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–+ servings
Slice of Chocolate Chip Cake on a plate, showing the inside and frosting layers, with other pieces of cake in the background.
5 from 13 votes
Created by: Stefanie

Chocolate Chip Cake


Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
12
This is the best chocolate chip cake you have ever tasted! It's a two layered moist vanilla cake with chocolate bits throughout, and smothered with fluffy homemade chocolate chip buttercream made with pantry staples.
12

Ingredients

Cake Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 ½ cups granulated sugar
  • ¼ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 large eggs room temperature
  • ¾ cup milk room temperature
  • 1 cup mini semi-sweet chocolate chips

Frosting Ingredients:

  • 2 cups unsalted butter softened
  • 8 cups powdered sugar
  • 2 teaspoons vanilla extract
  • ⅔ cup heavy cream
  • ½ cup mini semi-sweet chocolate chips

Instructions

  • Preheat the oven to 350°F. Spray two 8” round cake pans with non-stick baking spray; you can line the bottoms with parchment paper as well, if you like.
  • Measure flour into a medium bowl. Remove 1 tablespoon of the flour and set aside.
  • Add the baking powder and salt to the bowl of flour and stir together.
  • In a separate bowl, beat together butter and granulated sugar with a hand mixer until combined, mixture will be slightly crumbly.
  • Add the oil and vanilla extract and beat 1-2 minutes longer until creamy.
  • Beat in 1 egg at a time until mixture is fluffy and fully combined.
  • Rotate between adding the milk and the flour mixture until cake batter is combined.
  • Add the reserved tablespoon of flour to 1 cup of chocolate chips and toss to coat. Beat or fold the chocolate chips into the cake batter.
  • Divide the cake batter between the two prepared pans. Bake for 30-35 minutes, until a toothpick inserted in the cakes comes out with a few crumbs.
  • Cool cakes on a cooling rack for 20 minutes, then remove from pan and cool completely.
  • To prepare the frosting, beat softened butter in the bowl of a standing mixer until fluffy and lightened in color (about 2 minutes).
  • Add in the powdered sugar, half at a time, mixing on low speed and increasing to high speed to prevent the powdered sugar from spraying out of the bowl. Beat until the frosting is fluffy, scraping the sides and bottom of the bowl to ensure even mixing.
  • Add in the vanilla extract and heavy cream and beat on high speed until light and fluffy (2 minutes).
  • Place the first layer of cake on a plate or cake stand. Spread a layer of frosting about ½” thick over the cake. Sprinkle mini chocolate chips over the filling and use the spatula to smooth the chips into the frosting.
  • Place the second layer of cake upside down on top of the first and press down slightly. Mound the frosting on top of the cake and spread across the top and down the sides.
  • After you’ve smoothed the frosting over the whole cake, sprinkle chocolate chips over the frosting and spread them in as you finish coating the cake.

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Notes

Storage:
Store, covered, in the refrigerator for up to 5 days. (Cake can be stored without covering until you’ve slice into it.)
Notes:
When the cake layers are cool, wrap with plastic wrap and place them in the freezer for a couple of hours (or up to 3 days); unwrap, assemble and frost the cake - it will be easier to assemble with the cake firm and the cake will thaw by the time you’ve frosted it and slice into it.
Frosting recipe makes a generous portion allowing for a thick fill layer and thick frosting all around. Halve the recipe for a more lightly frosted cake.
You can also beat the mini chocolate chips into the frosting, but it may be difficult to spread the frosting smoothly and without tearing up the cake. You can also simply sprinkle the chocolate chips over the frosted cake.
A 10 oz. bag of mini chocolate chips (standard size) is the perfect amount for this recipe - cake and frosting.

Nutrition

Calories: 1106kcal | Carbohydrates: 138g | Protein: 7g | Fat: 61g | Saturated Fat: 35g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 160mg | Sodium: 240mg | Potassium: 254mg | Fiber: 3g | Sugar: 115g | Vitamin A: 1465IU | Vitamin C: 0.1mg | Calcium: 125mg | Iron: 3mg

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