What I love most about this homemade Chocolate Chip Cake recipe is that we’ve changed things up and used brown sugar. This is what makes this recipe so unique! It combines all of the flavors that you love in a chocolate chip cookie.
This chocolate chip cake recipe is DELICIOUS, and has just the right amount of chocolate!
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.
Chocolate Chip Cake
Ingredients
- Recipe uses the Reverse Creaming Method
- 2 3/4 cup (332 g) all purpose flour
- 1 1/2 cups (325 g) light brown sugar
- 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....slightly softened but still cold to the touch (do not microwave). I cut the butter into 1/2 inch slices onto waxed paper a short while before needed. It should still feel cold to the touch. If it becomes too soft, refrigerate for a few minutes.
- 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
Directions
- 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 speed 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.
Thanks for stopping by today! We hope that you enjoy the recipe. Don’t forget to scroll through our full collection of favorite cake, frosting, and filling recipes in our Recipes section! You can find them here: My Cake School Recipes
Cant beat this recipe. So delcious, thanks for sharing.
Simon
I’m completely out of mini chocolate chips!
If I’m going to make cupcakes, can I use regular
chocolate chips?
Thank you so much for sharing this delicious recipe.
Hi Lilly, We like to use mini chocolate chips because they are lighter and less likely to sink to the bottom of the cake. You can use regular chocolate chips. I would stir half of the chocolate chips into the batter, fill your cupcake liners and then sprinkle the remaining chips over the tops of the cupcakes. Press these chips down slightly below the surface of the batter using a knife or toothpick ( whatever works best for you). Those chips should not sink totally to the bottom. I hope you don’t have many cupcakes to make because this does takes a little extra time.
I just made this recipe! It made 12 cupcakes and 2 6″ cake layers. I just had one of the cupcakes hot out of the oven…delicious!! Well done, ladies! Keep up the yummy recipes!
Hi Natalie, So happy you like the recipe, and thank you so much for posting your review!!
What if I only have salted butter or salted “I can’t believe it’s not butter”? I read that I can just use less salt….Going to try this tomorrow night and probably won’t be able to stop at the store…
Would love to try this recipe, but what can I substitute the buttermilk with pls??
hey there I would like to know, what is the filling in this cake. I was thinking about making this cake for my sons birthday it looks absolutely delicious
Hi Bridget, I’m glad that you’d like to try this cake! We used a chocolate chip buttercream for the filling. Our Classic Vanilla Buttercream Recipe linked below, with mini chocolate chips mixed in!
link to mycakeschool.com
@Mohneen- I’m sorry that I missed your question about buttermilk– Here is a link for you!:
link to food.com
I just made this cake & did a couple of cupcakes for taste testing. Omg!! it is so delicious I had to come here & post. Cupcakes came out great too if anyone was wondering😀 Thank you once again for another go to recipe💖
So happy to hear it! Thanks so much for posting your feedback! xo
Hi Kristina, It will be fine to keep the crumb coated cake out overnight and decorate tomorrow to serve on Tuesday.
I made this cake yesterday to take to a baby shower, and it was a hit! It did fall apart when I was removing it from the pans, but that was probably my fault for not flouring the pans after greasing them, as well as my lack of expertise — it was my first shot at making a cake from scratch. I was able to stick it back together with some icing (I used a different recipe, since I didn’t have powdered sugar), so it was still presentable.
Now that I’ve made a cake from scratch, I’m afraid I’ll never be able to go back to the boxes again :). It was so much fun to make and so much more scrumptious than a cake mix. Have you ever made this cake with white chocolate chips or used another recipe to make a white chocolate chip cake? I turn eighteen next week and feel the need to celebrate with a big white chocolate chip cake.
Hi Anna, I’m happy that you were able to save the cake and that you enjoyed it. Yes, you should flour the pans. Turning the cake out of the pan immediately out of the oven can also cause it to break apart. Let it cool 5 to 10 minutes before turning out. If you leave in the pan too cool for too long (20 or 30 minutes) it can cause the cake to stick to the pan. We have not tried adding white chocolate chips to the recipe but there should be no problem in doing so. I don’t think the white chocolate chips are available as mini chips so you may have a few more sinking to the bottom of the pan. Thanks so much for posting and best wishes for a Happy 18th Birthday,
Made this cake today. Very soft and yummy!!
Just had a problem of the chips going to the bottom of the cake
I didn’t use the reverse creaming method, don’t know if that caused it
Also I tapped the pans on the counter a few times to release any air bubbles before putting in the oven, will that have caused them to move down?
I made this cake for a birthday and it was so delicious!! I might even use it sans chips as my standard yellow cake. Love the cookie-ish feel the brown sugar adds. Thank you!
Hi KG, Wonderful! I’m very happy you gave the recipe a try and enjoyed it. Thanks so much for posting!!
Can I substitute cake flour for all purpose flour? I read I should add 2 TBS of extra cake flour per cup of all purpose flour. Is this correct? Will the cake be too fluffy/tender?
Hi Jennifer, We have not tried baking this recipe using cake flour so I am not sure if it would be too tender. If you decide to give it a try, you should add 2 additional Tablespoons cake flour for each cup of AP flour used in the recipe. So for this recipe you would use 2 3/4 cup cake flour plus 5 additional Tablespoons plus 1 teaspoon cake flour.
This recipe looks so good especially with the brown sugar and mini chips. I want to make it but I do not have eight inch cake pans. Will nine inch cake pans work? That’s all I have.
Hi Cathy, Yes, you can bake this recipe in 9 inch pans. I hope you will enjoy the cake.