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Chocolate Chip Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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

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