Soft tender yellow cake with mouthwatering chocolate buttercream - topped off with all the rainbow sprinkles and ready to party!
Servings 20servings (more or less, depending on how you slice it)
Author Mandy Merriman, Baking with Blondie
Equipment
Wilton 127 D Piping Tip
Large French Piping Tip
9x13 Baking Pan
Ingredients
Classic Yellow Cake
3/4cupbuttermilkroom temperature
2/3cupsour cream room temperature
3whole eggs room temperature
1/3cupvegetable oil
1Tablespoonvanilla
115.25ozYellow Cake Mix (I used Duncan Hines)
Chocolate Buttercream
1cupGhirardelli chocolate melts or chocolate chips
1/2cupheavy cream
1 1/2cup (or three sticks)unsalted butterleft out at room temperature for 10-15 minutes
1pinchsalt
1Tablespoonvanilla
1/4cupcocoa powder
7-8cupspowdered sugar
Extras
1cuprainbow sprinkles
Instructions
For the yellow cake:
Preheat the oven to 325 degrees. Prep the 9x13 sheet pan with shortening and flour, or baking spray. Set aside
In a large mixing bowl, whisk together all the ingredients except for the cake mix until they're all combined. Sift in the cake mix, then gently stir to fully combine (no pockets of powdered cake mix!). Pour into the prepared baking pan and spread evenly.
Bake for 25-27 minutes, then let cool completely before adding on the frosting.
For the chocolate buttercream:
Heat the chocolate and heavy cream in the microwave for 30 seconds, then stir. Repeat and stir until smooth. Let cool until the ganache is closer to room temperature.
In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy, about 1 minute. Add in the salt, vanilla, and cocoa powder. Add in the cooled ganache and whip up again. Scrape down the sides of the bowl, then add in the powdered sugar slowly until combined. (You may need to add in a little more heavy cream - start with 1 Teaspoon, and go from there).
Flip the stand mixer to the highest speed, and let whip up for 2 minutes until the buttercream has lightened in texture and color. Use a wooden spoon to hand-beat out the air bubbles, then add the buttercream to two piping bags with the piping tips indicated above if decorating like I did. If not, slather on the buttercream with an offset icing spatula and add on the sprinkles.
If using the piping tips, with the 127 D piping tip (wide end on the cake) pipe straight lines that slightly overlap to cover the cake. Use the large french tip to pipe a shell border around the outside rim, then add on the sprinkles. Enjoy!