The Ultimate Chocolate Vanilla Birthday Cake.

Happy 5th Birthday, Food Finessa!

I can’t believe it’s been 5 years (actually almost 6!) since I started this project. I have truly learned so much about photography and film (and of course, food!) these past years. What started out as a silly attempt at making Rice Krispie treats (watch this video at your own risk 🙂 ) has turned into one of my favorite things to do! And I hope you enjoy all the food pics and recipes 🙂

To make this cake extra special, instead of adding frosting to the middle layers, I added a layer of chocolate pudding! It takes your traditional layer cake to a whole new level.

I’ll keep this post short and get right to the cake! The best part of birthday parties is the cake, right?! Five words: birthday cake is the best. 🙂

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

The Ultimate Chocolate Vanilla Birthday Cake.

Chocolate Pudding

  • 2 cups milk
  • 1/2 cup white, granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 3 teaspoons corn starch
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Funfetti Chiffon Cake

  • 9 egg whites
  • 1 teaspoon cream of tartar
  • 7 egg yolks
  • 1/2 cup canola or avocado oil
  • 3/4 cup milk ((any type))
  • 1-1/2 cups white, granulated sugar
  • 2-1/4 cups cake flour
  • 2-1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup rainbow sprinkles plus more for topping

Chocolate American Buttercream

  • 1 cup 2 sticks unsalted butter, softened to room temperature
  • 3-1/2 cups confectioner’s sugar
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • 6 tablespoons milk ((any type))
  1. First, make the chocolate pudding. Add 1-1/2 cups of the milk, sugar, and cocoa powder to a small saucepan. Heat over medium heat until the mixture comes to a simmer. Meanwhile, whisk together the remaining 1/2 cup of milk, cornstarch, egg yolks, vanilla, and salt in a small bowl. Gradually add in the hot milk mixture, whisking constantly. Add the mixture back to the saucepan, and heat over medium heat for another 2-3 minutes or until the mixture has thickened. Remove from heat, and transfer mixture to a separate bowl, and refrigerate for at least 3 hours or until the pudding has cooled completely.
  2. Preheat oven to 325 degrees F. Line the bottom of two 8-inch in diameter cake pans with parchment paper, but do not grease or flour the sides. Set aside.
  3. In the bowl of an electric mixer fitted with a paddle attachment, beat egg whites and cream of tartar until frothy. Slowly add in 3/4 cup of the sugar until soft peaks form. Meanwhile, in a separate bowl, whisk egg yolks, oil, milk, and the remaining 3/4 cup of the sugar until well combined. Fold in flour, baking powder, and salt until just combined. Fold in egg whites, making sure not to deflate the egg whites. Fold in sprinkles. Divide batter between the two pans. Bake cake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
  4. While cake is cooling, make the frosting. Beat butter until fluffy. Add in confectioner’s sugar, cocoa powder, and espresso powder. Add in vanilla, and one tablespoon of milk at a time. Beat thoroughly after each addition. Add more milk if frosting is not loose enough.
  5. To assemble cake, add 1 to 2 cups of the pudding to the top of one layer. Spread all over top of layer. Add the other cake layer on top. Frost exterior of cake with chocolate frosting. Sprinkle rainbow sprinkles on top, and slice. Enjoy!

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