Name: Chocolate Chip Cake with Vanilla Buttercream Frosting Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2½ cups all-purpose flour (280g); 2¼ tsp baking powder; ¾ tsp salt; 1⅔ cups granulated sugar (333g); ¾ cup unsalted butter, room temperature (170g); 3 large eggs, room temperature; 1 Tbsp vanilla extract (15mL); 1 cup buttermilk (240mL); 1 cup mini chocolate chips (or regular sized); 1½ cups unsalted butter, room temperature; ¼ tsp salt; 5 cups powdered sugar; ¼ cup cream (or milk, plus more as needed); 2 tsp vanilla extract (10mL), plus more to taste if desired; 1 cup mini chocolate chips (or regular sized), plus more for decorating

Jump to Recipe· 4.3 from 85 reviews

If you’re looking for a show-stopping dessert that feels like pure joy in every bite, the Chocolate Chip Cake with Vanilla Buttercream Frosting Recipe is your new best friend. This cake perfectly balances tender, moist layers bursting with sweet chocolate chips and is wrapped in the creamiest, dreamiest vanilla buttercream. It’s a classic that’s simple enough for any occasion but fancy enough to impress guests or treat yourself to a little something special. Trust me, once you make this, it’ll be the recipe you come back to again and again.

Ingredients You’ll Need

The image shows a three-layer cake with chocolate bits inside each light yellow layer. Between the layers, there is a thin spread of white frosting with small dark pieces mixed in. The top layer is being covered with more white frosting that also has chocolate bits scattered throughout, applied from a piping bag held by a woman's hand. The cake is placed on a wooden cake stand, and the scene has a white marbled surface background. Photo taken with an iphone --ar 4:5 --v 7

All the ingredients in this Chocolate Chip Cake with Vanilla Buttercream Frosting Recipe are pantry staples, but each one plays a vital role in delivering that perfect texture, flavor, and color. From the fluffy cake layers to the rich frosting, every component works together in harmony.

All-purpose flour (2½ cups/280g): Provides structure and a tender crumb to the cake layers.
Baking powder (2¼ tsp): Helps the cake layers rise beautifully and stay light.
Salt (¾ tsp plus ¼ tsp for frosting): Balances the sweetness and enhances flavor depth.
Granulated sugar (1⅔ cups/333g): Sweetens and contributes to the soft texture.
Unsalted butter (¾ cup/170g for cake, 1½ cups for frosting): Adds richness and creates a moist cake, plus a creamy frosting base.
Large eggs (3, room temperature): Bind everything together while adding moisture.
Vanilla extract (1 Tbsp for cake, 2 tsp for frosting): Infuses the batter and frosting with warm, fragrant notes.
Buttermilk (1 cup/240mL): Keeps the cake moist and tender with a subtle tang.
Mini chocolate chips (1 cup + extra for decorating): The star ingredient that melts into pockets of gooey happiness throughout the cake.
Powdered sugar (5 cups for frosting): Ensures the frosting is silky smooth and sweet.
Cream or milk (¼ cup, plus more if needed): Adjusts the buttercream to the perfect spreadable consistency.

How to Make Chocolate Chip Cake with Vanilla Buttercream Frosting Recipe

Step 1: Prep and Mix Dry Ingredients

Begin by preheating your oven to 350°F, and prepare your cake pans by lining them with parchment paper and buttering the sides so your cake releases easily. Sift together the flour, baking powder, and salt to ensure even distribution and a light texture. Toss the chocolate chips in a little of the flour mixture to prevent them from sinking in the batter later.

Step 2: Cream Butter and Sugar

Using a stand mixer or electric hand mixer fitted with a whisk attachment, cream the room temperature butter until it’s light and fluffy. Gradually add the sugar and beat on high for 3 to 4 minutes, scraping down the sides occasionally. This aeration creates a wonderfully tender crumb in your cake.

Step 3: Add Eggs and Vanilla

Mix in the vanilla extract, then add eggs one at a time, mixing on medium speed. Scrape the bowl down and beat on high for another minute to ensure everything is fully incorporated and smooth.

Step 4: Alternate Flour and Buttermilk

Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the buttermilk. This slow addition prevents over-mixing, which could toughen the cake. Once combined, gently fold in the floured chocolate chips by hand to distribute them evenly without breaking them up.

