A Chocolate Chip Cake is the epitome of indulgent desserts, combining the rich, buttery flavor of a classic cake with the delightful crunch of mini chocolate chips in every bite. This chocolate chip cake recipe creates a cake that is perfectly moist and fluffy, a result of incorporating buttermilk and softened butter into the batter. Each bite offers a balanced texture soft cake paired with the gentle snap of chocolate chips. This Chocolate Chip Cake makes a versatile dessert option, ideal for family gatherings, casual coffee mornings, or as a show-stopping treat for special occasions.

Ingredients Breakdown

Essential Ingredients for the chocolate chip cake

The success of this chocolate chip cake lies in the thoughtful selection and precise measurement of ingredients. Flour serves as the foundation, while light brown sugar imparts a deeper, slightly caramelized sweetness that elevates each slice. Buttermilk is an essential addition, adding tenderness to the cake while keeping it moist. Eggs, at room temperature, contribute structure and lift to the cake. Using mini chocolate chips ensures they’re well-distributed, guaranteeing a bit of chocolate in every bite. Vanilla extract enhances the overall sweetness and adds a warm undertone, rounding off the flavors harmoniously.

Chocolate Buttercream Essentials

The chocolate buttercream is rich and creamy, providing a decadent finish to the cake. The butter adds a smooth base, while powdered sugar gives it the desired sweetness. Cocoa powder is the star of this buttercream, adding a rich chocolate flavor that beautifully contrasts with the lightness of the cake. Vanilla extract deepens the flavor, while milk allows you to adjust the buttercream to the perfect spreadable consistency. A pinch of salt balances the sweetness, creating a frosting that is neither overly sweet nor overpowering.

Vanilla Buttercream Filling

The vanilla buttercream adds a delicate sweetness to complement the chocolate buttercream, creating a harmonious layering of flavors. Its simple ingredients, including powdered sugar, vanilla, and a bit of milk, bring a classic touch to the cake. Adding a handful of mini chocolate chips to this filling provides a subtle crunch, enhancing both texture and flavor.

Step-by-Step Instructions for Perfect Results

Preparing the Cake Batter

Start by preparing two 8-inch cake pans with grease and flour to ensure easy release after baking. Mix the dry ingredients flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk by hand to blend evenly. In a separate bowl, whisk together eggs, buttermilk, and vanilla extract until smooth. With the mixer on low, slowly add softened butter to the dry ingredients, allowing the butter to coat the flour for a crumbly texture. Gradually add the egg mixture, beating at medium speed, until the batter is thick and airy.

Baking Tips and Timing

Divide the batter between the prepared pans and bake at 350°F for 30-35 minutes. Insert a toothpick to check for doneness; it should come out with a few moist crumbs. Allow the cakes to cool for 10 minutes before transferring them to a wire rack to cool completely.

Cooling and Layering the Cake

Cooling the cake layers is essential to maintain structure and prevent cracking. Once completely cool, they’ll be ready for layering. A cool cake also ensures that the buttercream won’t melt upon application, resulting in clean, smooth layers.

Creating the Chocolate and Vanilla Buttercream

For the chocolate buttercream, beat softened butter until smooth, then add vanilla, powdered sugar, cocoa powder, and salt. Begin with low speed, gradually increasing to avoid clouds of powdered sugar. Adjust with milk until the buttercream reaches a smooth, spreadable consistency. The vanilla buttercream filling is simpler but equally delicious. Blend butter, powdered sugar, and vanilla, adjusting with milk until fluffy. Fold in mini chocolate chips for added texture.

Recipe Tips & Frequently Asked Questions

Choosing the Right Chocolate Chips: Mini chocolate chips are ideal for even distribution and prevent sinking.
Adjusting Sweetness Levels: Control the sweetness of the buttercream by adjusting the powdered sugar to taste.
Avoiding Common Baking Mistakes: Avoid over-mixing the batter to keep it light and airy, and bake only until a toothpick test comes out mostly clean.
Can I Make This Chocolate Chip Cake in Advance?: Yes, store the cake layers and buttercream separately, then assemble when ready to serve.
How to Store Leftovers: Keep in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Is There a Substitute for Buttermilk?: If buttermilk isn’t available, use milk mixed with a tablespoon of vinegar or lemon juice as a substitute.

What to Serve With This Chocolate Chip Cake Recipe

Pairing with Beverages

Pair this chocolate chip cake with beverages that complement its richness. A steaming cup of coffee, a glass of cold milk, or a fragrant tea will bring out the flavors of both the cake and buttercream. For those who prefer a touch of luxury, hot chocolate or a cappuccino with a hint of cinnamon can make each bite even more satisfying.

Ideal Side Dishes and Garnishes

Consider serving this chocolate chip cake with fresh berries or whipped cream for a refreshing contrast to the sweetness. A scoop of vanilla or chocolate ice cream also pairs beautifully, adding an extra layer of indulgence. For a final touch, sprinkle chocolate shavings or dust the plate with cocoa powder to elevate its presentation.

