Chocolate Chip Cake (Printable Version)
Moist, tender cake loaded with semi-sweet chocolate chips. Perfect for gatherings or afternoon tea.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour (plus 2 tablespoons for coating chips)
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
→ Wet Ingredients
05 - ½ cup unsalted butter, softened to room temperature
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
→ Optional Topping
11 - 2 tablespoons coarse sugar or additional chocolate chips for garnish
# How To Make It:
01 - Preheat oven to 350°F. Thoroughly grease and flour a 9-inch round or square cake pan, ensuring all surfaces are coated to prevent sticking.
02 - In a medium bowl, sift together all-purpose flour, baking powder, baking soda, and salt until evenly distributed. Set aside.
03 - Using an electric mixer or sturdy whisk, beat softened butter and granulated sugar in a large bowl for approximately 3 minutes until the mixture appears pale, light, and fluffy.
04 - Add eggs one at a time, beating thoroughly after each addition until fully incorporated. Mix in vanilla extract.
05 - Gradually incorporate the dry ingredient mixture into the wet batter, alternating with buttermilk in three additions. Begin and end with the dry ingredients. Mix only until just combined to avoid developing gluten, which can make the cake tough.
06 - Toss chocolate chips with 2 tablespoons flour in a small bowl to coat them evenly. Gently fold the coated chips into the batter using a spatula.
07 - Transfer batter to the prepared pan, smoothing the surface. Sprinkle with coarse sugar or extra chocolate chips if desired. Bake for 35 to 40 minutes until a toothpick inserted into the center emerges clean or with a few moist crumbs attached.
08 - Let the cake rest in the pan for 10 minutes to set. Carefully invert onto a wire rack and allow to cool completely before slicing.
# Expert Suggestions:
01 -
- Its the kind of cake that somehow tastes even better on day two, if you can manage to save any
- The tender crumb and pockets of melted chocolate make every bite feel like a small celebration
02 -
- Room temperature ingredients genuinely make a difference in how the batter comes together
- Overmixing once the flour is added will make your cake tough, so stop as soon as everything is combined
03 -
- Don't open the oven door before the 30-minute mark or you might lose all your hard-earned lift
- The flour coating on the chocolate chips is a tiny step that makes a huge difference in their distribution