Dessert - Chocolate Chip Layer Cake recipes

Author: Maria Gaston  

Three thick layers of chocolate chip vanilla cake sandwiching fluffy chocolate chip buttercream and a chocolate ganache glaze, this Chocolate Chip Layer Cake is just waiting for your next celebration! This dreamy Chocolate Chip Cookie Dough Cake is layered with edible cookie dough and a creamy chocolate chip cookie dough frosting!

Chocolate Chip Cake

Rich and tender, this Chocolate Chip Cake is perfect for any occasion. Full of chocolate chip and vanilla flavors, you'll love this delightful cake!
Provided by: John Kanell
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 15

Ingredients:

• 2½ cups all-purpose flour ((280g))
• 2¼ tsp baking powder
• ¾ tsp salt
• 1⅔ cups granulated sugar ((333g))
• ¾ cup unsalted butter (room temperature (170g))
• 3 large eggs (room temperature)
• 1 Tbsp vanilla ((15mL))
• 1 cup buttermilk ((240mL))
• 1 cup mini chocolate chips (or regular sized)
• 1½ cups unsalted butter (room temperature)
• ¼ tsp salt
• 5 cups powdered sugar
• ¼ cup cream (or milk plus more as needed)
• 2 tsp vanilla ((10mL) plus more to taste if desired)
• 1 cup mini chocolate chips (or regular sized. Plus more for decorating.)

Nutrition:

• Calories: 1355 kcal
• Carbohydrate: 180 g
• Protein: 10 g
• Fat: 68 g
• Saturated Fat: 42 g
• Trans Fat: 2 g
• Cholesterol: 219 mg
• Sodium: 508 mg
• Fiber: 2 g
• Sugar: 145 g
• Unsaturated Fat: 18 g
• Serving Size: 1 serving

How to cook:

1. For the Cake:
2. Preheat oven to 350F and line three 6 inch or two 8 inch pans with parchment paper and butter the sides. Sift the flour, baking powder, and salt into a bowl, then whisk together and set aside.
3. Add the chocolate chips to a small bowl and toss with a tablespoon of the flour mixture then set aside.
4. Cream the butter in a stand mixer fitted with a whisk attachment or an electric hand mixer. Add the sugar and beat on high for 3-4 minutes, scraping the bowl down as needed. Add the vanilla, then eggs one at a time while mixing on medium speed, then scrape the bowl down and mix in high for a minute.
5. Reduce speed to low and add the flour in three batches alternating with the buttermilk. Once almost combined, remove the whisk attachment and fold in the chocolate chips. Do not over-mix the batter.
6. Divide batter equally between the pans, then bake at 350F for about 30 minutes or until the edges pull away from the pan, and a toothpick inserted in the center comes out clean.
7. Allow to cool in pan for about two minutes, then invert layers onto a cooling rack, remove the paper, and set aside to cool completely.
8. For the Frosting
9. Cream the butter and salt in a stand mixer fitted with a paddle attachment or an electric hand mixer. Add the sugar a few cups at a time while mixing on low. Drizzle in the cream and vanilla, then scrape the bowl down and increase speed to high. Mix for about three minutes, then reduce the speed to low and mix an additional minute. Reserve a 2/3 a cup of buttercream for the dolls then add the chocolate chips to the remaining buttercream and mix on low until distributed.
10. Once the cake layers are cool add a thin layer of buttercream onto the first layer and stack the second layer on top. Repeat until the cake is built then cover with buttercream and smooth. Pipe dollops on top and press chocolate chips onto the lower third of the cake.

