This Chocolate Funfetti Cake is a soft gluten free chocolate cake filled with rainbow sprinkles surrounded by layers of chocolate fudge frosting. It’s the perfect twist on a confetti cake for all you chocolate lovers! Best yet, it’s also eggless, nut free and easily dairy free (vegan)!
There is so much to love about this Chocolate Funfetti Cake! My daughter loves chocolate and sprinkles so this is the perfect cake for her! The chocolate cake is moist and decadent yet so simple to make! The batter mixes ups with just a whisk and spatula; no mixer needed! Like my Yellow Cake with Chocolate Frosting, this Chocolate Sprinkle Cake is the perfect gluten free birthday cake for chocolate lovers!
For more chocolate cakes recipes, try my super simple Chocolate Ganache Cake, my Triple Chocolate Layer Cake, my Cookies & Cream Cake and my Brooklyn Blackout Cake.
Reasons To Love This Chocolate Funfetti Cake
- Allergy Friendly- This moist chocolate cake recipe is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The chocolate cake is super soft, decadent and delicious.
- Triple Chocolate- It has chocolate cake, frosting and drip!
- Rainbow Sprinkles- Add that gorgeous color and a nice crunch; this is what makes the cake, funfetti!
- Easy to Make- The batter mixes up in just one large bowl with a whisk just like my Yellow Cake with Chocolate Frosting!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cocoa Powders- I like to use Natural Unsweetened and Dark. Do not only use Dark as it will make the chocolate cake too dry and bitter.
- Granulated Sugar- I use this instead of brown sugar to keep the cake light. Brown sugar will tend to make the cake denser and chewier due to the added moisture content.
- White Vinegar- We use this along with the baking soda to help the cake rise.
- Vegetable Oil- This cake uses oil instead of butter/vegan baking stick to help it stay moist.
- Vanilla- Make sure to only use pure vanilla extract that is gluten free and vegan. If you use one that is not pure, the cake and frosting will have a chemical taste.
- Butter/ Vegan Baking Stick- Only use room temperature butter in the frosting. If using vegan butter, make sure it's on the cold side versus room temperature. Also, use vegan baking sticks instead of vegan butter from a tub.
- Water- This frosting uses room temperature water instead of milk! Add it in slowly; you may not need it all.
- Heavy Cream- If you want to make the ganache drip vegan, make sure to use a gluten free vegan heavy cream.
- Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into a Vegan Chocolate Cake Recipe
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter in the frosting.
- Only use a non-dairy milk of choice.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan. I love to use these vegan/gluten free chocolate chips.
- Only use a vegan heavy cream.
- Use vegan sprinkles.
Make this Recipe with All Purpose Flour
- Use 3 cups packed AP flour (504 grams).
- Make sure to use packed ½ cup cocoa powder (58 grams).
- Only use ¾ cup vegetable oil.
For Vegan Ganache without Vegan Heavy Cream
- Place ¾ cup of vegan chocolate chips and 6 tablespoons of a vegan baking stick in a heat safe bowl.
- Heat them in the microwave in 10 second increments, stirring after each time until the chocolate chips and vegan baking stick are fully melted and incorporated.
- Then follow the directions for spooning it on the cake and letting it drip down the sides.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Funfetti Cake
Here are the step by step instructions to make this soft chocolate cake with sprinkles!
Step 1: Whisk Together the Dry Ingredients
In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powder, baking soda and kosher salt.
Step 2: Make 3 Wells, Add the Wet Ingredients and Fold in the Sprinkles
Into the dry ingredients, make 3 wells for the wet ingredients to be poured into. In one well pour the vegetable oil, in the other pour the white vinegar and in the last, pour the vanilla.
Pour the cold water on top of all the ingredients. Whisk everything together until fully combined. Switch to using a spatula when the batter gets too thick.
Gently fold in the sprinkles using a spatula.
Step 3: Scoop the Batter and Bake
Using a spatula, divide the batter equally between two greased and parchment lined 8 inch cake pans; smooth the tops with a butter knife.
Bake the cake in the center rack at 350 degrees Fahrenheit for 45-48 minutes.
Step 4: Make the Frosting
In the large bowl of an electric mixer or using a hand held mixer, beat the butter until smooth; about 2 minutes.
Then slowly beat in the confectioners’ sugar, cocoa powder and the vanilla until combined.
Then beat in the water a little at a time until you get the desired consistency. You may not need to use it all.
Step 5: Cut the Cakes in Half
Remove cakes from the oven and let them cool in the cake pans.
Once the cakes have cooled completely, take them out of the pan and slice them in half horizontally to create 4 thinner layers of cake.
If the tops of your cakes have domes, you can very carefully slice them off to make the tops flat.
Step 6: Frost the Cake and Chill
Separate the frosting into 5 equal sections.
Place one layer of cake on a cake plate/stand. Scoop ⅕ (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.
Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.
Once you get to the last layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat. Use an icing spatula or a butter knife to frost the top and a thin layer on the sides of the cake.
