Chocolate Sprinkle Cake

Chocolate Sprinkle Cake

Ingredients

• Chocolate Cake All-purpose flour – 2 cups (250 g)
• Granulated sugar – 1¾ cups (350 g)
• Unsweetened cocoa powder – ¾ cup (75 g)
• Baking powder – 2 teaspoons (10 g)
• Baking soda – 1½ teaspoons (7 g)
• Salt – 1 teaspoon (5 g)
• Eggs – 2 large
• Vegetable oil – ½ cup (120 ml)
• Milk – 1 cup (240 ml)
• Hot water or hot coffee – 1 cup (240 ml)
• Vanilla extract – 2 teaspoons
• Chocolate Buttercream Frosting Unsalted butter (soft) – 1 cup (225 g)
• Powdered sugar – 3½ cups (440 g)
• Cocoa powder – ½ cup (50 g)
• Milk or cream – ¼ cup (60 ml)
• Vanilla extract – 1 teaspoon
• Decoration Rainbow sprinkles – as needed

Instructions

Preheat the oven to 170°C / 340°F. Grease and line two 8-inch cake pans.

In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Add eggs, oil, milk, and vanilla. Mix until smooth and well blended.

Slowly pour in the hot water or coffee and mix gently. The batter will be runny; this is normal.

Divide the batter evenly between the prepared pans and bake for 30–35 minutes until a toothpick inserted comes out clean.

Allow cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

For the frosting, beat butter until creamy. Add powdered sugar and cocoa powder gradually, mixing well.

Pour in milk and vanilla, then beat until smooth, fluffy, and spreadable.

Level the cooled cakes, spread frosting between layers, then cover the entire cake with chocolate buttercream.

Finish by generously decorating the top with colorful sprinkles.