This Chocolate Chip Layer Cake is the ultimate dessert for chocolate chip lovers! With moist layers of vanilla cake studded with chocolate chips and a creamy frosting, it’s the perfect centerpiece for birthdays, holidays, or any special occasion. Each bite is a delightful combination of soft cake, gooey chocolate, and rich frosting.

The first time I made this Chocolate Chip Layer Cake, it was for my daughter’s birthday. She loves chocolate chip cookies, so I wanted to incorporate that flavor into a layered cake. It was such a hit that my husband requested it again for his next celebration. Now, it’s a family favorite for any special occasion!

Why You’ll Love Chocolate Chip Layer Cake

•Moist and Flavorful: A soft vanilla cake with bursts of chocolate chips in every bite.

•Simple Yet Elegant: Easy to make but looks stunning on any dessert table.

•Customizable: Add your favorite frosting or mix-ins.

•Perfect for Celebrations: A dessert that’s guaranteed to impress!

Ingredients Notes For Chocolate Chip Layer Cake

•Flour: All-purpose flour for a tender, fluffy texture.

•Sugar: Granulated sugar for sweetness and moisture.

•Butter: Softened unsalted butter for a rich flavor.

•Eggs: Provide structure and moisture.

•Buttermilk: Adds tanginess and helps keep the cake moist.

•Vanilla Extract: Enhances the cake’s flavor.

•Chocolate Chips: Mini chocolate chips work best to evenly distribute in the batter.

•Frosting: Buttercream, cream cheese frosting, or chocolate ganache pairs beautifully with this cake.

Recipe Steps

1.Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

2.Cream Butter and Sugar: In a large bowl, beat softened butter and sugar together until light and fluffy.

3.Add Wet Ingredients: Mix in eggs, one at a time, followed by vanilla extract.

4.Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and a pinch of salt.

5.Mix Batter: Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Fold in mini chocolate chips.

6.Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

7.Prepare Frosting: While the cakes cool, prepare your frosting of choice. A classic buttercream or chocolate ganache pairs perfectly.

8.Assemble the Cake: Place one cake layer on a serving plate and spread frosting on top. Add the second layer and frost the entire cake. Decorate with extra chocolate chips or sprinkles.

9.Serve and Enjoy: Slice and serve as-is or with a scoop of ice cream for an extra treat!

Storage Options

•Room Temperature: Store in an airtight container for up to 2 days.

•Refrigerator: Keep in the fridge for up to 5 days. Let it come to room temperature before serving.

•Freezer: Freeze unfrosted cake layers for up to 2 months. Thaw, frost, and assemble before serving.

Variations & Substitutions

•Use white chocolate chips or a mix of chocolate chips for a fun twist.

•Add a layer of chocolate ganache or caramel between the cake layers for extra decadence.

•Swap buttermilk for plain yogurt or sour cream if needed.

Frequently Asked Questions

Can I make this cake gluten-free? Yes, use a 1:1 gluten-free flour blend for best results.

What’s the best way to prevent chocolate chips from sinking? Toss the chocolate chips in a bit of flour before adding them to the batter.

How do I make the frosting extra smooth? Beat it on high speed for several minutes to ensure it’s fluffy and creamy.

This Chocolate Chip Layer Cake is a delightful combination of classic flavors and an impressive presentation. Whether for birthdays, anniversaries, or just because, it’s a recipe you’ll want to bake again and again!

Chocolate Chip Layer Cake

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Ingredients

Cake:
softened butter and flour for the pans
3 + ½ cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk I like Saco powdered buttermilk
1 tablespoon pure vanilla extract
2 cups firmly packed light or dark brown sugar
16 tablespoons 1/2 pound unsalted butter, at room temperature
2 large eggs plus 2 large egg yolks at room temperature
1 + ½ cups 9 ounces miniature chocolate chips (I like Ghirardelli )
Frosting:
1/2 cup light heavy cream
1/2 cup butter softened
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder sifted
1 teaspoon vanilla extract
2 teaspoons espresso powder optional
4 cups confectioners' sugar sifted

Instructions

Preheat oven to 350 degrees F. with oven rack in the center. Butter and flour the sides of two 9x3-inch round cake or springform pans or three 8x2-inch round pans and line the bottoms with parchment paper.
Make the cake:
In a medium bowl whisk together the flour, baking powder, baking soda, and salt. Measure the buttermilk with a glass measuring cup and add the vanilla to it.
In a large mixing bowl or the bowl of a stand mixer beat the brown sugar and butter together on medium speed 4 minutes. Add the eggs one at a time beating well after each addition.
On low speed add the flour mixture in thirds alternating with buttermilk in 2 equal additions, beating until smooth after each addition and scraping down the sides of the bowl a few times.
Gently fold in the chocolate chips.
Divide the batter between the prepared pans and smooth out the tops. I scoop up the batter with a one cup measure to get them as evenly as possible. (If using regular cake pans don't overfill them - use excess to make cupcakes and place a baking sheet on your bottom rack to catch any drips.)
Bake until wooden toothpick in centers of cakes comes out clean, about 38 - 40 minutes for the 9-inch pans and 30 - 34 minutes for the 8-inch size.
Cool on wire racks for 10 - 15 minutes then run a butter knife around the edges and turn out from the pans or remove the rings, if using springform pans. Turn cakes right side up and cool completely on wire racks.
Make the frosting:
In a small saucepan heat the cream over medium heat until it starts to bubble around the edges. Remove from heat and allow to cool slightly.
In a medium mixing bowl on medium speed beat the butter, salt, cocoa, vanilla, the espresso, 1/3 cup of the warm cream and half the sugar until smooth.
Gradually add the remaining sugar beating on medium speed until smooth and fluffy 5 - 6 minutes - if the frosting seems too thick to spread then beat in the remaining cream a teaspoon at a time until you reach a spreadable consistency. Frost the cake right away.