Chocolate Chip Cake

Baking a layered cake at home can feel especially rewarding when the results are both familiar and thoughtfully made. This Chocolate Chip Cake delivers that balance, offering moist, fluffy layers with chocolate chips baked throughout and a smooth vanilla chocolate chip buttercream that brings everything together in a way that feels classic and comforting.

The cake itself is made with two 8-inch layers of tender white cake, each dotted with mini semi-sweet chocolate chips. That combination keeps every slice soft while adding just enough chocolate in each bite. It’s the kind of cake that feels approachable and well suited to home baking without sacrificing texture or flavor.

Another appealing detail is how straightforward the process is. This recipe doesn’t rely on a hand mixer or stand mixer, which keeps the workflow simple and relaxed. Paired with the creamy vanilla chocolate chip buttercream frosting, the finished cake feels polished without being overly complicated to prepare.

This Chocolate Chip Cake also works well for planning ahead. Both the cake layers and the buttercream frosting can be made in advance, making it easier to fit baking into a busy schedule. That flexibility is especially helpful when preparing for birthdays, small gatherings, or special family desserts.

Once assembled, the cake stores well and can even be frozen after frosting. Bringing it back to room temperature before serving helps restore its soft texture and full flavor, making this a dependable option that tastes just as good when prepared ahead of time.

Chocolate Chip Cake

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This Chocolate Chip Cake is a dessert lover’s dream—two layers of moist, fluffy white cake loaded with mini semi-sweet chocolate chips in every bite. Topped with a rich and creamy vanilla chocolate chip buttercream frosting, this cake is pure indulgence!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

Chocolate chip cake:

• 2 ¼ cups All-Purpose Flour
• 2 teaspoon Baking Powder
• ¼ teaspoon Salt
• ½ cup Unsalted Butter (room temperature)
• 1 ½ cups Granulated Sugar
• 2 Large Eggs (room temperature)
• ¼ cup Vegetable Oil
• 1 cup Whole Milk (1% or 2% can also be used)
• 1 tablespoon Vanilla Extract
• 1 cup Semi-Sweet Mini Chocolate Chips

Chocolate chip buttercream frosting:

• 1 cup Unsalted Butter (room temperature)
• 4 cup Sifted Powdered Sugar
• 1 teaspoon Vanilla Extract
• ¼ cup Heavy Cream
• ¼ cup Semi-Sweet Mini Chocolate Chips

Instructions

Step-By-Step Instructions

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Notes

• This cake when assembled and frosted measures approx. 4 ½" high (with each cake layer being 2" tall).
• When spraying the cake pans with baking spray, you can also add an 8" circle of parchment paper to the inside bottom of the pans.
• While I didn't test the recipe this way, you can make this Chocolate Chip Cake as cupcakes. The baking time stays the same, but you will reduce your baking time to 18-20 minutes. The recipe will yield 18-24 cupcakes.
• 9/30/22 - The recipe has been retested/updated after hearing issues with chocolate chips sinking to the bottom.

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