Chocolate Chip Cake (Printable Version)

Moist, tender cake studded with rich chocolate chips—ideal for any gathering from afternoon tea to festive celebrations.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - 2 tablespoons all-purpose flour (for dusting chocolate chips)

→ Wet Ingredients

06 - ½ cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs, at room temperature
09 - 1 teaspoon vanilla extract
10 - 1 cup buttermilk, at room temperature

→ Add-ins

11 - 1 ¼ cups semi-sweet chocolate chips

→ Optional Topping

12 - 2 tablespoons coarse sugar or extra chocolate chips for sprinkling

# Method:

01 - Preheat the oven to 350°F. Grease and flour a 9-inch round or square cake pan.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
04 - Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Begin and end with dry ingredients. Mix until just combined; do not overmix.
06 - Toss the chocolate chips with 2 tablespoons flour and gently fold them into the batter.
07 - Pour the batter into the prepared pan. Smooth the top and sprinkle with coarse sugar or extra chocolate chips if desired.
08 - Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
09 - Allow the cake to cool in the pan for 10 minutes, then turn onto a wire rack to cool completely. Slice and serve.

# Chef's Tips:

01 -
  • The texture is impossibly moist with tender crumbs that practically melt on your tongue
  • Chocolate chips in every bite means you never hit a plain spot
  • It comes together faster than you can preheat the oven
02 -
  • Room temperature ingredients really do make a noticeable difference in how smoothly the batter comes together
  • Overmixing once the flour is added will make your cake tough instead of tender
  • The toothpick test should show a few moist crumbs but not wet batter
03 -
  • Use a light colored pan to prevent the edges from overbaking before the center is done
  • Rotate the cake halfway through baking if your oven has hot spots

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