Chocolate Chip Cake: The Ultimate Chocolate Chip Cake Recipe
Introduction to Chocolate Chip Cake
Welcome to the delightful world of chocolate chip cake! This scrumptious dessert is a favorite for many, combining the rich taste of chocolate with a moist, fluffy cake. Whether you are celebrating a special occasion or just want to indulge in a sweet treat, this recipe is sure to bring joy to your kitchen and smiles to your family and friends.
A Personal Story Behind My Chocolate Chip Cake Journey
Growing up, my grandmother made the best chocolate chip cookies, and I always wondered what it would be like to have that flavor in a cake. After years of experimenting in my own kitchen, I finally created this chocolate chip cake recipe that reminds me of those cherished cookies. Each bite is a nostalgic journey back to my childhood, filled with warmth and love.
What Makes This Chocolate Chip Cake Recipe Special?
What sets this chocolate chip cake apart is its perfect blend of ingredients that create a deliciously moist cake with bursts of chocolate goodness from the mini chocolate chips. The buttercream frosting is creamy and rich, making it the perfect complement to the cake. Plus, it’s simple enough that even novice bakers can achieve delightful results. With just a few tips and tricks, you’ll be on your way to baking a cake that everyone will love!
The Full Chocolate Chip Cake Recipe
Ingredients
- 2 1/4 cups All-Purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Unsalted Butter, room temperature
- 1 1/2 cups Granulated Sugar
- 2 Large Eggs, room temperature
- 1/4 cup Vegetable Oil
- 1 cup Whole Milk (1% or 2% can be used)
- 1 tbsp Vanilla Extract
- 1 cup Semi-Sweet Mini Chocolate Chips
- 1 cup Unsalted Butter, room temperature (for frosting)
- 4 cups Sifted Powdered Sugar
- 1 tsp Vanilla Extract (for frosting)
- 1/4 cup Heavy Cream
- 1/4 cup Semi-Sweet Mini Chocolate Chips (for frosting)
Instructions
- Preheat the oven to 350ºF (175ºC) and position the rack just above the center. Prepare 2, 8-inch cake pans by spraying them with a flour-based baking spray. Optionally, line the pans with parchment paper circles and cake strips to ensure easy removal.
- In a medium 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, which helps prevent them from sinking in the batter.
- In a large bowl, cream the unsalted butter and granulated sugar until light and fluffy. Add the eggs, vegetable oil, vanilla extract, and whole milk, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the coated mini chocolate chips, ensuring that they are evenly distributed throughout the batter. The batter should be thick but spreadable.
- Divide the batter evenly between the prepared cake pans. Bake for 32-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 10 minutes in the pans before transferring them to wire racks to cool completely.
- For the frosting, beat the unsalted butter in a large bowl until smooth. Gradually add the sifted powdered sugar, mixing until well combined. Then, mix in the vanilla extract and heavy cream until the frosting is light and fluffy. Fold in the mini chocolate chips for added texture and flavor.
- Once the cakes are completely cooled, generously frost the tops and sides with the chocolate chip buttercream frosting, creating a beautiful and delicious layer of frosting.
Serving Suggestions and Variations for Chocolate Chip Cake
This chocolate chip cake is perfect on its own or served with a scoop of vanilla ice cream for an indulgent dessert. You can also add fresh berries on top for a refreshing touch or drizzle with chocolate sauce for extra decadence. Want to switch things up? Try adding nuts or swapping out the chocolate chips for white chocolate or peanut butter chips for a different flavor profile!
Frequently Asked Questions About Chocolate Chip Cake
Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance and store them in an airtight container until you’re ready to frost and serve.
How do I store leftovers?
Store leftover cake in an airtight container at room temperature or in the refrigerator for up to 3 days. For longer storage, freeze the cakes wrapped tightly for future enjoyment.
Can I use a different type of milk?
Yes! You can use 1% or 2% milk, but for a richer flavor, whole milk is recommended.
Why is my cake dense?
A dense cake can result from overmixing the batter. Make sure to mix until just combined for the best texture.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend, keeping in mind that the texture may vary slightly.
Recipe Stats
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Calories per Serving: 450
Servings: 12 slices
Chocolate Chip Cake
Equipment
- 8-inch cake pans Prepare two for baking the cakes.
- Mixing bowls For mixing the batter and frosting.
- Electric mixer For creaming butter and sugar.
- Whisk For combining dry ingredients.
- Spatula For folding in chocolate chips.
- Cooling racks To cool the cakes after baking.
Ingredients
Main Ingredients
- 2.25 cups All-Purpose Flour
- 2 tsp Baking Powder
- 0.25 tsp Salt
- 0.5 cup Unsalted Butter, room temperature
- 1.5 cups Granulated Sugar
- 2 Large Eggs, room temperature
- 0.25 cup Vegetable Oil
- 1 cup Whole Milk 1% or 2% can be used
- 1 tbsp Vanilla Extract
- 1 cup Semi-Sweet Mini Chocolate Chips
Frosting Ingredients
- 1 cup Unsalted Butter, room temperature
- 4 cups Sifted Powdered Sugar
- 1 tsp Vanilla Extract
- 0.25 cup Heavy Cream
- 0.25 cup Semi-Sweet Mini Chocolate Chips
Instructions
- Preheat the oven to 350ºF (175ºC) and position the rack just above the center. Prepare 2, 8-inch cake pans by spraying them with a flour-based baking spray. Optionally, line the pans with parchment paper circles and cake strips to ensure easy removal.
- In a medium 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, which helps prevent them from sinking in the batter.
- In a large bowl, cream the unsalted butter and granulated sugar until light and fluffy. Add the eggs, vegetable oil, vanilla extract, and whole milk, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the coated mini chocolate chips, ensuring that they are evenly distributed throughout the batter. The batter should be thick but spreadable.
- Divide the batter evenly between the prepared cake pans. Bake for 32-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 10 minutes in the pans before transferring them to wire racks to cool completely.
- For the frosting, beat the unsalted butter in a large bowl until smooth. Gradually add the sifted powdered sugar, mixing until well combined. Then, mix in the vanilla extract and heavy cream until the frosting is light and fluffy. Fold in the mini chocolate chips for added texture and flavor.
- Once the cakes are completely cooled, generously frost the tops and sides with the chocolate chip buttercream frosting, creating a beautiful and delicious layer of frosting.