Step 5: Bake the Cake Layers

Divide the batter equally between your prepared pans. Bake for about 30 minutes or until the edges start pulling away from the sides, and a toothpick inserted in the center comes out clean. Let the cakes cool for a couple of minutes in the pans, then turn them out onto a cooling rack, peel off the parchment, and let cool completely before frosting.

Step 6: Prepare the Vanilla Buttercream Frosting

Cream the butter and salt for the frosting until super smooth using a paddle attachment or hand mixer. Add the powdered sugar gradually on low speed, then drizzle in cream and vanilla extract. Scrape down the bowl and beat on high for about 3 minutes until light and fluffy. Reserve about two-thirds of a cup of this vanilla buttercream for decorating later, then gently fold the extra chocolate chips into the remaining frosting for a delightful surprise between the layers.

Step 7: Assemble the Cake

Place one cake layer on your serving plate, spread a thin layer of chocolate chip buttercream over it, and stack the next layer on top. Repeat until all layers are stacked. Use the plain vanilla buttercream to cover the entire cake, smoothing the sides and top. Pipe dollops around the top edge and decorate with more chocolate chips on the lower third to make this cake as beautiful as it is delicious.

How to Serve Chocolate Chip Cake with Vanilla Buttercream Frosting Recipe

A three-layer round cake with light yellow sponge cake filled and covered with white frosting that has small chocolate chip pieces mixed in; the sides near the bottom are decorated with larger chocolate chips, and the top edge has eight evenly spaced white frosting swirls. One slice is cut and placed on a white plate with colorful floral and bird patterns, showing the three layers of cake and frosting inside. The cake is on a wooden cake stand, and the background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A scattering of mini chocolate chips on top adds texture and visual appeal, but consider a light dusting of cocoa powder or a drizzle of melted chocolate for an extra elegant touch that complements the vanilla buttercream.

Side Dishes

This cake shines as a solo star, but pairing it with fresh berries or a simple fruit compote balances the richness beautifully. A scoop of vanilla ice cream or a dollop of whipped cream also makes for a lovely accompaniment on the side.

Creative Ways to Present

For a festive twist, slice the cake into single servings and serve in clear glass jars or mini trifle dishes layered with additional frosting and chocolate chips. You can also transform this into a layered trifle by adding whipped cream and chopped nuts between cake pieces for a crowd-pleasing dessert centerpiece.

Make Ahead and Storage

Storing Leftovers

Wrap the cake tightly in plastic wrap or store it in an airtight container in the refrigerator. Properly stored, it will stay moist and delicious for up to 4 days, making it an easy option for planning ahead.

Freezing

This Chocolate Chip Cake with Vanilla Buttercream Frosting Recipe freezes beautifully. Wrap individual layers or the assembled cake in multiple layers of plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

Reheating

If you prefer your cake room temperature or slightly warmed, let it sit out for 30 minutes after refrigeration. Avoid microwaving as it can melt the frosting, but a few seconds at very low power can help if you’re in a hurry.

FAQs

Can I use regular chocolate chips instead of mini ones?

Absolutely! Regular-sized chocolate chips work just fine and will create deeper pockets of melted chocolate in the cake. Just toss them in flour to keep them from sinking, just like with mini chips.

Is buttermilk necessary for this recipe?

Buttermilk adds a subtle tang and helps keep the cake tender. You can substitute with milk plus a tablespoon of lemon juice or vinegar if needed, but the cake may lose a bit of its unique moistness and flavor depth.

Can I make this cake dairy-free?

For a dairy-free version, swap the butter with a plant-based alternative and use a non-dairy milk mixed with a bit of acid instead of buttermilk. The frosting can also be made with dairy-free margarine or coconut oil, but the texture and taste might vary slightly.

How do I prevent chocolate chips from sinking?

Coating the chocolate chips lightly in flour before folding them into the batter helps distribute their weight and keeps them suspended evenly throughout the cake layers.

Can this cake be made in one larger pan?

Yes, you can bake this batter in one larger pan, but the baking time may need adjusting. Keep an eye on the cake and use a toothpick test to check for doneness. Remember, thinner layers often bake more evenly.

Final Thoughts

I hope this Chocolate Chip Cake with Vanilla Buttercream Frosting Recipe inspires you to bake something truly special. It’s that perfect combination of classic comfort and delightful indulgence that brings smiles all around. So, grab your ingredients, roll up your sleeves, and get ready for a cake that will quickly become a cherished favorite at your table!