Introduction

This Chocolate Chip Cake is a delightful twist on a classic dessert, combining moist cake layers studded with mini chocolate chips and a rich, creamy chocolate chip buttercream frosting. Perfect for celebrations or an everyday treat, it’s sure to satisfy any sweet tooth.

The image shows a two-layer cake slice on a white marbled surface, with the cake layers being light yellow and full of small dark chocolate chips evenly spread throughout. Between the two cake layers is a thin layer of smooth white frosting, which also covers the entire outside of the cake. The frosting is creamy and soft in texture, with additional dark chocolate chips scattered on top and pressed lightly into the frosting on the sides. The cake slice is in the foreground, with the rest of the cake blurred in the background, emphasizing the close-up details of the chocolate chips and frosting texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups All-Purpose Flour
2 tsp Baking Powder
1/4 tsp Salt
1/2 cup Unsalted Butter (room temperature)
1 1/2 cups Granulated Sugar
2 Large Eggs (room temperature)
1/4 cup Vegetable Oil
1 cup Whole Milk (1% or 2% can also be used)
1 tbsp Vanilla Extract
1 cup Semi-Sweet Mini Chocolate Chips
1 cup Unsalted Butter (room temperature) for frosting
4 cups Sifted Powdered Sugar
1 tsp Vanilla Extract (for frosting)
1/4 cup Heavy Cream
1/4 cup Semi-Sweet Mini Chocolate Chips (for frosting)

Instructions

Step 1: Adjust oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF. Spray two 8-inch cake pans with a flour-based baking spray and set aside. Optionally, add parchment paper circles and/or cake strips to the pans.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside 2-3 tablespoons of this dry mixture to coat the mini chocolate chips later.
Step 3: In a large bowl, beat the butter and granulated sugar until light and fluffy. Add eggs, vegetable oil, vanilla extract, and milk; mix until well combined.
Step 4: Add the dry ingredients (except reserved portion for coating) to the wet ingredients and mix until just combined. Toss the mini chocolate chips with the reserved dry mixture, then gently fold them into the batter. The batter will be thick but spreadable.
Step 5: Divide the batter evenly between the prepared pans. Bake for 32-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
Step 6: To make the frosting, beat the butter on medium-high speed until smooth (about 2-3 minutes). Reduce speed to low and gradually add powdered sugar one cup at a time, mixing well between additions.
Step 7: Add vanilla extract and heavy cream to the frosting and continue to beat until light and fluffy. Using a spatula, gently fold in the mini chocolate chips.
Step 8: Once cakes are completely cool, spread frosting evenly between layers and over the top and sides of the cake. Serve and enjoy!

Tips & Variations

Coating the chocolate chips in flour prevents them from sinking to the bottom of the cake layers.
For a richer flavor, use brown butter instead of regular butter in the cake batter.
Add a pinch of espresso powder to the batter to enhance the chocolate flavor.
Use dairy-free milk and vegan butter for a dairy-free version of this cake.
Chill the frosting slightly if it becomes too soft before decorating.

Storage

Store the frosted cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. If storing without frosting, wrap tightly in plastic wrap and keep at room temperature for 3 days or freeze for up to one month. To reheat, bring cake to room temperature before serving for best texture and flavor.

How to Serve

The image shows a three-layer round cake cut into five slices, placed on brown parchment paper over a white marbled surface. Each layer of the cake is golden yellow with small chocolate chips inside. Between the layers is a thick layer of white frosting dotted with chocolate chips. The top of the cake is fully covered with smooth white frosting, decorated with many small chocolate chips scattered evenly. The edges of the cake have a clean finish, and there is a spoon placed near the top right corner of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of mini chocolate chips?

Yes, regular chocolate chips can be used, but mini chips distribute more evenly throughout the batter and frosting, giving a better texture and bite.

What if I don’t have cake pans? Can I use a different size or type?

You can use similar-sized round pans or even a square pan. Baking time may vary, so start checking for doneness a few minutes earlier to avoid overbaking.

Chocolate Chip Cake Recipe

Print Recipe

★★★★★

5 from 89 reviews

This Chocolate Chip Cake is a delightful homemade treat featuring moist, rich cake layers filled with semi-sweet mini chocolate chips and topped with a luscious chocolate chip buttercream frosting. Perfectly balanced with classic vanilla and chocolate flavors, this cake is ideal for celebrations or any occasion when you want to indulge in a comforting, homemade dessert.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: 8–10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Ingredients

2 1/4 cups All-Purpose Flour
2 tsp Baking Powder
1/4 tsp Salt
1/2 cup Unsalted Butter (room temperature)
1 1/2 cups Granulated Sugar
2 Large Eggs (room temperature)
1/4 cup Vegetable Oil
1 cup Whole Milk (1% or 2% can also be used)
1 tbsp Vanilla Extract
1 cup Semi-Sweet Mini Chocolate Chips

Frosting Ingredients

1 cup Unsalted Butter (room temperature)
4 cups Sifted Powdered Sugar
1 tsp Vanilla Extract
1/4 cup Heavy Cream
1/4 cup Semi-Sweet Mini Chocolate Chips

Instructions

Prepare Oven and Pans: Adjust the oven rack to the second level position (just above center) and preheat your oven to 350ºF. Spray two 8-inch cake pans with a flour-based baking spray, and optionally add parchment paper circles or cake strips for even baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside 2-3 tablespoons from this mixture to coat the mini chocolate chips later, preventing them from sinking in the batter.
Cream Butter and Sugar: In a large mixing bowl, beat the room temperature unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, then incorporate the vegetable oil, vanilla extract, and whole milk, mixing well after each addition until thoroughly combined.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients (excluding the reserved portion for chocolate chips) to the wet ingredients, stirring gently until just combined to avoid overmixing. This will result in a thick but spreadable batter.
Coat and Add Chocolate Chips: Toss the mini chocolate chips in the reserved flour mixture to coat them, then fold them carefully into the batter, ensuring even distribution.
Prepare to Bake: Evenly divide and spread the batter into the prepared cake pans, smoothing the tops. Bake both pans side-by-side for 32-35 minutes, or until a toothpick inserted in the center comes out clean. The exact bake time may vary based on your oven, so start checking at 32 minutes.
Cool the Cakes: Allow the baked cakes to cool in their pans for 10 minutes, then invert each onto wire cooling racks. Ensure the cakes cool completely before proceeding with the frosting to prevent melting.
Store or Freeze: Cakes can be double-wrapped with plastic wrap and stored at room temperature or refrigerated for up to 3 days. For longer storage, freeze them in double-wrapped plastic and place in freezer bags for up to one month. Thaw before frosting.
Make Frosting: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the room temperature unsalted butter on medium-high speed for 2-3 minutes until smooth and creamy.
Add Powdered Sugar: Reduce mixer speed to low and gradually add sifted powdered sugar one cup at a time, mixing well between additions to avoid a sugar cloud. Once fully incorporated, add the vanilla extract and heavy cream, continuing to mix until the frosting reaches a smooth, spreadable consistency.
Incorporate Chocolate Chips: Gently fold the mini chocolate chips into the frosting using a spatula, distributing them evenly. The frosting can be used immediately or prepared in advance and stored covered in the refrigerator.
Frost the Cake: Once the cake layers are fully cooled, spread the chocolate chip buttercream frosting evenly between the layers and over the top and sides of the cake as desired. Decorate with extra mini chocolate chips if preferred.

Notes

Room temperature ingredients (butter, eggs, milk) ensure even mixing and better texture.
Coating chocolate chips in flour helps prevent them from sinking to the bottom during baking.
If using parchment circles and cake strips, you can achieve more even baking and reduce doming of the cake layers.
Adjust baking time according to your oven; start checking with a toothpick at 32 minutes.
Frosting can be made a day ahead and refrigerated; allow to come to room temperature and re-whip before use for best texture.
Store finished cake in an airtight container at room temperature up to 3 days or refrigerated for longer freshness.
For freezing, double wrap cake layers tightly to prevent freezer burn and thaw before frosting.

Keywords: chocolate chip cake, homemade chocolate chip cake, chocolate chip buttercream, chocolate chip dessert, vanilla chocolate chip cake