Chocolate Chip Cake

Chocolate Chip Cake with Buttercream Frosting: A Classic Sweet Treat

If you love the combination of fluffy cake and chocolate chips, this Chocolate Chip Cake will be your new favorite dessert. With its tender crumb, studded with mini chocolate chips, and topped with a rich buttercream frosting, this cake is perfect for birthdays, celebrations, or simply as a sweet indulgence. The recipe is easy to follow, and the result is a bakery-worthy cake that everyone will enjoy!

Ingredients:

For the Cake:

• 2 ¼ cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter (room temperature)
• 1 ½ cups granulated sugar
• 2 large eggs (room temperature)
• ¼ 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

For the Chocolate Chip Buttercream Frosting:

• 1 cup unsalted butter (room temperature)
• 4 cups sifted powdered sugar
• 1 tsp vanilla extract
• ¼ cup heavy cream
• ¼ cup semi-sweet mini chocolate chips

Instructions:

1. Prepare the Cake:
   • Adjust your oven rack to the second level position (just above the center) and preheat to 350ºF (175°C).
   • Spray two 8-inch cake pans with a flour-based baking spray and set them aside. You can also line the pans with parchment paper circles or use cake strips for even baking.
2. Make the Cake Batter:
   • In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside 2-3 tablespoons of this mixture to coat the mini chocolate chips later.
   • In a large bowl, beat the unsalted butter and granulated sugar together until light and fluffy.
   • Add the eggs, vegetable oil, vanilla extract, and milk to the butter mixture. Beat until smooth and well combined.
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
   • Toss the mini chocolate chips in the reserved flour mixture to prevent them from sinking to the bottom, then gently fold them into the batter.
3. Bake the Cake:
   • Evenly distribute the batter between the two prepared cake pans. Bake the cakes side by side for 32-35 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then invert them onto wire racks to cool completely before frosting.
4. Make the Chocolate Chip Buttercream Frosting:
   • In a large bowl, beat the unsalted butter on medium-high speed using a hand mixer or a stand mixer with a paddle attachment until smooth (about 2-3 minutes).
   • Gradually add the sifted powdered sugar, one cup at a time, on low speed until the mixture is well blended. Add the vanilla extract and heavy cream, then mix on medium speed until light and fluffy.
   • Stir in the mini chocolate chips with a spatula. If you’re preparing the frosting in advance, wait to add the chocolate chips until just before frosting the cake.
5. Assemble and Frost the Cake:
   • Once the cakes are completely cool, spread a layer of buttercream frosting on top of one of the cakes. Place the second cake layer on top and frost the entire cake with the remaining buttercream.
   • Optionally, garnish with extra mini chocolate chips or sprinkles for decoration.
6. Serve and Enjoy:
   • Slice the cake and enjoy its fluffy texture, dotted with melty chocolate chips, and topped with creamy buttercream.

Tips:

• Coating Chocolate Chips: Tossing the chocolate chips in a bit of flour prevents them from sinking to the bottom of the cake during baking.
• Room Temperature Ingredients: Make sure your eggs, butter, and milk are at room temperature for a smooth batter and even baking.
• Frosting Texture: If your frosting is too thick, add a little more heavy cream. If it’s too thin, add more powdered sugar.

Quick Facts:

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 12 slices
• Calories: 550 kcal per slice

This Chocolate Chip Cake is a crowd-pleasing dessert that’s perfect for any occasion. The combination of a soft cake base with chocolate chips throughout and a luscious buttercream frosting makes it truly irresistible. Whether you’re celebrating a birthday or simply craving something sweet, this cake is sure to satisfy!

Chocolate Chip Cake

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• Author: Dulcia
• Total Time: 55 mins
• Yield: 12 1x

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Description

This Chocolate Chip Cake is a rich, moist, and fluffy cake packed with semi-sweet mini chocolate chips, perfect for any chocolate lover! The cake is topped with a creamy chocolate chip buttercream frosting, making it an irresistible dessert for birthdays, celebrations, or just to satisfy your sweet tooth.

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Ingredients

Scale 1x2x3x

For the cake:
2 ¼ cups All-Purpose Flour
2 tsp Baking Powder
¼ tsp Salt
½ cup Unsalted Butter (room temperature)
1 ½ cups Granulated Sugar
2 Large Eggs (room temperature)
¼ 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
For the chocolate chip buttercream frosting:
1 cup Unsalted Butter (room temperature)
4 cups Sifted Powdered Sugar
1 tsp Vanilla Extract
¼ cup Heavy Cream
¼ cup Semi-Sweet Mini Chocolate Chips

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Instructions

For the cake:
Adjust your oven rack to the 2nd level position (just above center) and preheat to 350ºF (175°C).
Spray two 8-inch cake pans with a flour-based baking spray and set aside. You can also add parchment paper circles or cake strips for better results.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside 2-3 tablespoons of this mixture to coat the mini chocolate chips later.
In a large bowl, beat together the unsalted butter and granulated sugar until light and fluffy. Add in the eggs, vegetable oil, vanilla extract, and milk. Mix until smooth and well combined.
Gradually add the dry ingredients (excluding the 2-3 tablespoons reserved) to the wet ingredients. Mix until just combined. Fold in the mini chocolate chips coated in the reserved dry mixture.
Evenly distribute the batter into the prepared cake pans. Bake side by side for 32-35 minutes, or until a toothpick inserted comes out clean.
Once baked, allow the cakes to cool in the pans for 10 minutes. Then invert them onto wire cooling racks to cool completely before frosting.
For the chocolate chip buttercream frosting:
Beat the unsalted butter on medium-high speed using a hand mixer or stand mixer with a paddle attachment until smooth (about 2-3 minutes).
On low speed, gradually add the sifted powdered sugar, one cup at a time, until well blended. Add the vanilla extract and heavy cream.
Stir in the mini chocolate chips using a spatula. If you’re making the frosting in advance, wait to add the chocolate chips until you’re ready to frost the cake.
Enjoy your delicious chocolate chip cake!

• Prep Time: 20 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 550