Vanilla Confetti Cake with Chocolate-Cardamom Ganache

Recipe Courtesy of Elena Besser

  • Preparation Time30 mins
  • Cooking Time20 mins
  • Serves1
  • DifficultyEasy


Nonstick cooking spray
80ml heavy cream, at room temperature
1 1/2 teaspoons fresh lemon juice
225g all-purpose flour
200g granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 sticks unsalted butter, melted and cooled
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
1/2 cup rainbow sprinkles


120ml heavy cream
1/4 teaspoon ground cardamom, optional
110g bittersweet chocolate, chopped
4 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract
Pinch kosher salt
Rainbow sprinkles, for garnish
  1.   Preheat the oven to 180 degrees C. Position a baking rack in the middle of the oven.  
  2. For the cake: Spray a 13-by-18-inch rimmed baking sheet with cooking spray. Stir the cream and lemon juice together in a liquid measuring cup and set aside to curdle for 5 to 7 minutes.   
  3. Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the melted butter, eggs and vanilla together in a medium bowl. Whisk in the cream and lemon juice mixture. Stir the wet ingredients into the dry ingredients. Gently fold in the sprinkles.   
  4. Pour the batter into the prepared baking sheet and spread evenly with a spatula. Bake on the middle rack of the oven until a toothpick inserted in the center comes out clean, 15 to 17 minutes. Cool the cake in the pan at least 30 minutes.   
  5. For the frosting: Combine the cream and cardamom if using in a small saucepan and bring to a simmer over medium-low heat, stirring occasionally, 2 to 3 minutes. Place the chopped chocolate in a heat-proof bowl. Slowly whisk the hot cream into the chocolate until smooth. Whisk in the room temperature butter, one tablespoon at a time, until melted and smooth. Whisk in the vanilla and salt.    
  6. Spread the frosting onto the cooled cake and decorate with sprinkles. Enjoy!