Introduction
If you’ve ever found yourself wishing your favorite chocolate chip cookie was a cake, this recipe is for you! This Chocolate Chip Cake is a moist, tender, and buttery vanilla cake studded with an abundance of chocolate chips. It’s the perfect dessert for any occasion, from a simple afternoon snack with coffee to a stunning birthday cake. The secret to its soft texture lies in using a combination of butter and buttermilk, which creates a rich flavor and a melt-in-your-mouth crumb.
Why You’ll Love This Chocolate Chip Cake
- Nostalgic Flavor: It’s a classic chocolate chip cookie flavor profile in a delicious, new format.
- Incredibly Moist: The recipe is designed to produce a super moist cake that stays fresh for days.
- Simple to Make: Using a straightforward creaming method, this cake comes together easily.
- Crowd-Pleaser: Everyone loves chocolate chips, making this a guaranteed hit with family and friends.
- Versatile: Enjoy it as a simple loaf cake, a layered cake, or as cupcakes.
Ingredients
For the Cake:
- 2 cups (240g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (240ml) buttermilk, room temperature
- 1 ½ cups (255g) semi-sweet chocolate chips (mini chocolate chips work best to prevent sinking)
For the Optional Glaze or Frosting:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ¼ teaspoon vanilla extract
- Extra chocolate chips for garnish
Equipment You’ll Need:
- Two 8 or 9-inch round cake pans or a 9×13 inch pan
- Parchment paper
- Large mixing bowls
- Electric mixer (stand or hand)
- Spatula
Instructions
Part 1: Prepare the Cake Batter
- Preheat Oven & Prepare Pans: Preheat your oven to 350∘F (175∘C). Grease and flour two 8 or 9-inch round cake pans. Line the bottoms with parchment paper. If using a 9×13 inch pan, grease and flour it.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium-high speed for 3-4 minutes, until the mixture is light and fluffy.
- Add Eggs & Vanilla: Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- Add Dry & Wet Ingredients: Reduce the mixer speed to low. Add half of the dry ingredients to the butter mixture and mix until just combined. Add the buttermilk and mix until combined. Add the remaining dry ingredients and mix until the batter is smooth. Do not overmix.
- Fold in Chocolate Chips: Use a spatula to gently fold in the chocolate chips. If you’re worried about them sinking, you can toss them in 1 tablespoon of flour before adding them to the batter.
- Bake: Pour the batter into the prepared pans, dividing it evenly. Bake for 30-35 minutes for round cakes, or 35-40 minutes for a 9×13 inch pan, or until a toothpick inserted into the center comes out clean.
Part 2: Cool and Garnish
- Cool the Cake: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
- Make the Glaze (Optional): In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until a smooth glaze forms. Drizzle over the cooled cake.
- Frosting (Optional): You can also make a simple buttercream or cream cheese frosting and add extra mini chocolate chips for a delicious frosting.
Storage and Essential Tips for the Best Chocolate Chip Cake
- Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature. This is crucial for a smooth batter and a light, tender crumb.
- Use Mini Chocolate Chips: Mini chocolate chips are less likely to sink to the bottom of the cake while it bakes.
- Don’t Overbake: Overbaking will result in a dry cake. The cake should be golden and a toothpick inserted into the center should come out clean, with a few moist crumbs.
- Storage: Store the cake, covered, at room temperature for 3-4 days.
Share Your Sweet Creation!
Did you make this classic Chocolate Chip Cake? We’d love to see it! Share your photos on Instagram and tag @FoodieFlow and use the hashtag #ChocolateChipCake.