Preheat your oven to 350°F. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar. Add eggs one at a time, then vanilla extract. Alternate adding dry ingredients and buttermilk to the wet mixture, mixing until just combined. Fold in chocolate chips.

Pour the batter into a greased and floured 9-inch round cake pan. Smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Once cooled, frost the cake with your favorite creamy frosting. Slice and serve with a preferred beverage. This cake pairs well with coffee, tea, or milk.

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.