Chocolate Chip Cake
User Reviews
5
Chocolate Chip Cake
Description
This cake begins by sifting together flour, baking powder, and salt, then tossing mini chocolate chips with a small amount of flour to prevent sinking. Butter is creamed with sugar until light, then eggs and vanilla are incorporated. The flour mixture and buttermilk are alternately mixed in gently to preserve a tender crumb before folding in the chocolate chips.
The batter is portioned into prepared pans and baked until a toothpick inserted comes out clean, and the edges pull away slightly, indicating doneness. Cooling is followed by a rich buttercream frosting made of butter, powdered sugar, cream, vanilla, and additional mini chocolate chips, which adds sweetness and a creamy contrast to the cake layers. The frosting is suitable for smooth application or decorative piping.
The cake layers have a soft texture balanced with the slightly melty chocolate chips. Using room temperature ingredients helps achieve even mixing and structure. This cake works well for celebrations or casual desserts and can be sliced for sharing or storing.
Measuring flour by weight or lightly spooning it into measuring cups helps avoid dense results. Cake strips or similar methods help layers bake evenly. Room temperature eggs and avoiding over-mixing preserve tenderness. The cake layers can be frosted with an offset spatula, and mini chocolate chips in frosting offer small chocolate bursts.
Ingredients
For the Cake:
- 2½ cups all-purpose flour (280g)
- 2¼ tsp baking powder
- ¾ tsp salt
- 1⅔ cups granulated sugar (333g)
- ¾ cup butter room temperature (170g, unsalted
- 3 egg room temperature, large
- 1 Tbsp vanilla (15mL)
- 1 cup buttermilk (240mL)
- 1 cup mini chocolate chips or regular sized
For the Frosting:
- 1½ cups butter room temperature, unsalted
- ¼ tsp salt
- 5 cups powdered sugar
- ¼ cup cream or milk plus more as needed
- 2 tsp vanilla (10mL) plus more to taste if desired
- 1 cup mini chocolate chips or regular sized. Plus more for decorating.
Instructions
For the Cake:
- Preheat oven to 350F and line three 6 inch or two 8 inch pans with parchment paper and butter the sides. Sift the flour, baking powder, and salt into a bowl, then whisk together and set aside.
- Add the chocolate chips to a small bowl and toss with a tablespoon of the flour mixture then set aside.
- Cream the butter in a stand mixer fitted with a whisk attachment or an electric hand mixer. Add the sugar and beat on high for 3-4 minutes, scraping the bowl down as needed. Add the vanilla, then eggs one at a time while mixing on medium speed, then scrape the bowl down and mix in high for a minute.
- Reduce speed to low and add the flour in three batches alternating with the buttermilk. Once almost combined, remove the whisk attachment and fold in the chocolate chips. Do not over-mix the batter.
- Divide batter equally between the pans, then bake at 350F for about 30 minutes or until the edges pull away from the pan, and a toothpick inserted in the center comes out clean.
- Allow to cool in pan for about two minutes, then invert layers onto a cooling rack, remove the paper, and set aside to cool completely.
For the Frosting
- Cream the butter and salt in a stand mixer fitted with a paddle attachment or an electric hand mixer. Add the sugar a few cups at a time while mixing on low. Drizzle in the cream and vanilla, then scrape the bowl down and increase speed to high. Mix for about three minutes, then reduce the speed to low and mix an additional minute. Reserve a 2/3 a cup of buttercream for the dolls then add the chocolate chips to the remaining buttercream and mix on low until distributed.
- Once the cake layers are cool add a thin layer of buttercream onto the first layer and stack the second layer on top. Repeat until the cake is built then cover with buttercream and smooth. Pipe dollops on top and press chocolate chips onto the lower third of the cake.
Notes
- Measure flour by weight or spoon and level into cups to avoid packing, which impacts cake texture.
- Check cakes for doneness by a dry toothpick and quiet surface without crackling noises.
- Use cake strips or DIY methods to promote even cake layer baking and prevent domes.
- Use room temperature eggs for better mixing; warm them in water if needed before baking.
- Mini chocolate chips are recommended for frosting for better distribution; regular chips work too.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 1355 kcal
% Daily Value*
| Calories | 1355kcal | 68% |
| Carbohydrates | 180g | 60% |
| Protein | 10g | 20% |
| Fat | 68g | 105% |
| Saturated Fat | 42g | 210% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 219mg | 73% |
| Sodium | 508mg | 21% |
| Potassium | 132mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 145g | 290% |
| Vitamin A | 1944IU | 39% |
| Vitamin C | 1mg | 1% |
| Calcium | 190mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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