Chocolate Chip Cake (Printable)
Moist, tender cake loaded with semi-sweet chocolate chips. An easy, classic dessert ready in under an hour.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
→ Wet Ingredients
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 teaspoon vanilla extract
09 - 1 cup buttermilk, room temperature
→ Add-ins
10 - 1 ¼ cups semi-sweet chocolate chips
11 - 2 tablespoons all-purpose flour for coating chips
→ Optional Topping
12 - 2 tablespoons coarse sugar or additional chocolate chips
# How To Cook:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round or square cake pan.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract.
05 - Gradually incorporate dry ingredients into the wet mixture, alternating with buttermilk. Begin and end with dry ingredients. Mix until just combined, being careful not to overmix.
06 - Toss chocolate chips with 2 tablespoons flour, then gently fold into the batter.
07 - Transfer batter to prepared pan, smoothing the top. Sprinkle with coarse sugar or extra chocolate chips if desired.
08 - Bake for 35-40 minutes until a toothpick inserted in the center emerges clean or with a few moist crumbs.
09 - Let cake cool in pan for 10 minutes, then transfer to wire rack to cool completely. Slice and serve.
# Expert Suggestions:
01 -
- The crumb stays incredibly moist for days, thanks to buttermilk doing its quiet work
- Chocolate chips in every bite feel like finding little treasures you forgot you hid
02 -
- Room temperature ingredients are not optional here—cold butter creates lumps that never quite disappear into the batter
- Overmixing after adding flour develops gluten that makes the cake tough instead of tender
03 -
- That flour toss on chocolate chips is worth the extra bowl—it keeps them evenly distributed instead of sinking to create a chocolate layer at the bottom
- Springform pans make releasing this cake effortless, but a well-greased regular pan works perfectly with a gentle knife run around the edge first