Description
Chocolate Chip Picnic Spice Cake is a delightful American dessert featuring a moist spice cake studded with raisins, topped with a crunchy brown sugar, walnut, and chocolate chip layer, all drizzled with a luscious buttermilk vanilla glaze. This cozy cake is perfect for warm servings alongside ice cream or whipped cream, making every bite a comforting treat.
Ingredients
For the Cake
- 1 cup raisins
- 1 1/2 cups water
- 1 teaspoon baking soda
- 1 cup granulated sugar
- 3/4 cup butter, room temperature
- 2 eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup chopped walnuts
- 1 cup chocolate chips
For the Glaze
- 1/2 cup butter
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1 tablespoon corn syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
Instructions
- Prepare Raisins and Water: In a saucepan over medium heat, combine 1 1/2 cups water and 1 cup raisins. Bring to a gentle boil and then add 1 teaspoon baking soda. Remove from heat and set aside.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon cinnamon, and 1/2 teaspoon salt. Set aside.
- Cream Butter and Sugars: In a mixer bowl, cream 3/4 cup room temperature butter with 1 cup granulated sugar until light and fluffy. Add 2 eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the creamed mixture. Mix only until just combined.
- Add Raisin Mixture: With the mixer running on low, slowly add the warm raisin and water mixture into the batter. Beat until fully incorporated.
- Prepare Baking Pan and Add Toppings: Pour batter into a greased 9″ x 13″ baking pan. Evenly sprinkle 1/2 cup brown sugar, 1/2 cup chopped walnuts, and 1 cup chocolate chips on top. Do not stir these into the batter.
- Bake the Cake: Place the pan in a preheated oven at 350°F (175°C) and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Make the Glaze: About 5 minutes before the cake finishes baking, prepare the glaze. In a saucepan over medium heat, combine 1/2 cup butter, 1 cup granulated sugar, 1/2 cup buttermilk, and 1 tablespoon corn syrup. Bring to a gentle boil, then reduce heat to low. Stir in 1/2 teaspoon vanilla extract and 1/2 teaspoon baking soda. The glaze will become bubbly and foamy. Remove from heat.
- Glaze the Cake: Once the cake is done baking, remove it from the oven and immediately drizzle the warm glaze over the top. The glaze will pool and then settle into the cake’s crevices as it cools.
- Serve: Serve the cake warm with ice cream or whipped cream, or enjoy at room temperature. It is also delicious on its own without any cream.
Notes
- Use room temperature butter for easier creaming and a smoother batter.
- Do not stir the brown sugar, walnuts, and chocolate chips into the batter; sprinkle them only on top before baking for a crunchy topping.
- The buttermilk glaze is best served warm and freshly drizzled; it enhances the cake’s moisture and flavor.
- This cake pairs wonderfully with vanilla ice cream or whipped cream for an extra indulgent dessert.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
