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Chocolate Chip Cake

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a close up shot of Chocolate Chip Cake with a slice taken out on a cake stand
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.
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Table of Contents
  1. Chocolate Chip Cake Ingredients
  2. Substitutions And Additions
  3. How To Make This Chocolate Chip Cake Recipe
  4. How To Serve
  5. When To Serve
  6. Storage
  7. Why We Love This Recipe
  8. Frequently Asked Questions
  9. More Recipes You’ll Love
  10. JUMP TO RECIPE
  11. Even More Recipes You’ll Love

This classic chocolate chip cake is always a hit and will impress anyone who has the pleasure of tasting it. Not only do its fluffy layers make it look stunning, but the sweet buttercream icing and rich chips scattered throughout create a treat that’s just begging to be sampled.

a close up shot of a slice of Chocolate Chip Cake on a plate

Chocolate Chip Cake Ingredients

Chocolate Chip Cake raw ingredients that are labeled
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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 cups of all-purpose flour
  • 1 tablespoon of baking powder
  • ½ teaspoon of salt
  • ½ cup of unsalted butter, softened
  • 1½ cups of granulated sugar
  • ¼ cup of vegetable oil
  • 2 teaspoons of vanilla extract
  • 3 large eggs, room temperature
  • ¾ cup of milk, room temperature
  • 1 cup of mini semi-sweet chocolate chips

PRO TIP:

A ten-ounce bag of mini chocolate chips (standard size) is the perfect amount for the cake and frosting.

For The Frosting:

  • 2 cups of unsalted butter, softened
  • 8 cups of powdered sugar
  • 2 teaspoons of vanilla extract
  • ⅔ cup of heavy cream
  • ½ cup of mini semi-sweet chocolate chips

PRO TIP:

The frosting recipe makes a generous portion allowing for a thick fill layer and thick frosting all around. Halve the recipe for a more lightly frosted 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.

Semi-sweet 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.

VANILLA EXTRACT: Vanilla extract is a kitchen staple, but you can infuse different flavors into your cake by swapping it out.

Almond extract gives a lovely nutty aroma, while coconut extract adds a tropical vibe.

If you’re a coffee lover, a touch of espresso extract can intensify the chocolate flavor. For a warm and cozy twist, try using maple extract.

VEGETABLE OIL: While vegetable oil works perfectly, you can experiment with different oils to alter the flavor profile.

Consider using melted coconut oil for a subtle tropical taste or olive oil for a more robust, fruity note.

EGGS: If you have dietary restrictions or allergies, you can make this cake eggless. Replace each egg with a quarter cup of mashed ripe banana for natural sweetness and moisture.

Alternatively, a quarter cup of unsweetened applesauce works well as an egg substitute, adding moisture and a subtle apple flavor.

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.

COCONUT: For a tropical touch, fold a half cup of shredded coconut into the batter. It complements the chocolate chips beautifully.

You can use sweetened or unsweetened coconut, depending on your preference for sweetness.

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

Let’s dive into our step-by-step instructions for making this easy layer cake.

STEP ONE: Preheat the oven to 350°F. Spray two eight-inch round cake pans with non-stick baking spray.

You can also line the bottoms with parchment paper if you like.

STEP TWO: Measure flour into a medium bowl. Remove one tablespoon of the flour and set aside.

STEP THREE: Add the baking powder and salt to the bowl of flour and stir together.

STEP FOUR: In a separate bowl, beat the butter and granulated sugar with an electric mixer until combined; the mixture will be slightly crumbly.

STEP FIVE: Add the oil and vanilla extract and beat for one to two minutes longer until creamy.

oil and vanilla blended together

STEP SIX: Beat in one egg at a time until the mixture is fluffy and fully combined.

STEP SEVEN: Rotate between adding the milk and the dry ingredients until the cake batter is combined. 

STEP EIGHT: Add the reserved tablespoon of flour to one cup of chocolate chips and toss to coat. Beat or fold the chocolate chips into the cake batter.

flour and chocolate chip added to the vanilla mixture

STEP NINE: Divide the cake batter between the two prepared pans.

Bake for 30 to 35 minutes until a toothpick inserted in the middle of the cake comes out with a few crumbs.

OUR RECIPE DEVELOPER SAYS

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.

cake batter divided into two pans

STEP TEN: Cool cakes on a wire rack for 20 minutes, then remove from the pan and cool completely.

PRO TIP:

When the cake layers are cool, wrap them with plastic wrap and place them in the freezer for a couple of hours (or up to three days); unwrap, assemble, and frost the cake.

It will be easier to assemble with the cake firm, and the cake will thaw by the time you’ve frosted it and sliced into it.

STEP ELEVEN: To prepare the frosting, beat the softened butter in the bowl of a stand mixer or with a hand mixer until fluffy and lightened in color, about two minutes.

frosting folded until fluffy

STEP TWELVE: Add the powdered sugar, half at a time, mixing on low speed and increasing to high speed to prevent the powdered sugar from spraying out of the bowl.

