frosted, add small little designs of the buttercream using a piping bag + tip or chocolate chip cookies and rainbow sprinkles around the sides and top of cake. Chill for 5 minutes to ensure that buttercream sets.
  • When ready to serve, remove from the refrigerator. Slice and enjoy!
  • Bon Appetit!

Notes

  • STORAGE: Keep cake leftovers stored for up to 4 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 3 months. Before serving, defrost the cake on the counter.
  • FLOUR: For an extra fluffy cake, you can always use cake flour instead of all-purpose. See post for more!
  • CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.
  • VEGAN: To make this cake entirely vegan, simply omit the unsalted butter and eggs and use vegan butter instead and add 2 Tbsps apple cider vinegar to milk. Also, ensure that chocolate chips and sprinkles are vegan-friendly. Substitute with cacao powder for the frosting.