Chocolate Chip Cake with Whipped Cream Frosting

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Happy Saturday! I'm posting my weekend bake a day early due to my anniversary tomorrow and I don't want to spend the day baking blogging when I could be spending the day with my boyfriend. I'm really excited about this bake. It's the first time I've attempted to bake a cake AND frost it all on my own. When I worked at a bakery, I never frosted a cake, I only ever wrote on them. I learned how to frost cupcakes there but I never got the chance to learn how to decorate a cake. So my design and skill might not be up to parr as others but I had fun doing it. I got new piping tips so I intend on practicing how to make flowers out of frosting as well as just practicing how to frost cakes cleanly. This being my first time, though, I'm pretty happy with the results. And it makes me excited to present this to my boyfriend tomorrow to celebrate our "Us" Day! 

I love chocolate. Like, a lot. So I decided to take that love and put it in a cake. When it comes to frosting, I'm a buttercream girl. It's just so good. But my boyfriend prefers the lightness of whipped cream. And, because of that, I decided to combine the two. The whipped cream frosting cuts through the heaviness of the chocolate chips and the cake and just makes the most delicious bite. The combination is surprisingly good. 


Chocolate Chip Cake 

Ingredients:

  1. 1 1/2 cups all purpose flour
  2. 1 teaspoon baking powder
  3. 1 teaspoon salt
  4. 1 1/2 sticks unsalted butter, room temperature
  5. 1 1/4 cups granulated sugar
  6. 1 tablespoon vanilla extract
  7. 2 large eggs, room temperature
  8. 1/2 cup milk
  9. 1 cup semi-sweet chocolate chips 

Instructions: 

  1. Preheat oven to 350 degrees. Spray 9 in cake pan with cooking spray. Add a piece of parchment paper on top of the spray. 
  2. In a medium bowl, sift together the flour, salt, and baking powder. 
  3. In a large bowl, using a stand or hand mixer, cream together the room temperature butter and granulated sugar until light and fluffy. Add one egg at a time, beating the mixture until smooth. Next, add vanilla extract and combine. 
  4. Gradually add in the flour mixture and milk. Start and end with the flour mixture. Stir until everything is combined. DO NOT overmix. 
  5. Transfer cake batter to prepared cake pan, spreading the batter to all four corners. Bake until a toothpick can be inserted and comes out clean, about 40 minutes.
  6. Let the cake cool in the pan for 25 minutes. Using the excess parchment paper, lift the cake out of the pan and onto a wire rack, where it will cool completely.


Whipped Cream Frosting 

Ingredients:

  1.  1 1/2 cups heavy whipping cream
  2. 3 tablespoons granulated sugar
  3. 1 tablespoon vanilla extract
  4. Gel food coloring
  5. Colorful sprinkles

Instructions:   

  1.  In a medium chilled bowl, using a stand or hand mixer, beat the heavy whipping cream, sugar, and vanilla until stiff peaks form. 
  2. Take three spoonful's of the whipped cream and place in separate bowl. Add three drops of gel food coloring of choice. Mix gently until desired color.  
  3. Frost cake with white whipped cream. 
  4. Using a piping bag, pipe desired words or phrases in colored frosting. Pipe desired border around the edges. Add sprinkles.
  5. Keep cake refrigerated and enjoy! 
Ta-da! Our anniversary cake is something I might do to celebrate us every year, and I can mix it up and try new flavors. I'm just so happy about how this turned out and I'm excited for our celebration tomorrow! I chose orange for the piping because it's my boyfriend and I's favorite color but any color can be used for the writing and the piping of the borders. And of course, the sprinkles! I just love the little pops of color that they bring to any baked good. I stuck with the pink, white, and purple ones because they would stand out against the orange but any sprinkles can be used. This recipe can be changed and worked to desire! 

What should I bake next? 
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Instagram page: @theonewherecarolinebakes 
Twitter page: @OneWhereCDBakes
Email address: theonewherecarolinebakes@gmail.com 

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