CHOCOLATE CHIP COOKIE LAYERED BIRTHDAY CAKE
Your guests will think this is just an ordinary birthday cake until it's time to cut it and discover the chewy, dense cookie on the bottom and fluffy confetti cake on top. Make the frosting ahead of time and refrigerate it until you're ready to decorate. The frosted cake can sit in the fridge for up to 2 hours before serving-and then, surprise!
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 22
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.
MINT-CHOCOLATE CHIP CAKE
Don't be intimidated by the long ingredient list - this recipe includes the mint-chocolate chip cake, frosting, and ganache in one place! This impressive cake presents well and is great for a crowd, as a small piece goes a long way.
Provided by mrs.embee
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h35m
Yield 16
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine sugar, flour, cocoa, baking soda, baking powder, and salt in a medium bowl. Add eggs, milk, oil, vanilla extract, and peppermint extract; mix using an electric mixer until smooth. Whisk in boiling water. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cake cool 10 to 15 minutes before transferring to a wire rack to cool completely.
- While cake is cooling, combine milk and peppermint extract in a small bowl and set aside. Cream butter in a separate bowl using an electric mixer until smooth. Pour in confectioners' sugar and peppermint-milk mixture alternately while continuing to beat. Add green food coloring until frosting reaches desired color. Whip frosting on high until fluffy, 2 to 3 minutes. Divide between two bowls. Stir chocolate chips into 1/2 the frosting using a spoon. Set mint-chocolate chip frosting aside.
- Frost cooled cake with pure mint frosting without chocolate chips. Place cake in the refrigerator to set.
- Meanwhile, combine chocolate squares and butter in a double boiler; stir until thoroughly melted. Remove from heat. Stir ganache vigorously to a smooth consistency.
- Remove cake from the refrigerator. Cover entire cake with ganache; return to the refrigerator and allow to completely set, about 30 minutes.
- Remove set cake from the refrigerator. Frost sides of cake with mint chocolate chip frosting.
Nutrition Facts : Calories 751.6 calories, Carbohydrate 112.2 g, Cholesterol 70.8 mg, Fat 34.8 g, Fiber 3.6 g, Protein 5.6 g, SaturatedFat 17.7 g, Sodium 453.1 mg, Sugar 96.4 g
CHOCOLATE CHIP BIRTHDAY CAKE
Bake your loved one a Chocolate Chip Birthday Cake! With pretty candles on top, anyone would love to receive this Chocolate Chip Birthday Cake, whether they're turning 1 or 100.
Provided by My Food and Family
Categories Special Occasion Recipes
Time 2h45m
Yield 16 servings
Number Of Ingredients 19
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.
Nutrition Facts : Calories 560, Fat 27 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 85 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
THE ORIGINAL CHOCOLATE CHIP COOKIE CAKE
This is a dense cake with milk chocolate chips that makes a great snack. Kids love it.
Provided by Chris__D
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 35m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
- Stir flour, baking soda, and salt together in a bowl.
- Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until light and fluffy, 3 to 5 minutes. Beat eggs and vanilla into butter mixture until smooth. Gradually stir flour mixture into butter mixture until just combined. Stir in chocolate chips and nuts. Spread cookie batter into prepared pan.
- Bake in the preheated oven until golden and the cake springs back when lightly pressed, 20 to 25 minutes. Cool before cutting into 2-inch squares.
Nutrition Facts : Calories 282.2 calories, Carbohydrate 31.1 g, Cholesterol 56 mg, Fat 16.9 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 8.2 g, Sodium 241 mg, Sugar 20.7 g
CHOCOLATE CHIP BIRTHDAY COOKIE CAKE
This is a very easy, yummy cake to make for birthdays, any parties, and just for fun. Enjoy.
Provided by meowz5515
Time 55m
Yield 14
Number Of Ingredients 12
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.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 32.2 g, Cholesterol 42.4 mg, Fat 13.8 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 8.4 g, Sodium 109 mg, Sugar 23.5 g
BIG CHOCOLATE CHIP BIRTHDAY COOKIE
My neighbor Marilyn gave me this recipe several years ago; not sure where she got this...but Marilyn....this recipe has 'served me well' over the years!!
Provided by Pat Grennan
Categories Bar Cookie
Time 33m
Yield 16 wedges, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Spray a 15 inch flat pizza pan or 10 inch springform pan with pan spray to prevent sticking.
- Mix flour, soda and salt, set aside.
- Beat butter and shortening in a large bowl with a mixer on medium speed to just combine.
- mix in sugars; beat with electric mixer until mixture is smooth. Mix in egg and vanilla on low speed until blended thoroughly.
- Add flour mixture, mixing just until incorporated.
- Mix in chocolate chips, stir by hand.
- Using fingers, spread dougn into a 10 inch circle on the pizza or springform pan. Smooth edges.
- If using the pizza pan, bake cookie about 14 minutes, until edges are light brown and center is golden.
- If using the springform pan, bake for about 18 minutes, until evenly light brown. Loosen the edge of the cookie from the pan, cool thoroughly. Remove sides of springform pan.
- Optional: Put spoonfuls of peanut butter on top of the cookie as it's cooling; allow it to 'melt' slightly and then spread around. Sprinkle with chocolate chips, allow those to melt and spread around.
Nutrition Facts : Calories 209.2, Fat 11, SaturatedFat 6.1, Cholesterol 24.7, Sodium 191, Carbohydrate 28.1, Fiber 1.2, Sugar 20, Protein 2
CHOCOLATE CHIP COOKIE CAKE
This is one of my very favorite cake recipes. It is so soft and fluffy. I like making it for birthdays and decorating it with chocoate icing.
Provided by April J.
Categories Dessert
Time 45m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Beat butter and sugars together.
- Add eggs and vanilla.
- Mix flour, salt, baking soda, and cream of tartar.
- Add dry ingredients to the batter and mix until well blended.
- Stir in chocolate chips.
- Spread dough into a 15 1/2 inch round pan.
- Bake for 20 minutes at 350 degrees.
Nutrition Facts : Calories 358.1, Fat 19.8, SaturatedFat 12, Cholesterol 57.3, Sodium 362.2, Carbohydrate 45.1, Fiber 1.8, Sugar 28.5, Protein 3.9
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