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    Home » cakes

    Published: Feb 19, 2019 • Modified: Aug 13, 2021 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Chocolate Chip Cake

    Jump to Recipe Print Recipe
    Images of chocolate chip cake from BeyondtheButter.com | © Beyond the Butter®

    This Chocolate Chip Cake is 2 layers of moist and delicious cake with mini semi-sweet chocolate chips baked right in, and a sweet vanilla chocolate chip buttercream frosting to boot!

    Slice of 2 layer chocolate chip cake on it's side on a brown paper background | © Beyond the Butter®
    Chocolate chip cake frosted with chocolate chip buttercream frosting with dessert plates, forks, a bowl of chocolate chips, and a napkin on a brown paper background | © Beyond the Butter®

    Table of Contents

    • About the Recipe
    • A Few Helpful Tips
    • Recommended Cake Baking Tools
    • Recipe FAQs
    • More Delicious Beyond the Butter Cake Recipes to Enjoy!

    About the Recipe

    This chocolate chip cake is 2, 8 inch layers of moist and fluffy white cake that has mini semi-sweet chocolate chips baked right in. It's a super easy recipe to make without the use of your hand mixer or stand mixer and pairs perfectly with this creamy vanilla, chocolate chip buttercream frosting.

    Both the chocolate chip cake layers and the chocolate chip buttercream frosting can be made in advance. You can even freeze this cake easily after frosting it too. Just make sure to bring it to room temperature before enjoying it!

    Slices 2 layer chocolate chip cake on a brown paper background | © Beyond the Butter®
    Slices 2 layer chocolate chip cake on a brown paper background | © Beyond the Butter®

    A Few Helpful Tips

    Prep your cake pans. Whenever I am baking cakes (bundt cakes included), I always use Baker's Joy. It's a flour-based baking spray that just works super well and I've never had any issues getting a cake stuck in a pan. Generously coat both 8-inch cake pans.

    I also recommend adding a parchment paper circle to the bottom of the cake pan, then respraying the top lightly with more baking spray.

    Flour-coat your chocolate chips. This is just for the cake part of the recipe. Coating them in a little flour before adding them to the batter at the end helps to keep them from sinking to the bottom while baking.

    I will say though that, even with flour coating, sometimes your chips will still sink (it's even happened to me), but your cake will still be good, I promise!

    Let your cakes cool. Before frosting your cakes, make sure they are 100% cooled.

    Storing your cake layers. If you are making your cake in advance, you can keep these chocolate chip cake layers kept at room temperature double wrapped tightly in plastic wrap for up to 3 days.

    You can also freeze them for up to one month, by double wrapping them tightly in plastic wrap and placing them into a large freezer bag.

    Wait on the chocolate chips. If making your chocolate chip buttercream frosting in advance, wait to add in the chocolate chips until you're ready to actually frost the cake. If you add them in before, it will make it harder to revive the frosting when you mix it again in the mixer.

    Keep the frosting stored in a tightly sealed food container for up to a week in the refrigerator. Bring it out 45 minutes to 1 hour in advance of using, then give it a few whips of the stand mixer and paddle attachment. Then you can add in the chocolate chips.

    You can also omit the mini semi-sweet chocolate chips from the buttercream frosting entirely if you would like a smoother look to your frosting, or having them in the cake is perfect enough.

    Alternatively, you can try this chocolate frosting recipe.

    Chocolate chip cake with an offset spatula on a brown paper background | © Beyond the Butter®
    Slices 2 layer chocolate chip cake on a brown paper background | © Beyond the Butter®

    Recommended Cake Baking Tools

    KitchenAid KHM926CA 9-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk
    OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
    Nordic Ware 43174 3 Piece Baker's Delight Set, Aluminum
    Good Cook Medium Grater Zester
    OXO Good Grips Multi-purpose Stainless Steel Scraper & Chopper
    Nordic Ware Ultimate Bundt Cleaning Tool
    Nordic Ware Platinum Collection Anniversary Bundtlette Pan
    Ateco 1325 2-Pack Icing Spreaders
    Plastic Spatula Palette Knives
    Martha Stewart Laser-Cut Stencils - Otomi
    Wilton Decorating Open Star Icing Tip #8B
    Wilton Decorating Open Star Icing Tip #6B
    Wilton Decorating Open Star Icing Tip #4B
    GIR Ultimate Whisk 2-Piece Set
    Wilton Icing Spatula Set for Baking, 3-Piece - 13 and 9-Inch Angled and 11-Inch Straight Spatulas
    Nordic Ware Freshly Baked Square Cake Pan, 9", Metallic
    Wilton Aluminum 8-Inch Round Cake Pan Set, Multipack of 2
    USA Pan Bakeware Square Cake Pan, 8 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
    Wilton Master Decorating Tip Set, 55-Piece decorating tips, Cake Decorating Supplies
    Wilton Color Right Performance Coloring System
    Bob's Red Mill Super Fine Almond Flour, 16 oz.
    Nordic Ware Heritage Bundt® Pan
    Wilton Springform Cake Pan Set, 3-Piece
    KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
    Pouring Chute
    Anchor Hocking 10pc Glass Mixing Bowl Set
    Joseph Joseph Shake-It Self-Tapping Sieve, Large
    Wilton Aluminum Round Cake Pan Set, 6" x 2" in, (4-Pack)
    Wilton 12-cup Muffin Pan
    The Smart Baker Half Sheet 13 x 18 inches Perfect Parchment Paper - Pre-Cut Parchment Paper Baking Sheets
    Wilton 2-Piece Bake Even Strip Set
    (Set of 100) Non-Stick Round Parchment Paper 6 Inch Diameter, Baking Paper Liners for Round Cake Pans Circle
    Cake Carrier by Sweet Course Official 12" Large Round Container
    J.A. Henckels International Forged Synergy 8-Inch Bread Knife
    Cakewalk 6466 Melamine Cake Stand
    Wilton Angel Food Tube Cake Pan, 10-Inch
    Cooling Rack Stainless Steel Half size - Commercial Grade Steel 11.5" x 16.5" | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company
    Fox Run 4254 Kitchen Timer with Magnet 55-Minute
    Baker's Joy Cake Pan Spray
    Nordic Ware 9" x 13" Rectangular Cake Pan with Lid, Silver

    Recipe FAQs

    What cake pans did you use for this chocolate chip cake recipe?

    I used Wilton brand 8" x 2" cake pans for this chocolate chips cake recipe.

    Should I use cake strips when baking my cakes?

    This is totally your call. I do, on occasion, like to use my Wilton bake strips when baking round cakes. They do an excellent job from preventing doming on your cakes. If you don't have any though, you can either cool the cakes upside down on the cooling racks or simply cut and level the domes off the top of your cakes. Make sure to use a serrated bread knife and wait until your cakes have cooled completely.

    Why should I toss my chocolate chips in flour before adding them to the batter?

    This helps to prevent them from sinking to the bottom during baking. Even with doing this sometimes though, they'll still sink, but I promise your cake will still taste just as good!

    How tall is this cake when fully assembled?

    This cake when fully assembled and frosted measures approximately 4 ½ inches high (with each cake layer being 2" tall).

    Slices of 2 layer chocolate chip cake on it's side on a brown paper background | © Beyond the Butter®

    More Delicious Beyond the Butter Cake Recipes to Enjoy!

    • Lemon Raspberry Ricotta Cake
    • Marble Bundt Cake
    • Banana Chocolate Chip Snack Cake
    • Chocolate Zucchini Cake
    Slice of 2 layer chocolate chip cake on it's side on a brown paper background | © Beyond the Butter®

    Chocolate Chip Cake with Chocolate Chip Buttercream Frosting

    Author: Jennifer
    This Chocolate Chip Cake is 2 layers of moist and delicious white cake with mini chocolate chips in it. Double down on the mini chocolate chips and make this sweet chocolate chip buttercream frosting! Definitely a must-make for any small party or gathering! Makes 2, 8 inch cake layers
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour
    Course Dessert
    Cuisine American
    Servings 16 servings

    Ingredients
     

    chocolate chip cake

    • 2 cup All-Purpose Flour
    • 2 cup Granulated Sugar
    • 2 teaspoon Baking Powder
    • ½ teaspoon Salt
    • 1 cup Whole Milk (1% or 2% can also be used)
    • ½ cup Water
    • ¾ cup Vegetable Oil
    • 1 tablespoon Vanilla Extract
    • 2 Large Eggs (room temperature)
    • 1 cup Semi-Sweet Mini Chocolate Chips (coated in 1 tablespoon all-purpose flour)

    chocolate chip buttercream frosting

    • 1 cup Unsalted Butter (room temperature)
    • 4 cup Sifted Powdered Sugar
    • 1 teaspoon Vanilla Extract
    • ¼ cup Heavy Cream
    • ¼ cup Semi-Sweet Mini Chocolate Chips

    Instructions

    chocolate chip cake

    • Adjust oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF.
    • Spray 2, 8 inch cake pans with a flour-based baking spray and set aside. You may also wish to add parchment paper circles and/or cake strips.
    • In a medium-size mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
      2 cup All-Purpose Flour, 2 cup Granulated Sugar, 2 teaspoon Baking Powder, ½ teaspoon Salt
    • In large size mixing bowl, whisk together the whole milk, water, vegetable oil, vanilla extract, and eggs.
      1 cup Whole Milk, ½ cup Water, ¾ cup Vegetable Oil, 1 tablespoon Vanilla Extract, 2 Large Eggs
    • Slowly whisk in the dry ingredients with the wet and mix until just combine, then fold in the flour coated semi-sweet mini chocolate chips. Do not over mix the cake batter.
      1 cup Semi-Sweet Mini Chocolate Chips
    • Evenly pour into the 2 prepared 8 inch cake pans and bake side-by-side for 35-40 minutes at 350ºF or until an inserted toothpick comes out clean (my oven took 40 minutes).
    • When done, allow the cakes to cool for 10 minutes before inverting the cakes onto wire cooling racks. Make sure the cakes have cooled completely before frosting.
    • Cakes can be double wrapped tightly in plastic wrap and kept at room temperature or in the refrigerator for up 3 days. If planning to freeze, double wrap them tightly in plastic wrap and place them in a large freezer bag. Cakes can remain in the freezer for up to a month. When ready, take the cakes out of the freezer and frost.

    chocolate chip buttercream frosting

    • Using your hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter on medium-high speed until completely smooth (about 2-3 minutes).
      1 cup Unsalted Butter
    • Switching the speed to low, add in the sifted powdered sugar one cup at a time until blended. Then add in the vanilla extract and heavy cream. Stir the mini chocolate chips using a spatula. If making the frosting in advance, wait to add the chocolate chips until you're ready to frost the cake.
      4 cup Sifted Powdered Sugar, 1 teaspoon Vanilla Extract, ¼ cup Heavy Cream, ¼ cup Semi-Sweet Mini Chocolate Chips

    Recipe Notes

    This cake when assembled and frosted measures approx. 4 ½" high (with each cake layer being 2" tall).
    When spraying the cake pans with baking spray, you can also add an 8" circle of parchment paper to the inside bottom of the pans. Just make sure to respray the bottoms of the pans again with the baking spray.
    DID YOU MAKE THIS RECIPE?Mention @beyond.the.butter and tag #beyondthebutter!
    « Chocolate Cake with Oreo Buttercream Frosting
    Pennsylvania Dutch Fasnacht Doughnuts »

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    Reader Interactions

    Comments

    1. Jennifer Preston says

      February 22, 2019 at 11:38 am

      Jenn!! I just LOVE how you decorate this cake. That chocolate chip swirl is just gorgeous!

      Reply
      • Jennifer says

        February 22, 2019 at 12:59 pm

        Oh my gosh Jennifer, thank you so much! I had fun making it!

        Reply
    2. Sky says

      January 05, 2020 at 7:33 pm

      What's the flavor resemble? A vanilla cake with chocolate chips? Or more of a cookie dough? Been looking to find a recipe for cupcakes that taste like cookie dough and this might be it?

      Reply
      • Jennifer says

        January 06, 2020 at 9:48 am

        This cake resembles a vanilla cake with chocolate chips, sorry! You should check out The Scran Line. I bet he will more than likely have what you're looking for with a cookie dough taste!

        Reply
        • Meghan says

          June 09, 2021 at 1:37 pm

          Hello, how can I use the same recipe to make eggless cake..

        • Jennifer says

          June 09, 2021 at 4:23 pm

          I'm sorry, I don't know as I did not test the recipe with any egg substitutes.

    3. Amanda says

      April 18, 2020 at 6:00 pm

      I am making this tomorrow and I can. not. wait!

      Reply
      • Jennifer says

        April 18, 2020 at 7:05 pm

        Yay! I hope you love it as much I do!❤️ If you take an pics, send some my way via Insta @beyond.the.butter / #beyondthebutter) so I can share them!

        Reply
    4. Giustina says

      May 01, 2020 at 11:44 am

      This looks yummy! Can I make these into cupcakes instead of cake?

      Reply
      • Jennifer says

        May 01, 2020 at 12:00 pm

        I haven’t tried it, but yes! Keep the oven temp the same, but bake them for about 18-20 minutes. I’d love to see how they come out!

        Reply
        • Elena says

          May 13, 2022 at 10:40 am

          Hello! My first language is not English. But I don’t understand the frosting part like what we do between the 2 cakes I don’t understand:(

        • Jennifer says

          May 13, 2022 at 12:30 pm

          Hi! No problem. You add a layer of frosting between the two cooled chocolate chip cakes then frost the entire outside of the cake. I hope this helps!

    5. Jessica says

      May 25, 2020 at 9:32 am

      This cake was SO yummy and my son loved it for his birthday! All the chocolate chips fell to the bottom of the cakes. Did I do something wrong? I thought they would be more mixed into the cake.

      Reply
      • Jennifer says

        May 25, 2020 at 7:26 pm

        Oh I’m so glad he loved it! You didn’t do anything wrong, sometimes that can happen. If you coat the chocolate chips with some flour in a ziplock bag that can help keep them from sinking.

        Reply
    6. Charlie M says

      June 04, 2021 at 5:12 pm

      How about using buttermilk in the cake?

      Reply
      • Jennifer says

        June 06, 2021 at 4:55 pm

        I only tested it with the 3 types of milk I mention in the ingredients list, but I don't see why you couldn't try buttermilk.

        Reply
    7. Linda says

      June 11, 2021 at 8:28 am

      Can you make this as a snacking cake without frosting it? Will it be moist enough on its own?

      Reply
      • Jennifer says

        June 11, 2021 at 8:40 am

        I didn't test the recipe this way, but I don't see why not! It's definitely moist enough on its own.

        Reply
    8. Annamarie says

      June 14, 2021 at 10:49 am

      5 stars
      Just made this for my daughters 14th birthday and it was delicious!! It was a big hit with the entire crew!!

      Reply
      • Jennifer says

        June 14, 2021 at 4:21 pm

        So happy it was a hit, thank you, Anna Marie!

        Reply
    9. Jill says

      June 17, 2021 at 4:39 pm

      Can I use 9 inch cake pans??

      Reply
      • Jennifer says

        June 17, 2021 at 6:31 pm

        I didn't test this in a 9-inch cake pan, but I don't see why you couldn't! The layers will just be a little thinner. Be mindful of your baking time too.

        Reply
    10. Jenny C says

      August 13, 2021 at 1:37 pm

      Is there any way to sub the milk for almond milk or soy milk and make it dairy free

      Reply
      • Jennifer says

        August 14, 2021 at 2:48 pm

        I'm sorry, I don't know as I didn't test the recipe this way.

        Reply
      • Daria says

        August 23, 2021 at 9:59 pm

        I used canned coconut milk for this, and it was delicious!

        Reply
      • Olive says

        October 09, 2021 at 4:54 pm

        I just made it with almond milk and it worked very well

        Reply
    11. Jordan says

      August 21, 2021 at 3:53 pm

      5 stars
      This cake was delicious and easy to make!

      Reply
      • Jennifer says

        August 21, 2021 at 5:21 pm

        Thank you, Jordan! And thank you for sharing your beautiful cake on Instagram!

        Reply
    12. Monica says

      August 25, 2021 at 12:34 pm

      5 stars
      I made this cake for my husband’s 50th birthday yesterday. We all loved it! It was very moist and the frosting was fantastic!

      Reply
    13. Livi says

      August 27, 2021 at 9:14 pm

      Can I make this gluten free?

      Reply
      • Jennifer says

        August 28, 2021 at 11:37 am

        I didn't test the recipe with a gluten-free flour, but you could try it out. I would recommend a 1:1 gluten-free flour though if you do.

        Reply
    14. Joy says

      September 11, 2021 at 8:52 pm

      Can you use cake flour as a substitute for the all purpose flour?

      Reply
      • Jennifer says

        September 12, 2021 at 5:40 pm

        I'm sure it can be used as a substitute, but I did not test the recipe this way so I can't say how it will turn out.

        Reply
    15. Collette Ricks says

      September 17, 2021 at 11:49 pm

      Should I sift the powdered sugar before measuring the 4 cups? Or sift after?

      Reply
      • Jennifer says

        September 18, 2021 at 10:42 am

        Yes, that's correct You should sift it before measuring.

        Reply
    16. Ceci says

      September 19, 2021 at 9:01 pm

      3 stars
      I loved the ease of making this cake so I decided to try it. My husband enjoyed it, but I thought it was just okay. I halved the frosting recipe because the cake didn't rise two inches. I also stirred chocolate chips into the frosting but I would not do that again as it made it difficult to spread the frosting. It's probably best to just sprinkle some chocolate chips on the cake after it's frosted as it appears in your pictures.

      Reply
      • Jennifer says

        September 20, 2021 at 10:26 am

        I'm sorry it wasn't a hit for you, but I certainly appreciate you trying the recipe! If your cakes didn't rise properly it could possibly be your baking powder. With the frosting, I did frost the cake with the chocolate chips mixed in with a few added after. Frosting them with the chips mixed in can make it kind of bumpy and not smooth when applying, so you can definitely leave them out and add them on after if you prefer.

