Vanilla cake with chocolate chip topping. The first cake I ever baked! I figured all these years, I waited for my baby to be really motivated to try! Lols! 😋 excuse me for the design.
This moist and tender vanilla cake is stuffed with chocolate chips in every bite. My favorite chocolate chip cake recipe is easy to make and perfect for times when you want a crowd-pleasing treat that doesn't dirty up your kitchen. Plus a thick vanilla glaze over top. You can cook Vanilla cake with chocolate chip topping using 11 ingredients and 5 steps. Here is how you cook that.
Ingredients of Vanilla cake with chocolate chip topping
- Prepare of vanilla extract.
- Prepare of baking powder.
- Prepare of all-purpose flour, plus more for the pans.
- Prepare of unsalted butter, at room temperature,.
- It’s of whole milk (or 3/4 cup heavy cream mixed with 1/2 cup.
- It’s of vanilla extract.
- It’s of sugar.
- You need of salt.
- Prepare of large eggs, at room temperature.
- It’s of Chocolate chips..
- It’s of Mix fruit can.
Add remaining cake mix, pudding mix, sour cream, oil, water, eggs and vanilla extract to a large mixing bowl. Pour in chocolate chips and stir in using a wooden spoon or rubber spatula. Flip onto wire cooling rack and allow to cool completely. Sprinkle powdered sugar on top before serving.
Vanilla cake with chocolate chip topping instructions
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point).
- Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth..
- Add chocolate chip and fruit can…..
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess..
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired..
Instead, decorate with whipped cream or top with vanilla ice cream. Decorate the cooled cookie cake with. Top with sugar free chocolate chips of desired. This chocolate keto mug cake is another one of my favorite quick treats! I give instructions for vanilla, chocolate and peanut butter.using coconut flour or.