Name: Chocolate Chip Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2.25 cups All-Purpose Flour; 2 teaspoons Baking Powder; 0.25 teaspoon Salt; 0.5 cups Unsalted Butter (room temperature); 1.5 cups Granulated Sugar; 2 Large Eggs (room temperature); 0.25 cups Vegetable Oil; 1 cups Whole Milk ((1% or 2% can also be used)); 1 tablespoon Vanilla Extract; 1 cups Semi-Sweet Mini Chocolate Chips (Toss with flour before folding in); 1 cups Unsalted Butter (room temperature); 4 cups Sifted Powdered Sugar; 1 teaspoon Vanilla Extract; 0.25 cups Heavy Cream; 0.25 cups Semi-Sweet Mini Chocolate Chips (For folding into frosting)

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How I Stumbled On Chocolate Chip Cake

I remember the first time I baked what I now call my Chocolate Chip Cake: it was one of those rainy afternoons when the house smelled like warm sugar and everything felt softer. I was trying to make something that tasted like a chocolate chip cookie but in cake form, and the result was this tender, butter-forward sponge studded with mini chips. If you want to compare different takes on this idea, I once bookmarked a classic Chocolate Chip Cake recipe to study how folks balance density and chip distribution; reading other versions helped me tweak mine until it felt just right.

I love this recipe because it is honest and reliable. The crumb is moist but structured enough to hold a generous smear of buttercream, and the pockets of semi-sweet chocolate chip surprise you in every bite. It is the kind of dessert you bake for company and secretly eat a third of the pan before anyone arrives.

Ingredients That Matter

When friends ask what goes into it, I usually list the essentials as I pull them from the pantry and fridge so they can see exactly what I mean. You will need 2 1/4 cups All-Purpose Flour for the structure, 2 tsp Baking Powder to lift it, and 1/4 tsp Salt to sharpen the flavors. For richness, there is 1/2 cup Unsalted Butter (room temperature) creamed with 1 1/2 cups Granulated Sugar, then 2 Large Eggs (room temperature) plus 1/4 cup Vegetable Oil which keeps the cake moist even after a day. The liquid is 1 cup Whole Milk (1% or 2% can also be used) and 1 tbsp Vanilla Extract for warmth. And the star little bits: 1 cup Semi-Sweet Mini Chocolate Chips folded in so they dot the cake. For the frosting I use 1 cup Unsalted Butter (room temperature) whipped into 4 cup Sifted Powdered Sugar with 1 tsp Vanilla Extract and 1/4 cup Heavy Cream to reach a silky texture, then fold in 1/4 cup Semi-Sweet Mini Chocolate Chips for crunch against the sweet buttercream.

If you bake often, you might enjoy trying complementary desserts; once I paired this cake with a batch of chewy cookies that I used to love from another corner of my book, and it made the whole spread feel homey and varied. If you want different cookie textures for a party, I have used recipes like a favorite oatmeal chocolate chip cookies recipe when I needed something denser alongside the cake.

Making the Cake and the Chocolate Chip Buttercream Frosting

I start by preheating the oven to 350°F and greasing a 9-inch round pan or lining a 9×13 inch pan if I want sheet cake. Cream together the 1/2 cup Unsalted Butter (room temperature) and 1 1/2 cups Granulated Sugar until pale and fluffy; this takes a few minutes and you can hear and feel the texture change as the sugar aerates the butter. Add the 2 Large Eggs one at a time, beating after each addition, then pour in the 1/4 cup Vegetable Oil, 1 cup Whole Milk, and 1 tbsp Vanilla Extract. In a separate bowl I whisk the 2 1/4 cups All-Purpose Flour with 2 tsp Baking Powder and 1/4 tsp Salt, then fold the dry mix into the wet just until combined. Overmixing is the enemy here; you want the batter smooth but not tough.

One trick I always use is to toss the 1 cup Semi-Sweet Mini Chocolate Chips with a tablespoon of flour before folding them into the batter. It keeps them suspended so they do not all sink to the bottom. Pour the batter into the prepared pan and smooth the top. Bake at 350°F for about 28 to 35 minutes depending on pan size; a 9-inch round will be closer to the lower end. The cake is done when the edges pull slightly away from the pan, the top is golden, and a toothpick inserted into the center emerges with a few moist crumbs but not wet batter. Let it cool in the pan for 10 minutes, then turn it onto a rack to cool completely before frosting.

For the chocolate chip buttercream frosting, I beat 1 cup Unsalted Butter (room temperature) until creamy, then gradually add the 4 cup Sifted Powdered Sugar in batches so the kitchen does not become a powdered blizzard. Add 1 tsp Vanilla Extract and 1/4 cup Heavy Cream a little at a time until you reach a spreadable but stable consistency. Beat the frosting on high for a minute at the end to make it light and fluffy. Fold in 1/4 cup Semi-Sweet Mini Chocolate Chips so you have tiny pockets of chocolate in the icing—those little chips give a satisfying contrast to the sweet butter. Spread the buttercream over the cooled cake, and if you like, press a few extra chips on top for a pretty finish.

If you are curious about other flavor pairings for a party or want to try cheesecake alongside this cake for a more decadent spread, I sometimes set out a blueberry chocolate cheesecake to contrast tang with sweet.

A Few Tricks I Swear By

There are some small habits that changed the outcome for me. First, always use room temperature eggs and butter; they incorporate more evenly and give you a lighter crumb. Second, sift the powdered sugar for the frosting; not only does it make the buttercream silkier, but it prevents lumps and gives a better mouthfeel. Third, do not overmix once the flour goes in; stop as soon as you see no streaks. Fourth, when you fold in the chocolate chips, be gentle so you do not turn the batter dense.

If you ever wonder whether to make this ahead, I often bake the cake the day before and keep it wrapped in plastic at room temperature if I will frost it within 24 hours. If you need to store it longer or have dairy in the frosting and warm weather, keep the frosted cake in the refrigerator and let it come to room temperature for about 30 minutes before serving so the buttercream softens and the flavor opens up. For leftover slices, an airtight container in the fridge is safe for up to 4 days; at room temperature the cake will be fine for 1 to 2 days depending on humidity.

For a different twist, you can try a few variations: swap the mini chips for chopped dark chocolate for a richer bite, stir in 1/2 cup chopped toasted pecans for texture, or fold a mashed ripe banana into the batter and reduce the milk slightly if you want a banana-chocolate chip riff reminiscent of other recipes I sometimes glance at; inspiration often comes from mixing ideas, like the cherry and mocha combinations that remind me of afternoons experimenting with cookies I found online.

The Part I Never Skip

What I love most is the sound of the house when this cake is in the oven: the tiny pops from the chips melting, the buttery aroma that drifts into every room, and the sight of friends’ faces when they pull off their first forkful. Serve a warm slice with a scoop of vanilla ice cream or alongside a strong cup of coffee. It is casual enough for a weeknight but pretty enough for company. If you are hosting and need a last-minute dessert, the batter comes together in one bowl and the frosting whips up in under ten minutes, which is why this is my go-to.

If things go wrong, like the top browning too quickly, tent the cake loosely with foil partway through baking. If the frosting is too soft, chill it for 10 minutes and then re-whip to firm it up.

Conclusion

If you want another perspective on a banana riff with chocolate chips, I like the way Smitten Kitchen approaches a banana chocolate chip cake for inspiration. For a very different one-bowl technique that keeps things simple, take a look at Mel’s Kitchen Cafe’s Amazing One Bowl Chocolate Chip Cake which I sometimes read through before trying experimental tweaks.