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
Dear Melissa and Bebe. Recently I wrote to let you know I wouldn’t be renewing my membership in your online cake membership due to a health problem that will not allow me to bake anymore. I find that I can’t stand not knowing what you two are up too so would love to subscribe again. In the past I always payed by check, if that is still possible could you please send by email a address for payment. I’ve missed seeing what you’ve been doing. Thank you. Barb cox. Babs101@fuse.net
Sounds delicious. I’ll print it off and give it a try – in my own way of course :) So many recipes and so little time :)
I’m with MsGF! Sounds absolutely delicious…not nearly enough time to get all these new recipes and designs done!
This cake is a winner Melissa, come over and we’ll bake one! ♥
I am not a chocolate fan, but I do love chocolate chip cookies! This one sounds like the perfect recipe for ME!!!
@ Barb Cox – I can’t imagine life without Bebe and Melissa!!!
I just had someone ask for cupcakes for a childrens party in June. I am going to suggest this recipe. Cannot wait to try. May make a trial run for the grand children who love chocolate chip cookies. Thanks Melissa and Bebe.
Hi!! Can I use this witb fondant instead of buttercream??
Thanks
Thank you all so much for your comments!! xoxo I’m so glad that you like it!
@Barb- Thank you!! I’ve just sent you an e-mail ;0)
@Melissa, lol! Yes we’ll have to have a cake date!
@Jennifer- ;0) Thank you!! xoxox And I hope that you love it ;0)
@Colleen- So glad you’re going to try it!
@Carirma- Yes, this recipe is sturdy enough for fondant!
Wonderful recipe. Going to use for my daughter’s birthday cake.
Quick question…the 8″ pans you are using. Are they 8″x2″ or 8″x 3″??
I have the Cake Bible by Rose…great book and cake reference. That’s where I first learned the alternative creaming method. My Mom use to do something similar, she said it was her “hurry up” method!!
Hi June, We used 8″ x 2″ pans. I think your mom’s definition of reverse creaming as the “hurry up method” is true. Once you get accustomed to using reverse creaming, I think you can get the batter in the oven more quickly.
Thanks BeBe for your prompt reply. 8″ x 2″ pans it shall be. Can’t wait to try this recipe. Adding some Skor bits as well. One of my daughter’s favs.
Guess my Mom was ahead of her time and she didn’t know it. ?
I made this cake recipe last night – it smells amazing!!! I noticed you did not torte this cake. Is there a reason? Will this be too crumbly to torte? or will I be ok to torte it. I usually torte all my cakes to get more filling in the cake.
Hi Janet, Yes, with well chilled layers it will be fine to tort this cake. The chocolate chips are mini so it shouldn’t cause a problem.
Thinking of making this soon. Probably will fill and ice with just the Classic Chocolate Buttercream but I do plan to pipe the shells around the sides…do you think I need to make a double recipe of frosting?
Hi Dene! We just made one batch of the chocolate frosting. It makes about 6 cups, and even though we used a different frosting for the filling, we had leftover chocolate frosting that we could have used for filling. Glad that you are making it!
I usually have problems with the Chocolate chips sinking to the bottom even when dusted lightly in flour first
…anyway to prevent this from happening?
HI Tori, In this recipe I used all-purpose flour because when making the cake with cake flour the batter could not support even the mini chocolate chips and most of them sank. So a cake batter that is thicker will help. Also, using mini sized chips will help. You could also try filling your cake pans with batter and at that point sprinkle the chocolate chips (especially if using the full size chips) on top of the batter, then gently press with the back of a spoon the chips into the cake batter. Quickly put into the oven, hopefully the chips will not have time to sink very far down as the cake bakes up around them.
Finally had time to make this cake…everyone loved it!
Looks yummy.
I also made this cake for my daughter’s birthday this past weekend. Filled inbetween with homemade caramel and skor toffee bits. Was loved here too…none left!!!
@Dene- Your cake looks fabulous! So happy that you made it & loved it! ;0) —
@June- Thanks so much! The caramel & Skor toffee bits sound awesome! xoxo
Yes Melissa..your chocolate chip cake and the caramel/skor bits…totally devine…
Is this cake study enough to make a tiered cake? I think this would be so fun for the inside of my son’s Sesame Street cake!
Hi Ainsley, Yes, this recipe will be fine for a tiered cake. If it is the bottom tier, the dowels support the weight of the upper tier (that is on it own cake board).
Hi. I know I ask this a lot. But is this recipe okay to support fondant tiers? (I make a lot of fondant cakes)
Thanks as always
HI Wendi, Yes, it will support fondant. I will post that to the end of the recipe, other members will have may have the same question.
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
My problem with this recipe is that the batch turned to be really really watery so i had to add more flour but then it was just fine. Idk why though it turned like that i followed it step by step gram by gram.
Please dont tell me that it had to be a pancakeish like texture.
(First time trying to make any kind of cake, i hope all the pros here dont kill me in the comments @_@)
(When the cake is ready i’ll share more info about how it went, until then bye from greece)