It’s finally here. The Chocolate Chip Cookie Cake you’ve all been waiting for! And yes, it’s worth the wait.

For me there aren’t many things better than chocolate, especially when it comes in a cake or cookie form, and this Chocolate Chip Cookie Cake is full of chocolate chips and cookies!

Now I know homemade baking can be a scary thing for many people. This recipe ideally skips all of the typical fuss and stress around baking a dessert. A simplified cake base with a perfectly smooth buttercream, chocolate chips, and of course chocolate chip cookies is all you need.

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.



  1. Sift and whisk dry ingredients together.
  2. Mix wet ingredients in a separate bowl.
  3. Add wet to dry mixture and mix until combined.
  4. Bake in prepared pans until centers are springy to the touch.

Use Room Temperature Ingredients

Cold ingredients do not mix well with room temperature ingredients. As with any recipe that calls for dairy products, always be sure to take the time to bring ingredients to room temperature because it will result in a lighter, fluffier bake. 

Proper Measurements

Proper measuring of ingredients is key to perfectly baked cakes & cupcakes, especially when you are making them from scratch. Take a moment to kneel down, get face to face with your measuring cup, and measure liquids at eye level in standard liquid measuring cups.

When it comes to dry ingredients, measure by spooning the ingredient into a measuring cup or spoon, then leveling off the top with a knife or straight edge spatula.

Don’t Overmix the Batter

No matter what you will be placing into your oven, over-mixing the batter can lead to over-developing the gluten, which means your cake or cupcakes will come out dense and heavy.

Bake Immediately

Bake your desserts immediately after mixing the batter. Letting batter stand for too long can cause some of the air you’ve beaten in to escape, making for a denser bake.

No Peeking!

While it can be tempting, resist the urge to peek in the oven on your dessert’s progress. Opening or closing the oven door before the baking time is complete can cause fragile air bubbles in the batter to burst, preventing the bakes from rising. Even if you are gentle with the oven door, a rush of cold air can affect the bake while it is trying to set up, resulting in dense, deflated bake. Try to resist the urge to peek until your bakes are at least 2/3 through their baking time.

How to Test if Your Baked Treats are Done

Test your bakes for doneness while they’re still in the oven by inserting a cake tester or wooden toothpick into the center. Your bakes are done when the tester or toothpick comes out with no more than a few moist crumbs clinging to it; you should see no wet batter. You can also gently press down on the bake and, if it bounces back leaving no dent, then it is done. If removed too early, the bake will sink in the center as it cools and, if over baked, it will be dry.



  • Adding the right amount of fat gives cake a moist crumb. Fluffiness comes from using the right amount of leavening agent; too much and the cake will collapse, too little and it will be dense.
  • Another way to get a moist and fluffy crumb? Creaming the butter and sugar coupled with whipping egg whites until they reach the soft peak stage then folding them into the batter.


Use fresh ingredients and remember to balance the sweetness with a bit of salt. Follow the recipe below for the most moist and fluffy chocolate cake imaginable.

Don’t over bake your layers! Watch the batter and remove from oven when the centers spring back when pressed lightly and the edge starts pulling away from the pan.

Be sure to enter the MANCAKE KitchenAid giveaway.

I have 20 KitchenAid Stand Mixers to giveaway & one of them could be yours!



Yellow cakes are flavored with vanilla. They’re often paired with chocolate frosting but you can enjoy them with vanilla buttercream, or any flavor you enjoy as the cake itself has a mellow taste that pairs well with everything. 


So a yellow cake is a type of vanilla cake. Vanilla cakes will either be white if they use egg whites or yellow if they use whole eggs and butter. Many white cakes will use oil and colorless flavorings like almond oil to keep the color light. 


This cake will keep for three days if refrigerated or three months if you freeze the unfrosted well-wrapped cake layers. Because the cake contains butter it will always be more enjoyable at room temperature so let it warm up before serving.


You don’t want to open the oven much when baking a cake so keep an eye on the layers with the oven light on. The edge of the layer will just be pulling way from the pan when they’re about done. When you see that happening, take a layer out and use a toothpick or skewer to test the center. It should come out clean and the center will spring back when pressed lightly.  


  • I specified all purpose flour and cornstarch for this recipe but you can use 2 1/2 cups of cake flour if preferred. 
  • If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans. 
  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • Scrape the bowl down frequently when making the cake batter and frosting. You always want a homogenous consistency throughout.
  • To get FLAT layers that are moist inside and out try using cake strips! You can buy a set online or make your own from foil and paper towels at home.

Cake Troubleshooting

Why are the Baking Pans Sticking to the Cake?

While spring form pans make it easy to get the cakes out of the pan with minimal cleanup, they can sometimes stick to the cake. A high sugar content recipe can cause the batter to caramelize against the baking pan, and a lower fat recipe tends to stick more than a batter higher in fat.

If you notice your cakes are sticking to the baking pans, try placing a deep baking pan filled with water on the bottom rack of your oven. This added moisture my help prevent sticking.  A cake is also more likely to stick to the baking pan if it has not cooled completely before trying to unwrap it.

How to Store Cakes

Cakes are at their best within the first 2 days of baking. While they can last up to 5 days at room temperature in an airtight container, they will start to dry out after 3-4 days.

Be sure to let the cakes cool completely. Packing un-iced cakes while still warm can create sticky tops, making it more difficult to get the icing to stick when you are ready to frost them.

Choose an airtight container that is tall enough, so the container lid doesn’t touch the icing.

Typically, the container can be left out at room temperature; however, if you are experiencing hot and humid weather that is causing the icing to melt or if the cakes are filled or decorated with something that requires refrigeration (like lemon curd or a meringue buttercream), you can store them in the refrigerator.

If you must refrigerate your cakes, bring them back to room temperature before serving.

Freezing Baked Cakes

Un-iced cakes can be frozen for up to 3 months. Be sure the cakes are completely cooled to room temperature before freezing to avoid condensation forming, which can result in soggy cakes when it’s time to defrost them.

While simply placing the cakes in an airtight container is enough, individually wrapping each cake before placing them in the airtight container will better help preserve the freshness and taste.

After removing them from the freezer, let them defrost uncovered to prevent the tops from getting sticky.

What I Use To Make Cakes

Tips For Perfect Ganache Drip Cakes

Make ahead tip: this Ganache can be made ahead and stored in the refrigerator in an airtight container for up to two weeks.

When you’re ready to use it as a drip, microwave it in 10 second increments, stirring after every interval until your Ganache is room temperature and uniform in consistency.

If you’re using white chocolate: my favorite ratio is 3:1, meaning three parts white chocolate to one part heavy whipping cream. Follow the same steps with this ratio and you’re good to go! 

If you’re using dark chocolate: add 2 extra Tbsp of heavy whipping cream to the recipe ratio above. Since dark chocolate contains more cocoa solids, it tends to set harder and is prone to cracking if not balanced with more cream. 

Be Patient With The Cooling Process

Once you’ve whisked the Ganache together, it’s crucial to let it cool on your countertop until it’s room temperature, about 20-30 minutes depending on how cold your environment is.

Trying to speed up this process by placing Ganache in the refrigerator doesn’t usually end well – I’ve found that it cools unevenly, leading to thick, globby drips.

Cooling in the fridge also leads to the urge to stir it too often. Ganache (especially white chocolate!) does not like to be stirred too often, and the end result can mean that your whipping cream starts to separate from the chocolate.

You’ll know that this has happened because the Ganache will look grainy and dull, or even separated like oil and water. To fix situations like these, you’ll need to reheat the Ganache to 92ºF to melt the fat crystals and re-whisk to bring it back together.  

Make Sure Your Buttercream Is Chilled

There’s a science to this tip. Since molecules move more slowly at cooler temperatures (and warp speed at higher temperatures), it makes a lot of sense that you can better control how far the chocolate ganache drips when the buttercream is chilled.

Make sure that after you do your final coat of buttercream, you chill the cake in the refrigerator for at least 30 minutes.

Always Do A Test Drip

When your buttercream is nice and chilled, do a test drip by letting the Ganache run down the side of your cake. If it travels rapidly and pools at the bottom, your Ganache is too warm.

Continue to cool the Ganache for another 5-10 minutes and try your test drip again. If it’s globby or doesn’t travel very far down the side of the cake, it’s too cold.

Reheat the Ganache in the microwave for about 10 seconds, stir, and try again. Repeat the reheating process as needed until you get the perfect consistency.

The good thing about a test drip is you’re able to see how the Ganache will behave. That way you don’t have to commit until you like what you’re seeing.

Tip 4: Drip The Sides Before Filling In The Top

When I first started caking, my initial thought was to just dump ganache over the top of the cake and let it run down the sides naturally.

If you’ve ever tried that before, you’ll know it doesn’t end up looking good.

You’ll have a lot more control over the appearance if you start by dripping the sides until they’re aesthetically pleasing before filling in the top of the cake.

Try not to add too much Ganache to the top when filling it in, because if you add any more to the drips you’ve created, it will make them travel farther than you’d like.

Instead, try to use just a little Ganache and spread it so that it just touches where your drips begin. The ganache on the top should self-level a bit, so don’t worry too much about getting it super smooth.

Tip 5: Don’t Touch Those Drips

If you’ve ever made a drip cake with Ganache before, you’ll know that it’s a little sticky to the touch when it’s room temperature.

When the drips have been refrigerated, they’re a little less fragile, but try not to touch the drips at all during the decorating or boxing-up process.

Is there anything else you’d like to know about drip cakes? I’m certainly not an expert per se, but if you have more questions, let me know in the comments below and I’ll do my best to answer!

Buttercream 4-1-1


  • For a whiter buttercream it’s really important to use a pale butter. Almost every recipe will call for using unsalted butter but then have you add salt back in. This is done because various brands of butter have different amounts of salt in their product.
  • Using unsalted butter helps to ensure a consistent result. You can however use salted butter, omit additional salt and have a delicious frosting. 
  • The most important thing to do when whipping up a batch of buttercream is that it’s room temperature!


If you need to warm some cold butter up just slice it into some smaller pieces and microwave them on a plate at 50% power for 10 second bursts. Flip them after each burst and they’re be nice and room temperature in no time!


The main difference between buttercream and whipped frosting is butter. Whipped frosting does not contain butter and is a lighter and fluffier icing.

Buttercream contains a good amount of butter and has more of a rich flavor; so you be the judge! 🙂


When buttercream is left out at room temperature, it will form sort of a crust on the outer layer while the inside will stay fairly smooth. If it is very warm or humid, the buttercream can loose structure.

This will affect decorations you’ve pipes and may even destabilize layer cakes, causing them to sag or collapse.


You can leave out buttercream frosting for overnight if covered. If the buttercream contains cream cheese, then it should always be refrigerated for it to remain safe to eat.

Buttercream that contains dairy will spoil more quickly so should be refrigerated after a few hours.


If you want to thin out buttercream frosting, you’ll want to add in some extra cream or milk. I recommend mixing in a tablespoon at a time until the desired consistency is reached.

More Helpful Buttercream Tips

  • To color: Use Icing Colors or food coloring to tint frosting to any color without disturbing the consistency of the frosting.
  • Air bubbles troubleshooting: If your frosting has air bubbles, let it rest for a few minutes to allow it to deflate. To avoid creating air bubbles, make sure to use the paddle attachment rather than the whisk attachment on your electric stand mixer.
  • Grainy/gritty consistency: Make sure your ingredients are all room temperature to avoid a grainy consistency.
  • To preserve while in use: Depending on the weather and humidity, your buttercream may start to crust over. To avoid this, cover your frosting bowl with plastic wrap.
  • To store: Frosting should be stored in an airtight container and can be frozen for up to 6 weeks.

Buttercream Ingredients 101

Like all the best recipes, the perfect buttercream frosting comes down to using the right ingredients. Fat, sugar, liquid and salt are key to making the best frosting – but why?

To understand how buttercream works, it’s helpful to know how these ingredients work together and how they affect the outcome.

Learning more about what each of these ingredients do will also better give you the ability to make tweaks and substitutions to fit your needs.

The buttercream frosting ingredients that make up any buttercream are pretty standard.

Also known as “American buttercream” or “crusting buttercream”, this type of frosting is known to be sturdy and sweet, compared to some European style frostings (some of which require additional cooking, which this buttercream does not).

What sets this cake’s buttercream apart from the rest is its ability to “crust”. This means the outer surface of the buttercream sets and becomes dry to the touch, creating a stable texture for decorating and smoothing techniques.

This is especially useful for spatula painting your cakes, image transfers and piping decorations with crisp detail (like flower petals or borders).

But to get that perfect crust on your frosting, you need the right ingredients, starting with one of the most important of the group – the fats.


Pure white vegetable shortening, butter of margarine

It’s no surprise that the basis of buttercream frosting is butter. Rich and delicious, butter adds great flavor to your frosting and when used with a little pure vegetable shortening, can create a frosting that will stand up to all kinds of decorating tasks.

While you certainly can make an all-butter or all-shortening frosting, I will always suggest using a little of each ingredient to get the best of both worlds.

For a rich and creamy flavor in your frosting, butter is key. For those who want to use margarine instead, go for regular margarine rather than low-fat. Low-fat margarine tends to have a higher water content than regular margarine or butter and that extra water will affect the consistency of your buttercream.

What butter does for flavor, shortening does for texture and stability.

Shortening helps create a light and fluffy frosting while also providing a neutral flavor to help cut the richness of the butter.

Frosting made with shortening also tends to hold up better to time and temperature, so be sure to add shortening if you’re planning to pipe buttercream flowers or borders or if your cake will be sitting out at room temperature for an extended amount of time.

If you’d rather use one or the other, that’s fine, too. An all-butter frosting will be flavorful, but a bit heavy and prone to melting and drooping. Keep cakes iced with an all-butter frosting refrigerated for as long as possible to prevent melting.

An all-shortening recipe (also known as “pure white frosting” or “snow white frosting”) will be very sturdy and fluffy, even in warm climates. This type of recipe is great for piping buttercream roses, flowers and borders. If using an all-shortening recipe, keep in mind that flavoring will need to be added, as shortening has no taste (see more on flavor below).


Confectioners’ sugar (also known as powdered sugar, 10x sugar or frosting sugar)

Confectioners’ sugar – otherwise known as that powdery white sugar that gets everywhere – is essential for keeping the consistency of your buttercream nice and smooth.

Also known as powdered or frosting sugar, confectioners’ sugar contains a small amount of cornstarch, which prevents caking. The cornstarch, when mixed with a liquid ingredient, also helps to thicken your buttercream.

Unfortunately, not all sugars are created equal. The powder-like consistency of this ingredient is what makes it essential to buttercream, so granulated sugar or even superfine sugar cannot be used as substitutes.

If you cannot find confectioners’ sugar in your area, try grinding granulated sugar in a food processor until it turns into powder, then sift it to remove any large granules.


Pure vanilla extract (or any extract of your choice!)

While I use vanilla extract to flavor my buttercream, you can use any extract, flavor paste or emulsion to add a depth of flavor to your frosting.

Try peppermint extract around the holidays or a tasty fruit-flavored extract for a spring or summer treat. For a more natural taste, use emulsified blueberries or strawberries for a delicious frosting that would taste great on any cake!

If you’re using a liquid flavoring such as extracts, keep in mind that it may thin down the consistency of your buttercream.

If your frosting becomes too thin, add confectioners’ sugar, about 1 tablespoon at a time, until you reach your desired consistency.

Traditional vanilla extract may also add a slight tint to your buttercream, especially if you’re making an all-shortening recipe. To maintain a bright white buttercream, go for a clear vanilla instead.


Milk, water, heavy whipping cream, half-and-half

In order to get the perfect consistency for your buttercream, a liquid ingredient may need to be added. While you can use water, I will always suggest using milk, heavy whipping cream or half-and-half to add extra flavor and creaminess to your frosting. Nut-based milks will also work, but may add a light flavor as well.

When it comes to liquid, a little goes a long way. To ensure that you get the right consistency without ruining your buttercream, add half the amount of liquid called for in the recipe (especially if you’re also using a liquid flavoring).

Check for consistency, then add more liquid if needed. For filling, crumb-coating and frosting cakes, we suggest a medium-consistency frosting. For piping decorations like flowers and borders, stick with a stiff-consistency buttercream.


Table salt, kosher salt or superfine salt

You may think salt is a strange ingredient to add to buttercream, but it does wonders for enhancing flavor and cutting through the sweetness of this frosting.

If you’re using table salt or kosher salt, let it dissolve in your liquid ingredient for a few minutes to prevent granules in your frosting. If you’re using superfine salt (or popcorn salt), you can add it to your mixture along with the confectioners’ sugar.

Superfine salt is also good for adjusting taste after your buttercream has been made. If your frosting is done and you think it’s too sweet, superfine salt will easily dissolve into the buttercream more evenly than table salt, so you can better balance the sweetness.

However, if you’ve got a sweet tooth and love nothing more than a yummy, sweet frosting, you can omit the salt altogether!

A delicious, versatile frosting is a must for any baker or decorator, and with the right ingredients you can create a buttercream that’s literally the frosting on every cake!

Buttercream Substitutes & Modifications

  • Shortening substitute: 1/2 cup butter can be substituted for the ½ cup of shortening, although the buttercream will appear more yellow.
  • Liquid substitute: Water can be used as the liquid ingredient, although the fat from milk and heavy cream make for creamier and more flavorful buttercream.
  • Butter substitute for pure white buttercream: To make pure white buttercream, substitute out the 1/2 cup of butter for additional white vegetable shortening and opt for clear vanilla extract. To add the butter flavor to the shortening frosting, add 1/2 teaspoon of clear butter flavor.
  • Using a hand mixer: If using a hand mixer, add your milk or water a little earlier in the process to avoid exhausting your hand mixer. Start gradually adding the liquid if the hand mixer starts to slow down while mixing in the powdered sugar.
  • To cut sweetness: If your buttercream is too sweet, add a pinch of salt. Popcorn salt is optimal for adding to buttercream because it’s more granular than other salts. Make sure it dissolves completely once mixed in. You can also opt for ½ cup salted butter rather than ½ cup unsalted butter to avoid overly sweet buttercream.
  • To add flavor: This recipe can be easily flavored in a variety of ways using extracts and other flavorings, like almond extract or cocoa powder. Liquid flavoring may water down the frosting, so substitute out some of the milk or water with liquid flavoring.

Buttercream Consistencies

This buttercream recipe is for medium consistency, which is excellent for piping decorations like rosettes and dots. However, it will need to be thinned for frosting birthday cakes and borders.

Stiff Consistency: Gradually add additional confectioners’ sugar for a stiffer consistency. Best for dimensional decorations that need to retain their shape when piped. This consistency is generally used for piping upright petals for flowers.

Medium Consistency: Add 1 teaspoon of liquid (light corn syrup, milk or water) for each cup of stiff frosting. For pure white frosting, add up to 2 tablespoons of clear liquid. Medium consistency is used for borders such as stars, dots, rosettes and shells, as well as other decorations that will remain relatively flat.

Thin Consistency: Add 2 teaspoons of liquid (light corn syrup, milk or water) for each cup of buttercream frosting. For pure white frosting, add up to 4 tablespoons of liquid. Thin consistency is best for cake frosting, as well as piping lines and letters. If you are making a buttercream intended for writing, use light corn syrup as your liquid. Writing will flow easily and won’t break.

If you’ve tried this tasty treat then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Chocolate Chip Cookie Cake

Chocolate Chip Cookie Cake

Prep Time: 15 minutes
Cook Time: 40 minutes
Additional Time: 20 minutes
Total Time: 1 hour 15 minutes


  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 eggs, room temperature
  • 2 cups sugar
  • 2 sticks butter, room temperature
  • 3 teaspoons vanilla
  • 1 cup sour cream, room temperature
  • 1 stick butter at room temperature
  • 1/2 cup vegetable shortening
  • 1 teaspoon vanilla
  • 4 cups powdered sugar, sifted
  • 4 tablespoons heavy cream at room temperature
  • 1/4 cup heavy cream
  • 3/4 cup chocolate chips
  • 1 dozen chocolate chip cookies, crumbled
  • 3 cookies, halved


  1. Preheat oven to 350 degrees.

For the Cake

  1. Whisk together flour, baking powder, baking soda, & salt.
  2. In separate bowl, beat eggs & sugar until light & creamy.
  3. Add butter & vanilla.
  4. Beat on low speed.
  5. Mix in dry ingredients on low speed until just blended.
  6. Add sour cream & mix on a low speed until batter is creamy & smooth.
  7. Bake for 30 - 35 minutes or until your cake tester comes out clean.

