Chocolate Chip Cake Recipe

This chocolate chip cake is moist and delicious with rich vanilla flavour and chocolate chips for crunch. Light and fluffy, the buttercream has just enough chocolate.  


FOR THE CAKE: – 2 cups (240g) all-purpose flour
 – 1 teaspoon baking powder
 – 1/2 teaspoon baking soda
 – 1/2 teaspoon salt
 – 1/2 cup (113g) unsalted butter, softened – 1 & 1/4 cups (250g) granulated sugar
 – 3 large egg – 1 teaspoon vanilla extract
 – 2/3 cup (150g) sour cream
 – 1/4 cup (59ml) milk
 – 3/4 cup (127g) chocolate chip FOR THE BUTTERCREAM: – 3/4 cup (170g) unsalted butter, softened – 3 cups (330g) confectioners’ sugar
, sifted – 1 teaspoon vanilla extract
 – 1/4 teaspoon salt – 2 tablespoons heavy cream – 1/2 cup (85g) chocolate chip

MAKE THE CAKE:   Preheat oven to 350°F. Grease and reserve two 9-inch round cake pans. Mix flour, baking powder, soda, and salt. Set aside.  

Step 1


Beat butter and sugar until fluffy with a medium-speed electric mixer. After adding each egg, mix well. Mix in vanilla.  

Step 2

Reduce mixer speed to low and add flour mixture in three portions, alternating with sour cream and milk. Just blend. Mix in chocolate chips.  

Step 3

Spread batter evenly in prepared pans. Bake 25–30 minutes until a pick inserted into the centre comes out clean.  

Step 4

In pans, cool cakes on wire racks for 15 minutes. Remove the cakes from the pans to wire racks to cool.  

Step 5

FOR BUTTERCREAM: Beat butter on medium speed with an electric mixer until creamy.  

Step 6

Add half the sugar and mix well. Mix in the remaining sugar, vanilla, and salt. Beat in heavy cream until fluffy. Mix in chocolate chips.  

Step 7

Place one cooled cake layer on a plate. Cover the cake with buttercream evenly. Place the other cake layer over the frosted one. Spread the remaining buttercream on the cake's top and sides. 

Step 8

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See Also

See Also