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Chocolate Chip Cake with Vanilla Buttercream Frosting Recipe

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4.3 from 85 reviews

  • Author: Ezabella
  • Total Time: 50 minutes
  • Yield: 8 servings

Description

This decadent Chocolate Chip Cake features a moist, tender crumb studded with mini chocolate chips and layered with creamy vanilla buttercream mixed with chocolate chips. Perfectly baked to golden perfection and decorated with dollops and chocolate chips, this cake is an irresistible treat for chocolate lovers and a crowd-pleaser for any occasion.

Ingredients

For the Cake

  • 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)

For the Frosting

  • 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

Instructions

  1. Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Line three 6-inch or two 8-inch cake pans with parchment paper and butter the sides to prevent sticking.
  2. Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Whisk to combine and set aside.
  3. Toss Chocolate Chips with Flour: Place the chocolate chips in a small bowl and toss them with one tablespoon of the sifted flour mixture to prevent sinking during baking. Set aside.
  4. Cream Butter and Sugar: Using a stand mixer with a whisk attachment or an electric hand mixer, cream the unsalted butter until smooth. Gradually add the granulated sugar and beat on high speed for 3 to 4 minutes, scraping down the sides as needed, until light and fluffy.
  5. Add Eggs and Vanilla: Add vanilla extract to the creamed butter and sugar. Then add eggs one at a time, mixing on medium speed after each addition. Scrape down the bowl, then beat on high speed for one more minute.
  6. Incorporate Dry Ingredients and Buttermilk: Reduce mixer speed to low. Add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with flour. Mix until just combined, being careful not to overmix.
  7. Fold in Chocolate Chips: Remove the whisk attachment and gently fold the tossed chocolate chips into the batter to evenly distribute without overmixing.
  8. Fill Pans and Bake: Divide the batter evenly between the prepared pans. Bake at 350°F for about 30 minutes, or until the edges begin to pull away from the pans and a toothpick inserted into the center comes out clean.
  9. Cool Cake Layers: Let the cakes cool in their pans for about 2 minutes, then invert them onto a cooling rack, remove the parchment paper, and allow them to cool completely.
  10. Make the Frosting: In a stand mixer fitted with a paddle attachment or using a hand mixer, cream the butter and salt together. Gradually add powdered sugar a few cups at a time on low speed. Drizzle in cream and vanilla, scrape down the bowl, and beat on high speed for about 3 minutes until light and fluffy. Reduce speed to low and mix for an additional minute. Reserve about 2/3 cup of the buttercream for decorating. Fold the chocolate chips into the remaining frosting on low speed until evenly distributed.
  11. Assemble the Cake: Place the first cake layer on a serving plate and spread a thin layer of buttercream over it. Stack the next layer on top and repeat until all layers are stacked.
  12. Frost and Decorate: Cover the entire cake with the chocolate chip buttercream and smooth the sides and top. Use the reserved buttercream to pipe dollops on top of the cake. Press additional chocolate chips onto the lower third of the cake for decoration.

Notes

  • Using room temperature ingredients helps achieve a smooth batter and better incorporation.
  • Tossing chocolate chips with flour prevents them from sinking in the batter.
  • You can substitute regular chocolate chips if mini are unavailable.
  • Adjust the cream in the frosting for desired consistency.
  • Ensure cake layers are completely cool before frosting to prevent melting.
  • This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/chocolate-chip-cake-with-vanilla-buttercream-frosting-recipe/