Chocolate Chip Cake

With its moist texture, rich flavor, and delightful aroma, this chocolate chip cake is sure to bring a smile to everyone's face. 

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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 absolutely stunning, the sweetness from the buttercream icing and rich chips scattered throughout create an irresistible flavor that’s just begging to be sampled.

Chocolate Chip Cake Ingredients

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You’ll need:

For the Cake

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1½ 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

PRO TIP:

A 10-ounce bag of mini chocolate chips (standard size) is the perfect amount for the cake and frosting.

For the Frosting

• 2 cups unsalted butter, softened
• 8 cups powdered sugar
• 2 teaspoons vanilla extract
• ⅔ cup heavy cream
• ½ cup 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 only have milk chocolate or dark chocolate chips on hand, they would work fine in this recipe. 

How to Make This Chocolate Chip Cake Recipe

STEP ONE: 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.

STEP TWO: Measure flour into a medium bowl. Remove 1 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 1 to 2 minutes longer until creamy.

STEP SIX: Beat in 1 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 1 cup of chocolate chips and toss to coat. Beat or fold the chocolate chips into the cake batter.

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.

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

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 2 minutes.

STEP TWELVE: 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.

STEP THIRTEEN: Add the vanilla extract and heavy cream and beat on high speed until light and fluffy (2 minutes).

STEP FOURTEEN: 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 mini chocolate chips over the filling and use the spatula to smooth the chips into the frosting. 

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.

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.

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 cup of coffee and a scoop of vanilla ice cream any day of the week.

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

MORE CHOCOLATE CHIP RECIPES

Cookie Recipes

Double Chocolate Chip Cookies

Dessert Bars

Chocolate Chip Cheesecake Bars

Storage

IN THE FRIDGE: Store the cake covered in the refrigerator for up to 5 days. The cake can be stored without covering until you’ve sliced into it.

IN THE FREEZER: You can also freeze the chocolate chip layer cake for up to 1 month. The cake layers can be frozen up to 3 days in advance before assembling the cake if you wish to prepare the cake ahead of time and also to reduce crumbling.

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.

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Chocolate Chip Cake

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With its moist texture, rich flavor, and delightful aroma, this chocolate chip cake is sure to bring a smile to everyone's face. 

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 12

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Ingredients

  

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Cake

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1½ 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
• ⅔ 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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