Servings 8 servings
Ingredients
For the cake:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter, at room temperature
- 2 cups sugar
- 3 large eggs
- 1/2 cup sour cream
- 2 1/2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/2 cup brewed coffee or coffee liqueur
- 1 cup mini chocolate chips
For assembly:
- 1 batch frosting of your choice (see below for recipe links)
- Nonpareils (rainbow or your preferred color), for coating
Instructions
Make the cake:
- Preheat the oven to 350°F. Grease a 15x10-inch jelly roll pan with cooking spray.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating between each addition. Add the sour cream and vanilla and beat until combined.
- In a liquid measuring cup, combine the milk and coffee.
- With the mixer on low, alternately add the milk mixture and flour mixture in three increments, mixing just until combined. Fold in the mini chocolate chips.
- Pour the batter into the prepared pan and spread it into an even layer.
- Bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow the cake to cool completely before assembling.
Assemble:
- Using your container as a guide, cut rounds (or shapes) from the cooled cake and place them inside. There should be roughly ½ inch of space between the top of the cake and the rim of the container.
- Add frosting and smooth it level with the top of the container.
- Pour nonpareils into a shallow bowl or plate. Invert the filled container onto the nonpareils, press gently, then lift. The sprinkles will adhere to the frosting in an even, beautiful dot pattern. Serve immediately or refrigerate until ready to serve.
Notes
- Container options: Shallow cocktail glasses are my favorite for an elevated look. Mason jars, ramekins or any small cup work great, too. Note that the number of cakes you'll get depends on the size of your container.
- No jelly roll pan? Use a 13x9-inch pan instead, but reserve about 1/3 of the batter to bake separately as cupcakes since the recipe makes slightly more than a 13x9 can hold.
- Frosting options: Vanilla Buttercream (pictured), Coffee Buttercream or Chocolate Buttercream.
- Use nonpareils specifically: The small round shape creates the signature dot pattern. Other sprinkle shapes won't give the same effect.
- Make ahead: Bake and cool the cake up to 2 days ahead. Assemble and invert just before serving for the freshest look.
- To store: Refrigerate assembled cakes for up to 3 days. The nonpareils may bleed color into the frosting slightly over time but they'll still taste delicious!
- ★ Did you make this recipe? Don't forget to give it a star rating below!