The Secret Ingredient in this Chocolate Chip Cake
What I love most about this homemade Chocolate Chip Cake recipe is that it calls for…. brown sugar! The brown sugar flavor in addition to the flavor from the butter, vanilla, and chocolate chips gives it the familiar dose of deliciousness that we love in a chocolate chip cookie.
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
Ingredients
For the Cake
- 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.... 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.
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
Hi Janie, Yes, you could use your favorite chocolate cake recipe and add mini chocolate chips. It would need to be a recipe that has a batter that is somewhat thick, this will keep the mini chips suspended so that will not sink to the bottom of the cake pan. We use our Classic Chocolate Cake recipe for most of our chocolate cakes, but I don’t think the batter is quite thick enough for the chocolate chips.
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.
link to fromkarenskitchen.com
link to wilton.com
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!