Chocolate Chip Cheesecake Cake
Chocolate Chip Cheesecake Cake combines a fluffy chocolate chip cake with a creamy cheesecake layer. Topped with rich cream cheese frosting, this dessert offers a perfect blend of textures and flavors. It’s a decadent treat that’s ideal for special occasions or any chocolate and cheesecake lover.
Equipment
- Mixing bowls
- electric mixer,
- 9-inch spring form pan
- Spatula
- Measuring spoons
- Measuring Cups
Ingredients
For the Chocolate Chip Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup unsalted butter softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 2 1/2 teaspoons vanilla extract
- 1 1/4 cups sour cream
- 2 cups mini chocolate chips or regular chocolate chips
For the Cheesecake Layer:
- 3 8 oz packages cream cheese, softened
- 3/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 3 large eggs
- 1/3 cup all-purpose flour
- 1/3 cup sour cream
For the Cream Cheese Frosting:
- 10 oz cream cheese softened
- 3/4 cup unsalted butter softened
- 5 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- Pinch of salt
Instructions
Prepare the Chocolate Chip Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or two if you prefer a layer cake).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the sour cream, starting and ending with the dry ingredients. Fold in the mini chocolate chips.
- Pour the batter into the prepared cake pan(s) and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before adding the cheesecake layer.
Prepare the Cheesecake Layer:
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add in the vanilla extract, eggs (one at a time), and flour. Mix until well combined. Stir in the sour cream.
- Once the chocolate chip cake is fully cooled, pour the cheesecake mixture over the top.
- Bake at 325°F (160°C) for 45-55 minutes, or until the cheesecake layer is set and lightly browned on top. Turn off the oven and let the cake cool in the oven for 1 hour, then transfer to the fridge for at least 4 hours or overnight to fully chill.
Prepare the Cream Cheese Frosting:
- Beat the softened cream cheese and butter together until smooth and fluffy.
- Gradually add in the powdered sugar, vanilla extract, and a pinch of salt, beating until the frosting is smooth and spreadable.
Assemble the Cake:
- Once the cake has completely cooled and the cheesecake layer is chilled, frost the top and sides of the cake with the cream cheese frosting.
- Slice and serve. Enjoy your Chocolate Chip Cheesecake Cake!
Notes
❖ Make-Ahead: This cake can be made a day or two ahead of time. Just store it in an airtight container in the refrigerator. The flavors actually improve as it sits.
❖ Freezing Tip: You can freeze this cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil, then thaw it in the refrigerator overnight before serving.
❖ Chocolate Variations: Feel free to experiment with different types of chocolate chips, such as milk chocolate or white chocolate, for a unique twist.