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.

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Table of Contents

Chocolate Chip Cake Ingredients
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 We Love This Easy Chocolate Chip Cake Recipe
Frequently Asked Questions
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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 stunning, but the sweet buttercream icing and rich chips scattered throughout create a treat that’s just begging to be sampled.

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)

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.

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

For The Cake

STEP ONE: 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.

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 1-2 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 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.

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 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.

STEP ELEVEN: 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.

STEP TWELVE: 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.

STEP THIRTEEN: 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.

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 2 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 We Love This Easy Chocolate Chip Cake 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 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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