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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Hi love your recipes I use regular chocolate chips than mini chocolate chips
Hi Chinyere, You can use regular chocolate chips in the recipe. We used mini chips because they are less likely to sink to the botton of the cake pan. Also, a recipe that has a batter that is a bit thick helps to keep the chips suspended.
Love your recipes! I’d like to make this cake for my grandsons birthday and make it into the dump truck cake. Do you think I can make this in a 9×13 pan?
Hi Debi, This recipe makes 7 cups of batter and that is the amount you need for a 9×13 pan. Click on the link below for a cake batter amount and baking time chart. I think you will find it helpful
http://fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php