You should only use a fifth of the frosting on the top and sides combined.
Pop the entire cake in the fridge uncovered for 15-20 minutes.
Step 7: Add the Sprinkles at the Bottom of the Cake
Frost a 1 inch high ring around the bottom edge of the cake.
Take your sprinkles and push them into the wet frosting so they stick.
The sprinkles shouldn’t stick to anything but that ring since the other frosting is hard from being in the fridge.
Step 8: Make the Ganache
Place chocolate chips in a heat safe bowl. Set aside.
Then pour heavy cream in a saucepan over medium heat, whisking constantly. Once it begins to simmer around the edges, immediately pour the cream over the chocolate chips.
Let sit 1.5 minutes and then whisk until smooth.
Step 9: Spoon on the Chocolate Ganache and Decorate
Take the cake out of the fridge and immediately spoon almost all the liquid ganache on top of the cake.
Using an icing spatula, push the ganache around the edges of the cake so it drips down the sides.
Put the remaining ⅕th of chocolate buttercream into a piping bag. Create swirls going all the way around the top rim of the cake.
Add more rainbow sprinkles on top of the frosting swirl. Enjoy!
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cake its dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know the color will not be as dark as mine. Do not use dark alone; it will make your cake too dry and bitter.
- Smoothing the Batter- Many gluten free flour batters have a way of staying exactly as they are placed, when baked. If you leave it misshapen, that’s how it will remain when baked. When the batter is in the pans, gently smooth the tops with a butter knife.
- Cream the Vegan Baking Stick or Butter- For the frosting, you could technically put all the ingredients in the bowl together and beat them at the same time. However, this can leave chunks of vegan baking stick throughout the frosting. Your best bet is to beat the butter first until it is smooth and creamy for about two minutes. Then beat in all the other ingredients.
- Add the Water a Little at a Time- When adding in the rest of the water as the final step, only add it in slowly, a little at a time until you get the desired frosting consistency. You may not need to add all the water. If your butter was fairly cold when making the frosting, you will probably need more water than if your butter was actually room temperature.
- Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cake and not run off. If the frosting appears too thick, add a little water ¼ teaspoon at a time.
- Make the Frosting the Day Before- You don’t have to do this the day before, but it definitely makes assembling the cake a much quicker process. Store the frosting in a bowl covered with plastic wrap in the fridge. When ready to use, let it come to room temperature and rewhip to regain the creamy texture.
Recipe FAQs
Most gluten free baked goods are best made the same day, but you can make this cake the night before and then do the ganache and pipe the extra buttercream in the morning.
If making the night before, keep the cake in the fridge under a dome or wrapped in foil until ready to decorate.
You can make the frosting the night before. Store it in a bowl covered with plastic wrap in the fridge. When ready to use, bring the frosting to room temperature and rewhip to regain that creaminess.
Yes!
This recipe will make 24 regular sized cupcakes.
Bake them for 24 minutes at 350 degrees Fahrenheit.
Absolutely! You can use any of my frosting recipes, but keep in mind you will need quite a bit. For extra sprinkles, make my Funfetti Frosting!
Yes. This isn't sponsored but the brand silk makes one. It says it’s gluten free but there is no certified label, so I would look into that if you have celiac.
As for allergens, it does contain coconut, sunflower and faba bean protein, last time I checked. Always read the labels.
Check out the section above entitled "substitutions and variations" for a vegan heavy cream recipe.
Storing: Once the cake is cut into, cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge for up to 2 days.
When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft. If desired, warm each slice in the microwave for 5-10 seconds; be careful not to burn your mouth.
Freezing: Wrap slices in foil, place in the zip top bag and freeze for up to 30 days.
When ready to eat, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cake is room temperature and soft. If desired, warm each slice in the microwave for 5-10 seconds; be careful not to burn your mouth.
More Sprinkle Recipes You'll Love
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📖 Recipe
Chocolate Funfetti Cake
Ingredients
For the Chocolate Sprinkle Cake
- 3 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ cup cocoa powder I use ¼ cup Dutch or Natural Unsweetened and ¼ cup Dark
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons kosher salt
- ¾ cup plus 2 tablespoons vegetable oil
- 2 tablespoons white vinegar
- 2 teaspoons pure vanilla extract
- 2 cups cold water
- 1 cup plus 1 tablespoon rainbow sprinkles (reserve 1 tablespoon for the top)
For the Chocolate Frosting
- 1.5 cups unsalted butter or vegan baking stinks, room temperature
- 7 cups confectioners’ sugar
- 2 cups cocoa powder I use 1 cup of Dutch or Natural Unsweetened and 1 cup of Dark
- 4 teaspoons pure vanilla extract
- 1 cup water
For the Chocolate Ganache Drip
- 6 oz about 1 cup semi sweet chocolate chips
- ½ cup heavy cream
Instructions
For the Chocolate Sprinkle Cake
- Preheat the oven to 350 degrees Fahrenheit. Grease two 8 inch cake pans with vegetable oil, line with parchment paper and then lightly grease again with vegetable oil.
- In a large bowl whisk together the 3 cups multipurpose gluten free flour, ½ cup cocoa powder, 2 cups granulated sugar, 2 teaspoons baking soda and 2 teaspoons kosher salt.
- Using clean hands, make 3 wells in the dry ingredients for the wet ingredients to be poured into.
- In one well pour the ¾ cup plus 2 tablespoons vegetable oil, in the other well pour the 2 tablespoons white vinegar and in the last, pour the 2 teaspoons pure vanilla extract.
- Pour the 2 cups cold water on top of all the ingredients.Use a whisk to mix everything together until fully combined. If it gets too thick for the whisk, switch to using a spatula. Do not over-mix.
- Add in 1 cup of rainbow sprinkles and mix to combine with a spatula.
- Using a spatula, scoop the batter into a greased and parchment lined 8 inch cake pan and smooth the top with a butter knife.Bake the cakes in the center rack at 350 degrees Fahrenheit for 48 minutes until the top is slightly springy when carefully touched.Let the cakes cool almost completely in the pan for 15 mins before trying to remove. Then remove from pans and let cool completely on a wire cooling rack.
- Once cool, slice both cakes in half horizontally. Now you have 4 thin layers of cake.If your cakes have dome tops, you can take a thin layer off the tops of the cake with a knife, to make a flat surface.
Make the Chocolate Fudge Frosting
- In the large bowl of an electric mixer or using a hand held mixer, beat the 1 ½ cups unsalted butter until smooth.
- Slowly beat in the 7 cups plus confectioners' sugar, the 2 cups cocoa powder and the 4 teaspoons pure vanilla extract and mix until combined.
- Add in the 1 cup of room temperature water...a little at a time until you get the desired consistency. You may not need to use all the water.
Assembling the Cake
- Divide frosting into 5 equal servings.
- Place one layer of cake on a cake plate/stand. Scoop ⅕ (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.
- Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.
- Once you get to the last layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat. Use an icing spatula or a butter knife to frost the top and a thin layer on the sides of the cake.You should only use a fifth of the frosting on the top and sides combined.Pop the entire cake in the fridge uncovered for 15-20 minutes.
- After 15 minutes in the fridge, frost a 1 inch high ring around the bottom edge of the cake. Press the sprinkles into the wet frosting so they stick. They shouldn’t stick to anything else since the other frosting is hard from being in the fridge.
- Chill the cake again for another 15 minutes.
Make the Chocolate Ganache and Decorate
- Place 6 ounces chocolate chips in a heat safe bowl. Set aside.Pour the ½ cup heavy cream in a saucepan over medium heat, whisking constantly. Once it begins to simmer around the edges, immediately pour the cream over the chocolate chips. Do not mix!
- Cover with plastic and let sit 1.5 minutes. Then remove plastic and whisk until smooth.Immediately take the cake out of the fridge. Spoon almost all the liquid ganache on top of the cake.Take an icing spatula and push the ganache around to the edges of the cake so it drips down the sides.Work quickly because the cold cake will quickly stop the ganache from dripping too much.
- Take the last ⅕th of buttercream and put it into a piping bag. Create swirls going all the way around the top rim of the cake.
- Add the last 1 tablespoon rainbow sprinkles on the fudge swirl. If you have frosting leftover, save it in a bowl covered in plastic wrap in the fridge for a few days.
Video
Notes
Nutrition
Kelli says
I’ve been looking for a great egg free cake recipe for my son’s Birthday. He has egg and nut allergies but is fine with gluten. Can I use regular flour in this recipe? Measurements the same? Every time I attempt an egg free cake it’s too crumbly to remove from the pan.
Lee says
Hi Kelli! Does he like sprinkles? I have a perfect triple chocolate cake recipe that will work really well! It does not break apart but as I mention with all my bakes, make sure the layers cool almost completely inside the pans before removing. I explain for that recipe what to do with AP flour in the section "substitutions and variations" and also in the recipe card that you can print out at the bottom. Hope this helps!
Tracy says
Hi! Would King Arthur gluten free measure to measure flour work for this recipe? If I don’t want to add sprinkles can I omit or should I add more sugar in place of the sprinkles? Thank you!
Lee says
Hi Tracy! I can't test out king Arthur's measure for measure but it should work fine. Just make sure to use packed cups of flour because it tends to be slightly thinner than the brand I use. I used it many years ago prior to my son's allergies and cakes came out great with it. Just omit the sprinkles! No extra sugar is needed!Hope this helps!
Blimey says
Hi Just came across or AMAZING recipes.
I'D need to make my cakes Dairy free.
Was wondering if the Bob's 1-1 is good use or I think King Arthur makes a Dairy free flour too That's also a A cup for cup.
Would either 1 be ok to use?
Thanking you in advance
Lee says
Sent you an email!
Steve says
This cake looks as delicious as it tastes!
Lee says
So glad you liked it!!!