Easy Chocolate Cake with the Most Delicious Cake Batter Buttercream

Get ready for an inside-out birthday cake! Milk chocolate cake layers with chocolate chip cookie dough filling and the most delicious cake batter buttercream.

Chocolate Cake with Cake Batter Buttercream, cookie dough filling and sprinkles

This inside-out birthday cake was so fun to make to help celebrate the 100th birthday of Betty Crocker. While Westin’s 1st birthday cake was my first cake from scratch, I grew up learning to make cake with the help of Betty Crocker. In fact, my very first solo cake adventure was when I was 8-year-old! I’ll never forget frosting that chocolate 9″x13″ cake with Betty’s vanilla buttercream.

For this celebration cake, I used my milk chocolate cake layers and paired it with my chocolate chip cookie dough filling and a cake batter buttercream made with the Betty Crocker yellow cake mix.

WHAT IS CAKE BATTER BUTTERCREAM?

This cake batter buttercream recipe is a buttercream frosting flavored with a Betty Crocker yellow boxed cake mix but can be made with any flavor cake mix for a fun birthday buttercream for cakes or cupcakes.

Chocolate cake layers with edible chocolate chip cookie dough and cake batter buttercream

HOW DO YOU MAKE CAKE BATTER BUTTERCREAM?

To make cake batter buttercream, you’ll first want to cook the cake mix to kill any bacteria from raw flour. You’ll also do this for the cookie dough filling. To do this, you’ll evenly spread the cake mix over a baking sheet and bake the cake mix for about 10 minutes at 300 degrees F. Keep an eye on it to ensure it doesn’t brown. Allow the cake mix to cool to room temperature before using in the buttercream.

When the cake mix is cooled, first beat the butter on medium-high until light and fluffy (about 2 to 3 minutes). With the mixer on slow, gradually add the cake mix, followed by the powdered sugar, and heavy cream. Once all of the ingredients are added, turn the mixer to medium-high and beat for an additional 3 to 5 minutes.

How to Make Cake Batter Buttercream

TIPS FOR MAKING BUTTERCREAM FROSTING

To get a light and fluffy homemade buttercream frosting, I have a detailed post: HOW TO MAKE THE BEST BUTTERCREAM to give you in depth instruction for making your buttercream unreal! Here’s a quick overview.

  • Sift your powdered sugar
  • Use slightly cold butter and mix on its own for 2 to 3 minutes
  • Use heavy whipping cream
  • Beat for 5 minutes
  • Stir by hand

HOW LONG DOES THIS BUTTERCREAM FROSTING LAST?

Like all buttercream recipes, this buttercream frosting holds up great in the freezer. While I prefer to make buttercream day of or the day before I assemble a cake, this frosting can last up to a few months in the freezer. Be sure to put it in an airtight container.

Cake Batter Buttercream Recipe

HOW TO MAKE MOIST CAKES FROM SCRATCH

I love this milk chocolate cake recipe from my Better Than Anything Cake. It’s not too rich and makes the perfect pairing to the cake batter frosting. Make sure to follow my go-tips for making moist cakes from scratch:

  • Preheat oven 30 minutes before baking.
  • Use room temperature ingredients.
  • Spray your pan. Line with parchment paper.
  • Beat butter and sugar on high for a few minutes.
  • Turn mixer to LOW once you add dry ingredients.
  • Don’t over bake your cake layer. When you insert a toothpick in the center of the cake it should come out with a few moist crumbs on it.

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MORE CAKES YOU’LL LOVE

Chocolate Cake with Cake Batter Buttercream

Chocolate Cake with Cake Batter Buttercream

5 from 5 votes
Chocolate cake layers, chocolate chip cookie dough filling and cake batter buttercream.

Ingredients
 

FOR THE CHOCOLATE CAKE

  • 3/4 cup (169.5 g) unsalted butter at room temperature
  • 1 3/4 cups (350 g) granulated sugar
  • 5 large eggs at room temperature
  • 3 1/4 cups (373.75 g) cake flour
  • 3/4 cup (75 g) dark cocoa powder
  • 1 1/2 teaspoons (8 g) salt
  • 2 cups (480 g) buttermilk at room temperature
  • 1 1/2 tablespoons (21 g) white distilled vinegar
  • 2 1/2 teaspoons (10 g) baking soda
  • ½ cup (120 g) sour cream at room temperature

FOR THE COOKIE DOUGH FILLING

  • 1 cup (120 g) all-purpose flour cooked at 300 degrees F. for 10 minutes
  • 1/2 cup (113 g) unsalted butter room temperature
  • 3/4 cup (165 g) packed light brown sugar
  • 1/2 teaspoon (2.1 g) vanilla extract
  • 1/2 teaspoon (3 g) salt
  • 1 cup (150 g) mini chocolate chips
  • 1/4 cup rainbow sprinkles

FOR THE CAKE BATTER BUTTERCREAM

  • 2 cups (452 g) unsalted butter slightly cold
  • 5 cups (625 g) powdered sugar measured then sifted
  • 2 cups (240 g) Betty Crocker Yellow Cake Mix cooked at 300 degrees F. for 10 minutes
  • 1/4 cup (60 g) heavy whipping cream
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra ½ batch.

