This Chocolate Chip Cake is 2 layers of moist and delicious cake with mini semi-sweet chocolate chips baked right in, and a sweet vanilla chocolate chip buttercream frosting to boot!
Table of Contents
About the Recipe
This chocolate chip cake is 2, 8 inch layers of moist and fluffy white cake that has mini semi-sweet chocolate chips baked right in. It's a super easy recipe to make without the use of your hand mixer or stand mixer and pairs perfectly with this creamy vanilla, chocolate chip buttercream frosting.
Both the chocolate chip cake layers and the chocolate chip buttercream frosting can be made in advance. You can even freeze this cake easily after frosting it too. Just make sure to bring it to room temperature before enjoying it!
A Few Helpful Tips
Prep your cake pans. Whenever I am baking cakes (bundt cakes included), I always use Baker's Joy. It's a flour-based baking spray that just works super well and I've never had any issues getting a cake stuck in a pan. Generously coat both 8-inch cake pans.
I also recommend adding a parchment paper circle to the bottom of the cake pan, then respraying the top lightly with more baking spray.
Flour-coat your chocolate chips. This is just for the cake part of the recipe. Coating them in a little flour before adding them to the batter at the end helps to keep them from sinking to the bottom while baking.
I will say though that, even with flour coating, sometimes your chips will still sink (it's even happened to me), but your cake will still be good, I promise!
Let your cakes cool. Before frosting your cakes, make sure they are 100% cooled.
Storing your cake layers. If you are making your cake in advance, you can keep these chocolate chip cake layers kept at room temperature double wrapped tightly in plastic wrap for up to 3 days.
You can also freeze them for up to one month, by double wrapping them tightly in plastic wrap and placing them into a large freezer bag.
Wait on the chocolate chips. If making your chocolate chip buttercream frosting in advance, wait to add in the chocolate chips until you're ready to actually frost the cake. If you add them in before, it will make it harder to revive the frosting when you mix it again in the mixer.
Keep the frosting stored in a tightly sealed food container for up to a week in the refrigerator. Bring it out 45 minutes to 1 hour in advance of using, then give it a few whips of the stand mixer and paddle attachment. Then you can add in the chocolate chips.
You can also omit the mini semi-sweet chocolate chips from the buttercream frosting entirely if you would like a smoother look to your frosting, or having them in the cake is perfect enough.
Alternatively, you can try this chocolate frosting recipe.
Recommended Cake Baking Tools
I used Wilton brand 8" x 2" cake pans for this chocolate chips cake recipe.
This is totally your call. I do, on occasion, like to use my Wilton bake strips when baking round cakes. They do an excellent job from preventing doming on your cakes. If you don't have any though, you can either cool the cakes upside down on the cooling racks or simply cut and level the domes off the top of your cakes. Make sure to use a serrated bread knife and wait until your cakes have cooled completely.
This helps to prevent them from sinking to the bottom during baking. Even with doing this sometimes though, they'll still sink, but I promise your cake will still taste just as good!
This cake when fully assembled and frosted measures approximately 4 ½ inches high (with each cake layer being 2" tall).
More Delicious Beyond the Butter Cake Recipes to Enjoy!
Chocolate Chip Cake with Chocolate Chip Buttercream FrostingAuthor:
chocolate chip cake
- 2 cup All-Purpose Flour
- 2 cup Granulated Sugar
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup Whole Milk, 1% or 2% can also be used
- ½ cup Water
- ¾ cup Vegetable Oil
- 1 tablespoon Vanilla Extract
- 2 Large Eggs, room temperature
- 1 cup Semi-Sweet Mini Chocolate Chips, coated in 1 tablespoon all-purpose flour
chocolate chip buttercream frosting
- 1 cup Unsalted Butter, room temperature
- 4 cup Sifted Powdered Sugar
- 1 teaspoon Vanilla Extract
- ¼ cup Heavy Cream
- ¼ cup Semi-Sweet Mini Chocolate Chips
chocolate chip cake
- Adjust oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF.
- 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.
- In a medium-size mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
- In large size mixing bowl, whisk together the whole milk, water, vegetable oil, vanilla extract, and eggs.
- Slowly whisk in the dry ingredients with the wet and mix until just combine, then fold in the flour coated semi-sweet mini chocolate chips. Do not over mix the cake batter.
- Evenly pour into the 2 prepared 8 inch cake pans and bake side-by-side for 35-40 minutes at 350ºF or until an inserted toothpick comes out clean (my oven took 40 minutes).
- 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.
- 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
- 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).
- 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.