Fluffy vanilla cake studded with funfetti sprinkles, covered in creamy vanilla buttercream and pink chocolate drip. This semi-homemade cake recipe takes a store bought box mix and a homemade pound cake. Together makes a moist foolproof cake every time.
Preheat oven to 350℉. Spray three 8-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper. Set aside.
In a medium-size bowl, whisk and stir together the cake mix, all-purpose flour, and salt. Set aside.
In the stand mixer bowl fitted with the paddle attachment, beat the butter, vegetable oil, and sugar on high until light and fluffy, about 5 minutes.
Add the whole eggs one at a time to the stand mixer bowl and beat on medium until well incorporated.
Turn the mixer on low and add half of the flour mixture to the butter mixture until fully incorporated.
Add the vanilla extract and milk and beat on low until incorporated. Scrape down the sides of the bowl. Finish by adding the remaining flour mixture and mix on medium for another 30 seconds. Add funfetti rainbow sprinkles and mix by hand.
Evenly distribute the cake batter among the three cake pans and bake for about 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool. Wrap cakes in plastic wrap and place into the freezer to chill for 30 minutes.
In the stand mixer bowl fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
Turn the mixer to low and gradually add the powdered sugar, followed by the cream, salt, and vanilla extract. Mix until incorporated completely. Scrape down sides of the bowl. Add the purple gel food coloring as needed.
Turn the mixer to medium-high and beat the frosting for about 5 minutes until light and fluffy.
Turn the mixer on low and mix for 2 minutes to push out any air bubbles.
In a medium-sized glass or microwavable bowl, melt pink candy melts in a microwave by heating 30 seconds at a time until fully melted.
Mix in warm water to the melted chocolate with a rubber spatula. Mix until well combined and streak free.
Pour the chocolate into a squeeze bottle for decorating. If chocolate drip hardens then heat in the microwave for 5-10 seconds, shake or stir to make all the same temperature.
With a serrated knife cut off the tops of the cakes to make even and flat. In a medium-sized bowl, combine the cake crumbs and 2 tablespoons of buttercream. Mix until well combined and is similar to a cake pop mixture. Fill the ice cream sugar cone with the cake pop mixture. Set aside.
Form a 3-inch round ball of the cake pop mixture and place on a piece of parchment or wax paper. Pour the pink chocolate mixture to cover the cake ball fully. Place into the freezer to harden.
Layer a chilled funfetti cake, cut side up onto cake board. Add a ½ cup of frosting and smooth out with an offset spatula. Next, add funfetti rainbow sprinkles. Place another cake layer cut side down over the top. Repeat process for another layer.
Crumb coat and freeze for 20 minutes. Then add a thicker layer of buttercream and smooth the sides out using a bench scraper.
Add the funfetti sprinkles on the bottom and drip the pink chocolate over the sides and on top. Place the cake ball on top of the cake and pour over more chocolate drip to cover any seams between the cake ball and top of the cake.
Insert the wooden skewer through the middle of the cake filled sugar cone. Then continue to insert the skewer through the cake ball and some of the cake, so the cone is supported. Finally, add funfetti rainbow sprinkles over the top.