Cake - Chocolate chip layer cake recipe

Author: Leland Ghent  

Buttery chocolate chip cake covered in vanilla buttercream. Sour Cream Chocolate Chip Coffee Cake - normally if I have to whip egg whites, I'm out.

Chocolate Chip Layer Cake

Chocolate Chip Layer Cake
This Chocolate Chip Cake with Buttercream is a stunning 3-layer cake packed with double the chocolate chips that (with one trick) never sink to the bottom!
Provided by: bakedbree
Total time: 95 minutes
Cook time: 20 minutes
Prep time: 45 minutes
Yields: 10 servings
Number of ingredients: 17
  • 1 cup butter, room temperature
  • 2 cups sugar
  • 2 1/2 cups flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 cup milk
  • 1 cup mini chocolate chips
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 1/2 cups butter, room temperature
  • 6 cups powdered sugar
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 1/4 cup heavy cream
  • 1 cup mini chocolate chips
  • Calories: 860 calories
  • Carbohydrate: 117 grams carbohydrates
  • Cholesterol: 146 milligrams cholesterol
  • Fat: 44 grams fat
  • Fiber: 2 grams fiber
  • Protein: 6 grams protein
  • Saturated Fat: 27 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 496 milligrams sodium
  • Sugar: 96 grams sugar
  • Trans Fat: 1 grams trans fat
  • Unsaturated Fat: 14 grams unsaturated fat
How to cook:
  1. Preheat oven to 350°. Line 3 (8-inch) cake pans with parchment and spray with baking spray. Set aside.
  2. Cream butter and sugar until light and fluffy, about 5 minutes.
  3. Meanwhile, in a bowl, whisk flour (take out 2 tablespoons and put in a small bowl to toss with mini chocolate chips), salt, and baking powder.
  4. Add the eggs, one at a time, scraping the bowl as needed. Add the vanilla.
  5. Add one-third of the flour, alternating with the milk, and ending with the flour. Beat each addition until just incorporated, being careful to not overmix.
  6. Toss the mini chips in the reserved flour and fold into the batter by hand, scraping the bottom and sides of the bowl one last time.
  7. Divide the batter evenly among the three pans. Bake until a toothpick comes out clean, about 20 minutes. Let cool in pans for 15 minutes, then turn out and cool completely on a wire rack.
  8. To make the simple syrup, bring sugar and water to a boil in a small saucepan over high heat. Turn off heat and let cool completely.
  9. To make the buttercream, beat the butter in the bowl of a stand mixer until pale yellow, about 5 minutes. Add half of the sugar and beat until well incorporated, then add the remaining sugar, vanilla, and salt. Add the heavy cream and beat on medium speed until very light and fluffy, about another 3 to 4 minutes. Fold in chocolate chips.
  10. To assemble the cake, brush each layer generously with simple syrup.
  11. Dab about a tablespoon of buttercream on the platter or cake board that you are going to be decorating your cake on. Add the first layer of cake and center on the board. Spread an even layer of buttercream over the layer and add the second cake layer. Repeat with the third layer. Ice the sides and top of the cake with remaining buttercream. Add more chips and flowers for decorations if desired.
Notes: 1 Sallys Baking Addiction reviews, Review groups:

Chocolate Chip Oatmeal Cake

Chocolate Chip Oatmeal Cake
Chocolate Chip Oatmeal Cake with a broiled coconut pecan topping. Easy and so good.
Provided by: bakedbree
Yields: 12 servings
Number of ingredients: 16
  • 1 1/4 cups quick cooking oats
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, room temperature
  • 1 cup brown sugar
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoons vanilla
  • 2/3 cup brown sugar
  • 1/2 cup butter, room temperature
  • 1/4 cup heavy cream
  • 1 cup coconut
  • 1 cup chopped pecans
  • 1 cup chocolate chips
  • Calories: 0 calories
  • Fat: 0 grams fat
How to cook:
  1. Pour the oats in to a small bowl and pour 1 1/4 cups boiling water over. Let stand 20 minutes. In another bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
  2. Cream together butter and both sugars. Beat in eggs and vanilla. Add flour mixture and mix until just combined. Add oatmeal. Pour batter into a 9×13 pan that has been sprayed with cooking spray. Bake in a preheated 350 degree oven for 30 to 35 minutes.
  3. While the cake is baking, get started on the topping. Beat together butter and sugar until light and creamy. Add cream. Stir in coconut, pecans, and chocolate chips.
  4. Spread the mixture over the cake. Turn the broiler on high, and broil 6 inches from heat for about 1 to 2 minutes. The topping will bubble and turn golden brown. Cool completely before cutting.
Notes: Raspberry Chocolate Chip Layer Cake, Instructions. Preheat oven to 350°F (177°C). Grease and lightly flour three 9x9x2 inch round baking pans. Set aside. Make the cake: Whisk the flour, …

