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Chocolate Chip Cake

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  • Prep 35 min
  • Total 2 hr 20 min
  • Servings 12
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A timeless layer cake, inspired by one of our favorite ice cream flavors! For a showstopping look and the perfect balance of chocolate and vanilla flavors, we’ve added shaved chocolate to the cake batter and the marshmallow buttercream frosting.
Updated Oct 12, 2018
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  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 1 1/4 cups milk
  • 1/3 cup butter, melted
  • 3 whole eggs
  • 1/2 cup shaved semisweet chocolate baking bar


  • 1 jar (7 oz) Kraft Jet Puffed marshmallow crème (1 1/2 cups)
  • 1 cup butter, softened
  • 1/2 teaspoon vanilla
  • 1 to 2 tablespoons milk
  • 2 1/4 cups powdered sugar
  • 1/4 cup shaved semisweet chocolate baking bar


  • 3 tablespoons shaved semisweet chocolate baking bar


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray.
  • 2
    In large bowl, beat cake mix, 1 1/4 cups milk, 1/3 cup melted butter and the whole eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup shaved chocolate until just blended. Divide evenly between pans.
  • 3
    Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run metal spatula around edge of pans to loosen cakes. Remove from pans to cooling rack. Cool completely, about 1 hour.
  • 4
    In large bowl, beat marshmallow creme, 1 cup softened butter, the vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread. Stir in 1/4 cup shaved chocolate until just blended.
  • 5
    Place one cake layer on serving plate. Spread 3/4 cup frosting on top layer; top with second cake layer. Frost side and top of cake with remaining frosting. Sprinkle on top of cake, and press up side of cake the remaining 3 tablespoons shaved chocolate.
  • 6
    Store loosely covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    For this recipe, you will need about 4 oz from a 9.7-oz 62% cacao semisweet chocolate baking bar.
  • tip 2
    Use a vegetable peeler to shave chocolate easily.
  • tip 3
    To keep your serving plate clean while frosting and decorating the cake, place strips of waxed paper around edge of plate. Remove after decorating is complete.


Nutrition Facts are not available for this recipe
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