Chocolate Sprinkle Fondant Cake
A wonderfully soft cake dotted with chocolate sprinkles that look just like tiny ants — that's where the playful name comes from! Simple from start to finish, it's perfect for afternoon snacks or family gatherings any day of the week. The warm homemade chocolate glaze poured straight from the stovetop makes every single bite irresistible.
🛒 Ingredients
12 servings
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup whole milk
- 1/2 cup chocolate sprinkles (for the batter)
- 1/2 cup sugar (for the glaze)
- 5 tablespoons unsweetened cocoa powder
- 1 tablespoon unsalted butter
- 3 tablespoons whole milk
- 1/2 cup chocolate sprinkles (for topping)
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Directions
- 1
Preheat your oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.
- 2
In a large bowl, whisk together the flour, sugar, and baking powder until well combined.
- 3
Add the eggs, oil, and milk. Mix until you get a smooth, lump-free batter.
- 4
Gently fold in the chocolate sprinkles with a spatula.
- 5
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- 6
While the cake is still hot, make the glaze: combine the sugar, cocoa powder, butter, and milk in a small saucepan. Bring to a boil and simmer for 3 minutes, stirring constantly.
- 7
Immediately pour the hot glaze over the cake right out of the oven, then scatter the remaining chocolate sprinkles on top. Let cool for 20 minutes before unmolding.
💡 Chef's Tip
Always pour the glaze while the cake is still warm so it soaks in and adds extra moisture. For an even more tender crumb, swap 3 tablespoons of flour for cornstarch. The sprinkles baked into the batter melt slightly during cooking, creating little pockets of chocolate throughout.
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