Chocolate Chip Birthday Cake
Chocolate Chip Birthday Cake

Chocolate Chip Birthday Cake

2 Hr(s) 45 Min(s)
30 Min(s) Prep
2 Hr(s) 15 Min(s) Cook
What You Need
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16 servings
Original recipe yields 16 servings
2 cups plus 2 Tbsp. all-purpose flour
2 Tbsp. cornstarch
3/4 tsp. salt
1/2 tsp. baking soda
1 cup unsalted butter, softened
1-1/4 cups granulated sugar
2 whole eggs plus 1 egg white
2 tsp. vanilla
1 cup buttermilk
5 cups powdered sugar
1/2 cup butter, softened
2 tsp. vanilla
1/3 cup whole milk
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Let's Make It
1
Cake:
2
Heat oven to 350°F. Grease, lightly flour and line the bottom of two 9-inch round cake pans with parchment paper.
3
In a medium-size bowl, whisk together the flour, cornstarch, salt, baking powder and baking soda. Set aside.
4
In the bowl of a standing mixer or in a large bowl with a hand-held mixer, cream together the butter and granulated sugar on high speed until fluffy, about 3 minutes, scraping the side of the bowl as necessary.
5
Reduce the mixer to low speed. Add the whole eggs and the egg white, one at a time, to the creamed butter mixture.
6
Add the vanilla and buttermilk; mix until well combined.
7
In 3 separate additions, add the dry ingredients to the wet, mixing after each just until combined. Fold in the chocolate chips.
8
Pour the cake batter evenly between the two cake pans; place in the oven.
9
Bake for 22 to 25 min. or until you insert a toothpick or a cake tester into center of cake, and it comes out clean.
10
Cool the cakes in the pans on wire racks until completely cool.
11
Frosting:
12
Add the powdered sugar, cocoa powder, PHILADELPHIA Cream Cheese, butter, and vanilla to the bowl of a standing mixer or to a large bowl with a hand-held mixer. Mix together, increasing the speed of the mixer gradually.
13
Whip the frosting ingredients together until fluffy, about 2 min. Gradually add the whole milk, whipping after each addition. Keep adding the milk until you reach the desired consistency.
14
Place the first cooled cake layer on a cake stand or plate.* Spread a layer of frosting on top of the first layer, and then place the second layer on top of the first.
15
For a smooth cake, apply a crumb coat of frosting. To apply the crumb coat, apply a thin amount of frosting all over the cake. The cake should still show through and crumbs should be sticking to the frosting. Refrigerate the cake for 20 min. This seals the crumbs to the cake so the final layer of frosting goes on evenly.
16
After the crumb coated cake has chilled, apply the rest of the frosting and decorate as desired.
17
For easy slicing, chill the cake an hour before serving.
Kitchen Tips
Tip 1
Recipe and Photo by
Tip 2
*How to Keep Your Cake Stand Clean
Slide quarter sheets of parchment paper under the unfrosted cake before frosting as directed. Remove and discard the paper when you’re finished.
Tip 3
Mindful Eating
Engage in mindfulness and slowly savor the flavor of this special-occasion cake with a present mind.
Nutrition
Calories
560
Calories From Fat
0
% Daily Value*
Total Fat 27g
35%
Saturated Fat 16g
80%
Trans Fat 0g
Cholesterol 85mg
28%
Sodium 310mg
13%
Total Carbohydrates 72g
26%
Dietary Fibers 3g
11%
Sugars 60g
120%
Protein 6g
12%
Vitamin A
15%
Vitamin C
0%
Calcium
4%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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