Chocolate Chip Cake (Printable)
A moist, tender cake loaded with semi-sweet chocolate chips. Perfectly sweet and ready in under an hour.
# 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 coating chips
→ Optional Topping
12 - 2 tablespoons coarse sugar or extra chocolate chips
# Directions:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round or square cake pan.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream butter and sugar until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, alternating with buttermilk. Begin and end with dry ingredients. Mix until just combined; avoid overmixing.
06 - Toss chocolate chips with 2 tablespoons flour, then gently fold into batter.
07 - Pour batter into prepared pan. Smooth top and sprinkle with coarse sugar or extra chocolate chips if desired.
08 - Bake for 35 to 40 minutes until a toothpick inserted in center comes out clean or with a few moist crumbs.
09 - Cool in pan for 10 minutes, then transfer to wire rack to cool completely. Slice and serve.
# Expert Suggestions:
01 -
- The texture is impossibly tender, almost like a cloud wrapped around melted chocolate pockets
- Buttermilk keeps it moist for days though it never lasts that long in my house
- You probably have everything in your pantry right now
02 -
- Cold ingredients will ruin your texture, take everything out an hour before baking
- Room temperature butter should indent slightly when pressed but not feel greasy
- The flour coating on chips is the difference between evenly distributed chocolate and a chocolate layer at the bottom
03 -
- Weigh your flour if possible, too much makes the cake dense instead of tender
- Spring for good chocolate chips, the cheap ones taste waxy in a simple cake