The Best Chocolate Chip Layer Cake
If you love a classic chocolate chip cookie, just wait until you try it in cake form. This Chocolate Chip Layer Cake is soft, buttery, and packed with mini chocolate chips in every bite. It’s simple enough for a family celebration but pretty enough for birthdays and special occasions.
This recipe is made with pantry staples, stays incredibly moist, and pairs perfectly with a fluffy vanilla buttercream. It’s the kind of cake everyone goes back for seconds.
Why You’ll Love This Cake
- Soft and fluffy crumb
- Loaded with chocolate chips
- Easy, no-fuss batter
- Perfect for birthdays, holidays, or weekend baking
- Kid-approved and crowd-friendly
- Top with the optional chocolate ganache for the perfect finishing touch
Think of a classic vanilla cake, but with the addition of chocolate chips! Chocolate chips are in both the batter and the vanilla buttercream. Top with chocolate ganache for an extra decadent, rich cake.
Ingredients
I wanted this chocolate chip layer cake to be as simple as possible with ingredients you already have at home.
For the Cake
- All-purpose flour: I stuck with all-purpose flour, opposed to cake flour, because most everyone will have it already in their pantry.
- Baking powder: leavener.
- Baking Soda: leavener.
- Salt: enhances the flavours.
- Unsalted butter: Use softened, room temperature butter so it is easy to cream with the sugar.
- Granulated sugar: adds sweetness.
- Large eggs: Some vanilla cake recipes only use egg whites, but I used the whole eggs in this recipe. It’s simpler than trying to separate the egg whites and still makes a great cake.
- Vanilla extract: I recommend using pure vanilla in this recipe.
- Whole milk: Use a whole cup of milk, no need for buttermilk or soured milk.
- Mini chocolate chips (tossed with 1 tbsp flour): Use mini chocolate chips so they don’t weigh down the cake, and you get more chocolate distributed throughout the cake.
For the Vanilla Buttercream
I used the base of my classic vanilla buttercream recipe.
- Unsalted butter: the base of the buttercream.
- Powdered sugar: adds sweetness and texture.
- Heavy cream: for a creamy buttercream that’s not too thick.
- Vanilla extract: for that vanilla flavour.
- Pinch of salt: just a pinch enhances the flavour.
- Mini chocolate chips: yes we are going to fold in the chocolate chips in the buttercream, too!
Chocolate Ganache
I love adding a layer of chocolate ganache to layer cakes. It bumps up the decadence of the cake! Also, try it on my chocolate layer cake.
- Semi-sweet chocolate: the base and chocolatey flavour.
- Heavy cream: to make a smooth and creamy chocolate.
How to Make Chocolate Chip Layer Cake
1. Prep
Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
2. Mix Dry Ingredients
Whisk together flour, baking powder, baking soda and salt. Set aside.
3. Cream Butter & Sugar
In a stand mixer with a paddle attachment, beat butter and sugar on high speed until light and fluffy (about 3–4 minutes). This step gives you that soft bakery-style texture.
4. Add Eggs & Vanilla
Mix in eggs one at a time, then add vanilla.
5. Alternate Dry Ingredients & Milk
Add dry ingredients in three additions, alternating with milk, ending with the dry ingredients. Mix just until combined.
6. Fold in Chocolate Chips
Toss the chocolate chips in flour (to prevent sinking), then gently fold them into the batter.
7. Bake
Divide batter evenly between pans. Bake for 20–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans on a cooling rack for 1 hour, then remove from the pans to cool completely. The cakes must be completely cooled before frosting.
Make the Buttercream
Beat butter on medium to medium-high speed until creamy, about 2 minutes. Gradually add powdered sugar, then vanilla, salt, and cream. Beat until light and fluffy (about 3–5 minutes). Adjust consistency with more cream or powdered sugar if needed. (If you want to pipe extra buttercream on the top as seen in photos, reserve about 3/4 cup (180grams) of the buttercream before adding the chocolate chips.) Fold in the mini chocolate chips until evenly distributed.
Assemble the Cake
- Level cake layers if needed with a large serrated knife.
- Set one cake layer onto your cake stand, turntable, or serving plate. Spread about 1 cup of frosting evenly over the top. Add the second layer upside down and frost with another 1 cup of frosting, smoothing it out evenly. Place the third layer on top (right side up or upside down—either works!). Use the remaining frosting to cover the top and sides of the cake. For the smoothest finish, I recommend using a large straight icing spatula to apply the frosting.
- Decorate with the chocolate ganache (instructions below), extra mini chocolate chips, buttercream swirls, or extra cake crumbs from the tops you cut off.
For clean slices, chill the cake for 20–30 minutes before serving.
Make the Chocolate Ganache (optional)
Refrigerate the cake for at least 20 minutes, or up to 8 hours. The frosting must be cold when you add the chocolate drip on top.
Place chopped chocolate in a medium heat-proof bowl with a pour spout (I use a 2-cup glass liquid measuring cup). Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over the chocolate, then let it sit for 2–3 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula, very slowly stir until the chocolate has melted and the mixture is smooth. The finer you chop the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it. Once the ganache mixture is smooth, transfer it into a squeeze bottle or piping bag with a small round tip or the corner snipped off. You could also just use a Ziploc plastic bag with the corner snipped or even just a spoon.
Take the cake out of the refrigerator. Using a gentle zigzag motion, squeeze the warm ganache around the edge of the cake while slowly rotating it. The ganache should drip naturally down the sides and begin to set as it flows.
