Chocolate Chip


Three layers of vanilla cake with chocolate chips and frosted with caramel Swiss meringue buttercream!


Caramel Sauce

granulated sugar unsalted butter heavy cream salt bourbon


AP flour baking powder salt unsalted butter granulated sugar vegetable oil eggs vanilla extract sour cream milk chopped chocolate


egg whites granulated sugar unsalted butter vanilla bean paste bourbon caramel sauce


bourbon caramel sauce sea salt flakes

STEP 1: Make Homemade Salted Caramel Sauce & add bourbon with the salt.

STEP 2: Beat butter & sugar, then add oil and continue beating. Add eggs, one at a time while beating, then add sour cream & vanilla extract & beat until combined.

STEP 3: Add half of the dry ingredients to the wet ingredients, mix on low speed, then pour in milk, followed by the rest of the dry ingredients. Fold in the chocolate chips.

STEP 4: Pour the batter in three 6-inch pans & bake at 350 for 35 minutes. Remove from pans and allow to cool.

STEP 5: Whisk together egg whites & granulated sugar over a double boiler in a large bowl, then beat the egg whites with the sugar.

STEP 6: Slowly beat in 2 Tbsp of butter in at a time. Add vanilla bean paste & beat until it's fully combined.

STEP 7: Pipe a border of buttercream on the 1st layer. Spread a layer of bourbon caramel sauce in the border, then top with buttercream. Repeat with 2nd layer.

STEP 8: Place 3rd layer on top & refrigerate for 30 minutes. Spread 1/4 of the buttercream on top, then refrigerate for another 30 minutes.

STEP 9: Add 1/4 cup of bourbon caramel sauce to leftover buttercream, spread a layer on top of the cake and on the sides of the cake.

STEP 10: Place dabs of caramel on cake & smooth them out. Pour caramel on top of the cake create a drip off one side. Top with sea salt flakes.

Click the link below for the full recipe!