Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts (optional)
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowl
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients.
7. Gently fold in the chocolate chips and walnuts (if using).
8. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 300
Fat: 12g
Carbohydrates: 41g
Protein: 5g
Substitutions for Ingredients
- Butter: Can be substituted with margarine or vegetable shortening
- Buttermilk: Can be substituted with regular milk
- Chocolate Chips: Can be substituted with white chocolate chips or other types of chips
- Walnuts: Can be substituted with other types of nuts or omitted altogether
Variations:
- Add 1/2 cup of dried cranberries or raisins for a fruity twist
- Add 1 teaspoon of ground cinnamon for a spiced flavor
- Add 1/2 cup of shredded coconut for a tropical flavor
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar
- Be sure to mix the batter just until combined, being careful not to overmix
- Make sure the cake is completely cooled before serving
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-10 minutes, or until heated through.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of chopped walnuts
- Serve the cake with a scoop of vanilla ice cream and a drizzle of chocolate sauce
Garnishes:
- Chopped walnuts
- Whipped cream
- Chocolate sauce
- Sprinkles
Pairings:
- Coffee
- Tea
- Milk
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, try adding a bit more buttermilk
- If the cake is too wet, try adding a bit more flour
Food Safety Advice:
- Make sure all ingredients are fresh and not expired
- Make sure all utensils and equipment are clean and sanitized
- Make sure to store the cake in an airtight container
Food History:
The history of the chocolate chip butterfly cake is unknown, but it is believed to have originated in the United States in the 1950s.
Flavor Profiles:
This cake has a sweet, buttery flavor with a hint of chocolate and nuts.
Serving Suggestions:
This cake is best served with a dollop of whipped cream and a sprinkle of chopped walnuts.
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