Prep: 75 minutesCook: 30 minutesTotal: 1 hour 45 minutes
Buttery chocolate chip cake covered in vanilla buttercream.
Ingredients
Vanilla cake
- 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
- 200 grams (1 cup) caster sugar or granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 315 grams (2 and 1/4 cups) plain flour or all purpose flour
- 3 teaspoons baking powder
- 240 ml (1 cup) full fat or whole 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, softened
- 2 teaspoon vanilla extract or vanilla bean paste
- 625 grams (5 cups) icing sugar or powdered sugar
- 3–4 tablespoons milk, room temperature
- 100 grams (2/3 cup) chocolate chips
Instructions
- 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.
- 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.
Notes
*Sometimes chocolate chips can sink to the bottom of a cake, which is why mini chocolate chips are recommended. Alternatively, finely chop or grate a block of chocolate by hand and use that instead.
Category: DessertCuisine: American