This may not have been my best decorated cake, but I can guarantee you it was a tasty cake. Moist. Delicious. My boyfriend’s and my birthdays are 6 days apart and I was sick on his birthday so last week I made us both a chocolate chip birthday cake to celebrate. Did I just rhyme?
My boyfriend made me a chocolate chip cake for my birthday the first year we were dating. It was box and the chocolate chips sank to the bottom of the cake, but it was good. So i thought I would make us both one and go on a mission to keep the chips suspended in the cake. I did a little bit of online researching and the trick is to use smaller chips, coat them in flour, then fold them gently into batter.
- 1 stick salted butter room temperature
- 1 cup sugar
- 1 cup flour
- ½ package vanilla instant pudding
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 egg room temperature
- 1 cup warm milk
- ½ cup mini chocolate chips
- ½ teaspoon flour for chips
- Preheat oven to 350 degrees
- cream butter and sugar on medium speed until well blended
- add dry ingredients
- add egg, milk, and vanilla extract
- mix on low speed and increase to high speed and mix until smooth
- in small bowl pour chocolate chips and sprinkle with flour and stir with spoon
- Pour batter into baking pan coated with nonstick cooking spray
- gently fold in chocolate chips and make sure they are evenly dispersed in batter
- bake until toothpick comes out clean
I used a canned chocolate frosting and piped on the pink strawberry cream cheese buttercream. I used a small open star tip to pipe the rosettes and a 2D tip for the edges.