Cream Filled Chocolate Chip Crumb Cake Recipes
CHOCOLATE CHIP CRUMB CAKE
Chocolate Chip Crumb Cake, a delicious cake filled with chocolate chips and topped with an amazing chocolate chip crumb topping.
Provided by Rosemary Molloy
Categories Dessert
Time 1h20m
Number Of Ingredients 16
Steps:
- Pre-heat oven to 350F (180C). Lightly grease and flour a 9x5 inch (23 x 10 cm) loaf pan.
Nutrition Facts : Calories 436 kcal, ServingSize 1 serving
CREAM FILLED CHOCOLATE CHIP CRUMB CAKE
I seriously can't decide which of the many layers are my favorite. I love the filling, the cake flavor was delicious and the crumbs kind of give it sort of a crunch. Everyone will be asking you for a second slice of this cake!
Provided by Nancy Johnson
Categories Cakes
Time 1h5m
Number Of Ingredients 24
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour 2- 9 inch pans.
- 2. Make crumb mixture first. Mix ingredients together until crumbs form. This will be enough crumbs to cover the top of one of the layers.
- 3. For cake, cream together butter, sugar, eggs, vanilla and milk. Add dry ingredients and mix well. Add chocolate chips last and mix well into the batter. Pour into the greased and floured pans. Spread crumbs on top of only one layer. Bake for 30-40 minutes, test for done.
- 4. Once cake tests done, remove from oven and let cool completely. While cake is cooling, prepare the cream filling by combining all ingredients and mix until fluffy. Once the cake is completely cooled spread cream filling on the top of layer without crumbs.
- 5. Place crumb layer on top of cream layer. Top off the cake by sprinkling confectioners sugar over the crumbs.
CREAM FILLED COFFEE CAKE
Sweet cream filling between layers of cinnamon infused coffee cake topped with a thick, vanilla glaze. Serve this cream filled coffee cake to your guests!
Provided by Lizzy T
Categories Dessert
Time 1h
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees. Spray two 8" round baking pans with cooking spray. Set aside.
- In a medium size bowl, combine all of the ingredients for the cake batter and mix well.
- In a separate bowl, combine the topping ingredients and mix until crumbly.
- In each baking pan, pour 1/4 of the cake batter. Sprinkle 1/4 of the topping on top of the cake batter for each pan. Then repeat with the remaining cake batter and topping. Each pan should be have four layers: cake batter, topping, cake batter, topping.
- Bake the cakes for 30 minutes, until they spring back when you touch the center of them.
- Immediately invert the cakes onto a plate and allow them to cool.
- While the cakes are cooling, you can make the cream filling. In with a stand mixer or hand-held mixer, beat the two egg whites until they are frothy, about 2-3 minutes. In another bowl beat the butter until it is white in appearance. Add the eggs to the butter, then add the powdered sugar and vanilla. Beat for an additional 2-3 minutes until the cream filling is fluffy. Set aside.
- In a small bowl, combine the ingredients for the glaze. The glaze will be thick, but you should still be able to drizzle it on top of the cake. Add more milk if you'd like. Set aside.
- To assemble the cake, place one cake on a serving plate. Spread the cream filling on top of the cake. Then place the second cake on top of the cream filling. Drizzle the glaze on top of the cake. You can even top it with nuts if you'd like!
- Store this cake in the refrigerator.
Nutrition Facts : Calories 589 kcal, Carbohydrate 88 g, Protein 6 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 69 mg, Sodium 338 mg, Fiber 1 g, Sugar 60 g, ServingSize 1 serving
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