Beat until the frosting is fluffy, scraping the sides and bottom of the bowl to ensure even mixing.

STEP THIRTEEN: Add the vanilla extract and heavy cream and beat on high speed until light and fluffy, two minutes.

STEP FOURTEEN: Place the first layer of cake on a plate or cake stand. Spread a layer of frosting about a half-inch thick over the cake.

Sprinkle mini chocolate chips over the filling and use the spatula to smooth the chips into the frosting. 

PRO TIP:

You can also beat the mini chocolate chips into the frosting, but it may be difficult to spread the frosting smoothly without tearing up the cake.

You can also simply sprinkle the chocolate chips over the frosted cake.

chocolate chip sprinkled over the filling

STEP FIFTEEN: Place the second layer of cake upside down on top of the first and press down slightly.

Mound the frosting on top of the cake and spread it across the top and down the sides.

second layer of cake placed upside down

STEP SIXTEEN: After you’ve smoothed the frosting over the whole cake, sprinkle chocolate chips over the frosting and spread them in as you finish coating the cake.

chocolate chip sprinkled over the frosting

How To Serve

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

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.

Storage

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 We Love This Recipe

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 close up shot of 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.

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.

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a close up shot of Chocolate Chip Cake with a slice taken out on a cake stand

Chocolate Chip Cake

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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 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12

Ingredients
  

Cake

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • cups granulated sugar
  • ¼ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • ¾ cup milk, room temperature
  • 1 cup mini semi-sweet chocolate chips

Frosting

  • 2 cups unsalted butter, softened
  • 8 cups powdered sugar
  • 2 teaspoons vanilla extract
  • cup heavy cream
  • ½ cup mini semi-sweet chocolate chips

Instructions
 

  • Preheat the oven to 350°F. Spray two 8-inch round cake pans with non-stick baking spray; you can also line the bottoms with parchment paper if you like.
  • Measure flour into a medium bowl. Remove 1 tablespoon of the flour and set aside.
  • Add the baking powder and salt to the bowl of flour and stir together.
  • In a separate bowl, beat the butter and granulated sugar with a hand mixer until combined; the mixture will be slightly crumbly.
  • Add the oil and vanilla extract and beat for 1 to 2 minutes longer until creamy.
  • Beat in 1 egg at a time until the mixture is fluffy and fully combined.
  • Rotate between adding the milk and the flour mixture until the cake batter is combined.
  • Add the reserved tablespoon of flour to 1 cup of chocolate chips and toss to coat. Beat or fold the chocolate chips into the cake batter.
  • Divide the cake batter between the two prepared pans. Bake for 30 to 35 minutes, until a toothpick inserted in the cakes comes out with a few crumbs.
  • Cool cakes on a cooling rack for 20 minutes, then remove them from the pan and cool completely.
  • To prepare the frosting, beat the softened butter in the bowl of a standing mixer until fluffy and lightened in color, about 2 minutes.
  • Add in the powdered sugar, half at a time, mixing on low speed and increasing to high speed to prevent the powdered sugar from spraying out of the bowl. Beat until the frosting is fluffy, scraping the sides and bottom of the bowl to ensure even mixing.
  • Add the vanilla extract and heavy cream and beat on high speed until light and fluffy (2 minutes).
  • Place the first layer of cake on a plate or cake stand. Spread a layer of frosting about ½-inch thick over the cake. Sprinkle the mini chocolate chips over the filling and use the spatula to smooth the chips into the frosting.
  • Place the second layer of cake upside down on top of the first and press down slightly. Mound the frosting on top of the cake and spread it across the top and down the sides.
  • After you’ve smoothed the frosting over the whole cake, sprinkle chocolate chips over the frosting and spread them in as you finish coating the cake.

Notes

  • A 10-ounce bag of mini chocolate chips (standard size) is the perfect amount for the cake and frosting.
  • The frosting recipe makes a generous portion allowing for a thick fill layer and thick frosting all around. Halve the recipe for a more lightly frosted cake.
  • 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.
  • When the cake layers are cool, wrap them with plastic wrap and place them in the freezer for a couple of hours (or up to 3 days); unwrap, assemble, and frost the cake. It will be easier to assemble with the cake firm, and the cake will thaw by the time you’ve frosted it and sliced into it.
  • You can also beat the mini chocolate chips into the frosting, but it may be difficult to spread the frosting smoothly without tearing up the cake. You can also simply sprinkle the chocolate chips over the frosted cake.

Nutrition

Calories: 1070kcal | Carbohydrates: 138g | Protein: 7g | Fat: 56g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 167mg | Sodium: 135mg | Potassium: 359mg | Fiber: 3g | Sugar: 115g | Vitamin A: 1483IU | Vitamin C: 0.1mg | Calcium: 112mg | Iron: 3mg
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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!

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