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Robin Egg Blue Chocolate Chip Cake

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.
5 from 2 votes
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Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Calories 9054 kcal

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
Keyword Easter Baking, Easter Cake, Easter Dessert, Robin Egg Blue Cake
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