Chocolate Chip Cake Recipe

This chocolate chip cake started as a happy accident.
I was out of frosting but had a bag of chocolate chips—and wow, it turned out even better.
Now it’s my “lazy but still amazing” cake for any day of the week.

It’s soft like a cupcake, but rich like a cookie.
The chips melt just enough to make little gooey pockets in every bite.
It’s the kind of cake you cut a tiny slice of… and then come back for more.

Wanna bake it too? Trust me, it’s simple, cozy, and totally worth it.

Why You’ll Love This Recipe

• Soft Yet Studded: The crumb is fluffy and tender, but the chips give every bite a little something extra.
• Simple Ingredients: Nothing fancy here—just real, recognizable things you already have in your kitchen.
• Kid-Approved: It’s a hit with little ones, thanks to the sweet flavor and mini chocolate chips throughout.
• Not Overly Sweet: Balanced just right so it works with or without frosting.
• Versatile: Serve it plain, dress it up with frosting, or even layer it into a trifle.

What You Need to Know Before You Start

Prep Time & Bake Time:

• Prep Time: 20 minutes
• Bake Time: 40–45 minutes
• Total Time: Around 1 hour

Servings:
One 9×13-inch cake (or two 9-inch rounds). Serves about 12.

Difficulty:
Easy. No special techniques or tools required.

Required Kitchen Tools

• 9×13-inch cake pan or two 9-inch round pans
• Mixing bowls
• Hand or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Cooling rack
• Toothpick or cake tester

Ingredients for Chocolate Chip CakeHere’s everything you’ll need to bring this cake together:

For the Cake:

• 2 1/2 cups (313g) all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 teaspoons baking powder
• 1 cup (226g) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 4 large eggs, room temperature
• 1 cup (240ml) buttermilk, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/4 cups (225g) Ghirardelli chocolate chips (mini preferred for even distribution)

For the Frosting (Optional):

• 1 cup (226g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• 2–3 tablespoons milk or cream
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup Ghirardelli chocolate chips (for topping or decoration)

Variations for Chocolate Chip Cake

Turn It Into Cupcakes: Fill cupcake liners 2/3 full and bake for 18–20 minutes.

Swap the Chips: Use white chocolate, milk chocolate, or dark chocolate chunks for a twist.

Add Texture: Stir in chopped walnuts or pecans.

Spice It Up: Add a touch of cinnamon or espresso powder for deeper flavor.

Make It Layered: Divide into round pans and add frosting in between.

How to Make Chocolate Chip Cake – Step-by-Step Instructions

1. Preheat and Prep

Set your oven to 350°F (177°C). Grease a 9×13-inch cake pan or line it with parchment paper. If using round pans, grease and flour them to prevent sticking.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Salt
• Baking powder

Set aside.

3. Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together using a hand or stand mixer. Mix on medium speed for about 2–3 minutes, until the mixture is light and fluffy.

4. Add Eggs and Vanilla

One at a time, mix in the eggs, beating well after each addition. Stir in the vanilla extract until fully blended.

5. Alternate Dry and Buttermilk

Turn the mixer to low. Add the flour mixture in three parts, alternating with the buttermilk in two parts (start and end with dry). Mix just until combined. Don’t overbeat.

6. Fold in the Chocolate Chips

Gently fold in the Ghirardelli chocolate chips using a spatula. This helps prevent sinking and keeps the batter light.

7. Bake

Pour the batter into the prepared pan(s). Use a spatula to smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.

8. Cool Completely

Let the cake cool in the pan for about 15 minutes. Then transfer to a wire rack to cool completely before frosting or slicing.

Serving and Decoration

This cake is a crowd-pleaser with or without frosting. Here are a few serving ideas:

• Frost It: Spread vanilla buttercream or whipped cream frosting on top, then sprinkle more chocolate chips or shavings for a simple, sweet finish.
• Keep It Plain: Dust with powdered sugar and slice into squares for a more casual treat.
• Serve with Ice Cream: A scoop of vanilla or chocolate ice cream turns this into a dessert plate.
• Make It Fancy: Top each slice with a drizzle of warm ganache or salted caramel.

Storing Chocolate Chip Cake

• Room Temperature: Store unfrosted cake in an airtight container at room temperature for up to 3 days.
• Refrigerated: If frosted, keep the cake covered in the fridge for up to 5 days. Let it come to room temperature before serving.
• Freezer-Friendly: You can freeze unfrosted cake for up to 2 months. Wrap tightly in plastic wrap and then foil. Thaw overnight in the fridge.

Tips and Tricks for Success

• Use Room Temp Ingredients: Butter, eggs, and buttermilk should all be at room temperature for a smoother batter and even baking.
• Toss Chips in Flour: If your chips tend to sink, toss them in a tablespoon of flour before folding into the batter.
• Don’t Overmix: Once the flour is added, mix gently—just until the ingredients are combined.
• Cool Completely Before Frosting: If the cake is warm, your frosting will melt and slide off.

Nutrition

Nutrient	Amount (per serving)
Calories	~390 kcal
Total Fat	21g
Saturated Fat	13g
Carbohydrates	47g
Sugar	28g
Protein	5g
Fiber	1g
Sodium	140mg

Note: Values are approximate and will vary based on frosting and chip type.

Chocolate Chip Cake FAQs

Can I use milk instead of buttermilk?
Yes, but for best results, make a quick substitute: add 1 tablespoon of vinegar or lemon juice to 1 cup of milk, stir, and let it sit for 5 minutes before using.

What kind of chocolate chips are best?
Mini semi-sweet chips work well because they spread evenly throughout the cake. Ghirardelli or similar quality brands give the best flavor.

Can I make this cake ahead of time?
Yes. Bake the cake, let it cool completely, and wrap it tightly. You can refrigerate it for a day or freeze it up to 2 months before serving.

Why did my chocolate chips sink?
It’s common. You can lightly toss the chips in flour before mixing them into the batter to help them stay suspended.

Can I make cupcakes with this batter?
Absolutely. Fill cupcake liners 2/3 full and bake at 350°F for about 18–20 minutes, or until a toothpick comes out clean.

Conclusion

This Chocolate Chip Cake is the kind of recipe you’ll find yourself turning to again and again. It’s easy, adaptable, and deeply satisfying—perfect for birthdays, potlucks, weeknights, or anytime you want something sweet but not over-the-top. Whether you serve it plain or frost it for a little extra, you’ll always end up with something soft, chocolatey, and worth sharing.