Easy Layered Chocolate Chip Cake Recipe

Super fun, this Chocolate Chip Cake has layers of vanilla cake studded with chocolate chips and shaved chocolate buttercream, with more chocolate chip garnish. This is truly the cake for all chocolate chip lovers!

Chocolate Chip Cake is one of those layer cakes that just makes you smile. I don’t know anyone who doesn’t love chocolate chips, and I always get oohs and aahs every time I make it.

Layers of homemade vanilla cake are loaded with mini chocolate chips making sure you get them in every bite. But top it off with my fluffy buttercream frosting with folded shaved chocolate added, and you get one knockout dessert.

I always get asked to make this cake when any family or friend function comes around, it is just that good. I also love making it and having everyone be totally impressed all the while I know how easy it is to throw together!

It does look intimidating, I must admit, but trust me, this layer cake couldn’t be easier to make. All you have to do is follow the steps one by one and you will come out with this gorgeous dessert.

There is nothing wrong in using a box mix, but when I can make a cake from scratch something magical happens and you just can’t get enough. 

I really like the experience too. There is just something so satisfying about it!

This Chocolate Chip Cake is that stand-out recipe you’ve been looking for, simply irresistible.

1. Truly a crowd-pleasing cake, chocolate chips bring out nostalgia for everyone.
2. Makes a lot to feed a crowd.
3. On-hand staple ingredients make this come together easily.

• All-purpose flour
• Baking powder
• Baking soda
• Sea salt
• Chocolate chips
• Unsalted butter
• Granulated sugar
• Light brown sugar
• Eggs
• Vanilla extract
• Buttermilk
• Powdered Sugar
• Whole Milk
• Chocolate shavings

1. Preheat the oven 350°F and lightly spray 2 9-inch cake pans with baking spray. Place a round of parchment paper in the bottom of the pans. Spray the top of the paper with baking spray and set aside.
2. In a medium-sized bowl, stir together the flour, baking powder, baking soda, and salt.
3. Place the mini chocolate chips in a medium-sized bowl. Add 1 and ½ tablespoons of the flour mixture and toss with the chocolate chips to make sure they are coated and set aside.
4. In the body of a stand mixer with the paddle attachment, cream the butter with the granulated sugar and brown sugar for 3 minutes.
5. Add the eggs one at a time until fully mixed in, then stir in the vanilla.
6. Add half of the dry ingredients to the wet and stir it in until combined.
7. Next, add half of the buttermilk, and stir until combined. Repeat with the remaining dry ingredients and buttermilk, scraping down the sides as needed.
8. Stir in the chocolate chips until they are distributed in the batter.
9. Divide the batter evenly between the two cake pans. Take a spatula and smooth out the top, this will ensure the cakes bake up evenly.
10. Bake for 22-28 minutes or until a toothpick inserted into the center comes out mostly clean, a few crumbs attached to the toothpick are okay but if there is any wet batter, it needs to be baked longer. Let the cakes cool completely in the pan.Pin
11. While the cakes are cooling, make the frosting. In the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer add the butter and whip until smooth.
12. Add the powdered sugar a little at a time, mixing the first batch in completely before adding more. The mixture will be thick after adding all of the powdered sugar.
13. Add the salt, vanilla, and the milk. Mix until smooth. Once mixed in, turn the speed up to medium-high and whip for 3 minutes until light and fluffy. 
14. Stir in the chocolate shavings until just mixed in. I like barely mixing them in so they don’t break up as much.
15. To assemble the cake, take the cakes out of the pan and discard the parchment paper.
16. Trim the tops of the cake if there is any doming, so they are even and flat.
17. Place one of the cakes bottom side down onto your serving dish or cake plate. Add about 1 cup of the frosting and smooth it out to the sides.
18. Place the other cake, top side down, on top the frosting.
19. Take about another cup of frosting and lightly frost the entire cake, making a crumb coat. Place in the fridge for at least 2 hours or up to overnight to set.
20. Take the remaining frosting and frost the outside of the cake. Add more mini chocolate chips as garnish if desired. Cut and serve.

CAN I USE ANOTHER KIND OF CHOCOLATE CHIP?

We use mini chocolate chips in the batter of our cake because they seem to evenly distribute through the cake the best and you get more chocolate in every bite.

I truly recommend using the mini version if possible but in a pinch, you can use regular semi-sweet, white, dark, or milk chocolate chips.

They may end up sinking in the cake though so keep that in mind.

CAN I USE A DIFFERENT FROSTING?

Absolutely, we used a shaved chocolate vanilla buttercream in this recipe, but you can mix it up.

To make the shavings for the buttercream, I like to use a semi-sweet chocolate baking bar.

I hold it in one hand and using a vegetable peeler, I will shave down the side of the bar making shavings and curls. Use more for a fun garnish!

Other frostings I recommend would be chocolate buttercream, cookies and cream frosting, or brown sugar frosting. 

IS THERE ENOUGH FROSTING TO DECORATE THE CAKE?

The recipe listed for the buttercream is just enough to thoroughly frost the outside of the cake including the crumb coat.

If you want to have extra frosting for piping and adding decorations to the outside, I would 1.5x the recipe for the frosting to make sure there is enough.

ANY ADDITIONS?

Lots of great ideas here! Nothing says you can’t pick your own additions as well.

• Chocolate Chips Variety: Mix in both regular size chocolate chips and mini semi-sweet chocolate chips to the chocolate cake batter. This adds extra bursts of chocolate throughout the cake layers.
• Chocolate Chip Cookies Crumbles: Sprinkle crumbled chocolate chip cookies between the cake layers or on top of the cake. This gives a delightful crunch and takes your cake to the next level.
• Simple Syrup: Brush each cake layer with simple syrup before frosting. This keeps the cake moist and adds a touch of sweetness, ensuring the best results.
• Chocolate Ganache Drip: Drizzle a chocolate ganache made with heavy cream over the top of the cake. This not only adds richness but also makes it look like a perfect cake for a birthday cake or any special occasion.
• Coffee Flavor: Add a teaspoon of instant coffee to the wet ingredients. This enhances the chocolate flavor and pairs wonderfully with a cup of coffee.

ANY SUBSTITUTIONS?

I haven’t tried all of these so let me know how they go in the comments!

• Buttermilk: Substitute with plain Greek yogurt mixed with a little milk. This will maintain the moist crumbs and tender cake texture you’re aiming for.
• All-Purpose Flour: Use cake flour instead for a lighter, fluffy vanilla cake texture. This is one of the best ways to achieve a soft and tender cake.
• Unsalted Butter: If you only have salted butter, reduce the amount of salt in the recipe by half to balance the flavors.
• Mini Semi-Sweet Chocolate Chips: If you can’t find mini chips, use regular size chocolate chips. Toss them in a little flour before adding to the batter to prevent them from sinking to the bottom of the cake.

Keep the cake in an airtight container at room temperature for up to 4 days. It will keep covered in the fridge for up to 1 week.

It can also keep in the freezer for up to 3 months.

I suggest cutting any leftovers of the cake into slices, placing them on a parchment-lined sheet tray, and placing them into the freezer until frozen solid.

Then, wrap each slice in plastic wrap, then foil, and place in a freezer-safe ziplock bag or container.

Allow the cake to come to room temperature before enjoying it, as it is at its peak yumminess at room temp.

If removing from the freezer, place the slice in the fridge overnight to thaw or at room temperature.

Looking for that impressive yet easy dessert?

You have to try my Chocolate Chip Cake ASAP!

If you’ve tried this CHOCOLATE CHIP CAKE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!