Easy Homemade Chocolate Sprinkle Cake with Chocolate Buttercream

Ingredients

• 1 ¾ cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup unsalted butter, softened
• 3 ½ cups powdered sugar, sifted
• ½ cup unsweetened cocoa powder for frosting
• 1 teaspoon vanilla extract for frosting
• 2–4 tablespoons heavy cream for frosting
• Chocolate sprinkles for decoration

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking.
2. In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. In another bowl, beat the eggs and add the milk, vegetable oil, and vanilla extract. Mix until well incorporated.
4. Gradually add the wet mixture to the dry ingredients, stirring until just combined.
5. Slowly add 1 cup of boiling water to the batter, mixing until smooth.
6. Divide the batter evenly between the prepared cake pans.
7. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted comes out clean.
8. Once baked, remove the cakes from the oven and cool in the pans for 10 minutes before transferring to a wire rack.
9. While cooling, prepare the chocolate buttercream frosting by beating the softened butter until creamy.
10. Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined.
11. Add the vanilla extract and enough heavy cream to achieve your desired frosting consistency.
12. Once cooled, place one cake layer on a serving plate and spread frosting on top.
13. Top with the second cake layer and frost the top and sides of the cake.
14. Decorate the top with chocolate sprinkles.

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