Moist White Layer Cake with Chocolate Chips and Coffee Frosting

After K commented on how many cookies I had been making recently (and he had a point), I decided to branch out. And not just make brownies (although I did that later), but make something special. Cake, it was! I didn’t want to make just any cake I’d made before, but rather wanted to try something new. Because I was making it for K, I wanted to do coffee frosting. My pictures might look a bit different for the frosting than when you do it. The recipe called for just dumping the instant coffee into the frosting, which is different than I’d done before. I tried it, and it was not a good idea. So, I’m including directions to match what I’ve done before.

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What’s great about this cake is I made the recipes work together. So, you only need 4 eggs, and you don’t need to have random extra yolks or whites hanging around after. The other fun part was trying to make this around nap times. Now, the Fudgelet is not a good napper. Recently, he has had some good streaks with naps (usually at times when we were assuming he would have a short nap and needed to go somewhere–ha!), but this was definitely not the case when I made this cake. I made the cake part partially while he was awake. He apparently did not like the sound of the mixer. He also doesn’t like the oven. Well, I was going to do the frosting during a nap so that he wouldn’t have to hear the mixer.

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He decided that he’d rather be a part of it all.

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But then fell asleep during the mixing of the frosting anyway! Oh, and for those of you concerned that he isn’t buckled…we don’t usually have the swing “swinging” since it typically scares him. Instead, we use it like a chair. And I was right there, anyway. 🙂

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Directions for Moist White Layer Cake with Chocolate Chips and Coffee Frosting

Adapted from Taste of Home Baking and America’s Test Kitchen Family Baking Book 

Cake

  • 1 stick butter (1/2 cup), softened
  • 1.5 cups sugar
  • 4 egg whites, room temperature
  • 1 Tablespoon vanilla
  • 2 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 1/3 cups buttermilk (buttermilk powder works, too)
  • ½ cup mini chocolate chips

Preheat the oven to 350 degrees and prepare 2 8-inch cake pans with baking spray and parchment. With your mixer, cream together the butter and sugar until fluffy.

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Add the egg whites, one at a time, beating well after each addition. Add the vanilla.

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Stir together the flour, baking powder, baking soda, salt, and buttermilk powder (if using).

Alternate adding the flour mixture and buttermilk to the butter and egg bowl, beating well after each addition.

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Stir in the chocolate chips, or sprinkle on just before baking. Pour the batter into the cake pans and bake until a toothpick comes out cleanly (about 35-45 minutes).

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Cool completely before frosting.

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Frosting

  • 4 egg yolks
  • ½ cup sugar
  • 1/3 cup light corn syrup
  • 2 Tablespoons instant coffee dissolved in 1 Tablespoon hot water
  • 2 teaspoons vanilla
  • Pinch salt
  • 2.5 sticks butter, cut into chunks and softened

Whip the egg yolks in a large bowl on medium speed with the whisk attachment until the mixture is thickened, about 5 minutes. Meanwhile, bring the sugar, corn syrup, and coffee to a boil in a small saucepan over medium heat. Stir occasionally and cook until the sugar dissolves, about 3 minutes.

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Immediately change the mixer speed to low and slowly pour the sugar mixture into the egg yolks, trying to pour right into the center of the bowl. Increase the speed to medium-high and beat until the bowl is no longer warm (5-10 minutes).

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Reduce the speed to medium-low and add the vanilla and salt. Then, add the butter one piece at a time.

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When all of the butter is added, increase the speed to medium-high and beat until it is smooth (about 2 minutes).

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Frost the cake!

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Directions for Moist White Layer Cake with Chocolate Chips and Coffee Frosting (without pictures)

Adapted from Taste of Home Baking and America’s Test Kitchen Family Baking Book 

Cake

  • 1 stick butter (1/2 cup), softened
  • 1.5 cups sugar
  • 4 egg whites, room temperature
  • 1 Tablespoon vanilla
  • 2 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 1/3 cups buttermilk (buttermilk powder works, too)
  • ½ cup mini chocolate chips

Preheat the oven to 350 degrees and prepare 2 8-inch cake pans with baking spray and parchment. With your mixer, cream together the butter and sugar until fluffy. Add the egg whites, one at a time, beating well after each addition. Add the vanilla.

Stir together the flour, baking powder, baking soda, salt, and buttermilk powder (if using).

Alternate adding the flour mixture and buttermilk to the butter and egg bowl, beating well after each addition.

Stir in the chocolate chips, or sprinkle on just before baking. Pour the batter into the cake pans and bake until a toothpick comes out cleanly (about 35-45 minutes). Cool completely before frosting.

Frosting

  • 4 egg yolks
  • ½ cup sugar
  • 1/3 cup light corn syrup
  • 2 Tablespoons instant coffee dissolved in 1 Tablespoon hot water
  • 2 teaspoons vanilla
  • Pinch salt
  • 2.5 sticks butter, cut into chunks and softened

Whip the egg yolks in a large bowl on medium speed with the whisk attachment until the mixture is thickened, about 5 minutes. Meanwhile, bring the sugar, corn syrup, and coffee to a boil in a small saucepan over medium heat. Stir occasionally and cook until the sugar dissolves, about 3 minutes.

Immediately change the mixer speed to low and slowly pour the sugar mixture into the egg yolks, trying to pour right into the center of the bowl. Increase the speed to medium-high and beat until the bowl is no longer warm (5-10 minutes).

Reduce the speed to medium-low and add the vanilla and salt. Then, add the butter one piece at a time. When all of the butter is added, increase the speed to medium-high and beat until it is smooth (about 2 minutes).

Frost the cake!

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2 thoughts on “Moist White Layer Cake with Chocolate Chips and Coffee Frosting

  1. Your little guy is SO cute. And I might like the instant coffee dumped in if it tasted more coffee-like? But I trust your judgement!

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