Chocolate Chip Coffee Cake

Chocolate Chip Coffee Cake
Sour Cream Chocolate Chip Coffee Cake - normally if I have to whip egg whites, I'm out. But it's worth having to wash another bowl. The cinnamon top is my favorite part.
Provided by: bakedbree
Yields: 8 servings
Number of ingredients: 11
  • 1 stick butter at room temperature
  • 1 1/2 cups sugar
  • 3 eggs, separated
  • 1 1/2 teaspoons vanilla
  • 2 cups (16-ounces) sour cream
  • 3 cups flour
  • 1 teapoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 bag chocolate chips
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • Calories: 0 calories
  • Fat: 0 grams fat
How to cook:
  1. In the bowl of the mixer, whip the egg whites until they are stiff. Take out of the bowl and set aside. I really need another bowl for my mixer.
  2. Sift the dry ingredients together in a bowl. Set aside. Cream together the butter and sugar. Mix in the egg yolks and vanilla.
  3. Add 1/3 of the flour mixture.
  4. Add 1/2 of the sour cream. Mix until combined and repeat until you have added all of the dry ingredients and sour cream.
  5. Fold in the beaten egg whites.
  6. Spread half of the cake batter into a greased 9×13 pan. Sprinkle with the half of the cinnamon and sugar and half of the chocolate chips.
  7. Add the rest of the cake batter, cinnamon sugar mixture, and chocolate chips.
  8. Bake in a preheated 350 degree oven for 40 to 50 minutes. When the cake is done, a tester will come out clean. Cool on a cooling rack.
  9. Look at the layers of chocolate and cinnamony goodness. My oh my.
Notes: Chocolate Chip Cookie Layer Cake, Instructions Preheat oven to 350°F (177°C). Grease 6-inch cake pans, line with parchment paper, then grease the …

Chocolate Chip Cake

Chocolate Chip Cake
Buttery chocolate chip cake covered in vanilla buttercream.
Provided by: Jessica Holmes
Total time: 105 minutes
Cook time: 30 minutes
Prep time: 75 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 14
  • 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
  • 200 grams (1 cup) caster sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 315 grams (2 and 1/4 cups) plain flour
  • 3 teaspoons baking powder
  • 240 ml (1 cup) milk
  • 2 tablespoons full fat sour cream
  • 150 grams (1 cup) mini chocolate chips*
  • 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
  • 2 teaspoon vanilla extract or vanilla bean paste
  • 625 grams (5 cups) icing or powdered sugar
  • 3-4 tablespoons milk
  • 100 grams (2/3 cup) chocolate chips
How to cook:
  1. Grease and line three 6-inch round baking pans (or two 8-inch round baking pans). Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
  2. In a large mixing bowl, add the butter, sugar and vanilla and beat with an electric mixer until smooth and creamy.
  3. Add eggs, one at a time, beating after each addition. Sift in flour and baking powder. Add milk and sour cream and beat on a low speed until combined. Finally, chocolate chips and stir.
  4. Divide batter evenly between cake tins and bake in the oven for approximately 30 minutes or until a skewer inserted in the middle comes out clean. Carefully remove the cakes and set on a wire rack to cool completely.
  5. To make frosting, beat butter with an electric mixer until smooth and creamy, then add the vanilla. Add icing sugar, one cup at a time. Add a tablespoon of milk as needed. Continue until you have used all the icing sugar and milk and the frosting is smooth and creamy.
  6. Use a serrated knife or a cake trimmer to even the top of both cakes. Place one cake on a small cake board, then cover the top with buttercream. Place the second cake on top. Cover top with buttercream.
  7. Add third cake on top. Cover the entire cake, top and sides, with remaining buttercream. Use a cake scraper to remove excess buttercream on the sides. Sprinkles chocolate chips on top.
Notes: Chocolate Chip Cookie Layer Cake Recipe, Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside. In a large bowl using a stand mixer, beat the butter, …
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