Description
A fun and festive layered chocolate and pink cream cake topped with pastel frosting and rainbow sprinkles—perfect for birthdays and celebrations!
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 large eggs (room temp)
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee (or hot water)
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 3–4 drops pink food coloring
- 2 tbsp rainbow sprinkles (for mixing in)
- 2 cups powdered sugar
- ¼ cup butter (softened)
- ¼ cup milk
- ½ tsp vanilla extract
- 3–4 drops pink food coloring
- Rainbow sprinkles (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
- Stir in hot coffee until batter is thin and well combined.
- Divide between pans and bake 30–35 minutes. Cool completely.
- Beat cream cheese and butter until smooth.
- Add powdered sugar, heavy cream, and vanilla. Beat until fluffy.
- Add food coloring and sprinkles, mixing gently.
- Beat butter with powdered sugar.
- Add milk, vanilla, and food coloring until smooth and spreadable.
- Slice each cake layer in half (for 4 thin layers).
- Spread pink cream filling between each cake layer.
- Frost the outside with pink frosting.
- Decorate generously with sprinkles.
Notes
- Ensure all ingredients are at room temperature for best results.
- Use high-quality cocoa powder for a richer chocolate flavor.
- Adjust the amount of pink food coloring to achieve desired shade.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg