Chocolate Chip Cakern

a slice of Chocolate Chip Cake on a plate

Indulge in a slice of our irresistible chocolate chip cake that features a moist texture, velvety buttercream frosting, and more decadent chocolate chips than you can count.

Jump to Recipe

Table of Contents

Let’s Dish: All About This Chocolate Chip Cake Recipe
Chocolate Chip Cake Ingredients
Easy Chocolate Chip Cake Substitutions And Additions
How To Make This Chocolate Chip Cake Recipe
How To Serve This Easy Cake Recipe
When To Serve a Homemade Chocolate Chip Cake
Storage Tips for This Chocolate Chip Cake Recipe
Why This is the Best Chocolate Chip Cake
Chocolate Chip Cake Frequently Asked Questions
More Amazing Recipes You’ll Love
JUMP TO RECIPE
Even More Recipes You’ll Love

This classic chocolate chip cake strikes the perfect balance of rich flavor and texture, with a moist, buttery crumb studded with mini chocolate chips in every bite. Thanks to a simple flour-coating trick, the chocolate chips stay evenly distributed, ensuring every slice is packed with chocolaty goodness. The creamy homemade frosting, blended with even more chocolate chips, adds a luscious finishing touch, making this two-layer cake a standout dessert for any occasion.

Let’s Dish: All About This Chocolate Chip Cake Recipe

MAIN INGREDIENTS: All-purpose flour, baking powder, baking soda, salt, unsalted butter, granulated sugar, vanilla extract, eggs, buttermilk, mini chocolate chips, powdered sugar, heavy cream.

QUICK STEPS: Prepare cake pans and mix dry ingredients; cream butter and sugar, then add eggs and vanilla; alternate adding dry ingredients and buttermilk to wet mixture; fold in flour-coated chocolate chips and bake in two pans; cool layers and prepare frosting; assemble and frost cake, garnishing with chocolate chips.

TOTAL TIME AND YIELD: 55-60 minutes, 10 servings, 9-inch, 2-layer cake

Why This Recipe

Expertly tested for consistent results: Our team of recipe developers carefully fine-tuned every step to ensure this chocolate chip cake delivers a moist, tender crumb with evenly distributed chocolate chips.
Buttermilk for added richness: The use of buttermilk creates a beautifully soft texture and a hint of tanginess that balances the sweetness of the cake.
Celebration-worthy presentation: With its fluffy frosting, chocolate chip garnish, and two golden layers, this cake looks as stunning as it tastes—perfect for any special occasion.
Frosting packed with flavor: The frosting isn’t just a topping—it’s loaded with mini chocolate chips for an added burst of texture and flavor that complements the cake layers perfectly.

Chocolate Chip Cake Ingredients

Chocolate Chip Cake raw ingredients that are labeled

The taste of this cake is simply divine, with the moist texture and the burst of melty chocolate chips in every bite.

It’s the perfect balance of sweetness and richness, making it an all-time favorite among dessert lovers.

You’ll need:

For The Cake:

2 ¼ cups + 2 tablespoons all-purpose flour, divided (2 tablespoons mixed with the mini chocolate chips)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, room temperature
1 ½ cups granulated sugar
2 teaspoons vanilla extract
3 large eggs, room temperature
1 cup buttermilk, room temperature
1 cup mini chocolate chips

For The Frosting:

1 ½ cups unsalted butter, room temperature
5 cups powdered sugar, sifted
1 ½ teaspoons vanilla extract
½ teaspoon salt
4 tablespoons heavy cream
⅓ cup + 2 tablespoons mini chocolate chips, divided (½ cup mixed into the frosting and 2 tablespoons to garnish the top of the frosted cake)

Easy Chocolate Chip Cake Substitutions And Additions

CHOCOLATE CHIPS: If you’re looking to switch up the chocolate chips in this cake, you’ve got some tasty options.

Semisweet chocolate chips are classic, but you can get creative. Try using dark chocolate chips for a richer, less sweet flavor.

White chocolate chips will add a creamy sweetness, and butterscotch chips can bring a delicious caramel note.

If you’re feeling adventurous, consider using mini peanut butter cups for a peanut butter chocolate twist.

NUTS: To add some crunch and depth of flavor, consider mixing a half cup of chopped nuts into the batter.

Walnuts and pecans are traditional choices, but you can go for almonds or hazelnuts for a unique twist. Toasting the nuts beforehand will intensify their flavor.

ORANGE ZEST: To brighten up the flavor, add one to two teaspoons of orange zest to the batter. It provides a citrusy pop that pairs wonderfully with chocolate.

Just remember to use only the outer orange layer, avoiding the bitter white pith underneath.

How To Make This Chocolate Chip Cake Recipe

For The Cake

STEP ONE: Preheat oven to 350* F. Spray two nine-inch round cake pans with Baker’s non-stick spray and line with parchment paper rounds. Set aside.

STEP TWO: To a medium bowl mix together 2 ¼ cups all-purpose flour, baking powder, baking soda and salt. Set aside.

flour, baking powder, baking soda, and salt combined in a bowl

STEP THREE: To a large mixing bowl beat the butter, on medium-high speed with a handheld mixer, for one to two minutes or until light and fluffy.

STEP FOUR: To the butter, add the granulated sugar and beat again until fully incorporated.

STEP FIVE: Add the eggs, one at a time, and the vanilla extract to the butter mixture and mix on medium speed until all the eggs are fully incorporated. Be sure to fully incorporate each egg before adding the next one.

eggs added to the vanilla and butter mixture

STEP SIX: To the bowl of wet ingredients add a third of the flour mixture, mix on low until incorporated, followed by half the buttermilk and mix just until incorporated.

STEP SEVEN: Add another ⅓ of the flour mixture, followed by the remaining buttermilk then lastly the final ⅓ of the flour mixture.

Be sure to mix each addition thoroughly before adding the next.

You will need to scrape down the sides, and bottom, of the bowl as needed to ensure the batter is evenly mixed. The batter will be thick.

flour mixture and buttermilk added to the bowl

STEP EIGHT: To a small bowl add the mini chocolate chips and two tablespoons all-purpose flour. Toss to coat all the mini chocolate chips in the flour.

This will help to ensure that the chips do not sink to the bottom of the batter when the cake layers are baked.

Stir the flour coated mini chocolate chips into the batter just until evenly distributed.

chocolate chips coated in a bowl of flour

STEP NINE: Divide the cake batter evenly between the two prepared pans and smooth to an even layer so that the cake layers bake up evenly.

Bake for 28-30 minutes or until lightly golden brown and a toothpick inserted into the center of the cake comes out clean.

PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.

For The Frosting

STEP TEN: Allow the cake layers to cool in the pans for ten minutes before carefully turning them out onto a wire rack to cool completely.

Be sure to remove the parchment paper to allow the cake layers to cool properly. While your cake layers are cooling, you can make the frosting.

STEP ELEVEN: To the bowl of a stand mixer, fitted with the paddle attachment, beat on medium speed the unsalted butter for one to two minutes or until light and fluffy.

STEP TWELVE: Turn the mixer to low speed and add the powdered sugar, one cup at a time, and mix until all the powdered sugar has been added.

You will need to stop the mixer and scrape down the paddle attachment, and the sides of the bowl, to ensure that the frosting is being evenly mixed.

STEP THIRTEEN: To the bowl add the vanilla extract, salt and heavy cream. Beat on medium-high speed for two to three minutes or until the frosting is light and fluffy.

STEP FOURTEEN: Scraped down the bowl, and paddle attachment, before stirring in the ⅓ cup mini chocolate chips to the frosting.

mini chocolate chips added to the frosting in the bowl

STEP FIFTEEN: To assemble the cake, add one of the cooled cake layers to a cake plate then add 1 to 1 ½ cups of the frosting to the cake and spread to an even layer.

Top with the second cake layer and frost the sides, and bottom, of the cake with the remaining frosting.

STEP SIXTEEN: Garnish the top of the frosted chocolate chip cake with the remaining two tablespoons of mini chocolate chips before slicing and serving.

frosted cake topped with chocolate chips

How To Serve This Easy Cake Recipe

This delicious cake would be the perfect choice for a special occasion or as a birthday cake.

