Chocolate Chip Cake With Whipped Chocolate Buttercream
Take the classic birthday cake up a few notches with this easy and delicious Chocolate Chip Cake with Whipped Chocolate Buttercream!
Servings 14
Calories 743kcal
Ingredients
Cake:
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 3 large eggs room temperature
- 1 1/2 tsp vanilla extract
- 1 cup buttermilk room temperature
- 3/4 cup mini chocolate chips tossed in 1 Tbsp flour
Whipped Chocolate Buttercream:
- 1 1/2 cups unsalted butter room temperature
- 4 cups powdered sugar sifted
- 1/2 cup Dutch-processed cocoa powder sifted
- 4 Tbsp heavy whipping cream room temperature
- 1 tsp vanilla extract
- 8 oz semi-sweet chocolate chips melted, cooled
Instructions
Cake:
- Preheat oven to 325F. Grease and flour three 6" cake rounds and line with parchment.
- In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins).
- Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
- Fold in chocolate chips and mix until just incorporated.
- Bake for 35-40mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow to cool completely.
Whipped Chocolate Buttercream:
- In a large bowl, combine sifted powdered sugar and cocoa powder. Whisk to combine and set aside.
- Using a stand mixer, beat butter until smooth. Reduce speed and slowly add powdered sugar & cocoa mixture one cup at a time. Add 2-4 Tbsp of cream until desired consistency is reached (I used all 4). Mix on medium until smooth (3 mins).
- Add vanilla and melted chocolate and mix until well combined and smooth.
Assembly:
- Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of buttercream. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
- Frost the cake. Scallop the sides using a flat spatula and do a decorative swirl on top if desired. Top with sprinkles and rosettes.
Nutrition
Calories: 743kcal | Carbohydrates: 89g | Protein: 6g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 128mg | Sodium: 132mg | Potassium: 282mg | Fiber: 3g | Sugar: 68g | Vitamin A: 1090IU | Calcium: 96mg | Iron: 2.8mg