Chocolate Chip Layer Cake
A moist and fluffy Chocolate Chip Layer Cake with rich chocolate buttercream, perfect for celebrations and parties.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup chocolate chips
Chocolate Buttercream
- 1 cup unsalted butter softened
- 3 cups confectioners' sugar
- 1/2 cup cocoa powder
- 1/4 cup heavy cream
- 1/4 tsp salt
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk, mixing just until combined. Fold in chocolate chips.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- In a mixing bowl, beat the butter until creamy. Gradually add confectioners' sugar and cocoa powder, beating until smooth. Add heavy cream and salt, beating until light and fluffy.
- Place one cake layer on a serving plate. Spread a layer of chocolate buttercream on top. Place the second cake layer on top and spread the remaining buttercream over the top and sides of the cake.
Serving
- Slice the cake into 8 pieces and serve. This cake pairs wonderfully with a scoop of vanilla ice cream or a glass of milk.
Storage
- Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Notes
Pro Tips: Ensure ingredients are at room temperature for best results. Ingredient Substitutions: Substitute buttermilk with a mix of milk and lemon juice or vinegar. How to Serve: Serve with vanilla ice cream or fresh berries. Storage & Freshness: Store in an airtight container to maintain moisture. Make-Ahead Tips: Bake the cake layers ahead of time and freeze them for up to a month.