You don’t need a celebration to make this dessert, though; it would be just as yummy with a dollop of whipped cream, and a scoop of vanilla ice cream any day of the week.

For a refreshing touch, serve your cake with a side of fresh berries like strawberries, raspberries, or blueberries.

Pair a small slice of chocolate chip cake with a piping hot cup of coffee or a soothing mug of tea.

If you’re planning a dessert spread, consider serving the chocolate chip cake alongside other treats like brownies, cheesecake, or a fruit tart.

Layer cakes take dessert to the next level. Check out our homemade cherry chip cake and German chocolate cake for two more fun recipes.

When To Serve a Homemade Chocolate Chip Cake

DESSERT FOR A SPECIAL DINNER: This cake is perfect for serving as a dessert after a special dinner with family or friends.

BIRTHDAY CELEBRATION: Make someone’s birthday extra special by baking this cake.

HOLIDAY GATHERINGS: Whether it’s Thanksgiving, Christmas, or any other holiday, this cake can be a wonderful addition to your dessert table.

POTLUCK OR PICNIC: When you’re asked to bring a dish to a potluck or picnic, this cake is a crowd-pleaser.

MORE CHOCOLATE CHIP RECIPES

Cookie Recipes

Double Chocolate Chip Cookies

Dessert Bars

Chocolate Chip Cheesecake Bars

Storage Tips for This Chocolate Chip Cake Recipe

Whether you’re planning to enjoy it over a few days or save some for later, here are some tips to keep your cake fresh.

MAKE AHEAD: This cake can be made a day or two before you plan to serve it. Once the cake has completely cooled after baking, tightly wrap it in plastic wrap or aluminum foil.

Store it at room temperature for up to 24 hours.

For longer storage, you can refrigerate it for up to three days, but keep in mind that the texture may become slightly denser in the fridge.

IN THE FRIDGE: Store the leftover baked cake covered in the refrigerator for up to five days. The cake can be stored without covering until you’ve sliced it.

IN THE FREEZER: You can also freeze the chocolate chip layer cake for up to one month.

Why This is the Best Chocolate Chip Cake

FAMILY FRIENDLY: This cake is loved by both kids and adults alike. It’s a crowd-pleaser, making it perfect for family gatherings and celebrations.

MOIST TEXTURE: This cake practically melts in your mouth with each bite.

EASY TO MAKE: Whether you’re a novice baker or an experienced one, this recipe is a breeze to whip up.

a Chocolate Chip Cake with a slice taken out on a cake stand

If you’re looking for a truly delectable experience, then making your own homemade chocolate chip cake will certainly fit the bill. This classic dessert is full of rich chocolate chip cake layers topped with a chocolate chip buttercream that is irresistible.

Chocolate Chip Cake Frequently Asked Questions

Can I make this easy chocolate chip cake recipe ahead of time?

You can bake the cake layers about three days in advance and freeze them until you are ready to assemble and frost the cake.

Can this cake be frozen?

You can freeze this moist chocolate chip cake for up to one month.

Can I use store-bought frosting for this chocolate chip cookie cake recipe?

If you are short on time and want to use store-bought frosting, you certainly can.

Spread it on the moist cake as directed and sprinkle the chocolate chips on top.

More Amazing Recipes You’ll Love

Chocolate Chip Cake

No ratings yet

Indulge in a slice of our irresistible chocolate chip cake that features a moist texture, velvety buttercream frosting, and more decadent chocolate chips than you can count.

Prep Time 25

Cook Time 28

Total Time 53

Servings

Print Recipe Pin Recipe Review Recipe

Ingredients

Cake

2 ¼ cups all-purpose flour
2 tablespoons all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, room temperature
1 ½ cups granulated sugar
2 teaspoons vanilla extract
3 large eggs, room temperature
1 cup buttermilk, room temperature
1 cup mini chocolate chips

Frosting

1 ½ cups unsalted butter, room temperature
5 cups powdered sugar, sifted
1 ½ teaspoons vanilla extract
½ teaspoon salt
4 tablespoons heavy cream
⅓ cup mini chocolate chips
2 tablespoons mini chocolate chips, garnish the top of the frosted cake

Instructions

Cake

Preheat oven to 350* F. Spray 2 9-inch round cake pans with Baker’s non-stick spray and line with parchment paper rounds. Set aside.
To a medium bowl mix together 2 ¼ cups all-purpose flour, baking powder, baking soda and salt. Set aside.
To a large mixing bowl beat the butter, on medium-high speed with a handheld mixer, for 1-2 minutes or until light and fluffy.
To the butter, add the granulated sugar and beat again until fully incorporated.
Add the eggs, one at a time, and the vanilla extract to the butter mixture and mix on medium speed until all the eggs are fully incorporated. Be sure to fully incorporate each egg before adding the next one.
To the bowl of wet ingredients add a third of the flour mixture, mix on low until incorporated, followed by half the buttermilk and mix just until incorporated.
Add another ⅓ of the flour mixture, followed by the remaining buttermilk then lastly the final ⅓ of the flour mixture. Be sure to mix each addition thoroughly before adding the next. You will need to scrape down the sides, and bottom, of the bowl as needed to ensure the batter is evenly mixed. The batter will be thick.
To a small bowl add the mini chocolate chips and 2 tablespoons all-purpose flour. Toss to coat all the mini chocolate chips in the flour. This will help to ensure that the chips do not sink to the bottom of the batter when the cake layers are baked. Stir the flour coated mini chocolate chips into the batter just until evenly distributed.
Divide the cake batter evenly between the two prepared pans and smooth to an even layer so that the cake layers bake up evenly.
Bake for 28-30 minutes or until lightly golden brown and a toothpick inserted into the center of the cake comes out clean.
Allow the cake layers to cool in the pans for 10 minutes before carefully turning them out onto a wire rack to cool completely. Be sure to remove the parchment paper to allow the cake layers to cool properly. While your cake layers are cooling, you can make the frosting.

Frosting

To the bowl of a stand mixer, fitted with the paddle attachment, beat on medium speed the unsalted butter for 1-2 minutes or until light and fluffy.
Turn the mixer to low speed and add the powdered sugar, 1 cup at a time, and mix until all the powdered sugar has been added. You will need to stop the mixer and scrape down the paddle attachment, and the sides of the bowl, to ensure that the frosting is being evenly mixed.
To the bowl add the vanilla extract, salt and heavy cream. Beat on medium-high speed for 2-3 minutes or until the frosting is light and fluffy.
Scraped down the bowl, and paddle attachment, before stirring in the ⅓ cup mini chocolate chips to the frosting.
To assemble the cake, add one of the cooled cake layers to a cake plate then add 1 – 1 ½ cups of the frosting to the cake and spread to an even layer.
Top with the second cake layer and frost the sides, and bottom, of the cake with the remaining frosting.
Garnish the top of the frosted chocolate chip cake with the remaining 2 tablespoons of mini chocolate chips before slicing and serving.

Notes

Mini chocolate chips work best for this recipe as they are distributed more evenly in both the cake batter, and the frosting, than standard sized chocolate chips are.
Buttermilk adds moisture and helps to create a tender crumb to the cake. If you do not have buttermilk you can make a substitute by adding 1 tablespoon of white vinegar, or fresh lemon juice, to 1 cup whole milk. Allow the milk to sit for 5 minutes before stirring and adding to the recipe.
It is important when making this cake recipe that your butter, eggs and buttermilk are all at room temperature before using them to make the cake batter. This will ensure that your batter is smooth and the cake layers bake up properly.
When making your frosting, you may need to add a little extra powdered sugar (starting with ¼ cup) if the frosting is too loose. Alternately, you may need to add a little extra (starting with 1 teaspoon) heavy cream if the frosting is too thick.

Nutrition

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Even More Recipes You’ll Love

Recipes with Extra Chocolate Chips to Try

Frosting Recipes

Chocolate Recipes

Pumpkin Recipes

Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lexus Monroe Editorial Assistant
Angela Sessions Recipe Developer
Ina Chong
Amy Tandiko Graphic Designer
Lenore Ortyl Editorial Director

Chocolate Chip Cake