Chocolate chunk vanilla cake is a timeless classic loved by people of all ages. This delectable treat combines the rich taste of chocolate chunks with the sweet, creamy flavor of vanilla cake. Whether you're a seasoned baker or a novice in the kitchen, creating this classic dessert is a rewarding experience. With its moist texture, heavenly aroma, and irresistible taste, chocolate chunk vanilla cake is sure to be a hit at any gathering or celebration.
Here are our top 10 tried and tested recipes!
CHOCOLATE CHUNK VANILLA CAKE
This quick no fuss cake travel very well, so it's a great one to make for those pot-luck family affairs.
Provided by Chef mariajane
Categories Dessert
Time P1m19D
Yield 16-20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Grease an 8 or 9-inch square baking dish.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
- Mix dry ingredients together. Add half of dry mixture to wet ingredients. Add Carnation milk and then remaining dry mixture. Add chopped chocolate.
- Spoon batter into prepared pan and spread evenly. Bake 45-50 minutes until a toothpick inserted in center comes out clean.
CHOCOLATE VANILLA SWIRL POUND CAKE
Steps:
- Spray and flour a loaf pan. Preheat oven to 350 degrees F.
- In a mixing bowl, combine the flour, baking powder and salt. In another bowl, beat the butter until light and fluffy. Gradually add the applesauce, sugar and vanilla to the butter. Add the eggs 1 at a time, scraping down the sides of the bowl after each addition. Stir the flour into the butter, on low, alternately with the milk, beginning and ending with the flour.
- Put 2/3 of the batter in the prepared loaf pan. Add the fudge sauce and the baking soda to the remaining batter and mix until just blended. Spoon the chocolate mixture on top of the batter in the pan and swirl with a butter knife.
- Bake for approximately 1 hour or until the cake pulls away from the sides of the pan. Cool 10 minutes in the pan. Remove from the pan and cool completely.
Nutrition Facts : Calories 200 calorie, Fat 7 grams, SaturatedFat 4 grams, Cholesterol 50 milligrams, Sodium 105 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 4 grams
CHOCOLATE CHUNK SNACK CAKE WITH CHOCOLATE MALT FROSTING
I've enhanced the classic snack cake to make it homey enough for an after-school treat but also special enough for festive occasions. I started with a simple yellow cake made with buttermilk for tang and tenderness. I added chopped bittersweet chocolate (I prefer a cocoa percentage around 65 percent or 70 percent) and iced the cake with frosting that features cocoa powder, melted chocolate and malted milk powder for loads of luscious flavor.
Provided by Samantha Seneviratne
Categories dessert
Time 2h20m
Yield 16 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter and line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides.
- In a large bowl, whisk together the flour, baking powder and salt. In another large bowl, using an electric mixer on medium speed, beat the butter and sugar until fluffy, about 2 minutes. Beat in the eggs, one at a time, and then beat in the vanilla. In three additions, beat in the flour mixture, alternating with additions of the buttermilk, starting and ending with flour. Fold in the chocolate. Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 30 to 35 minutes. Transfer the pan to a rack to cool completely, and then remove the cake from the pan using the parchment overhangs to lift it out.
- For the frosting: In a large bowl, whisk together the malt powder, cocoa powder and boiling water until smooth. Let cool.
- Add the butter and beat with an electric mixer on medium speed until smooth and fluffy. Add the chocolate and salt and beat until smooth and thick. Spread the frosting onto the cooled cake.
VANILLA CHOCOLATE CHIP CAKE
I'm a teenager who loves to bake and have won several ribbons at the county fair. When we're asked to take a dish to a potluck, I often help my mom make it. This scrumptious cake is easy to transport and fun to serve because everyone likes it! -Abigail Crawford, Lake Butler, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake and pudding mixes, milk, oil and eggs. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips and 3 tablespoons grated chocolate. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Combine confectioners' sugar and remaining grated chocolate; sprinkle over cake.
Nutrition Facts : Calories 498 calories, Fat 30g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 417mg sodium, Carbohydrate 55g carbohydrate (38g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE CHUNK-CINNAMON COFFEE CAKE
Filled with chunks of chocolate, pecans, and cinnamon, this coffee cake can be served at brunch, for dessert, or as a midday snack.
Provided by Allrecipes Member
Time 1h15m
Yield 32
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Mix chocolate, pecans, 2/3 cup of the sugar and the cinnamon; set aside. Mix flour, baking soda, baking powder and salt; set aside.
- Beat butter and remaining 1-1/3 cups sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla. Add flour mixture alternately with the sour cream, beating after each addition until well blended. Spoon half of the batter into greased 13x9-inch baking pan; top with half of the chocolate mixture. Repeat layers.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into 32 squares to serve.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 27.4 g, Cholesterol 36.1 mg, Fat 12.9 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 6.6 g, Sodium 147.6 mg, Sugar 12.7 g
CHOCOLATE-CHUNK CHOCOLATE CAKE
Categories Cake Chocolate Dairy Egg Dessert Bake Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Butter 9-inch-diameter springform pan; dust with flour Stir 2 tablespoons water and coffee in small bowl until coffee dissolves; set aside.
- sift flour, cocoa, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 1/2 cups sugar, beating until well blended. Beat in eggs, 1 at a time. Add coffee mixture, sour cream and vanilla extract and beat to blend. Stir in flour mixture. Fold in half of chocolate pieces.Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer cake to rack; sprinkle remaining chocolate pieces over hoe cake. Cool 10 minutes. Cut around pan sides to loosen cake; release pan sides. Cool cake completely.
- Sift powdered sugar over cake. Cut into wedges and serve.
CHOCOLATE CHIP CAKE
Cake recipe with simple ingredients in everyone's kitchen
Provided by fatou
Time 1h
Yield Makes 1 cake if a round tin is used
Number Of Ingredients 0
Steps:
- In a mixer, mix the sugar and butter until smooth
- Whisk the eggs until it is frothy and gradually incorporated in to the butter and sugar mixture. you will need to repeat whisking the eggs and scoping the froth until all the egg has been used up.
- Sieve the flour into the mixture and fold in with a metal serving spoon until smooth and add the vanilla extract and chocolate chips. Preheat oven to 200 degree centigrade
- Spread a knob of butter in a baking tin and then dust with flour. Pour in the cake mixture and set temperature to 160c and bake for 30 mins or until a tooth pick inserted into the cake comes out clean and not sticky
CHOCOLATE CHUNK BLONDIES
Craving chocolate? Five ingredients you might already have in your cupboard are all it takes to make delicious chocolate chunk bars.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, mix cake mix, butter, water and eggs with spoon. Stir in chocolate chunks. Spread evenly in pan.
- Bake 21 to 26 minutes or until edges are golden brown. Cool completely, about 1 hour.
- In small microwavable bowl, microwave frosting uncovered on High 20 to 25 seconds or until melted; stir. Drizzle over bars. Let stand about 30 minutes or until frosting is set. For bars, cut into 6 rows by 4 rows. Or for triangles, cut bars into 6 rows by 2 rows, then cut each bar diagonally in half to form triangles. Store covered at room temperature.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 14 g, TransFat 0 g
MELT-AND-MIX CHOCOLATE CHUNK MUD CAKE
Like the title suggests, this mud cake has chunks of dark chocolate baked in the middle. It's easy to make, with impressive results. You could ice the cake with rich chocolate icing or spread with ganache if you prefer. It keeps well for up to 1 week stored in an airtight container lined with baking paper. Source: Super Food Ideas magazine in Australia. The first time we made this we only had a 250g block of choc (& couldn't help but eat some as it was being chopped!) so we made do, and used less butter, but when it was done, Matt commented that it "wasn't muddy enough". This time we made it as posted (see pics) & Matt couldn't speak, for a mouth-full of sweet muddy goodness! :D
Provided by Rhiannon and Matt
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 160°C Grease a 6cm deep, 20cm (base) round cake pan. Line with baking paper.
- Place butter, 200g chopped chocolate and hot water in a heatproof, microwave-safe bowl and microwave, uncovered, on HIGH for 2 to 3 minutes (stirring every minute with a metal spoon) or until smooth.
- Add cocoa to warm chocolate mixture and stir until smooth.
- Stir in vanilla, caster sugar and egg.
- Sift flour over chocolate mixture and stir gently to combine.
- Pour half the batter into cake pan. Sprinkle half the remaining chocolate over batter.
- Top with remaining batter and the rest of the chopped chocolate.
- Bake cake for 55 to 60 minutes or until a skewer inserted into the centre has moist crumbs clinging.
- Allow cake to cool completely in pan.
- Remove and dust with icing sugar. Serve.
Nutrition Facts : Calories 538.7, Fat 42, SaturatedFat 25.7, Cholesterol 123.2, Sodium 363, Carbohydrate 46.7, Fiber 7.4, Sugar 25.5, Protein 9.1
CHOCOLATE CHIP CAKE
It's hard to believe this wonderfully moist chocolate cake starts with a cake mix and is so easy to make!
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine cake and pudding mixes, eggs, sour cream, oil and water. Beat until well blended and creamy. Stir in chocolate and nuts. Spread into a greased and floured 10-in. tube pan. , Bake at 350° for 1 hour 10 minutes or until a toothpick inserted in the center comes out clean. Cool. Serve with ice cream if desired.
Nutrition Facts :
Tips:
- Use good quality ingredients. This will make a big difference in the taste of your cake.
- Make sure your butter and eggs are at room temperature. This will help them to cream together more easily.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
This chocolate chunk vanilla cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and fluffy vanilla cake batter, rich chocolate chunks, and creamy vanilla frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this chocolate chunk vanilla cake a try. You won't be disappointed!
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