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A slice of chocolate chip cake on a white plate with chocolate chips surrounding it.
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4.36 from 17 votes

Chocolate Chip Cake

This Chocolate Chip Cake features a super moist, vanilla cake studded with semi-sweet chocolate chips and a creamy, fluffy chocolate frosting to top it off. Easy to make and a sure thing when it comes to winning over the crowd. Perfect for any occasion -- birthdays, holidays, potluck parties, BBQs, and more!
Prep Time25 minutes
Cook Time28 minutes
Cool Time2 hours
Total Time2 hours 53 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Chip Cake
Servings: 16
Calories: 488kcal
Author: Kelly Anthony

Ingredients

For the Cake:

  • 2 ½ cups cake flour
  • ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 ⅛ teaspoon salt
  • ¾ cup unsalted butter, room temperature
  • 1 ½ cup granulated sugar
  • 3 large eggs, room temperature
  • ⅓ cup sour cream
  • 1 tablespoon pure vanilla extract
  • ¾ cup buttermilk
  • 1 cup semi-sweet chocolate chips, plus ¼ cup for the topping (I like to use a mix of both regular-sized and mini chocolate chips)

For the Icing:

  • 1 cup unsalted butter, room temperature
  • 2 ½ cups powdered sugar
  • ⅓ cup unsweetened cocoa powder
  • 3 tablespoons milk, half-and-half, or cream
  • 2 teaspoons pure vanilla extract
  • Pinch of salt

Instructions

To Make the Cake:

  • Preheat the oven to 350°F and have ready a greased 9x13" cake pan, preferably light-colored steel or aluminum.
  • Sift the cake flour, baking powder, baking soda, and salt over a medium-sized mixing bowl. Set aside until ready to use.
  • Add the butter and sugar to a large bowl and using a handheld mixer, mix until fluffy and pale yellow in color (about 3-5 minutes). You could also use a stand mixer fitted with a paddle attachment for this task.
  • Add the eggs, one at a time, mixing well after each addition. Add the sour cream and the vanilla and mix again. Scrape down the sides and the bottom of the bowl using a silicone spatula and mix once more.
  • With the mixer on low, add the dry ingredients in 3 rounds, alternating with the buttermilk (adding it in 2 rounds). Scrape the sides and the bottom of the bowl, and mix once more. Add 1 cup of the chocolate chips and stir to combine.
  • Bake for 28-32 minutes (checking at the 28-minute mark). Set the cake aside to cool completely on a wire rack before icing. If you are using a ceramic or glass baking dish, your cake will take about 3-6 minutes longer to finish baking.

To Make the Icing:

  • Add the butter to a large bowl and using a handheld mixer, mix on medium-high speed for about 3 minutes. You could also use a stand mixer fitted with a paddle attachment. Set aside.
  • Sift together the powdered sugar, cocoa powder, and salt. Add to the butter, along with the milk, and vanilla and begin mixing on low. Slowly increase the speed and mix until smooth and well-combined.
  • Spread the frosting across the top of the cooled cake and garnish with chocolate chips, if desired. Serve and enjoy!

Notes

HOW TO KNOW WHEN THE CAKE IS DONE:

The cake is ready when the center of it springs back ever so slightly after a gentle poke or a toothpick inserted in the center comes out with only a few crumbs clinging to it. 

Nutrition

Calories: 488kcal | Carbohydrates: 60g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 211mg | Potassium: 163mg | Fiber: 2g | Sugar: 42g | Vitamin A: 696IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg