This Chocolate Chip Cake is a two-layer vanilla cake that stays moist and tender, with plenty of mini semi‑sweet chocolate chips folded into the batter. It’s finished with a smooth vanilla chocolate‑chip buttercream that’s sweet, scoopable, and perfect for slicing. This recipe is straightforward to prepare, makes two 8‑inch layers, and is easy to make ahead or freeze after decorating.
Why you’ll love this recipe
This simple chocolate chip cake produces two 8‑inch layers of light, fluffy white cake dotted with mini semi‑sweet chocolate chips. The buttercream is a creamy vanilla frosting studded with more mini chips for texture and flavor.
The cake freezes well, and both the layers and frosting can be made ahead. If you enjoy layered cakes, try this as a reliable go‑to for birthdays, special occasions, or a weekend bake.
Table of Contents
- Ingredients Needed
- How to Make the Recipe
- Storage and Freezing Instructions
- Helpful Tips
- Recipe FAQs
- Chocolate Chip Cake Recipe
- More Delicious Cakes!
Ingredients Needed
Chocolate Chip Cake
Below are the ingredients for the cake. A couple of items get a short note to help the cake bake evenly with the chips suspended throughout.
- All‑Purpose Flour. Any reliable brand will work.
- Whole Milk. 1% or 2% may be used if needed.
- Semi‑Sweet Mini Chocolate Chips. Mini chips distribute throughout the batter better and are less likely to overwhelm a single bite. Tossing them briefly in a couple tablespoons of the dry flour mixture helps reduce sinking during baking.
Chocolate Chip Buttercream Frosting
Ingredients for a classic, scoopable buttercream that includes a small amount of mini chips for texture. Omit the chips from the frosting if you prefer a smooth finish.
- Powdered Sugar. Sifted to remove clumps for a smooth buttercream.
- Heavy Cream. Use whole milk if that’s what you have, but heavy cream yields a richer texture.
- Semi‑Sweet Mini Chocolate Chips. Optional in the frosting; stir them in just before spreading so the frosting whips up smoothly.
How to Make the Recipe
Here is a concise overview of the method. For the full ingredient measurements and formatted recipe below, see the recipe card section.
Chocolate Chip Cake
Step 1. Whisk together the flour, baking powder, and salt. Reserve 2–3 tablespoons of this dry mix to toss with the mini chips later.
Step 2. Cream the butter and sugar, then add the eggs, vegetable oil, vanilla, and milk. Mix until smooth and combined.
Step 3. Add the dry ingredients to the wet mixture and fold in the flour‑coated mini chips so they distribute evenly.
Step 4. Divide the batter evenly between two prepared 8‑inch pans and smooth the tops.
Step 5. Bake at 350ºF for 32–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 6. Cool the pans for about 10 minutes, then invert the cakes onto a rack to finish cooling completely before frosting.
Chocolate Chip Buttercream Frosting
Step 1. Beat room‑temperature butter until smooth using a stand or hand mixer.
Step 2. Add sifted powdered sugar a cup at a time on low speed, then add vanilla and heavy cream. Increase speed and beat until light and spreadable.
Step 3. Fold in the mini chocolate chips with a spatula just before frosting.
Step 4. Frost the cooled layers, assemble the cake, and serve.
Storage and Freezing Instructions
Cake layers: If you make the layers ahead, wrap each cooled layer tightly in plastic wrap. Store at room temperature or in the refrigerator for up to 3 days. For longer storage, double‑wrap and freeze for up to one month; thaw completely before frosting.
Frosting: Store buttercream in a sealed container in the refrigerator for up to one week. If chilled, let it come to room temperature for 45–60 minutes and rewhip briefly before using. Add the mini chocolate chips at the moment you frost for best texture.
Helpful Tips
- Prepare pans well. Use a flour‑based baking spray or line the bottoms with parchment circles to ensure the cakes release cleanly.
- Coat the mini chips. Tossing the mini chips in a few tablespoons of the dry mix helps prevent them from sinking to the bottom while baking.
- Be patient cooling. Make sure cakes are completely cool before frosting to avoid a soft or melted buttercream.
Recipe FAQs
Two 8″ x 2″ round cake pans were used for these layers. A standard 8‑inch round pan with 2″ depth produces the same result.
Cake strips help minimize doming. If you don’t have them, you can cool the cakes upside down briefly or level the tops once they’re fully cool.
Tossing the chips in a small amount of the dry mixture helps suspend them in the batter so fewer chips sink to the bottom during baking.
When assembled and frosted, the cake is about 4½ inches tall, with each layer roughly 2 inches in height.
If you try this Chocolate Chip Cake, please leave a star rating and a comment to share how it turned out. Happy baking!
Chocolate Chip Cake
Ingredients
Chocolate Chip Cake
- 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% ok)
- 1 tbsp vanilla extract
- 1 cup semi‑sweet mini chocolate chips
Chocolate Chip Buttercream Frosting
- 1 cup unsalted butter, room temperature
- 4 cups sifted powdered sugar
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 1/4 cup semi‑sweet mini chocolate chips (optional)
Instructions
Chocolate Chip Cake
- Preheat oven to 350ºF and position the rack just above center. Prepare two 8‑inch pans with baking spray and/or parchment circles.
- Whisk together flour, baking powder, and salt. Reserve 2–3 tablespoons of this mix to coat the mini chips.
- Cream butter and sugar, then add eggs, oil, vanilla, and milk until blended.
- Add the dry ingredients to the wet and mix until just combined. Toss the mini chips in the reserved dry mix, then fold them into the batter.
- Divide batter between the two pans and bake 32–35 minutes, or until a toothpick comes out clean.
- Cool 10 minutes in the pans, then invert onto a rack to cool completely before frosting.
Chocolate Chip Buttercream
- Beat butter on medium‑high until smooth (about 2–3 minutes).
- On low speed, add sifted powdered sugar one cup at a time. Add vanilla and heavy cream, then increase speed and beat until light and fluffy.
- Fold in mini chips with a spatula just before frosting. If making the frosting ahead, add chips when ready to use.
- Frost the cooled layers, assemble the cake, and serve.
Notes
- The assembled cake measures roughly 4½” tall (each layer about 2″).
- You can make this recipe as cupcakes (not tested here): bake at 350ºF for 18–20 minutes and expect 18–24 cupcakes.
- Omit the mini chips from the buttercream if you prefer a smooth finish.
More Delicious Cakes!
German Chocolate Sheet Cake
Chocolate Zucchini Cake
Homemade Angel Food Cake