Notes: Chocolate Chip Cookie Layer Cake, 3 cups (375g) all-purpose flour (spoon & leveled) · 2 teaspoons cornstarch · 1 teaspoon baking soda · 1 teaspoon salt · 1 cup (230g) unsalted butter

Tags:

chip cookie dough layer cake chocolate chip cookie dough layer cake

The Most Amazing VANILLA CHOCOLATE CHIP Layer Cake

The most amazing vanilla cake recipe - Perfect chocolate chip cake! Fancy birthday cake
Duration: 6:16

Chocolate Chip Layer Cake

Three thick layers of chocolate chip vanilla cake sandwiching fluffy chocolate chip buttercream and a chocolate ganache glaze, this Chocolate Chip Layer Cake is just waiting for your next celebration!
Provided by: Julie (Bunsen Burner Bakery)
Total time: 90 minutes
Cook time: 45 minutes
Prep time: 45 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 18

Ingredients:

• 1 1/2 cups (170 grams) unsalted butter, room temperature
• 1 1/2 cups (297 grams) granulated sugar
• 1 1/2 cups (319 grams) brown sugar
• 5 eggs, large, room temperature
• 3 1/2 cups (420 grams) flour
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups (284 grams) buttermilk
• 2 teaspoons vanilla extract
• 1 1/4 cups (221 grams) miniature chocolate chips
• 2 cups (452 grams) unsalted butter, room temperature
• 9 cups (1021 grams) confectioners' sugar
• 1 teaspoon vanilla extract
• 3 tablespoons heavy cream
• 1 cup (177 grams) miniature chocolate chips
• 1 cup (170 grams) chopped chocolate
• 3/4 cup (170 grams) heavy cream

How to cook:

1. Preheat oven to 350° F. Line three 8-inch round cake pans with parchment paper, then spray parchment paper with nonstick baking spray.
2. Make the cake batter. In the bowl of...
3. Make the cake batter. In the bowl of an electric mixer, beat together the butter and two types of sugar until light and fluffy, 5 minutes. Beat in the eggs, one at a time. In a small bowl, stir together the flour, baking powder, baking soda, and salt. Add half of this mixture to the butter and eggs and beat until just combined. Pour in buttermilk and vanilla extract, mix to combine, and follow with the remaining flour. Beat until just combined and no lumps remain. Fold in the miniature chocolate chips.
4. Bake the cake. Scrape the cake batter into each of the tree prepared pans, weighing to ensure equal amount of batter in each pan. Bake for 40-45 minutes, until a tester inserted into the center comes out with a moist crumb. Remove from the oven, allow to cool in the cake pans for 5 minutes, then turn out onto a wire rack to cool completely.
5. Make the frosting. To make the frosting, cream together the butter and 6 cups of the confectioners sugar using a mixer on medium high speed until well combined, 2 to 3 minutes. Add one cup of the confectioners sugar and one tablespoon of the heavy cream. Turn the mixer to high and mix for one minute. Add another cup of the confectioners sugar and tablespoon of the heavy cream, turn the mixer back to high and mix for one minute. Repeat one additional time, also adding the salt, one additional tablespoon of heavy cream and vanilla extract. If the frosting is too dry or thick, add an additional tablespoon or two of heavy cream. Mix in the miniature chocolate chips.
6. Assemble the cake. Level the cakes if necessary. Cover the bottom layer of cake with 1 - 1.5 cups of the frosting. Top with a second cake layer and cover with another cup of the frosting. Place the final layer on top of the cake, face down, and frost the sides and top of the cake with the remaining frosting.
7. Make the ganache. Combine the chopped chocolate and heavy cream in a large microwave-save bowl. Microwave for 1 minute at 70% power and stir well. Repeat with heating for 1 minute intervals and stirring after until ganache is completely smooth. Allow the ganache to cool for 5 minutes, then transfer into a squeeze bottle or a piping bag and drizzle over the edge of the cake. Top with additional miniature chocolate chips, if desired.

Notes: Recipe Finder | Chocolate chip layer cake, This cake batter is made with two eggs, two yolks, brown sugar (no white sugar) and buttermilk, ingredients that give the cake an incredible

Chocolate Chip Cookie Dough Layer Cake

Cookie dough lovers, hold onto your hats! This dreamy Chocolate Chip Cookie Dough Cake is layered with edible cookie dough and a creamy chocolate chip cookie dough frosting!
Provided by: Lindsay
Total time: 172 minutes
Cook time: 22 minutes
Prep time: 150 minutes
Yields: 14 servings
Cuisine: American
Number of ingredients: 26

Ingredients:

