Delicious Chocolate Chip Cake

17 February 2020 Bookmark • 2

A gorgeous three layer Chocolate Chip Cake made up of scratch. Buttery vanilla cake studded with chocolate chips and frosted with vanilla buttercream – it’s the right party cake.

This gorgeous three layer Chocolate Chip Cake is fluffy and moist, and filled to the brim with chocolate chips.

Delicious Chocolate Chip Cake

I’m so excited to share this cake recipe with you today. you recognize I’m mad for Chocolate Chip Cookies and cake (of course), so this is often just like the perfect marriage.

TIPS for creating A CHOCOLATE CHIP CAKE

If you’ve ever had trouble with chocolate chips sinking in your cake, am i able to suggest either using mini chocolate chips (if you'll find them) OR finely chopping or grating chocolate by hand. you'll get an identical effect.
You can make this cake as either a 3 layer 6 inch cake as pictured here OR a 2 layer 8 inch cake. you'll just need to adjust the cooking time slightly. i like to recommend checking the cakes every 5 minutes after half-hour of baking, until a skewer inserted within the middle comes out clean.
Finally, to realize a semi-naked look with the frosting, as I did, cover the cake in frosting and use a cake scraper to urge obviate the surplus frosting round the sides.
And YES you'll change the color of the vanilla frosting by using food gel colouring.

INGREDIENTS:

Vanilla cake:

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

Vanilla buttercream:

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

INSTRUCTIONS:

Grease and line three 6 inch round baking tins (or two 8 inch baking tins). Preheat the oven to 180 C (360 F). In a large mixing bowl, add the butter, sugar and vanilla and beat with an electric mixer until smooth and creamy.
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.
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.
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.
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.
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.