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Delicious homemade Chocolate Chip Cake with chocolate chips and frosting

Chocolate Chip Cake

A cozy homemade chocolate chip cake with a tender crumb and melty chocolate chips, perfect for any season.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
Wet Ingredients
  • ½ cup unsalted butter, softened (or browned butter) Browned butter offers a deeper flavor.
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • ¾ cup buttermilk or plain yogurt Can substitute with 3/4 cup milk + 3/4 tbsp lemon juice or vinegar.
Mix-ins
  • 1 cup semisweet chocolate chips Plus extra for sprinkling.
  • ½ cup chopped toasted walnuts or pecans Optional.

Method
 

Preheat and Prepare
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round pan, line the base with parchment, and lightly flour the sides.
Prepare Dry Ingredients
  1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter and Sugar
  1. In a large bowl or stand mixer, cream the softened butter with granulated and brown sugar until light and fluffy, about 2-3 minutes.
Add Eggs and Vanilla
  1. Add eggs one at a time, mixing well after each addition, then stir in the vanilla.
Combine Dry and Wet Ingredients
  1. With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions (dry-wet-dry-wet-dry).
  2. Mix just until combined.
Fold in Chips and Nuts
  1. Gently fold in the chocolate chips and chopped nuts (if using) with a spatula.
Bake
  1. Pour batter into the prepared pan, smooth the top, and sprinkle a few extra chocolate chips on top.
  2. Bake for 30-40 minutes (for a 9-inch round) or 35-45 minutes for a thicker pan, until a toothpick comes out with a few moist crumbs.
Cool and Serve
  1. Let the cake cool in the pan for 10-15 minutes, then invert onto a rack and cool completely before slicing.
  2. Serve slightly warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.

Notes

For richer flavor, use browned butter. Buttermilk keeps the crumb tender. For even distribution of chips, toss them in a tablespoon of flour before folding them into the batter.