Chocolate Chip Cake Recipe

If you’ve ever craved the classic pairing of buttery vanilla cake packed with melty chocolate chips, this Chocolate Chip Cake is pure bliss on a plate. Each slice combines moist, tender cake with pops of sweet chocolate, all lavishly swirled with fluffy chocolate chip-studded buttercream. Whether you’re baking for a birthday, a family celebration, or just to satisfy a chocolate craving, this recipe transforms simple ingredients into a comforting, crowd-pleasing treat you’ll find yourself making again and again.

Ingredients You’ll Need

There’s nothing fancy here — just a handful of pantry staples that each play a starring role in creating a soft, flavorful Chocolate Chip Cake. Every ingredient is key for the perfect rise, crumb, and that unmistakable sweet aroma. Let’s walk through what you’ll need and why it matters!

• All-Purpose Flour: The backbone of the cake, gives structure and ensures a tender crumb.
• Baking Powder: Provides lift, keeping the cake light and fluffy.
• Salt: Balances sweetness and deepens the vanilla and chocolate flavors.
• Unsalted Butter (room temperature): Adds rich flavor and makes the cake beautifully moist.
• Granulated Sugar: Sweetens and creates a golden, delicate texture.
• Large Eggs (room temperature): Bind the ingredients together and help the cake rise.
• Vegetable Oil: Keeps each bite super-soft and fresh.
• Whole Milk (1% or 2% work too): Introduces moisture for a soft, tender cake.
• Vanilla Extract: Brings sweet, aromatic depth to the batter and frosting.
• Semi-Sweet Mini Chocolate Chips: Scatter bursts of chocolate throughout every bite — mini chips distribute best!
• Sifted Powdered Sugar: Makes the buttercream silky and smooth.
• Heavy Cream: Adds extra creaminess and helps the frosting whip up light and fluffy.

How to Make Chocolate Chip Cake

Step 1: Prep Your Pans and Oven

Start by adjusting your oven rack to the second level (just above the center), and preheating your oven to 350ºF for perfectly even baking. Lightly spray two 8-inch round cake pans with a good flour-based baking spray. For easy release and extra insurance, line the bottoms with parchment and wrap each pan with cake strips if you like — it’s a baker’s trick for flat, even cakes!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This gets the leavening and salt evenly distributed for consistent flavor and rise. Don’t forget to set aside 2–3 tablespoons of this flour mixture — tossing your chocolate chips in a little flour helps suspend them in the batter, so you get chocolate in every bite instead of all at the bottom.

Step 3: Cream Wet Ingredients

Grab a large mixing bowl and beat together the room-temperature butter and sugar until pale and creamy, which ensures a light cake texture. Add in the eggs one at a time, then slowly mix in the oil, vanilla, and milk. It should look smooth, creamy, and rich — this is your flavor base!

Step 4: Combine and Fold In Chocolate Chips

Gradually mix the dry ingredients into the wet mixture, being careful not to overmix — just until you see no more streaks of flour. Toss your mini chocolate chips in the reserved flour, then gently fold them into the batter. The batter will be thick, which helps keep those chips from sinking.

Step 5: Bake the Chocolate Chip Cake

Evenly divide your batter between the two prepared pans and smooth the tops. Bake side by side for 32–35 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay, but no gooey batter). Your kitchen will smell like a bakery — resist opening the oven door too early!

Step 6: Cool the Cakes

Let the cakes cool in their pans for about 10 minutes, then carefully invert onto wire racks. Let them cool completely — patience is key here! If you try to frost them while they’re warm, the buttercream will melt right off.

Step 7: Make the Chocolate Chip Buttercream

Using a stand or hand mixer, beat softened butter on medium-high until silky smooth and lighter in color, around 2–3 minutes. With the mixer on low, gradually add powdered sugar one cup at a time, then stir in vanilla and heavy cream. When the frosting is dreamy and fluffy, fold in mini chocolate chips with a spatula — now it’s ready to spread between and over the cooled cake layers for the ultimate finish!

How to Serve Chocolate Chip Cake

Garnishes

Top your Chocolate Chip Cake with a sprinkle of extra mini chocolate chips or chocolate curls for a dazzling effect. You could even add a dusting of powdered sugar, a few fresh berries, or a drizzle of warm chocolate sauce for a swoon-worthy finish and that “wow” factor when you present your cake.

Side Dishes

For a fun dessert spread, pair your Chocolate Chip Cake with a scoop of vanilla ice cream or whipped cream on the side. A cup of coffee or a cold glass of milk is the classic companion, but sliced strawberries or a fruit compote complement the decadence and provide refreshing contrast.

Creative Ways to Present

Chocolate Chip Cake absolutely shines as a celebration centerpiece. Try making it as a single tall cake or as cute mini cakes by baking in cupcake tins. For an extra whimsical look, alternate layers with chocolate or caramel drizzle between the buttercream, or serve with piped buttercream rosettes on top.

Make Ahead and Storage

Storing Leftovers

Once your Chocolate Chip Cake is assembled, simply cover it with plastic wrap or transfer slices to an airtight container. It will stay moist and delicious at room temperature for up to three days, or a little longer if kept in the fridge. Make sure the cake is well-covered to prevent it from drying out.

Freezing

Both the unfrosted cake layers and frosted cake freeze beautifully! Double-wrap the cooled cake layers tightly in plastic wrap and pop them into a large freezer bag. They’ll keep in the freezer for up to a month. When you’re ready, thaw at room temperature and frost as you wish.

Reheating

If you like your cake slightly warm (who doesn’t love melty chocolate chips?), microwave a slice for about 10–15 seconds. For a whole cake, bring it to room temperature; if you prefer it warm, tent it loosely with foil and heat in a 300°F oven for 10–15 minutes. Always keep an eye on it to preserve that dreamy texture!

FAQs

Can I use regular chocolate chips instead of mini?

Mini chocolate chips distribute more evenly in the cake, ensuring gooey chocolate in every bite, but you can use regular ones if that’s what you have. Just toss them in flour and be aware that they might sink a bit more than minis.

Why is my cake dry or dense?

Overmixing the batter or overbaking the cake can cause dryness. Stir until just combined once you add the dry ingredients, and be sure to check for doneness a few minutes before the full baking time is up.

Can I make Chocolate Chip Cake ahead of time?

Absolutely! Both cake layers and frosting can be made ahead. Store the layers well wrapped at room temperature or in the fridge, and assemble on the day you want to serve for the freshest taste.

Is this recipe suitable for cupcakes?

Yes! The batter adapts beautifully to cupcakes. Fill liners about 2/3 full and bake at the same temperature for around 18–20 minutes, testing with a toothpick for doneness.

Can I add nuts or other mix-ins?

Definitely! Fold in up to 1 cup of toasted walnuts, pecans, or even a handful of toffee bits right along with the chocolate chips for a fun twist on the classic Chocolate Chip Cake.

Final Thoughts

There’s something magical about a homemade Chocolate Chip Cake — it’s nostalgic, delightful, and brings people together with every ooey-gooey bite. Grab your apron and give this recipe a try; I promise it’ll become a new favorite for birthdays, potlucks, or any day you need a little chocolatey comfort. Happy baking!

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