Confetti cake with chocolate sour cream frosting

Yellow confetti cakes with chocolate frosting are the gold standard when it comes to birthday cakes. Use this recipe for your next celebration!

Confetti cake with chocolate sour cream frosting

My daughter just turned 14. How is that possible!? This year was her “golden” birthday, which means that she turned 14 on the 14th. Each of us only has one golden birthday, so it’s important that we make it special.

Well, I had a surprise up my sleeve for this momentous occasion (more on that later). I asked Addie to select a cake for me to bake for her special day. Ironically enough, she chose the golden standard for birthday cakes – a yellow confetti cake with chocolate frosting. The only ingredient that I did not have on hand was sour cream, and I needed 3 cups of it (!) for this recipe.

Confetti cake with chocolate sour cream frosting

I baked this cake the day before her birthday, and it was easy to assemble. I’d never made a chocolate sour cream frosting quite like this one before, so I was a bit worried about all of the sour cream. It started off pudding-like but set as the cake cooled and hardened to the consistency of regular frosting after several hours.

Confetti cake with chocolate sour cream frosting

The three of us agreed that the frosting was a bit too tangy for our tastes, and it needed to be a tad sweeter. Also, I had issues with the cake layer – it didn’t stay together while we were eating it and just kept crumbling. The cake itself had a nice tender texture, but it reduces into a bunch of crumbs when you stick your fork into it. However, the overall cake was a hit at our house, and something we’d make again (but with a different frosting).

As for the birthday girl, well, I surprised her with tickets to an upcoming concert that she’s had her eyes set on. This will be her first concert, so I’m excited to take her there!

Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4 out of 5

Confetti cake with chocolate sour cream frosting
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5 from 1 vote

Confetti cake with chocolate sour cream frosting

There's a reason why a yellow cake with chocolate frosting is the gold standard for birthday cakes. This is a fantastic recipe to keep in your back pocket for those celebration occasions!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Cake
Servings: 12
Author: Eva Bakes

Ingredients

Cake

  • 3 large eggs
  • ½ cup plus 2 Tablespoons milk of choice
  • 2 and ¼ cups unbleached cake flour
  • 1 and ½ cups granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons salt
  • ¾ cup (1 and ½ sticks) unsalted butter room temperature, cut into 1" pieces
  • ½ cup sour cream
  • 1 Tablespoon vanilla extract or vanilla bean paste
  • ¼ teaspoon almond extract
  • ½ cup rainbow sprinkles

Chocolate sour cream frosting

  • 12 ounces milk chocolate chopped finely
  • 12 ounces semi-sweet or dark chocolate chopped finely
  • 2 and ½ cups sour cream room temperature
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract or vanilla bean paste
  • rainbow sprinkles for decorating, optional

Instructions

Bake the cake

  • Preheat your oven to 350℉. Generouslt grease and line two 8" round cake pans and set aside.
  • In a small bowl or measuring cup, mix together the 3 large eggs and the milk. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, whisk together the flour, granulated sugar, baking powder, baking soda, and the salt on low speed (or you can do this by hand with a spatula).
  • Add the butter and mix on medium low speed until the mixture has small clumps, about 1-2 minutes.
  • Add the sour cream, vanilla extract, and the almond extract and mix on medium speed for about 1 minute or until pale and fluffy.
  • Turn the mixer to low and slowly add the egg/milk mixture in 4-5 increments.
  • Turn the mixer off and gently fold in the rainbow sprinkles (be very careful because the sprinkles might "bleed" into the batter and tint it).
  • Evenly distribute the batter into your two prepared baking pans. Smooth out the top with a spatula and bake in your preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean (my cake took closer to 35 minutes).
  • Turn the oven off and allow the cakes to cool completely before making the frosting. You don't want to make the frosting ahead of time because it will start to harden.

Make the frosting (note: do NOT make this until you are ready to frost your cake)

  • In a large heatproof bowl set over a pot of simmering water, mix the milk chocolate and dark chocolate with a spatula. Make sure that the bowl does NOT touch the water.
  • Once the chocolate has melted, take it off the heat and whisk so the chocolate is smooth. Add in the sour cream, salt, and vanilla and whisk vigorously until smooth. The frosting will resemble chocolate pudding.

Assemble the cake

  • Take one cake layer and cut off any domed part (save it as scraps for snacking!). Place the flat side down on a cake plate or serving plate.
  • Add about 1 cup of the frosting on top of the cake and smooth it.
  • Cut off any domed parts of the second cake and save those scraps and put them aside. Place this cake, flat side UP, on top of the frosted bottom layer.
  • Add frosting on the top and sides of the cake until the cake is completely covered.
  • If desired, you can garnish with additional sprinkles or other decorations.
  • Serve and enjoy.

Notes

Leftover cake should be stored, covered, at room temperature and will last several days.
Source: Bon Appetit

2 Comments

  1. dilu
    May 1, 2024 / 1:08 pm

    5 stars
    Love the Sour cream frosting, can wait to do it. I´m running to buy the ingredients. Thank you

    • evabakes
      Author
      May 1, 2024 / 5:15 pm

      I hope you enjoy it!

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