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Chocolate Cake with Cake Batter Buttercream
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5 from 5 votes

Chocolate Cake with Cake Batter Buttercream

Chocolate cake layers, chocolate chip cookie dough filling and cake batter buttercream.
Course: Dessert
Cuisine: Cake
Keyword: cake batter, Cake batter buttercream, Chocolate Cake, cookie dough, cookie dough filling
Servings: 20 people

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
  • 1/2 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 1/2 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 1/3 of the flour mixture, followed by 1 cup of the buttermilk. Continue with another 1/3 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.