Chocolate Coffee Sprinkle Cake

What’s better than chocolate and coffee? Chocolate, coffee and sprinkles! Make this cake for your next get-together and add a burst of color to the festivities.

Serves: 16Prep: 50 minutesCook: 35 minutesTotal: 1 hour 25 minutesDifficulty: Medium

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Serves: 16

Ingredients

  • 2 cups Pure Cane Granulated Sugar
  • 2 cups Unbleached All-Purpose Enriched Flour
  • 3⁄4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 1⁄2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon espresso ground coffee
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup black coffee
  • 1⁄2 cup vegetable oil
  • 1⁄2 tablespoon plus 2 tsp. vanilla extract, divided
  • 1 cup unsalted butter, softened
  • 2 ounces cream cheese, softened
  • 1 pound powdered sugar
  • 2 teaspoons whole milk
  • 1 1⁄2 cups rainbow nonpareils sprinkles

Directions

  • Preheat oven to 350°F. Line three 8” cake pans with parchment paper; lightly spray with non-stick cooking spray.
  • In bowl of stand mixer, combine sugar, flour, cocoa powder, baking soda, baking powder, salt and espresso powder. On low speed, add one egg at a time. Slowly incorporate buttermilk, coffee, vegetable oil and 2 teaspoons vanilla extract until combined.
  • In prepared pans, evenly divide batter; bake 30-35 minutes, until toothpick inserted in center comes out clean. Cool on cooling rack.
  • In bowl of stand mixer, beat together butter and cream cheese. Slowly add powdered sugar; mix until fluffy. Mix in ½ tablespoon vanilla extract and milk until combined.
  • On 8” cake board, place one cooled cake; cover with generous amount of frosting. Place second cake top side down onto frosted layer; spread generous amount of frosting on second layer. Place third cake top side down onto frosted layer; frost entire outside of cake with thin layer of frosting.
  • In rimmed baking sheet lined with parchment paper, pour sprinkles in an even layer. Place an 8” cake board on top of cake; with firm grip on boards, carefully roll cake in sprinkles.
  • Place an inverted bowl on baking sheet; set cake on bowl. Remove top cake board and spread a thin layer of frosting. Cover top of cake with sprinkles. Fill in bare areas with sprinkles.