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chocolate chip layer cake recipeOne of my favorite family traditions is our annual Back-to-School dinner. I always make something special to celebrate the new school year. This year was no exception. I remember being a kid and my mom buying us chocolate chip cake from a little lunch place in my hometown. I loved this cake. I had completely forgotten about this cake until now. I needed to recreate this cake from my childhood for my children. I did some Googling, and there really was not a cake out there like I remembered. Lots of chocolate chip bundt cakes, but none that were exactly right. How hard could it be?

Here’s the thing, when I get an idea in my head like this, I can’t sleep until I figure it out.

The first cake that I made was a typical yellow cake with the addition of mini chips. I floured the chips and even with that precaution, the chips sunk to the bottom and it became an upside down chocolate chip cake. While it tasted good, it was not the cake that I remembered. And let’s be honest – hardly a show piece.

chipsThe second go-round was the winner. I used the Perfect Pound Cake recipe from my favorite baking book, Baking. I knew that the recipe would not be enough to fill two cake pans, so I did one and a half batches of batter. The recipe below is what I used to make this cake. It was exactly like the cake that I remember.

When I posted the pictures above on Instagram, I got the question, “how did you get the cake layers so flat and perfect looking?” My secret is Bake Even Strips. You get them wet, wrap them around your cake pans, and put them in the oven. I like to put my cake pans on a baking sheet, but it is just because it is easier to get them in and out of the oven. The strips do not burn, and it works every time. I have also done it with strips of old towels. Same thing – get them really wet, and tie them around the pans. Bake as normal.

edited – This cake has had mixed results from some of the commenters. I appreciate them sharing their feedback with me and I am sorry that some were disappointed. I know how frustrating it can be to spend the time baking something and not have it turn out the way you expect it to. Some have had a very dry cake. This cake is a pound cake, so it is not going to be light and fluffy like a cake mix. But it shouldn’t be super dry either. My suggestions – be careful to not over-bake. I would take it out when the toothpick still has a few moist crumbs on it. It will continue to bake even after it comes out of the oven. If it is dry, you can brush the layers with a simple syrup to add moisture. This is a bakery trick that helps cakes stay moist.  

chocolate chip layer cake recipeChocolate Chip Pound Cake

3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups butter, room temperature
1 1/2 cups sugar
6 eggs, room temperature
1 1/2 teaspoons vanilla
1 cup mini chocolate chips

Chocolate Chip Buttercream

1 cup butter, room temperature
4 to 5 cups powdered sugar
1 teaspoon vanilla
1/4 cup heavy cream
1 cup mini chocolate chips

chocolate chip layer cake recipePreheat oven to 325 degrees. Spray 2 (8-inch) cake pans with cooking spray with flour. Whisk together flour (take out 2 Tablespoons of the flour), baking powder, and salt.

chocolate chip layer cake recipeAdd the two Tablespoons of flour to the chocolate chips, and toss to combine. This helps the chips stay where they need to be, and not sink to the bottom.

chocolate chip layer cake recipeCream the butter and sugar until light and fluffy, about 5 minutes. Scrape the sides, and add the eggs one at at time. Beat for 1 minute in between each egg on medium speed. Add the vanilla.

chocolate chip layer cake recipeSlowly add the flour mixture, and mix until just incorporated.

chocolate chip layer cake recipeIt is not a bad idea to add the last bit of flour by hand. You want this cake to stay tender and over-mixing toughens it up.

chocolate chip layer cake recipeFold in chocolate chips.

chocolate chip layer cake recipePour the batter evenly into the prepared pans. I insulate mine with baking strips and put them on a baking sheet.

chocolate chip layer cake recipeBake for 35 to 45 minutes. Check on them around 30 minutes. If they are getting too brown, loosely tent some foil on top. The cakes are done when a knife comes out clean. Let the cake cool in the pans for 10 minutes. Turn the cakes out and let cool completely on a wire rack.

chocolate chip buttercream recipeTo make the frosting, cream the butter and one cup of powdered sugar.  Slowly add the remaining sugar with the mixture on low speed. Add the vanilla. Add the heavy cream, and beat on medium-high speed until light and fluffy.

chocolate chip buttercreamAdd chocolate chips.

chocolate chip layer cake recipeLay one layer on a cake plate, and add about 1 cup of frosting.