Serving Tips for Different Occasions

For family gatherings, serve the cake on a classic cake stand with a knife for self-serve slices. For birthdays or special events, decorate the top with candles or edible flowers to add a celebratory feel. You can also slice and plate individually for more formal occasions, garnishing each plate with a dollop of whipped cream or a drizzle of chocolate sauce.

Variations and Customization Ideas

Alternative Flavors and Add-Ins

For a unique twist, add chopped nuts, caramel swirls, or a mix of white and dark chocolate chips. A hint of espresso powder in the buttercream can create a mocha flavor, enhancing the chocolate tones. You could also try adding citrus zest, like orange, to the batter for a light and refreshing contrast to the chocolate.

Dietary Adaptations

To make this chocolate chip cake recipe dairy-free, substitute buttermilk with almond or soy milk mixed with a bit of vinegar. Use dairy-free butter alternatives in the cake and buttercream to accommodate dietary preferences without compromising texture or flavor.

Decorating Ideas for a Stunning Presentation

For an eye-catching presentation, consider topping the cake with chocolate curls, sprinkles, or even edible flowers. Drizzle melted chocolate or caramel over the top for an elegant look. For an added festive touch, add fresh fruit like raspberries or strawberries to bring a pop of color and fresh flavor.

Final Assembly and Serving Suggestions

Assembling the Cake Layers

To assemble, spread a generous layer of vanilla buttercream over the first cake layer, smoothing it out to the edges. Place the second layer on top and press gently to set. Cover the top and sides with the chocolate buttercream, using a spatula to smooth it into a seamless finish.

Cutting and Serving Tips

When slicing, use a sharp, serrated knife for clean edges. Wipe the knife between cuts for neat slices. This chocolate chip cake is rich, so thinner slices may be ideal for serving to allow everyone to enjoy a piece without overwhelming sweetness.

Adding Finishing Touches

Complete the cake with a dusting of cocoa powder, chocolate curls, or a sprinkle of mini chocolate chips on top. For extra visual appeal, place the cake on a decorative stand, adding garnishes around the base to create a professional, bakery-style presentation.

Chocolate Chip Cake

A fluffy Chocolate Chip Cake with rich chocolate buttercream, ideal for any occasion.

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 29

Servings:

Author: Jessica Harmon

Ingredients

For the Cake

1 ¼ sticks unsalted butter softened (141g)
1 cup mini chocolate chips 170g
1 ½ cups light brown sugar packed (325g)
2 ¾ cup all-purpose flour 332g
½ teaspoon baking soda 3g
1 ½ teaspoons baking powder 7g
½ teaspoon salt 3g
3 large eggs room temperature
1 ⅓ cup buttermilk 302g
2 teaspoons vanilla extract 8g
For the Chocolate Buttercream
3 sticks unsalted butter softened (339g)
7-8 cups powdered sugar 920g – adjust to desired sweetness
1 cup unsweetened cocoa powder 82g, measured and sifted
½-¾ cup milk 180g or as needed for consistency
2 teaspoons vanilla extract 12g
1 teaspoon salt 6g

Vanilla Buttercream Filling

½ stick unsalted butter softened
1 cup powdered sugar
½ teaspoon vanilla extract
3 teaspoons milk – adjust as needed for desired consistency
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking.
In a large mixing bowl, combine all dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk by hand for about 30 seconds to ensure they are thoroughly combined.
In a separate bowl, whisk together the eggs, buttermilk, and vanilla extract until smooth.
With your mixer set to low speed, gradually add small portions of softened butter into the dry ingredients, mixing until the butter coats the flour mixture, forming a crumbly and moist consistency. Increase speed to medium, scraping down the bowl as needed.
Pour in half of the egg mixture, mixing on medium speed for 1 ½ minutes (avoid exceeding medium speed), which will yield a thick and airy batter. Scrape the bowl thoroughly before adding the remaining egg mixture in two parts, beating for about 20 seconds after each addition.
Gently fold in the chocolate chips, ensuring even distribution throughout the batter.
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out mostly clean, with only a few crumbs attached.
Allow the cakes to cool in the pans for about 10 minutes before carefully turning them out onto a wire rack to cool completely.

For the Chocolate Buttercream

Begin by beating the softened butter on low to medium speed until smooth. Blend in the vanilla extract, and then gradually add the powdered sugar, cocoa powder, and salt.
Pour in most of the milk. Start the mixer on low speed to prevent the powdered sugar from creating a dust cloud, then increase speed as the frosting begins to combine.
Mix for 5-6 minutes or until the frosting reaches a smooth, spreadable consistency. If using a hand mixer, it may take longer. Adjust by adding more milk (1 tablespoon at a time) if too thick, or additional powdered sugar if too soft. You should end up with about 7 cups of buttercream.

For the Vanilla Buttercream Filling

Cream the slightly softened butter until smooth, then blend in the vanilla extract.
Gradually add the powdered sugar and milk, mixing on medium speed until light and fluffy, about 1-2 minutes. Adjust the consistency by adding more powdered sugar if it needs to be thicker or a bit more milk if it needs thinning.
Gently fold in a handful of mini chocolate chips for a delightful texture.

Rich Chocolate Chip Cake