Chocolate Chip Cake With Whipped Chocolate Buttercream

5 from 7 votes

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!

Course Dessert

Cuisine American

Prep Time 2

Cook Time 35

Total Time 2 35

Servings

Calories 743kcal

Author Olivia

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

US Customary - Metric

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

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