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Fluffy chocolate chip cake slices on white plates with pink flowers and a whole layered cake in the background.

Chocolate Chip Cake

Christie Matherne Profile PictureChristie Matherne
4.44 from 64 votes
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 25 minutes
Cooling Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course cake
Cuisine American
Servings 16 servings
Calories 774 kcal

Ingredients
  

Chocolate Chip Cake:

  • 1 cup butter room temperature
  • 2 cups sugar
  • 2 1/2 cups flour divided
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 cup milk
  • 1 cup mini chocolate chips

Simple Syrup:

  • 1/2 cup water
  • 1/2 cup sugar

Chocolate Chip Buttercream:

  • 1 1/2 cups butter room temperature
  • 6 cups powdered sugar
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 1/4 cup heavy cream
  • 1 cup mini chocolate chips

Instructions
 

Make The Cake:

  • Preheat oven to 350°F. Line 3 (8-inch) cake pans with parchment and spray with baking spray. Set aside. 
  • Cream butter and sugar until light and fluffy, about 5 minutes. 
  • Meanwhile, reserve 2 tablespoons of flour in a small bowl. In a medium bowl, whisk the remaining flour with the salt and baking powder. 
  • Add the eggs to the butter and sugar mixture, one at a time, scraping the bowl as needed. Add the vanilla. 
  • Add a third of the flour mixture to the wet mixture, then add half the milk. Continue adding the flour and milk, ending with the flour, and beat each addition until just incorporated, being careful to not overmix. 
  • Toss the mini chocolate chips in the reserved flour, then fold into the batter by hand, scraping the bottom and sides of the bowl. 
  • Divide the batter evenly among the three cake pans. Bake in the preheated oven until a toothpick comes out clean, about 20 minutes. Let cool in pans for 15 minutes, then turn out and cool completely on a wire rack, approximately 1 hour. 

Make The Simple Syrup:

  • Bring sugar and water to a boil in a small saucepan over high heat. Turn off heat and let cool completely.

Make The Buttercream:

  • To make the buttercream, beat the butter in the bowl of a stand mixer until pale and creamy, about 5 minutes. Add half of the sugar and beat until well incorporated, then add the remaining sugar, vanilla, and salt. Add the heavy cream and beat on medium speed until very light and fluffy, about another 3 to 4 minutes. Gently fold in the mini chocolate chips. 

Assemble The Cake:

  • To assemble the cake, brush each cake generously with simple syrup. 
  • Dab about a tablespoon of buttercream on the platter or cake board that you're using to decorate your cake. Center the first cake on the board. Spread an even layer of buttercream over the layer, then add the second cake layer. Repeat with the third layer. Frost the sides and top of the cake with remaining buttercream.

Nutrition

Calories: 774kcalCarbohydrates: 108gProtein: 5gFat: 37gSaturated Fat: 23gSodium: 443mgFiber: 1g
Keyword cake mix, simple syrup, vanilla
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