Best Chocolate Chip Birthday Cake Recipes

CHOCOLATE CHIP BIRTHDAY COOKIE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a round cake pan.
• Stir flour, baking powder, and salt together in a small bowl with a wooden spoon.
• Beat brown sugar and butter together with an electric mixer for about 3 minutes. Add egg and vanilla; mix until blended. Add dry ingredients until completely mixed. Stir in chocolate chips with a wooden spoon. Scrape the dough into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with just a few crumbs on it, about 30 minutes. Remove from the oven and place on a cooling rack for 10 to 15 minutes.
• Whip the chilled cream with an electric mixer on low speed until thick. Mix in sugar and vanilla.
• Spread whipped cream on top of the cake and add strawberries.

CHOCOLATE CHIP COOKIE LAYERED BIRTHDAY CAKE

Steps:

• Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line the bottom of a 9-inch round cake pan with a parchment circle. Butter the parchment and the sides of the pan.
• For the cookie layer: Whisk together the flour, baking soda and salt in a large bowl; set aside. Beat the butter and both sugars with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the egg, and beat until incorporated. Beat in the vanilla. Scrape down the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
• Press the cookie dough into an even layer in the prepared cake pan, and bake until golden brown and a knife inserted in the center comes out clean, 25 to 30 minutes. Let the layer cool for about 10 minutes. It will collapse slightly as it cools. To make the layer even, press the bottom and sides down with the bottom of a measuring cup.
• For the cake layer: Whisk together the flour, baking powder and salt in a medium bowl; set aside. Beat the granulated sugar and oil with an electric mixer on medium-high speed in a large bowl until light in color and fluffy, about 5 minutes. Beat in the eggs one at a time. Beat in the vanilla. Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Stir in the sprinkles. (The cake batter will be on the thin side, like a thick pancake batter.)
• Pour the cake batter over the cookie layer, and bake until the middle of the cake springs back when pressed and a knife inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edge of the cake, and let cool completely in the pan on a rack. Transfer the cake from the pan to a serving plate, with the cookie layer on the bottom.
• For the frosting: Beat the cream cheese and granulated sugar with an electric mixer on medium-high speed in a large bowl until smooth and all the sugar has dissolved (rub some between your fingers; if it's gritty, keep beating). Add the cream and vanilla, and continue to beat until medium peaks form. Frost the cake, and decorate with more sprinkles.

MARY'S CHOCOLATE CHIP DATE CAKE (YIYI BARBIE'S BIRTHDAY CAKE)

Steps:

• Directions: Preheat oven to 350 Butter and flour bundt pan The dates are first cut into three pieces each (only if using whole dates), sprinkled with baking soda, placed in boiling water and set aside to soak. To form the batter, butter and sugar are creamed together, eggs beaten in and cocoa added. Flour with salt is added alternately with the date mixture to complete preparation of the batter. Fold in chocolate chips and pecans. Pour batter into prepared pan and bake for 50 minutes Cake tester will not come out clean. Do not use this as a guide for done-ness. When cooled, dust with powdered sugar.

CHOCOLATE CHIP BIRTHDAY CAKE

Steps:

• Cake:
• Heat oven to 350°F. Grease, lightly flour and line the bottom of two 9-inch round cake pans with parchment paper.
• In a medium-size bowl, whisk together the flour, cornstarch, salt, baking powder and baking soda. Set aside.
• 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.
• Reduce the mixer to low speed. Add the whole eggs and the egg white, one at a time, to the creamed butter mixture.
• Add the vanilla and buttermilk; mix until well combined.
• In 3 separate additions, add the dry ingredients to the wet, mixing after each just until combined. Fold in the chocolate chips.
• Pour the cake batter evenly between the two cake pans; place in the oven.
• 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.
• Cool the cakes in the pans on wire racks until completely cool.
• Frosting:
• 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.
• 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.
• 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.
• 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.
• After the crumb coated cake has chilled, apply the rest of the frosting and decorate as desired.
• For easy slicing, chill the cake an hour before serving.