Let's celebrate Easter with this gorgeous and decadent Chocolate Chip Easter Cake. This three-layered cake is packed with mini chocolate chips and frosted with creamy American buttercream.
Let's celebrate Easter with this gorgeous and decadent Chocolate Chip Easter Cake. This three-layered cake is packed with mini chocolate chips and frosted with creamy American buttercream.
About This Recipe
- This chocolate chip cake has the base of a delicious and fluffy vanilla cake with a ton of mini chocolate chips. I used mini chocolate chips because they make more defined dots inside the cake.
- The batter in this cake is enough for a 3X6-inch cake. This is what you see in this post. You can also use the same recipe to make 2X8-inch cakes.
- The ingredients we need to make this cake are simple and basic for a vanilla cake, with the addition of mini chocolate chips.
- We use both butter and oil in this recipe. Butter adds a lot of aroma and buttery flavor to the cake, whereas the oil keeps the cake moist for longer.
- This recipe uses buttermilk as the liquid. Buttermilk contains acidity, which makes the crumb super fluffy and moist; also, it creates a perfect balance in the sweetness of the cake.
- The remaining ingredients include eggs, flour, baking powder, and salt.
How To Make Chocolate Chip Easter Cake
- Pick the pan size you want to use. Butter the bottom of the pans and dust with flour. Be sure flour gets to the bottom and sides of the pans.
- Using the paddle attachment, cream the butter and sugar until light, fluffy and smooth. This should take about 5 minutes.
- Add the oil and mix well.
- Add the eggs one at a time and mix well before adding the next. Add the vanilla with the last egg and mix well.
- Sift the flour, baking powder, and salt in a bowl and add them to the batter, alternating with buttermilk. Three parts dry ingredients and two parts of buttermilk. Start and finish with dry ingredients
- Add the mini chocolate chips and gently fold them in. Do not overmix.
- Divide the batter between the pans and bake for 35-40 minutes.
- Let the Chocolate Chip Easter Cakes cool down in the pans for ten minutes, then flip them on the cooling rack.
How To Make The Frosting
- Use the paddle attachment and beat the butter until pale in color and smooth. About 5 minutes.
- Mix the meringue powder into one cup of powdered sugar and add it to the butter in spoonfuls.
- Add the rest of the powdered sugar and vanilla extract.
- Add in the heavy cream. We add the heavy cream to soften the buttercream and make it spreadable. If the buttercream is too stiff, add more cream; if it is too runny, add more powdered sugar.
- In the end, add the turquoise food color and mix.
- Frost the cakes, and for the specks, mix the cocoa powder with water. Dip a clean toothbrush into the cocoa powder mixture and splash it onto the sides of the cake.
- Decorate the top with shredded coconut and mini eggs.
See more Easter recipes here,
📖 Recipe
Chocolate Chip Easter Cake
Let's celebrate Easter with this gorgeous and decadent Chocolate Chip Easter Cake. This three-layered cake is packed with mini chocolate chips and frosted with creamy American buttercream.
Ingredients
For The Cake
- 2½ cups All-purpose flour, Spooned and leveled
- 2½ teaspoon Baking powder
- ½ teaspoon salt
- 1 cup Butter, Room temperature
- 2 cups Sugar
- ¼ cup Oil
- 4 Eggs, Room temperature
- 1 tablespoon Vanilla extract
- 1 cup Buttermilk, Room temperature
- 1½ cups Mini chocolate chips
For The Frosting
- 1 cup Butter, Room temperature
- 4-5 cups Powdered sugar, Sifted
- 1 teaspoon Meringue powder
- 1 tablespoon Vanilla extract
- 2-3 tablespoon Heavy cream
- 2-3 drops Turquise food color
- 1½ cups Shredded coconut, Toasted
For The Specks
- 1 tablespoon Cocoa powder
- 1 tablespoon Water
Instructions
How To Make The Cake
- Preheat the oven to 350°F; butter and flour dust 3X6-inch or 2X8-inch pans. Set them aside.
- Sift all dry ingredients, and set them aside.2½ cups All-purpose flour, 2½ teaspoon Baking powder, ½ teaspoon salt
- Use the paddle attachment and cream the butter and sugar until light and fluffy.1 cup Butter, 2 cups Sugar
- Add the oil and mix well.¼ cup Oil
- Add the eggs one at the time and mix well after each addition. Add the vanilla extract and mix.4 Eggs, 1 tablespoon Vanilla extract
- Start adding the dry ingredients alternating with buttermilk. Start and finish with dry ingredients. Do not overmix.1 cup Buttermilk
- Use a rubber spatula and gently fold in the chocolate chips.1½ cups Mini chocolate chips
- Divide the batter between the prepared pan and bake for 35-40 minutes or until a tooth pick come out clean.
- Let the cakes cool down in the pans, then transfer them to the cooling pan. Let them cool down completely before frosting.
How To Make The Frosting
- Beat the butter until pale in color and smooth. This may take 5 minutes.1 cup Butter
- Mix the meringue powder into one cup of sifted powdered sugar. Add this to the softened butter in spoonfuls, and mix well. Add the rest of the powdered sugar.4-5 cups Powdered sugar, 1 teaspoon Meringue powder
- Add the vanilla extract. In the end, add the heavy cream until the buttercream has a spreadable consistency. If the buttercream is too runny, add a couple of tablespoons of powdered sugar, and if it is too stiff add more cream.1 tablespoon Vanilla extract, 2-3 tablespoon Heavy cream
- Add the food coloring until you reach the desired shade of blue.2-3 drops Turquise food color
How To Assemble
- Place the first layer of the cake on the turn table. Drop a large dollop of the buttercream on the cake and spread. Use a piping bag and pipe a border around the edge of the cake layer. Now you can spread any filling you like over the buttercream. I used shredded toasted coconut.1½ cups Shredded coconut
- Place the second layer of the chocolate chip cake and repeat the above steps. Crumb-coat the cake and put it in the freezer for 10 minutes.
- Apply the final frosting over the crumb coat and smooth out the sides.
The Specks
- Mix the cocoa powder with water. Dip a toothbrush into it and splash the sides of the cake.1 tablespoon Cocoa powder, 1 tablespoon Water
Nutrition
Calories: 9054kcalCarbohydrates: 1409gProtein: 85gFat: 576gSaturated Fat: 337gPolyunsaturated Fat: 36gMonounsaturated Fat: 144gTrans Fat: 16gCholesterol: 1732mgSodium: 6204mgPotassium: 1618mgFiber: 24gSugar: 644gVitamin A: 13738IUVitamin C: 3mgCalcium: 1486mgIron: 26mg
Tried this recipe?Let us know how it was!
Afrooz
I got this beautiful and detailed cake for my husband’s BD.
We love everything about it!
The unique colour, the design, the texture and the taste.
Thank you Arezou.
Arezou Bahador
That is great to know; thank you!
Afrooz
I got this beautiful and detailed cake for my husband’s BD.
We love everything about it!
The unique colour, the design, the texture and the taste.
Thank you Arezou.
Arezou Bahador
Thank you so much, Afrooz.