Chocolate Chip Cake (Print version)

Moist, tender cake loaded with rich chocolate chips—ideal for gatherings or simple treats.

# Ingredient List:

→ 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 coating chocolate chips

→ Wet Ingredients

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

→ Add-ins and Topping

11 - 1 ¼ cups semi-sweet chocolate chips
12 - 2 tablespoons coarse sugar for topping optional

# How To Make It:

01 - Preheat the oven to 350°F. Grease and flour a 9-inch round or square cake pan, ensuring thorough coverage to prevent sticking.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly blended. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, approximately 3 minutes.
04 - Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until fully incorporated.
05 - Gradually add the dry ingredients to the butter mixture, alternating with buttermilk in three portions. Begin and end with dry ingredients. Mix until just combined; avoid overmixing to prevent tough texture.
06 - Toss the chocolate chips with 2 tablespoons flour in a small bowl until lightly coated. Gently fold the coated chips into the batter.
07 - Pour the batter into the prepared pan. Use a spatula to smooth the top surface evenly. Sprinkle with coarse sugar if desired.
08 - Bake for 35 to 40 minutes. Test for doneness by inserting a toothpick in the center; it should emerge clean or with a few moist crumbs.
09 - Allow the cake to rest in the pan for 10 minutes before carefully transferring to a wire rack. Cool completely before slicing and serving.

# Expert Advice:

01 -
  • The texture is impossibly moist, almost like a cross between a cake and a giant chocolate chip muffin
  • Buttermilk adds a subtle tang that balances the sweetness perfectly
  • You probably have everything in your kitchen right now
02 -
  • Room temperature ingredients blend together much better than cold ones
  • Overmixing creates a tough cake, so stop as soon as the flour disappears
  • The toothpick test is reliable; a few moist crumbs are perfect but wet batter needs more time
03 -
  • Dusting chocolate chips in flour keeps them evenly distributed throughout the batter
  • Buttermilk can be made by adding 1 tablespoon vinegar to 1 cup milk and letting it sit for 5 minutes

Return