Chocolate Chip Cake with Cream Cheese Coconut Frosting
Chocolate Chip Cake with Cream Cheese Coconut Frosting
Ingredients
For the Cake
- 3 large eggs
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 cup unsweetened cocoa powder
- 1 cup mini chocolate chips
- 1 tablespoon butter, softened, for greasing
- 1 tablespoon all-purpose flour, for dusting
For the Cream Cheese Coconut Frosting
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 1/2 cup heavy cream, cold
- 1 cup shredded coconut, sweetened
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan with softened butter and dust lightly with flour, tapping out any excess. Set aside.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, crack the 3 large eggs. Add the 1 1/2 cups of granulated sugar. Whisk vigorously with a hand whisk or an electric mixer on medium-high speed until the mixture is light, pale, and frothy, about 3-4 minutes.
⏱️ 4 min
- 3
Stir in the 2 teaspoons of vanilla extract, 1 cup of whole milk, and 1/2 cup of vegetable oil into the egg mixture. Whisk until all the wet ingredients are thoroughly combined.
⏱️ 2 min
- 4
In a separate medium bowl, whisk together the 2 1/2 cups of all-purpose flour and 2 teaspoons of baking powder. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined and a smooth, lump-free batter is formed. Be careful not to overmix.
⏱️ 3 min
- 5
Divide the prepared cake batter evenly into two separate bowls. To the first bowl, add 1/4 cup of unsweetened cocoa powder and whisk until the cocoa is fully incorporated and the batter is a uniform chocolate color.
⏱️ 3 min
- 6
To the second bowl of batter, add 1 cup of mini chocolate chips. Gently fold them into the batter using a spatula to distribute them evenly.
⏱️ 2 min
- 7
Pour the chocolate batter into the prepared 9-inch round baking pan, spreading it evenly to form the bottom layer. Carefully and gently pour the chocolate chip batter on top of the chocolate layer, spreading it to create the second layer without disturbing the chocolate layer too much.
⏱️ 2 min
- 8
Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown around the edges.
⏱️ 35 min•🌡️ 350
- 9
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This cooling process is crucial before frosting, which can take up to 45-60 minutes.
⏱️ 60 min
- 10
While the cake cools, prepare the frosting. In a large mixing bowl, combine the 8 ounces of softened cream cheese and 3 cups of powdered sugar. Beat with an electric mixer on medium speed until smooth and creamy.
⏱️ 3 min
- 11
Gradually add the 1/2 cup of cold heavy cream to the cream cheese mixture. Increase the mixer speed to medium-high and beat for 3-5 minutes, or until the frosting is light, fluffy, and holds its shape.
⏱️ 5 min
- 12
Once the cake is completely cool, generously spread the prepared cream cheese frosting over the top and sides of the cake using an offset spatula or knife.
⏱️ 3 min
- 13
Sprinkle the 1 cup of sweetened shredded coconut evenly over the frosted cake for decoration and added flavor. Slice and serve.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Chip Cake with Cream Cheese Coconut Frosting
For the Cake
- 3 large eggs
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 cup unsweetened cocoa powder
- 1 cup mini chocolate chips
- 1 tablespoon butter, softened, for greasing
- 1 tablespoon all-purpose flour, for dusting
For the Cream Cheese Coconut Frosting
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 1/2 cup heavy cream, cold
- 1 cup shredded coconut, sweetened
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan with softened butter and dust lightly with flour, tapping out any excess. Set aside.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, crack the 3 large eggs. Add the 1 1/2 cups of granulated sugar. Whisk vigorously with a hand whisk or an electric mixer on medium-high speed until the mixture is light, pale, and frothy, about 3-4 minutes.
⏱️ 4 min - 3
Stir in the 2 teaspoons of vanilla extract, 1 cup of whole milk, and 1/2 cup of vegetable oil into the egg mixture. Whisk until all the wet ingredients are thoroughly combined.
⏱️ 2 min - 4
In a separate medium bowl, whisk together the 2 1/2 cups of all-purpose flour and 2 teaspoons of baking powder. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined and a smooth, lump-free batter is formed. Be careful not to overmix.
⏱️ 3 min - 5
Divide the prepared cake batter evenly into two separate bowls. To the first bowl, add 1/4 cup of unsweetened cocoa powder and whisk until the cocoa is fully incorporated and the batter is a uniform chocolate color.
⏱️ 3 min - 6
To the second bowl of batter, add 1 cup of mini chocolate chips. Gently fold them into the batter using a spatula to distribute them evenly.
⏱️ 2 min - 7
Pour the chocolate batter into the prepared 9-inch round baking pan, spreading it evenly to form the bottom layer. Carefully and gently pour the chocolate chip batter on top of the chocolate layer, spreading it to create the second layer without disturbing the chocolate layer too much.
⏱️ 2 min - 8
Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown around the edges.
⏱️ 35 min•🌡️ 350 - 9
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This cooling process is crucial before frosting, which can take up to 45-60 minutes.
⏱️ 60 min - 10
While the cake cools, prepare the frosting. In a large mixing bowl, combine the 8 ounces of softened cream cheese and 3 cups of powdered sugar. Beat with an electric mixer on medium speed until smooth and creamy.
⏱️ 3 min - 11
Gradually add the 1/2 cup of cold heavy cream to the cream cheese mixture. Increase the mixer speed to medium-high and beat for 3-5 minutes, or until the frosting is light, fluffy, and holds its shape.
⏱️ 5 min - 12
Once the cake is completely cool, generously spread the prepared cream cheese frosting over the top and sides of the cake using an offset spatula or knife.
⏱️ 3 min - 13
Sprinkle the 1 cup of sweetened shredded coconut evenly over the frosted cake for decoration and added flavor. Slice and serve.
⏱️ 1 min