Chip Cake Delicious Recipes

CHOCOLATE CHIP CAKE

Steps:

• Preheat oven to 350°F/180°C. Grease a 9x5-inch loaf pan. Set aside.
• In a medium bowl sift together flour, baking powder, and salt. Set aside.
• Note: In this step it's possible to whisk the ingredients in the same order with a hand whisk instead of using a mixer. Mixing the ingredient slowly and with the paddle attachment in the mixer gives the cake a more 'cakey', light texture. In this case there's no need to mix for a few minutes, mix only until the ingredients are combined.In a medium bowl using a mixer fitted with the paddle attachment, beat butter, oil, and sugar on medium speed for about 4 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as necessary. Add eggs and vanilla extract and beat until combined. On low speed, beat in flour mixture in 3 additions, alternating with the buttermilk (or sour cream/heavy cream) in 2 additions, starting and ending with the flour. Mix in chocolate chips. Once all is added, be careful not to overmix the batter.
• Scrape batter into prepared pan and smooth the top. Bake for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top browns too quickly while baking, cover pan loosely with aluminum foil. Allow cake to cool completely on a wire rack.
• Store cake at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. Serve at room temperature.

CHERRY CHIP CAKE

Steps:

• Using a food processor or blender, pulse the cherries into small pieces. Drain and let dry for a least an hour.
• Preheat your oven to 325 degrees F. Spray three 8-inch pans (or four 6-inch pans) with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• In a medium sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter, sugar and Jell-O on medium-high speed for about 3 to 5 minutes. You want the mixture to get lighter in color and texture. Make sure to scrape the sides and bottom of the bowl to ensure all of the mixture has combined well.
• With the mixer on medium speed, add the egg whites in three additions, making sure to scrape down the sides and bottom of the bowl between each addition. Once all of the egg whites are added, turn the mixer to medium-high and beat for about 2 to 3 minutes. Add the vanilla and stir again.
• In a small mixing bowl, combine the buttermilk and cherry juice.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk mixture, starting and ending with the flour mixture. Mix only until combined.
• Toss the chopped cherries in a tablespoon of flour. Fold the cherries into the cake batter.
• Divide the batter between the three 8-inch pans, about 22 ounces of batter in each pan. Bake on the middle rack for about 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let the cakes cool on write racks, in the pans, for about 15 minutes and then invert onto wire racks to cool completely. TIP: spray your write racks with nonstick spray.
• In a microwave safe bowl, heat the cream on high for about 30 to 40 seconds.
• Pour the cream over the chocolate chips and let sit for about 5 minutes.
• Stir the cream and the chocolate chips until smooth and silky. Let cool to room temperature before using.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for about 2 minutes, until light and fluffy and pale in color.
• With the mixer on slow, gradually add the powdered sugar, followed by the heavy cream, and the cherry juice.
• Once all of the ingredients are combined, turn the mixer to medium-high and beat for about 3 to 5 minutes. Scrape down the sides of the bowl and beat for a couple minutes more.
• If you want to decorate the cake as pictured, remove about a cup of buttercream from the bowl and tint it red. The remaining buttercream can be tinted a stronger pink with pink food coloring, if desired.
• Before using the buttercream, make sure to beat it by hand with a wooden spoon or large spatula to help push out the air pockets.
• Spread a small dollop of frosting on your cake board. This will act like glue to hold your cake in place.
• Place your first cake layer, top side up, on your cake board. Pipe a rim of buttercream around the edge of the cake.
• Evenly spread about 3 tablespoons of cherry jam over the cake layer, followed by a drizzle of chocolate ganache. You don't need much of either. We want a hint of the cherry and chocolate but nothing that's overpowering the cake and buttercream.
• Place the next cake layer on top of the filling and repeat steps 2 and 3.
• Set your final cake layer, top side down, on your second layer of filling. Apply a thin layer of buttercream over your entire cake. This does not need to look pretty or be even. This coat of frosting is simply to lock in the crumbs. Freeze your cake for about 10 to 15 minutes to set the crumb coat.
• After the crumb coat is set, finish frosting your cake with the buttercream.