For the Buttercream

  1. You’ll want to make two batches. Simply double the buttercream ingredients listed above.
  2. Sift 4 cups of powdered sugar & set bowl aside.
  3. Cream butter & shortening.
  4. Blend in vanilla extract.
  5. Scrape down the sides.
  6. Place your mixer on the lowest speed & slowly add in your powdered sugar, 1/2 cup at a time.
  7. Do not worry if your buttercream looks crumbly & dry because we will fix that next.
  8. Scrape down the sides one last time.
  9. With your mixer on a medium high speed, slowly add in heavy cream.
  10. Turn mixer up to a high speed and whip your buttercream until you have light & fluffy consistency you are looking for.
  11. Make a second batch and set aside.

For the Chocolate Ganache

  1. Place chocolate chips into a heatproof bowl.
  2. In a glass measuring cup, pour 1/4 cup of heavy cream and heat for 60 seconds in microwave.
  3. Pour hot heavy cream over chocolate chips and allow to sit for 1 - 2 minutes.
  4. Mix chocolate chips & heavy cream until fully combined and you are left with a silky smooth chocolate ganache mixture.

Cookie Crumble Frosting

  1. Take your reserve batch of vanilla buttercream and fold in your crumbled chocolate chip cookies.


  1. After your cakes have cooled, level your cakes. If you'd like to make this a 4-layer cake, half each cake.
  2. Place your first layer onto your cake turntable.
  3. Spread a generous amount of chocolate chip cookie frosting on top and spread evenly with your straight or offset spatula.
  4. Place your next layer of cake, top with more chocolate chip cookie frosting, and spread evenly. Continue these steps for all of your lays.
  5. Once your cakes have been filled and stacked, you’re ready to add buttercream frosting around your cake.
  6. Start from the bottom, and while rotating your cake turntable, pipe on your buttercream in an upward motion.
  7. Using a cake frosting scraper, straight spatula, or offset spatula you will want to smooth over your buttercream. The best way is to hold your smoothing tool upright and gently pressed against your cake while rotating your cake turntable.
  8. You'll want to continue this until you have a smooth coating. When you’re doing the final smoothing and you notice the texture of the buttercream become a bit ragged there’s an easy fix! Get a bowl of HOT water and dip your tools into the bowl to warm them up. pat dry and smooth. The warm metal will melt the buttercream and give you a nice SMOOTH finish.
  9. Smooth the top of your cake with an offset spatula.
  10. Set in the fridge and allow to chill for 5 minutes.
  11. After your cake has set, begin your chocolate drip. Begin to drip your chocolate ganache off the sides of the cake before filling in the top.
  12. Decorate the top of the cake with dollops of buttercream frosting and give each dollop a cookie half.


  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan, & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
  • You can use this buttercream right away or place it in an airtight container in your fridge until ready to use. Just be sure to whip before using.
  • If you’d prefer to skip the shortening, simply swap it out with 1 additional stick of room temperature butter.
  • If you’d prefer a more white, stiffer, buttercream then simply omit the butter & replace with 1 additional cup of shortening. Also be sure to swap out the vanilla extract for clear vanilla extract.
  • Make sure you sift your powdered sugar. This will help the sugar mix into the butter & shortening smoothly.
  • When all your powdered sugar has been added in, the buttercream will appear dry. Don’t raise the alarms. When adding in your milk or heavy cream, your buttercream will start to have the fluffy texture it‘s known for.
  • Keep in mind that your heavy cream should be added in 1 tablespoon at a time. I do this way to make sure I am not drowning my buttercream to the point of a soupy mess.
  • Also worth mentioning, if desired, you can easily swap out the heavy cream for equal parts of your preferred milk such as whole milk or buttermilk.

Be sure to subscribe & ring the bell on the MANCAKE baking channel for weekly recipes & tutorials this way you can bake right along with me. Click – MANCAKE YouTube Channel

More Recipes You Might Enjoy:

Be sure to subscribe & ring the bell on the MANCAKE baking channel for weekly recipes & tutorials this way you can bake right along with me. Click – MANCAKE YouTube Channel

Stay Updated on All Things In and Out of the MANCAKE Kitchen:

More Cake Theme Tutorials👉’s have a Llama Party! I had so much fun working with fondant though more practice will definitely be needed😅 Also been enjoying learning new techniques to share with everyone here so keep sending those comments over on the MANCAKE channel with what you'd like to see make next. I'll see you all very soon with another yummy tutorial so be sure to ring the bell when you subscribe 👉

Posted by Man Cake on Wednesday, July 10, 2019

My Go To Kitchen Tools:

What I Use To Make Videos: