Ingredients
Cake Layers
- 6 cups cake flour, sifted
- 5 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1/2 cup vegetable oil (peanut oil preferred)
- 2 1/4 cups granulated sugar
- 8 egg whites, at room temperature
- 1 1/2 cups buttermilk
- 12 ounces mini chocolate chips
Sweet Cream Syrup
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Chocolate Chip Cookie Dough Filling
- 1 1/2 cups light brown sugar
- 1 cup butter
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 1 teaspoon salt
- 1/2 cup heavy cream
- 1 cup mini chocolate chips
Boiled Milk Frosting and Chips Décor
- 1/4 cup flour
- 1 teaspoon salt
- 2 cups whole milk
- 2 cups (1 lb) unsalted butter, softened
- 2 cups caster sugar
- 1 tablespoon vanilla bean paste or vanilla extract
- 1/2 cup regular sized semisweet chocolate chips
- 1/4 cup mini semisweet chocolate chips
Instructions
- Prepare Cake Layers: Preheat your oven to 350°F (175°C). In a large bowl, whisk together sifted cake flour, baking powder, and salt to combine. In a separate bowl, cream the unsalted butter, vegetable oil, and granulated sugar until light and fluffy. Gradually add egg whites one at a time, beating well after each addition. Alternate adding the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Gently fold in mini chocolate chips. Divide batter evenly into prepared cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool completely.
- Make Sweet Cream Syrup: In a small saucepan, combine granulated sugar and heavy whipping cream. Heat over medium heat, stirring frequently until sugar dissolves and the mixture is heated through but not boiling. Remove from heat and stir in vanilla extract. Allow syrup to cool before using.
- Prepare Chocolate Chip Cookie Dough Filling: In a mixing bowl, cream together butter and light brown sugar until smooth. Add vanilla extract and mix well. Gradually incorporate flour and salt until fully combined. Stir in heavy cream and mini chocolate chips to form a soft cookie dough-like filling. Set aside.
- Make Boiled Milk Frosting: In a saucepan, whisk together flour and salt. Add whole milk and cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Remove from heat and let cool completely. In a separate bowl, beat softened butter and caster sugar until creamy. Gradually add cooled milk mixture and continue beating until light and fluffy. Mix in vanilla bean paste or extract. Refrigerate frosting until set but still spreadable.
- Assemble the Cake: Place one cake layer on a serving plate. Brush generously with sweet cream syrup to moisten. Spread a thick layer of chocolate chip cookie dough filling over the syrup-soaked cake. Place the second cake layer on top, brush with syrup, and cover the entire cake with boiled milk frosting. Decorate the top with regular sized semisweet chocolate chips and mini semisweet chocolate chips for a beautiful finish.
- Chill and Serve: Refrigerate the assembled cake for at least 1-2 hours to allow flavors to meld and frosting to firm up. Slice and serve chilled or at room temperature for best texture and flavor.
Notes
- Use cake flour for a tender and soft crumb in the cake layers.
- Make sure all ingredients like eggs and butter are at room temperature for better mixing.
- You can substitute the vegetable oil with any neutral oil like canola if preferred.
- The boiled milk frosting requires constant stirring to prevent lumps.
- Ensure the frosting has cooled completely before mixing with butter and sugar to avoid melting.
- Store the cake covered in the refrigerator for up to 3 days.
- For a stronger chocolate flavor, use high-quality semisweet chocolate chips.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