CHOCOLATE CHIP SOUR CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add vanilla with the last egg.
• Sift flour, baking powder, and baking soda together in a bowl. Pour flour mixture alternately with the sour cream into the butter mixture, mixing until just incorporated. Fold chocolate chips into the batter. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.

THE ORIGINAL CHOCOLATE CHIP COOKIE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Stir flour, baking soda, and salt together in a bowl.
• Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until light and fluffy, 3 to 5 minutes. Beat eggs and vanilla into butter mixture until smooth. Gradually stir flour mixture into butter mixture until just combined. Stir in chocolate chips and nuts. Spread cookie batter into prepared pan.
• Bake in the preheated oven until golden and the cake springs back when lightly pressed, 20 to 25 minutes. Cool before cutting into 2-inch squares.

VANILLA CHOCOLATE CHIP CAKE

Steps:

• In a large bowl, combine the cake and pudding mixes, milk, oil and eggs. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips and 3 tablespoons grated chocolate. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Combine confectioners' sugar and remaining grated chocolate; sprinkle over cake.

CHOCOLATE CHIP CAKE

Steps:

• Heat oven to 350 degrees.
• Grease (not oil) a 13 x 9 pan.
• In large bowl, combine first 9 ingredients.
• Mix well by hand or use a mixer at medium speed for about 3 minutes.
• Pour half of the batter (about 2 1/2 cups) into the prepared pan.
• In separate small bowl, combine the sugar and cinnamon.
• Sprinkle half of the sugar mixture and chocolate chips (1/2 cup) over batter.
• Repeat with remaining batter, sugar mixture, and chocolate chips.
• Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.

CHOCOLATE CHIP CAKE

Steps:

• Preheat the oven to 350 degrees (325 if using a glass pan). Grease a 9X13-inch pan with cooking spray and/or line with parchment paper for easier cleanup.
• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric handheld mixer, combine all of the cake batter ingredients. Mix until well-combined, about 2 minutes.
• Whisk together the cinnamon and sugar until combined.
• Spread half of the batter in the bottom of the prepared pan. Sprinkle with half of the cinnamon sugar and then sprinkle half of the chocolate chips over the top.
• Spoon the remaining cake batter on top in large dollops and spread evenly to cover. Sprinkle with the remaining cinnamon and sugar and chocolate chips.
• Bake for 30-35 minutes until golden on top and set around the edges and a toothpick comes out with only a few moist crumbs (don't over bake or cake will be dry!). Serve warm or at room temperature.

DELICIOUS PEANUT BUTTER CHOCOLATE CHIP CAKE! :D

Steps:

• Preheat oven to 350 degrees F Coat 2 (9 inch) cake pans with cooking spray.
• Mix 1/2 cup chips with flour: reserve.
• on medium speed, beat cake mix, 2/3 cup water, 1/4 cup butter, eggs, and sour cream until thickened and smooth.
• Stir in peanut butter until blended. Stir in reserved chip mixture.
• Evenly divide batter between pans. Bake 28-30 min or until cake tester comes out clean.
• Cool until no heat can be felt on the top or the bottom. (put in fridge to go faster).
• Transfer from pans.
• While cooling, you can start on the icing. In microwave safe bowl, microwave remaining chips on High in 30 second intervals, stirring until smooth: cool to room temperature. (put in fridge and check on in 5 minute to speed up).
• on medium speed, beat remaining 1 cup butter until light and fluffy; stir in chocolate until smooth. On low, gradually beat in sugar, corn syrup and milk until smooth.
• Place one cake layer on serving plate; spread one cup frosting then top with other cake. use remaining frosting to coat outside of cake!
• (optional) press peanuts on outside of cake.