Chocolate Chip Cake

Chocolate Chip Cake

from beyondthebutter.com
Dessert
60 min
16 servings
576 kcal / serving

This Chocolate Chip Cake is 2 layers of moist and delicious white cake with mini chocolate chips in it. Double down on the mini chocolate chips and make this sweet chocolate chip buttercream frosting! Definitely a must-make for any small party or gathering! Makes 2, 8 inch cake layers

Ingredients

  • 2 ¼ cupsall-purpose flour
  • 2 tspbaking powder
  • ¼ tspsalt
  • ½ cupunsalted butter (room temperature)
  • 1 ½ cupsgranulated sugar
  • 2 largeeggs (room temperature)
  • ¼ cupvegetable oil
  • 1 cupwhole milk (1% or 2% can also be used)
  • 1 tbspvanilla extract
  • 1 cupsemi-sweet mini chocolate chips
  • 1 cupunsalted butter (room temperature)
  • 4 cupsifted powdered sugar
  • 1 tspvanilla extract
  • ¼ cupheavy cream
  • ¼ cupsemi-sweet mini chocolate chips

Directions

Chocolate chip cake

  1. 1

    Adjust oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF.

  2. 2

    Spray 2, 8 inch cake pans with a flour-based baking spray and set aside. You may also wish to add parchment paper circles and/or cake strips.

  3. 3

    In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Reserve 2-3 tablespoons of this dry mixture for the mini chocolate chips to be coated in before they're added to the batter.

  4. 4

    In a separate large mixing bowl, beat together the unsalted butter and granulated sugar. Add in the eggs, vegetable oil, vanilla extract, and whole milk, mixing until well blended.

  5. 5

    Add the whisked dry ingredients (minus 2-3 tablespoons for coating the mini chocolate chips) with the wet ingredients and mix until just combined. Fold in the coated semi-sweet mini chocolate chips. The cake batter will be on the thicker side, but easily spreadable in the cake pans.

  6. 6

    Evenly scoop and spread the cake batter into the 2 prepared 8-inch cake pans and bake side-by-side for 32-35 minutes at 350ºF or until an inserted toothpick comes out clean (my oven took 35 minutes).

  7. 7

    When done, allow the cakes to cool for 10 minutes before inverting the cakes onto wire cooling racks. Make sure the cakes have cooled completely before frosting.

  8. 8

    Cakes can be double wrapped tightly in plastic wrap and kept at room temperature or in the refrigerator for up 3 days. If planning to freeze, double wrap them tightly in plastic wrap and place them in a large freezer bag. Cakes can remain in the freezer for up to a month. When ready, take the cakes out of the freezer and frost.

Chocolate chip buttercream frosting

  1. 1

    Using your hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter on medium-high speed until completely smooth (about 2-3 minutes).

  2. 2

    Switching the speed to low, add in the sifted powdered sugar one cup at a time until blended. Then add in the vanilla extract and heavy cream. Stir the mini chocolate chips using a spatula. If making the frosting in advance, wait to add the chocolate chips until you're ready to frost the cake.