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
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-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.
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.
½ cup Unsalted Butter, 2 Large Eggs, ¼ cup Vegetable Oil, 1 cup Whole Milk, 1 tablespoon Vanilla Extract, 1 ½ cups Granulated Sugar
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.
1 cup Semi-Sweet Mini Chocolate Chips
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).
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).
1 cup Unsalted Butter
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.
4 cup Sifted Powdered Sugar, 1 teaspoon Vanilla Extract, ¼ cup Heavy Cream, ¼ cup Semi-Sweet Mini Chocolate Chips
Video
Notes
This cake when assembled and frosted measures approx. 4 ½" high (with each cake layer being 2" tall).
When spraying the cake pans with baking spray, you can also add an 8" circle of parchment paper to the inside bottom of the pans.
While I didn't test the recipe this way, you can make this Chocolate Chip Cake as cupcakes. The baking time stays the same, but you will reduce your baking time to 18-20 minutes. The recipe will yield 18-24 cupcakes.
9/30/22 - The recipe has been retested/updated after hearing issues with chocolate chips sinking to the bottom.