Description
Rich chocolate chip cake brings classic comfort to dessert tables with nostalgic charm. Moist layers studded with chocolate morsels offer sweet indulgence that welcomes you into a world of delightful homemade goodness.
Ingredients
Scale
Main Ingredients:
- 2 ¼ cups (532 milliliters) all-purpose flour
- 1 ½ cups (300 grams) granulated sugar
- 1 cup (240 milliliters) whole milk
- 1 cup (170 grams) semi-sweet mini chocolate chips
Wet Ingredients:
- 2 large eggs (room temperature)
- ½ cup (113 grams) unsalted butter (room temperature)
- ¼ cup (60 milliliters) vegetable oil
- 1 tablespoon vanilla extract
Dry and Seasoning Ingredients:
- 2 teaspoons baking powder
- ¼ teaspoon salt
For the Chocolate Chip Buttercream Frosting:
- 1 cup (227 grams) unsalted butter (room temperature)
- 4 cups (454 grams) sifted powdered sugar
- ¼ cup (60 milliliters) heavy cream
- 1 teaspoon vanilla extract
- ¼ cup (43 grams) semi-sweet mini chocolate chips
Instructions
- Preheat the oven to 350ºF (175°C) and position the rack on the second level from the top.
- Prepare two 8-inch cake pans by coating with flour-based baking spray and optionally lining with parchment paper for enhanced baking performance.
- Create a dry ingredient blend by whisking flour, baking powder, and salt together in a medium mixing bowl. Separate a small portion of this mixture to coat the mini chocolate chips.
- In a large bowl, cream butter and sugar until the mixture becomes light and airy, creating a smooth foundational texture.
- Incorporate eggs, vegetable oil, vanilla extract, and milk into the butter-sugar mixture, blending until the ingredients form a homogeneous liquid.
- Slowly fold the remaining dry ingredients into the wet mixture, stirring gently to prevent overmixing and maintain a tender cake texture.
- Toss mini chocolate chips with the reserved dry ingredient mixture to prevent sinking during baking, then delicately fold into the cake batter.
- Distribute the batter evenly between the prepared cake pans, ensuring balanced layers.
- Bake for 32-35 minutes, monitoring for a golden surface and checking doneness with a clean toothpick inserted into the center.
- Allow cakes to rest in their pans for 10 minutes, then carefully transfer to wire cooling racks to reach room temperature.
- For the frosting, whip butter until smooth and creamy using an electric mixer at medium-high speed.
- Gradually introduce sifted powdered sugar, mixing on low speed to create a silky buttercream consistency.
- Enhance the frosting with vanilla extract and heavy cream, blending until perfectly smooth.
- Gently fold mini chocolate chips into the frosting just before assembling the cake.
- Once cooled, frost the cake layers, creating a delectable chocolate chip dessert.
Notes
- Keep oven rack positioned just above center for even heat distribution and golden cake texture.
- Use flour-based baking spray or parchment paper to prevent cake from sticking and ensure easy removal.
- Coat mini chocolate chips in reserved flour mixture to prevent sinking during baking, creating even chocolate distribution.
- Cool cakes in pans for 10 minutes before transferring to wire racks to prevent breaking and maintain structural integrity.
- Sift powdered sugar gradually to avoid lumps and achieve smooth, creamy buttercream frosting.
- Add chocolate chips to frosting just before assembling cake to maintain their crisp texture and prevent melting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 430
- Sugar: 37 g
- Sodium: 150 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg