This cake is THE perfect birthday cake for kids, teens or adults! Everyone will love the surprise after cutting into the cake and seeing all the vibrant colors of sprinkles spilling out! The chocolate cake is super moist and delicious, but you can certainly substitute it with a basic vanilla cake recipe as well. I think the chocolate pairs well with the buttercream frosting and the occasional crunch from the sprinkles.
This will make a 4 layer 8 inch cake
3 cups unsweetened cocoa powder, plus more for dusting
3 teaspoons salt
6 cups all-purpose flour
2 tablespoon baking soda
1 1/2 cup vegetable oil
3 cups buttermilk
6 cups sugar
3 teaspoons vanilla extract
3 teaspoons baking powder
6 large eggs, lightly beaten
3 cups hot water
3 - 4 cups multi colored sprinkles
Preheat oven to 350 degrees.
Butter 4 - 8 inch cake pans. Line bottoms with parchment paper, and butter paper. Dust the pans with cocoa; tap out extra.
Sift cocoa, flour, baking soda, baking powder, salt, and sugar into bowl.
Beat in oil, buttermilk, vanilla, eggs, and hot water one at a time, using a mixer set at low. Beat until smooth, about 2 minutes.
Pour batter into pans. Bake 45 to 55 minutes, or until a toothpick inserted into the centers comes out clean; rotate the pans halfway through and remove cakes from the oven.
Let cakes cool in pans on wire racks, 20 minutes, before inverting to remove. Discard paper. Cool completely on racks, top side up.
Once completely cooled, decide which layer will be the top (the flattest), which is the bottom and then the center two layers .
Using a deep 2 inch biscuit cutter cut out two holes in the two center layers.
AMERICAN BUTTERCREAM FROSTING
1 cup butter and 1/2 cup shortening
1 teaspoon vanilla extract
2 pounds powdered sugar, sifted
6 tablespoons to 8 tablespoons milk as needed
Cream the butter/shortening until completely smooth.
Beat in vanilla extract. (If using all shortening, add 1/4 teaspoon fine sea or kosher salt.)On low speed, add sifted sugar, about 1 cup at a time, alternating with 1 tablespoon of milk.
Stop frequently to scrape down the sides and bottom of the bowl.
After the last addition of the sugar, evaluate the consistency of the frosting before adding more milk.
Beat for 2 more minutes, on medium-high speed if a very fluffy frosting is desired.The frosting should be thick and not fall off a spatula unless tapped on the side of the bowl.
Adjust consistency by adding more milk or powdered sugar as needed.Use immediately, or press plastic wrap onto the icing and refrigerate.
Before using from refrigeration, stir vigorously to a spreading consistency. Frosting may be tinted if desired
Note: If you make a large batch of frosting, it can be refrigerated or frozen up to one month. Make sure to let sit and get to room temp for at least 3 hours before using
Using a plain piping tip fill the center layers evenly with plain buttercream. Make sure not to over fill each layer.
Before adding the top layer, fill the center cavity with multi-colored sprinkles, Once filled, add top layer.
Crumb coat the entire cake using an offset spatula and a bench scraper to smooth out sides and top of cake. Refrigerate for about 20 minutes to allow crumb coat to set.
Tint remaining buttercream with whatever color you choose Apply an even cost using a plain metal tip on a piping bag. Repeat the same process of smoothing out buttercream, with offset spatula and bench scrapper.
Using the palm of your hand, gather multi colored sprinkles and press into bottom portion of cake, allowing sprinkles to adhere to buttercream about 1 - 2 inches around bottom.
WHITE CHOCOLATE GANACHE FOR DRIP
1/2 cup heavy cream
1 cup of white melting chocolate
Pour heavy cream into a saucepan over medium heat; heat until just boiling. Remove from heat; add white chocolate chips. Whisk gently until white chocolate chips are melted and blended into the cream. Let cool until slightly thickened, about 15 minutes.\\
Put ganache into a small squeezable bottle with tip cut to allow small portion of ganache to pour out and begin at the top edge creating drip effect, around perimeter of cake.
Before ganache sets carefully add sprinkles to drip ( by hand ) one sprinkle at a time. This will take some time so patience is required!
Add remaining ganache to top of cake and smooth surface by using off set spatula. Allow ganache to set and harden.
With remaining tinted buttercream using a 2D piping tip, create florets around top edge of cake.
This can be refrigerated carefully covered in an plastic bag for a few days before serving, or frozen for several weeks, Allow to sit at room temperature before serving.
Enjoy you masterpiece !