Funfetti Cake + Chocolate Sour Cream Frosting

funfetti cake with dark chocolate sour cream frosting

https://www.cutoutandkeep.net/projects/funfetti-cake-plus-chocolate-sour-cream-frosting • Posted by Golden Brown and Delicious | Jessica D.

this gorgeous layer cake makes a perfect birthday cake or celebration cake for any occasion

You will need

For the cake:
2 ¼ cup Flour 1 ½ cup Sugar 3 ½ tsp Baking Powder 1 tsp Salt 1 ¼ cup Milk ⅛ cup Vegetable Oil 1 tbsp Vanilla 3 Eggs ¾ cup Sprinkles
For the filling:
4 oz Cream Cheese ½ cup unsalted Butter softened 1 cup Powdered Sugar sifted
For the frosting:
1 cup unsalted Butter softened ½ cup Powdered Sugar sifted ½ cup Unsweetened Cocoa Powder sifted 3/10 cup Milk ¼ cup Sour Cream ¼ tsp Vanilla ⅛ tsp Salt 5 oz Milk Chocolate melted and cooled 5 oz Dark Chocolate melted and cooled

Project Budget

Time

Difficulty

Description

this gorgeous layer cake makes a perfect birthday cake or celebration cake for any occasion

Instructions

1. To make the cake: Preheat the oven to 350 degrees. Grease 2 8-inch cake pans with no-stick spray and line them with a round of parchment. Grease the parchment and set aside. In a medium bowl, add the flour, sugar, baking powder, and salt. Whisk to combine and set aside. Stir together the milk, vegetable oil, vanilla, and eggs. Set aside. In a large bowl or the bowl of a stand mixer, beat the butter until it is light and fluffy, about 3 minutes. Beat in the flour on slow speed, scraping the sides as necessary, until the mixture resembles coarse sand. Slowly beat in the milk mixture until the batter just comes together. Stir in the sprinkles and divide the batter between the prepared pans. Bake for 28-35 minutes or until a tester comes out clean. Let cool completely before filling.

2. To make the filling: Heat the cream cheese in a microwave in 10-second bursts, stirring after each burst. When the cream cheese is melted (mine took about 30 seconds), stir in the powdered sugar. The filling will be thick.

3. To make the frosting: In the bowl of a stand mixer, beat the butter for 5 minutes until it is very light and fluffy. Add the powdered sugar and cocoa powder, then mix again for 2-3 minutes or until combined. Add the milk, sour cream, vanilla, and salt. Scrape down the sides of the bowl and beat for 2-3 minutes. Beat in the melted chocolates and turn the speed to medium high. Whip for 2-3 minutes or until the frosting is light and fluffy.

4. To assemble the cake: If the cakes are domed, use a sharp, serrated knife to level the layers. Place a layer in the center of a cake stand or on a cardboard round. Dollop the cream cheese filling into the center of the cake and spread into an even layer using an off-set spatula. Turn the second layer upside down (so the part that touched the pan is facing up) and place onto the filling. Press down slightly to ensure the top of the cake is level. Refrigerate for at least 30 minutes. Add a large dollop of frosting to the top of the cake. Use an off-set spatula to begin to spread the frosting over the edges and down the sides. Add more frosting as necessary to completely cover the cake in a thick layer. Decorate the sides and top as desired. Store cake in the refrigerator until ready to serve. Let stand 15-20 minutes before slicing, and enjoy! Leftover cake should be kept covered and chilled.