        Reply
    17. Mara says

      September 22, 2021 at 6:37 pm

      Can I bake this as a sheet cake or would it be too much batter?

      Reply
      • Jennifer says

        September 23, 2021 at 12:06 pm

        Hi! I'm sorry I didn't test this in a sheet pan, so I can't say for certain how it would come out. I think it would be too much batter unless you maybe split it up into two sheets pans.

        Reply
    18. Collette Ricks says

      September 25, 2021 at 3:12 pm

      5 stars
      This cake was a beautiful success! I make it for a Sunday school teacher appreciation event at our church, so I wanted to make something that everyone would enjoy. I make 3 layers (just used 1.5x the ingredients), so that it would be more substantial in order to serve more people. Everyone loved it - it was striking and "different" looking than most cakes - so definitely an attention grabber. Thank you for the inspiration!

      Reply
      • Collette Ricks says

        September 25, 2021 at 3:15 pm

        Oops - typo -
        I made 3 layers.....
        I'll add - It was rich and delicious - but also light and moist! Yum!

        Reply
      • Jennifer says

        September 27, 2021 at 9:07 am

        Thank YOU for making it! I'm glad it was a big hit!

        Reply
    19. Amy says

      October 31, 2021 at 2:19 pm

      Made this for my son’s birthday! It was delicious! My chips did sink to the bottom-but it didn’t matter! I also used a brown sugar frosting instead which made it almost resemble chocolate chip cookies!!

      Reply
      • Jennifer says

        November 01, 2021 at 9:11 am

        Thank you so much for making it—the brown sugar frosting sounds wonderful! And...the chips sometimes happen to me too (even when coating them)...it's okay!

        Reply
    20. Lisa says

      November 04, 2021 at 10:18 pm

      Can you make this in a 9x13 pan?

      Reply
      • Jennifer says

        November 05, 2021 at 1:04 pm

        I haven't tried it in this pan, but I don't see why not!

        Reply
    21. Mignonne Silva says

      December 17, 2021 at 4:44 pm

      Lovely, very simple cake. I had some left over buttermilk and used that instead of water. I only have dark chocolate chips and 100 percent cacao chips so I used the dark chocolate inside and the cacao chips in the frosting and it really helped balance the sweetness while delivering the intense chocolate I need. Very quick and easy to make.

      Reply
      • Jennifer says

        December 17, 2021 at 7:49 pm

        I love the substitute of buttermilk and dark chocolate!

        Reply
    22. Lori Murray says

      December 19, 2021 at 12:28 am

      5 stars
      I've baked many chocolate chip cakes but was never 100% thrilled with them. So I tried this recipe for a birthday party. It was a huge hit! Best chocolate chip cake that I have ever baked. I will be using only this recipe from now on. Thank you!!

      Reply
    23. Lee says

      December 28, 2021 at 11:48 am

      5 stars
      Made this over the weekend. I may have overmixed the batter a little and my flour-coated chips sunk like stones, but this cake was AMAZING!!!! Everything about it, from the cake to the frosting delivers. Will for sure be making this again - soon!

      Reply
    24. Anita says

      February 26, 2022 at 12:05 am

      Could I make this in a bunt cake pan? I only have 1 round pan right now so was hoping I could do it in the bunt pan instead.

      Reply
      • Jennifer says

        February 26, 2022 at 6:45 pm

        I only tested it using the 2, 8-inch cake tins so I can't say for certain how it would come out, but I don't see why you couldn't.

        Reply
    25. Brit says

      March 27, 2022 at 9:03 pm

      This was actually the first cake I have every made from scratch. It was absolutely delicious. Hands down the best cake I have ever eaten. The only thing that I did differently was use lactose free 2% milk in the cake. That’s just because that’s what I had in hand.

      Reply
    26. Corinne says

      April 16, 2022 at 6:13 pm

      Tried this and it came out totally flat. The batter was super super thin, chips all sank, and it came out super dense and not at all cakey. Wasn’t the baking powder either- we tested it before we baked with it. Too much liquid compared to the dry ingredients I think.

      Reply
      • Jennifer says

        April 17, 2022 at 7:30 pm

        I'm sorry it didn't work out for you, but I appreciate you trying the recipe and for the feedback!

        Reply
    27. Sue says

      April 17, 2022 at 10:28 pm

      5 stars
      Made this for Easter/birthday celebration. It came out perfect and received compliments and clean plates! I just made a little less icing - just over half the recipe and canola oil instead of vegetable oil since I didn’t have any.

      Reply

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