Chocolate Chip Cake - Beyond the Butter (2024)

This Chocolate Chip Cake is 2 layers of moist and delicious cake with mini semi-sweet chocolate chips baked right in, and a sweet vanilla chocolate chip buttercream frosting to boot!

About the Recipe

This chocolate chip cake is 2, 8-inch layers of moist and fluffy white cake that has mini semi-sweet chocolate chips baked right in. It's a super easy recipe to make without using your hand mixer or stand mixer and pairs perfectly with this creamy vanilla chocolate chip buttercream frosting.

Both the chocolate chip cake layers and the chocolate chip buttercream frosting can be made in advance. You can even freeze this cake easily after frosting it too. Just make sure to bring it to room temperature before enjoying it!

A Few Helpful Tips

Prep your cake pans. Whenever I am baking cakes (bundt cakes included), I always use Baker's Joy. It's a flour-based baking spray that just works super well and I've never had any issues getting a cake stuck in a pan. Generously coat both 8-inch cake pans.

I also recommend adding a parchment paper circle to the bottom of the cake pan, then respraying the top lightly with more baking spray.

Coat your chocolate chips. This is just for the cake part of the recipe. Coating them in a little of the whisked dry mixture before adding them to the batter at the end helps to keep them from sinking to the bottom while baking.

I will say, though, that even with flour coating, sometimes your chips will still sink (it's even happened to me), but your cake will still be good, I promise!

Let your cakes cool. Before frosting your cakes, make sure they are 100% cooled.

Storing your cake layers. If you are making your cake in advance, you can keep these chocolate chip cake layers kept at room temperature double-wrapped tightly in plastic wrap for up to 3 days.

You can also freeze them for up to one month, by double wrapping them tightly in plastic wrap and placing them into a large freezer bag.

Wait on the chocolate chips. If making your chocolate chip buttercream frosting in advance, wait to add in the chocolate chips until you're ready actually to frost the cake. If you add them in before, it will make it harder to revive the frosting when you mix it again in the mixer.

Keep the frosting stored in a tightly sealed food container for up to a week in the refrigerator. Bring it out 45 minutes to 1 hour before using, then give it a few whips of the stand mixer and paddle attachment. Then you can add in the chocolate chips.

You can also omit the mini semi-sweet chocolate chips from the buttercream frosting entirely if you would like a smoother look to your frosting, or having them in the cake is perfect enough.

Alternatively, you can try this chocolate frosting recipe.

What cake pans did you use for this chocolate chip cake recipe?

I used Wilton brand 8" x 2" cake pans for this chocolate chip cake recipe.

Should I use cake strips when baking my cakes?

This is totally your call. I do, on occasion, like to use my Wilton bake strips when baking round cakes. They do an excellent job of preventing doming on your cakes. If you don't have any, you can either cool the cakes upside down on the cooling racks or simply cut and level the domes off the top of your cakes. Make sure to use a serrated bread knife and wait until your cakes have cooled completely.

Why should I toss my chocolate chips in the flour mixture before adding them to the batter?

This helps to prevent them from sinking to the bottom during baking. Even with doing this sometimes, they'll still sink, but I promise your cake will still taste just as good!

How tall is this cake when fully assembled?

When fully assembled and frosted, this chocolate chip cake measures approximately 4 ½ inches high (with each cake layer being 2" tall).

Chocolate Chip Cake

Author: Jennifer

This Chocolate Chip Cake is 2 layers of moist and delicious white cake with mini chocolate chips in it. Double down on the mini chocolate chips and make this sweet chocolate chip buttercream frosting! Definitely a must-make for any small party or gathering! Makes 2, 8 inch cake layers

Nutrition

Calories: 576kcal | Carbohydrates: 73g | Protein: 4g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 109mg | Potassium: 165mg | Fiber: 2g | Sugar: 56g | Vitamin A: 650IU | Vitamin C: 0.02mg | Calcium: 74mg | Iron: 2mg

Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.

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