Instructions
 

FOR THE CHOCOLATE CAKE

  • Preheat your oven to 325 degrees F. Spray three 8-inch round pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
  • In a medium bowl, whisk together flour, salt, and cocoa powder. Set aside.
  • In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter and sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and mix again for another minute.
  • Add the eggs, one at a time, being sure to mix and scrape down the sides of the bowl between each addition. Once all of the eggs are added, continue to beat on medium-high speed for about two mintues, until the mixture gets lighter in color and bigger in volume.
  • With the mixer on low speed, add ⅓ of the flour mixture, followed by 1 cup of the buttermilk. Continue with another ⅓ of the flour, the second half of the buttermilk and then the remaining flour mixture. Stir until combined.
  • In a small bowl, combine the vinegar and baking soda. The mixture will bubble. Add the mixture to the cake batter and stir on low until combined. Scrape down the sides of the bowl and mix again for another 20 seconds.
  • Fold in the sour cream until no streaks remain.
  • Divide the batter evenly between the prepared pans (21 ounces in each of the 8-inch pans). Bake for about 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it.
    Allow to cool in pans for 15 minutes before inverting onto wire racks to cool completely.

FOR THE COOKIE DOUGH FILLING

  • In a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat on medium speed for about one minute.
  • Add the vanilla, flour and salt. Continue to mix until combined.
  • Stir in chocolate chips and sprinkles.

FOR THE CAKE BATTER BUTTERCREAM

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high until it's light and fluffy, about 2 minutes.
  • With the mixer on medium speed, gradually add the cooked (and cooled) cake mix and powdered sugar, scraping down the sides and bottom of the bowl as needed.
  • With the mixer on low speed, gradually add the heavy cream. Turn the mixer to medium-high and beat the buttercream for about 3 to 5 minutes.

FOR ASSEMBLY

  • Place the first cake layer top side up, in the center of the cake board. Gently spread about a cup of buttercream over the cake layer. Next, spread half of the cookie dough over the buttercream.
  • Repeat for second cake layer.
  • Place the final cake layer, top side down, on the second layer of filling.
  • Apply a thin layer of buttercream around the cake. Freeze the cake for 10 to 15 minutes to set the crumb coat.
  • Once the crumb coat is set, continue frosting the cake with the remaining buttercream. Decorate with sprinkles.
Cuisine Cake
Course Dessert
Keyword cake batter, Cake batter buttercream, Chocolate Cake, cookie dough, cookie dough filling

Courtney Rich

I’m a self-taught baker, obsessed with cake.

I long ago ditched box mixes in pursuit of melt-in-your-mouth, to-die-for flavor combinations, fillings and textures. I believe cake must be decadent, life-changing and worthy of celebration! And I believe anyone should be able to bake that kind of cake – and I’m here to teach you just that!

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Everything you need to know about decorating a cake like a pro!

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Comments

  1. 5 stars
    I want to make this cake for my sons birthday. I am ordering specialty sprinkles. About how many cups of sprinkles do you feel you need to cover the cake? Thanks!

  2. 5 stars
    This was delicious!!! I used salted butter and milk chocolate cocoa powder, mainly because that’s what I had on hand, and then only used 1/2 cup of mini chocolate chips in the cookie dough filling because it looked like an ample amount, especially with the sprinkles added in too. I also made my own cake flour using all purpose flour and arrowroot (normally you’d use cornstarch, but I only had arrowroot on hand). Other than that, I followed everything else exactly and it came out great! It’s super rich and moist and I couldn’t believe that I’d made it from scratch. Thank you for this awesome recipe!!! We had a lot of leftovers, but we just sliced the pieces, wrapped them in plastic and then in foil and placed them in a ziploc bag in the freezer to enjoy for the rest of the month. Just put the slices in the fridge overnight and then eat them straight from the fridge the next day. SO GOOD!!!!!

  3. 5 stars
    I made this cake and it tuned out delicious. I initially did not give it enough time to come to room temperature and it did not slice well due to the hardened cookie dough layer, so I would suggest being aware of that and allowing it to fully come to room temp before serving.

    In the cake assembly directions it says to “spread” the cookie dough layer. Mine was entirely too stiff to spread with an offset spatula so I made layers with my hands and placed it on top of the buttercream layer. Because it was stiff and not “wet” I added an additional smearing of buttercream to ensure the cake layers on top would adhere. Should the cookie dough layer have been a consistency to spread with a spatula or was my consistency right?