You can use any cake recipe you want, and either chocolate or vanilla works fine. We recommend using two 6-inch cake pans and then once you've baked and cooled them, you just cut each layer in half to get four layers. Then you're ready to make the chocolate chip buttercream:
Ingredients to Gather
Chocolate Chip Buttercream
I liked about ¾ cup chocolate chips in this frosting; you can use more or less to taste. If you don’t have mini chocolate chips on hand, you can whirl regular chocolate chips in a food processor until they reach the desired size (which is what I did).1 pound (4 sticks | 452g) unsalted butter, room temperature
3 tablespoons heavy cream
1 tablespoon pure vanilla extract
1/4 teaspoon salt
3 cups (339g) powdered sugar
½-1 cup (85-170g) mini chocolate chips (see above note)
Directions to Follow
Beat the butter, cream, vanilla, and salt together on medium-high speed until smooth, 1–2 minutes. Reduce the mixer speed to medium-low, slowly add the powdered sugar, and beat until incorporated and smooth, 4–6 minutes. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, 5–10 minutes. Add the chocolate chips, and mix until just combined.
To assemble
Layer and frost cake as usual, with the chocolate chip buttercream. Cut a large chocolate chip cookie into 6-8 pieces, and top the cake with it. Use the cut marks in cookie to guide where to slice the cake. Serve.
Have you ever made chocolate chip cake? What did you think of this recipe? What are some of your favorite and most creative cake recipes? Share your thoughts in the comment section below!
Article & Photo Source: The Vanilla Bean Blog
Of*
Yumo