Once you’ve gone all the way around, pour the remaining ganache over the top and spread it into an even layer with an offset spatula. Garnish as desired with fresh berries, chocolate chips, or any leftover cake crumbs from levelling the layers.
Refrigerate the cake uncovered for at least 20 minutes, or up to 6 hours, before slicing and serving. After the ganache has fully set, you can pipe on any reserved buttercream. I used a Wilton 2B piping tip for the swirls.
Tips for the Best Chocolate Chip Cake
- Use mini chocolate chips for even distribution.
- Don’t overmix once flour is added.
- Bring eggs and milk to room temperature.
- If you want to create a crumb coat first, you’ll have to reserve extra plain buttercream before adding the chocolate chips for a smooth and even coat. Use a bench scraper to smooth the frosting. Then chill the cake in the fridge for 30 minutes or in the freezer for 10 minutes. Finish with another layer of the chocolate chip buttercream on the top and sides.
Storage
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.
You can also freeze unfrosted layers tightly wrapped for up to 2 months.
Chocolate Chip Layer Cake
A soft and fluffy vanilla layer cake packed with mini chocolate chips and frosted with creamy buttercream. Finished with a rich chocolate ganache drip, this bakery-style cake is perfect for birthdays, celebrations, or anytime you’re craving a classic chocolate chip dessert.
Ingredients
Cake
- 2 ½ cups flour all-purpose
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter softened to room temperature
- 1 ½ cups sugar granulated
- 4 large eggs room temperature
- 1 tbsp vanilla extract pure
- 1 cup whole milk room temperature
- 1 ¼ cups mini chocolate chips tossed in 1 tbsp flour
Whipped Chocolate Chip Buttercream
- 1 ½ cups unsalted butter room temperature
- 6 cups icing sugar sifted
- ⅛ tsp salt
- 6 tbsp cream or milk
- 2 ½ tsp vanilla extract pure
Chocolate Ganache (optional)
- 6 oz (170g) semi-sweet chocolate* finely chopped
- ¾ cup heavy cream
Instructions
Cake
-
Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
-
Whisk together flour, baking powder, baking soda and salt. Set aside.
-
In a stand mixer with a paddle attachment, beat butter and sugar on high speed until light and fluffy (about 3–4 minutes). This step gives you that soft bakery-style texture.
-
Mix in eggs one at a time, then add vanilla.
-
Add dry ingredients in three additions, alternating with milk, ending with the dry ingredients. Mix just until combined.
-
Toss chocolate chips in flour (prevents sinking), then gently fold into batter.
-
Divide batter evenly between pans. Bake for 20–30 minutes, or until a toothpick inserted in the center comes out clean.
-
Cool in pans on a cooling rack for 1 hour, then remove from the pans to cool completely. The cakes must be completely cooled before frosting.
Vanilla Buttercream
-
Place 1 ½ cup of unsalted room temperature butter into a mixer bowl. Beat on medium speed for about 2 minutes until fluffy.
-
Add 6 cups of sifted icing sugar adding in 3 batches(so 2 cups at a time) on low speed. Add in an ⅛ teaspoon of salt. Then add 6 tablespoons of milk or cream and 2 ½ teaspoons of vanilla extract.
-
Increase to high speed and continue to mix for 3 minutes. (Reserve some butter cream if you want to make buttercream swirls on the top, about ¾ cup (180 grams) before adding the chocolate chips.) Fold in the mini chocolate chips.
Assemble the Cake
-
Level cake layers if needed with a large serrated knife. Set one cake layer onto your cake stand, turntable, or serving plate. Spread about 1 cup of frosting evenly over the top. Add the second layer upside down and frost with another 1 cup of frosting, smoothing it out evenly. Place the third layer on top (right side up or upside down—either works!). Use the remaining frosting to cover the top and sides of the cake. For the smoothest finish, I recommend using a large straight icing spatula to apply the frosting.
Chocolate Ganache (optional)
-
Refrigerate the cake for at least 20 minutes, or up to 8 hours. The frosting must be cold when you add the chocolate drip on top.
-
Place chopped chocolate in a medium heat-proof bowl with a pour spout (I use a 2-cup glass liquid measuring cup). Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over the chocolate, then let it sit for 2–3 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula, very slowly stir until the chocolate has melted and the mixture is smooth. The finer you chop the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it. Once the ganache mixture is smooth, transfer it into a squeeze bottle or piping bag with a small round tip or the corner snipped off. You could also just use a Ziploc plastic bag with the corner snipped or even just a spoon.
-
ake the cake out of the refrigerator. Using a gentle zigzag motion, squeeze the warm ganache around the edge of the cake while slowly rotating it. The ganache should drip naturally down the sides and begin to set as it flows.
-
Once you’ve gone all the way around, pour the remaining ganache over the top and spread it into an even layer with an offset spatula. Garnish as desired with fresh berries, chocolate chips, or any leftover cake crumbs from levelling the layers.
-
Refrigerate the cake uncovered for at least 20 minutes, or up to 6 hours, before slicing and serving. After the ganache has fully set, you can pipe on any reserved buttercream. I used a Wilton 2B piping tip for the swirls.
Recipe Notes
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.
You can also freeze unfrosted layers tightly wrapped for up to 2 months.
*You can use high-quality chocolate chips if needed, but I recommend using the chocolate baking bars. They are usually found in 4-oz bars such as Bakers brand.
2 Layer Cake instructions: Divide the batter into 2 greased and lined 9-inch round cake pans and extend the baking time by a few minutes. Keep the frosting and ganache amounts the same.
Did you make this recipe?
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