In my first full day of work at my new job, I warned my two coworkers that I’m a cake baking fiend. I did not tell them about cake week. I’m not sure I want to unleash that beast at this time. But I did let them know that they can expect their own birthday cake on their birthday. Jessica’s birthday is Thanksgiving. I had to warn her that she wouldn’t get the most timely birthday cake from me this year. I’m in temporary housing for the next few weeks and do not have my normal cake baking tools.
I baked this cake during my last cake week at my old job. It was the “Monday” cake, which meant I thought it would be the least impressive. It went over well though! I modeled my cake after one found here. I used a different chocolate buttercream recipe (but can’t remember which one) and sort of made up my own chocolate chip cookie dough frosting recipe based on several recipes I found on the internet. But I think this recipe would be a good base for anyone to try so I’m including it in my blog. If I remember correctly, I did use the cake recipe (but doubled it).
- 3 1/2 c. flour
- 3 1/2 c. sugar
- 1 1/2 c. unsweetened cocoa powder
- 2 tsp. baking powder
- 4 tsp. baking soda
- 2 tsp. salt
- 2 c. buttermilk
- 1 c. vegetable oil
- 4 large eggs, room temperature
- 2 tsp. vanilla
- 2 c. freshly brewed strong hot coffee
chocolate buttercream frosting ingredients.
- 2 c. butter, softened
- 6 to 8 c. powdered sugar
- 1 c. cocoa powder
- 1 tsp. salt
- 4 tsp. vanilla extract
- 1/4 c. heavy cream
cookie dough frosting.
- 12 T. butter
- 1 3/4 c. powdered sugar
- 1/3 c. packed brown sugar
- 1/2 c. flour
- 1 1/2 T. milk
- 1 tsp vanilla extract
- 1/2 c. mini chocolate chips
- Preheat oven to 350 degrees. Grease and flour 3 round 9-inch cake pans.
- For the cake, combine dry ingredients and mix well. In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. Batter will be very thin.
- Pour the batter into the prepared pans and bake for about 50 minutes or until a toothpick inserted in the middle comes out clean almost clean.
- Turn the cakes out onto a cooling rack. While the cakes are cooling, make your frostings. Note: I like to make my cakes a day ahead and freeze them. They’re easier to cut when frozen (or slightly thawed).
- Chocolate Buttercream: Cream the butter in a stand mixer for about 3 minutes. Add the rest of the ingredients and mix on medium speed for 3 minutes.
- Cookie Dough Frosting: Cream together the butter and sugars in a stand mixer until smooth and creamy. Add the flour, milk and vanilla and beat on high until well combined, about 2 to 3 minutes.
- Level each cake layer and then split each layer in half. If you have really thick layers you can cut the layers into thirds to make a nine-layer cake. On a cake platter or decorating platter place the bottom layer. You may want to put some wax paper underneath the first layer. I usually put three or four strips under the edges to catch any frosting mistakes.
- Frost the top of the first layer with the cookie dough frosting. Then add another layer and frost. Repeat until you’ve reached your last layer. Frost the top and outside of the cake with the chocolate buttercream frosting.
- I found a recipe for eggless cookie dough and garnished the top of the cake with balls of cookie dough and a chocolate ganache drizzle.
Recipe rating: 1/2