Chocolate Chip Cake (Printable View)
A moist and tender cake loaded with semi-sweet chocolate chips, ideal for any gathering or special occasion.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
→ Wet Ingredients
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 teaspoon vanilla extract
09 - 1 cup buttermilk, room temperature
→ Add-ins
10 - 1 ¼ cups semi-sweet chocolate chips
11 - 2 tablespoons all-purpose flour for dusting chips
→ Optional Topping
12 - 2 tablespoons coarse sugar or extra chocolate chips
# How-To Steps:
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.
# Expert Advice:
01 -
- The buttermilk creates the most tender crumb that stays moist for days unlike other cakes that dry out
- Its forgiving enough for beginners but impressive enough for company and nobody has to know how easy it was
02 -
- Overmixing once the flour is added makes the cake tough so stop as soon as you don't see dry streaks anymore
- Room temperature ingredients are not just a suggestion they create the proper emulsion that makes this cake so tender
03 -
- Measure your flour by spooning it into the measuring cup and leveling off with a knife instead of scooping which packs it down
- Rotate the cake pan halfway through baking for even browning especially if your oven has hot spots