This easy Chocolate Chip Cake Recipe is simple to make, beautifully tender, and packed with mini chocolate chips in every bite. The soft vanilla cake layers are filled and covered with a rich homemade buttercream frosting, then finished with even more chocolate chips for a classic bakery-style look. It is made with everyday baking ingredients and comes together in about 1 hour, making it a wonderful dessert for birthdays, celebrations, or any time you want a homemade cake without a complicated process.
If you love a good homemade cake but prefer recipes that are approachable, this chocolate chip layer cake is a great choice. The cake itself has a light vanilla flavor, a moist crumb from the butter and oil, and plenty of mini semi-sweet chocolate chips throughout. The frosting is fluffy, sweet, and creamy, with just enough richness to balance the tender cake layers.
Although this cake looks special enough for a party, the steps are very straightforward. You can decorate it simply with chocolate chips, add cookie crumbs, or mix in sprinkles for a fun birthday cake. One of the most helpful tricks in this recipe is coating the chocolate chips in a little flour before folding them into the batter. This helps keep the chips suspended throughout the cake instead of sinking to the bottom while it bakes.
This cake also pairs well with a browned butter frosting if you prefer a deeper, nutty butter flavor. The richness of browned butter works beautifully with the fluffy vanilla cake and mini chocolate chips.
Ingredients
- All-purpose flour – gives the cake structure. Cake flour may also be used at a 1:1 ratio.
- Baking powder – helps the cake rise and creates a soft, fluffy texture.
- Salt – balances the sweetness and enhances the vanilla flavor.
- Unsalted butter – adds richness to both the cake and frosting. Using unsalted butter lets you control the salt level.
- Granulated sugar – sweetens the cake and helps create a tender crumb.
- Vegetable oil – keeps the cake moist.
- Vanilla extract – gives the cake and frosting a classic vanilla bakery flavor.
- Eggs and milk – should be at room temperature so the batter mixes smoothly.
- Mini semi-sweet chocolate chips – distribute evenly through the cake and add chocolate flavor without overpowering the frosting.
- Powdered sugar – sweetens and thickens the buttercream frosting.
- Heavy cream – makes the frosting smooth, creamy, and easy to spread.
For the full ingredient amounts, see the printable recipe card below.
Optional Garnish:
- Cookie crumbs, extra chocolate chips, or fresh strawberries
Equipment Needed:
- Stand mixer or electric mixer – a paddle attachment works well for the batter, while a whisk attachment is useful for whipping the frosting.
- Cake strips – optional, but they can help the cake layers bake more evenly and reduce doming.
Substitutions and Variations
- Decorating – keep the outside smooth with plain buttercream, pipe a decorative border, or add cookie crumbs over the top.
- Regular chocolate chips – mini chocolate chips give the best distribution, but regular semi-sweet chocolate chips can be used.
- Box cake mix – if you are short on time, you can use a boxed vanilla cake mix for the layers and finish it with the homemade frosting.
- Chocolate cake – use a chocolate cake base instead of vanilla if you want a richer chocolate chip cake variation.
Instructions
Prep: Preheat the oven to 350°F. Spray two 8-inch round cake pans with nonstick baking spray. For easier release, line the bottoms with parchment paper.
Step 1: Measure the flour into a bowl. Remove 1 tablespoon of flour and set it aside. Stir the baking powder and salt into the remaining flour.
Step 2: In a separate mixing bowl, beat the softened butter and granulated sugar together on medium speed until combined. The mixture will look slightly crumbly.
Step 3: Add the vegetable oil and vanilla extract. Beat for 1 to 2 minutes until the mixture becomes creamy. Add the eggs one at a time, mixing well after each addition.
Step 4: Alternate adding the milk and dry ingredients to the wet mixture. Mix just until the batter is smooth and combined, scraping down the sides of the bowl as needed.
Pro Tip: Do not overmix the cake batter. Mixing too long can make the cake dense instead of soft and tender.
Step 5: Toss 1 cup of mini chocolate chips with the reserved tablespoon of flour. Fold the coated chips into the cake batter.
Step 6: Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool the cakes on a wire rack for 20 minutes, then remove them from the pans and let them cool completely.
Step 7: While the cakes cool, make the frosting. Add the softened butter to a mixing bowl and beat until fluffy and lighter in color.
Step 8: Add the powdered sugar in two additions. Start on low speed, then increase to high speed once the sugar is incorporated. Beat until the buttercream is fluffy.
Step 9: Add the vanilla extract and heavy cream. Beat on high speed for about 2 minutes, until the frosting is light, smooth, and spreadable.
Step 10: Place the first cake layer on a plate or cake stand. Spread a generous ½-inch layer of frosting over the top. Sprinkle mini chocolate chips over the frosting and gently smooth them in with a spatula.