• 2 1/2 cups (325g) all purpose flour
• 2 3/4 tsp baking powder
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, room temperature
• 3/4 cups (155g) sugar
• 3/4 cup (168g) light brown sugar, packed
• 3 tsp vanilla extract
• 1/2 cup (115g) sour cream
• 3 large eggs
• 3/4 cup (180ml) milk
• 1 1/2 cups (254g) mini chocolate chips
• 1/2 cup + 2 tbsp (112g) butter, room temperature
• 1 cup (225g) packed light brown sugar
• 1 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups (195g) all purpose flour, toasted/heat treated
• 1 cup (169g) semi-sweet mini chocolate chips
• 2-3 tbsp milk
• 2 1/4 cups (504g) unsalted butter, room temperature
• 1 cup (225g) packed light brown sugar
• 1 tbsp vanilla extract
• 1 cup (130g) all purpose flour, heat treated
• 1/2 tsp salt
• 6 (690g) cups powdered sugar
• 3-6 tbsp heavy whipping cream
• 1 1/2 – 2 cups mini chocolate chips

Nutrition:

• Calories: 1295 calories
• Sugar: 135.2 g
• Sodium: 257.8 mg
• Fat: 64.7 g
• Saturated Fat: 39.8 g
• Trans Fat: 0 g
• Carbohydrate: 176 g
• Fiber: 5.1 g
• Protein: 11.5 g
• Cholesterol: 166.9 mg

How to cook:

1. For the Cake
2. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
3. Combine the flour, baking powder and salt in a medium sized bowl and set aside.
4. Add the butter, sugars and vanilla extract to a large mixer bowl and beat together on medium speed until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
5. Add the sour cream and mix until well combined.
6. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Add half of the dry ingredients to the batter and mix until mostly combined.
8. Slowly add the milk and mix until well combined.
9. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
10. Stir in the mini chocolate chips.
11. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
12. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
13. For the Cookie Dough
14. Add the butter, brown sugar and vanilla extract to a large mixer bowl and beat together on medium speed until light in color and fluffy, about 2-3 minutes.
15. Add the salt and flour and mix until well combined, then stir in the mini chocolate chips.
16. Add milk a tablespoon at a time, then combine. You want to add just enough milk so that the cookie dough can be rolled into balls, but remains crumbly.
17. Roll 20 balls of cookie dough that are a 1/2 tablespoon each. Set all the cookie dough aside.
18. For the Frosting
19. Beat the butter in a large mixer bowl until smooth.
20. Add the brown sugar and vanilla extract and mix until well combined and smooth.
21. Add the flour and salt and mix until well combined and smooth.
22. Add half of the powdered sugar and mix until smooth and well combined.
23. Add 3 tablespoons of cream and mix until smooth and well combined.
24. Add the remaining powdered sugar and mix until well combined and smooth. Add additional water or milk, as needed to get the right consistency of frosting.
25. For the Assembly
26. Use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat.
27. Place the first cake on a serving plate or a cardboard cake round.
28. Spread about 1 cup of frosting evenly on top of the cake.
29. Crumble up about half of the cookie dough that wasn’t used to make balls and sprinkle it evenly over the frosting. Try to make sure the cookie dough goes all the way to the edges, so you don’t end up with a big gap between the cake layers. Spread a thin layer of frosting on top of the cookie dough, just enough so that the next cake layer has something to stick to.
30. Add the second layer of cake, another cup of frosting and the remaining cookie dough crumbles. Spread another thin layer of frosting on top of the cookie dough.
31. Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
32. Press the mini chocolate chips for the frosting into the sides of the cake.
33. Pipe the remaining frosting around the top edge of the cake and decorate with the cookie dough balls. Use any remaining cookie dough for additional decoration, if desired.
34. Store cake in the fridge, but bring to room temperature before serving. The cookie dough will firm up in the fridge, so you’ll want it to be softer to cut and eat. Cake is best stored well covered in the fridge and should be eaten within 3-4 days.

Notes: Moist and Tender Chocolate Chip Cake, Other loaf cake recipes: · 1 1/2 cups (210g) all-purpose flour · 1 1/2 teaspoons baking powder · 1/4 teaspoon salt, optional · 1/4 cup (55g)