What makes this Chocolate Chip Cake Great? The brown sugar!
The brown sugar, in addition to the amazing flavor combination of butter, vanilla, and chocolate chips gives this cake all of the familiar deliciousness that we love in a chocolate chip cookie!
This recipe is the first chocolate chip cake that I’ve tried that contains brown sugar and it really makes a difference!
Brown sugar not only adds wonderful flavor to the cake recipe, but it also makes for a cake that is even more moist and tender.
What Pairs well with Chocolate Chip Cake?
Also, this recipe uses the Reverse Creaming Method of mixing. We use this method of mixing for many of our recipes because we find that it gives the cakes a slightly denser, velvety texture.
This Chocolate Chip Cake uses the Reverse Creaming Method of Mixing
Chocolate Chip Cake Recipe
This homemade Chocolate Chip Cake recipe has all of the flavors that you love in a chocolate chip cookie. You'll love the hint of brown sugar flavor!
Ingredients
For the Cake
- 2 3/4 cup (332 g) all purpose flour
- 1 1/2 cups (325 g) light brown sugar (packed into the cup)
- 1 1/2 teaspoons (7 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/2 teaspoon 3 g) salt
- 10 Tablespoons (1 1/4 sticks) (141 g) unsalted butter.... softened (do not microwave). I cut the butter into 1/2 inch slices onto waxed paper to soften a short while before needed.
- 3 large eggs
- 1 1/3 cup (302 g) buttermilk (low fat or full fat)
- 2 teaspoons (8 g) vanilla
- 1 cup (170 g) mini chocolate chips
Instructions
- Preheat the oven to 350 degrees, grease and flour two 8 inch round cake pans
- In the bowl of your mixer add the dry ingredients, flour, sugar, baking powder, baking soda and salt. Hand whisk for at least 30 seconds so the ingredients are well combined.
- In a separate bowl, add the eggs, buttermilk and vanilla. Stir with a fork to combine.
- With the mixer on low speed gradually add the slices of butter, a few pieces at a time. Increase the mixer to medium speed and beat until the dry ingredients look crumbly and moistened by the butter. Scrape the bottom and sides of the bowl.
- Add 1/2 of the egg mixture, beating at medium ( do not beat above medium ) for 1 1/2 minutes, the batter will become thick and fluffy. Scrape the sides and bottom of the bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each addition.
- Fold in the chocolate chips
- Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Let the cake cool in the pans 10 minutes, then turn out.
- Makes 7 cups batter
- Will hold up to fondantThis recipe works well for cupcakes, they will have very little dome.
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Wonder if you could make this as a 13x 9 recipe? how long to bake? And could you bake in two 13 x 9 pans and use the vanilla buttercream in the middle? Trying to make a baptism cake and 13×9 size would be better.Thanks for the advise. Can’t wait to try this recipe.
Hi Carrie, This recipe makes 7 cups of batter. It could be baked in a 13 x 9 pan. Seven cups batter would give you a sheet cake about 1 1/4 to 1 1/2 inches high. This would be fine for a 2 layer sheet cake with vanilla buttercream in the middle. Below are 2 charts for batter amounts that you will find helpful. Karen’s chart recommends 7 cups for a 13×9 and Wilton recommends 10 cups for the same size pan.
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
Hi BEBe,
Thanks for replying.l to my question about the 13 x9 cake. Would you recommend doubling the recipe to make 2 sheets? And then will I have enough of the chocolate buttercream frosting if I don’t double that recipe? Thanks for the guidance- have but allergy so trying to make a nice cake that I know is safe for me to eat.
Hi Carrie, You would need to double the recipe or make it twice for a 2 layer 13×9. I am not sure what size mixer you have, if it is not an oversized bowl you may need to make each layer individually. This recipe uses the Reverse Creaming Method, are you familiar with that method? If not Melissa has a video on the method. The layers can also be made in advance and frozen (wrapped air tight with plastic wrap and aluminum foil). Even if you are using Vanilla Buttercream for the filling, I think you will need to double the Classic Chocolate Buttercream recipe so you will have enough for decorative piping around the top and bottom edges. Hope all goes well.
I made this cake today with your chocolate buttercream frosting for my husband’s birthday. It made 2 perfect 8″ round layers and was very moist, almost too moist to frost. I should’ve put it in the fridge to firm up a little before frosting it, but it was OK after adding a little more liquid to the frosting, as it was extremely stiff when made as indicated. The taste was just like a chocolate chip cookie and everyone enjoyed it. Thank you for a great recipe. I’ll make it again and try frosting it with buttercream next time.
Hi Leanne- I’m so happy to hear that you liked the recipe!
Can I use the traditional method to make this into cupcakes?
Hello BeBe! Can I make this with the traditional method? Thanks!
Hi Lyanna, Yes, you can make this using the traditional method of mixing. I suggest writing out the recipe and counting the ingredients to make sure nothing is left out, it is so easy to overlook something. Hope you enjoy the cake.
Hello!
I see that the cake has light brown sugar instead of white sugar, is it supposed to be packed?
Hi Teresa, Yes, the brown sugar is packed into the cup. I will add that to the recipe.
Hi, your recipe look amazing. I have a question can I add unsweetened cocoa powder to the recipe? I want to make a chocolate chocolate chip cake. Thank you for your help.😁
Hi Linda, I suggest you use our Chocolate Sour Cream Cake recipe. Just fold in 1 cup of mini chocolate chips into the batter. This recipe uses the Reverse Creaming Method. If you are not familiar with this method, you might want to watch Melissa’s video on the method. In the written text above the ingredients you can click on her link. Recipe link below
https://www.mycakeschool.com/recipes/chocolate-sour-cream-cake-scratch-recipe/
Hi there! I am so excited to make your rcipe today, I just have a quick question: I will be making a 3 layer 10 inch cake – should I double the recipe?
Hi Haleigh, This recipe makes 7 cups of batter. Suggested amount of batter for a 10 inch round pan is 6 cups per pan. If you double the recipe you will have 14 cups batter, enough for a little over 5 cups per pan, and that will be fine. Are you familiar with the Reverse Creaming Method of mixing? If not, you should click on the link below to watch Melissa’s video on the method.
https://www.mycakeschool.com/blog/reverse-creaming-method-of-mixing-a-cake-video-tutorial/
Love your recipe but can I add the brown sugar to the flour when mixing the dry ingredient
Love your recipe but I add the brown sugar to the flour when mixing up the dry ingredients
Yes, the brown sugar is added with the flour and dry ingredients. This recipes uses the Reverse Creaming Method. If you are not familiar with that method of mixing, click on the link below to watch Melissa’s video.
https://www.mycakeschool.com/blog/reverse-creaming-method-of-mixing-a-cake-video-tutorial/
Hello! This recipe sounds delicious and I am planning to make it for my daughter’s
Birthday. I am pretty sure my round pans are 9 inch and not 8 inch. Will that be an issue you think? Thank you!
Hi Lisa, You can make the recipe in two 9 x 2 inch round pans. You will have 3 1/2 cups per pan. Keep an eye on it as it bakes. When a toothpick inserted into the center comes out clean or with just a few crumbs attached, it is done. The layers won’t be quite as tall as they would using 8 inch pans, but it will be fine.
Thank you for the info and the prompt
reply!
Hello! Hey your cake look so yum.i am vegetarian & dont eat egg. Do you have eggless receipe with same look and taste. Thankyou! Much love.
Hi Priya, I am sorry but we have not made this cake using an egg substitute so I am not sure of the outcome. Below is a link to possible substitutes
https://www.healthline.com/nutrition/egg-substitutes