Q1: How do I prevent chocolate chips from sinking to the bottom of the cake?

Tossing the chocolate chips in a bit of flour before adding them to the batter helps them stay suspended during baking. However, even if some sink, the cake will still taste delicious.

Q2: Can I make this chocolate chip cake ahead of time?

Yes, you can bake the cake layers in advance and store them tightly wrapped at room temperature for up to 3 days or freeze them for up to 1 month.

Q3: Can I turn this recipe into cupcakes?

Absolutely. This recipe makes 18–24 cupcakes. Bake them at 350ºF for 18–20 minutes or until a toothpick inserted in the center comes out clean.

Chocolate Chip Cake - Superb Recipe

Name: Chocolate Chip Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 ¼ cups all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon salt; ½ cup unsalted butter (room temperature); 1 ½ cups granulated sugar; 2 large eggs (room temperature); ¼ cup vegetable oil; 1 cup whole milk (1% or 2% can be used); 1 tablespoon vanilla extract; 1 cup mini semi-sweet chocolate chips; 1 cup unsalted butter (room temperature) for frosting; 4 cups sifted powdered sugar; 1 teaspoon vanilla extract (for frosting); ¼ cup heavy cream; ¼ cup mini semi-sweet chocolate chips (for frosting)

Description

A moist, fluffy Chocolate Chip Cake perfect for beginner bakers, topped with a simple vanilla chocolate chip buttercream frosting.

Ingredients

Scale

2 ¼ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter (room temperature)
1 ½ cups granulated sugar
2 large eggs (room temperature)
¼ cup vegetable oil
1 cup whole milk (1% or 2% can be used)
1 tablespoon vanilla extract
1 cup mini semi-sweet chocolate chips
1 cup unsalted butter (room temperature) for frosting
4 cups sifted powdered sugar
1 teaspoon vanilla extract (for frosting)
¼ cup heavy cream
¼ cup mini semi-sweet chocolate chips (for frosting)

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Instructions

Preheat your oven to 350ºF and position a rack just above the center. Grease two 8-inch cake pans with baking spray and line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Reserve 2-3 tablespoons of this mixture to coat the chocolate chips later.
In a large mixing bowl, cream the butter and sugar together. Add the eggs, oil, milk, and vanilla, mixing until well combined.
Add the dry ingredients to the wet mixture and stir until just combined. Fold in the floured chocolate chips.
Evenly divide the batter between the pans and bake for 32–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
To make the frosting, beat the butter until smooth, gradually add the powdered sugar, then the vanilla and cream. Stir in chocolate chips at the end.
Frost the completely cooled cakes and serve or store as desired.

Notes

Toss chocolate chips in flour to reduce sinking during baking.
Cakes can be wrapped and stored at room temperature for up to 3 days or frozen for a month.
Add chocolate chips to frosting just before using for easier mixing.
This recipe can be adapted to make cupcakes—bake for 18–20 minutes.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 576
Sugar: 56g
Sodium: 109mg
Fat: 30g
Saturated Fat: 17g
Unsaturated Fat: 11g
Trans Fat: 1g
Carbohydrates: 73g
Fiber: 2g
Protein: 4g
Cholesterol: 73mg