Step 11: Place the second cake layer upside down on top of the first layer. Spread frosting over the top and sides of the cake, smoothing with a spatula. There is enough frosting for a generous coating.
Step 12: Sprinkle the remaining mini chocolate chips over the top and sides of the frosted cake, pressing them in lightly as needed.
Garnish, Slice, and Serve: Finish the chocolate chip cake with extra chocolate chips, cookie crumbs, or fresh strawberries if desired. Slice and serve once the cake is fully assembled.
Recipe Tips for Chocolate Chip Layer Cake
- Coating the chocolate chips in a small amount of flour helps keep them from sinking to the bottom of the cake.
- For easy release, add parchment paper circles to the bottoms of the greased cake pans.
- Make sure the cake layers are completely cool before frosting. Warm cake will melt the buttercream.
- Chilled cake layers are easier to frost. Once cool, wrap the layers in plastic wrap and freeze for a couple of hours or up to 3 days. Unwrap, assemble, and frost while firm.
- The frosting recipe makes a generous amount for a thick filling and full outer coating. For a lighter frosting layer, cut the frosting recipe in half.
- You can mix chocolate chips into the frosting, but it may make the frosting harder to spread smoothly.
- A standard 10-ounce bag of mini chocolate chips is enough for the cake batter, filling, and topping.
Fun Fact
Chocolate chips became popular after they were added to cookie dough and held their shape instead of melting completely into the batter.
Recipe FAQs
Store leftovers in the refrigerator in an airtight container or covered with plastic wrap for up to 5 days. If the cake has not been sliced, it can be stored uncovered until cut.
Toss the chocolate chips in a little flour before folding them into the batter. This helps them stay evenly distributed while the cake bakes.
Chocolate chips are made to keep their shape during baking. Their ingredients and small size help them soften without melting completely into the cake batter.
More Amazing Cake Recipes to Try
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Chantilly Cake Recipe
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Mint Chocolate Chip Ice Cream Cake
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Neapolitan Cake
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Peanut Butter Chocolate Layer Cake
If you tried this Chocolate Chip Cake Recipe, leave a star rating and share how it turned out in the comments.
Chocolate Chip Cake
Ingredients
Cake Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- ¾ cup milk, room temperature
- 1 cup mini semi-sweet chocolate chips
Frosting Ingredients:
- 2 cups unsalted butter, softened
- 8 cups powdered sugar
- 2 teaspoons vanilla extract
- ⅔ cup heavy cream
- ½ cup mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Spray two 8-inch round cake pans with nonstick baking spray and line the bottoms with parchment paper if desired.
- Measure the flour into a bowl. Remove 1 tablespoon of flour and set it aside.
- Add baking powder and salt to the remaining flour and stir to combine.
- In a separate bowl, beat the butter and granulated sugar until combined and slightly crumbly.
- Add the oil and vanilla extract. Beat for 1 to 2 minutes until creamy.
- Beat in the eggs one at a time until the mixture is fluffy and fully combined.
- Alternate adding the milk and flour mixture, mixing just until the batter comes together.
- Toss the mini chocolate chips with the reserved tablespoon of flour, then fold them into the cake batter.
- Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out with a few crumbs.
- Cool the cakes on a wire rack for 20 minutes, then remove from the pans and cool completely.
- For the frosting, beat the softened butter until fluffy and lighter in color.
- Add the powdered sugar in two additions, starting on low speed and increasing to high. Beat until fluffy, scraping the bowl as needed.
- Add the vanilla extract and heavy cream. Beat on high speed for 2 minutes, until light and creamy.
- Place one cake layer on a plate or cake stand. Spread a ½-inch layer of frosting over the top and sprinkle with mini chocolate chips.
- Place the second cake layer upside down on top. Frost the top and sides of the cake.
- Sprinkle the remaining mini chocolate chips over the frosted cake and smooth them in gently as you finish decorating.
Notes
Storage: Store covered in the refrigerator for up to 5 days. If the cake has not been sliced, it can be stored uncovered until cut.
Make-ahead tip: Once the cake layers are cool, wrap them in plastic wrap and freeze for a couple of hours or up to 3 days. Frost the layers while firm for easier assembly.
Frosting note: This recipe makes enough frosting for a thick filling and generous outer layer. For a lightly frosted cake, halve the frosting recipe.
Chocolate chip note: A 10-ounce bag of mini chocolate chips is the right amount for the cake, filling, and topping.
Nutrition
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Carbohydrates: 138g
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Protein: 7g
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Fat: 61g
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Saturated Fat: 35g
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Cholesterol: 160mg
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Sodium: 240mg
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Sugar: 115g