chocolate chip layer cake recipeSpread evenly and add the second layer. Frost completely.

chocolate-chip-layer-cake_15Let chill in the fridge.

chocolate chip layer cake recipe

Chocolate Chip Layer Cake

Chocolate Chip Layer Cake

Ingredients

    Chocolate Chip Pound Cake
  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups butter, room temperature
  • 1 1/2 cups sugar
  • 6 eggs, room temperature
  • 1 1/2 teaspoons vanilla
  • 1 cup mini chocolate chips
  • Chocolate Chip Buttercream
  • 1 cup butter, room temperature
  • 4 to 5 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/4 cup heavy cream
  • 1 cup mini chocolate chips

Instructions

  1. Preheat oven to 325 degrees. Spray 2 (8-inch) cake pans with cooking spray with flour. Whisk together flour (take out 2 Tablespoons of the flour), baking powder, and salt. Add the two Tablespoons of flour to the chocolate chips, and toss to combine. This helps the chips stay where they need to be, and not sink to the bottom.
  2. Cream the butter and sugar until light and fluffy, about 5 minutes. Scrape the sides, and add the eggs one at at time. Beat for 1 minute in between each egg on medium speed. Add the vanilla.
  3. Slowly add the flour mixture, and mix until just incorporated. It is not a bad idea to add the last bit of flour by hand. You want this cake to stay tender and over-mixing toughens it up. Fold in chocolate chips.
  4. Pour the batter evenly into the prepared pans. I insulate mine with baking strips and put them on a baking sheet. Bake for 50 to 60 minutes. Check on them around 30 minutes. If they are getting too brown, loosely tent some foil on top. The cakes are done when a knife comes out clean. Let the cake cool in the pans for 30 minutes. Turn the cakes out and let cool completely on a wire rack.
  5. To make the frosting, cream the butter and one cup of powdered sugar. Slowly add the remaining sugar with the mixture on low speed. Add the vanilla. Add the heavy cream, and beat on medium-high speed until light and fluffy. Add chocolate chips.
  6. Lay one layer on a cake plate, and add about 1 cup of frosting. Spread evenly and add the second layer. Frost completely.
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132 Responses to Chocolate Chip Layer Cake

  1. Sini says:

    Tommorow is my husband’s birthday and I want to try this recipe soo very badly! But I don’t want to make with the same amount. I want just one cake. So should I just take half of everything in the ingredients? Because you mentioned you had made it one n half. So could you please let me know the exact recipe to make just one cake and a frosting for dat?Please..
    Love your blog! Reached here late but iam gonna follow it from now on! Great job!

    • bakedbree says:

      If you are making a layer cake like mine, you need the full recipe. If you are making it in a loaf pan, then you could halve the ingredients.

  2. Katie says:

    My mother-in-law has a go-to recipe for a Chocolate Chip cake she’s been making for every birthday my husband can remember. ( He’s 55!) The recipe uses a yellow butter cake mix with the addition of oil and vanilla pudding mix. I wanted to make it from scratch, hopefully making a little ‘healthier’! (Ha!) I’m excited to try your recipe! The recipe also calls for a bar of German chocolate shaved, adding 3/4 of it to the batter and the rest stirred into the batter, reserving just enough to sprinkle on top in the end. Thanks for the bake strip tip, I’ll try it.:)

  3. Pam says:

    I just made this cake for my grandson’s 6th birthday, and a serrated knife was needed to cut through it, how embarrassing. I followed the recipe to the letter, so what did I do wrong.

  4. Ashley says:

    I made this today and was pretty bummed :( Turned out like a brick, just like the woman above said. I only baked it fifty minutes but I guess that was too long.

  5. Aubrey says:

    Hi there,
    I just made this recipe….it seems very greasy. Is it possible that there is a typo under cake ingredients and its supposed to only be a stick and a half of butter, not a cup and a half like it says?

  6. Lisa says:

    I made this today – halving it and using a loaf pan. I followed all the directions, except I forgot to let the eggs warm up, and mixed it all by hand. It came out perfectly! Thank you for sharing this. :)

  7. Erica says:

    This looks amazing! Wag size cake pans are you using? Your cakes look taller than a standard 9″ pan.

  8. Hi Bree! It’s my mother’s birthday next week. it was my birthday in january and we made chocolate cake (with salted buttercream frosting-oh yeah!) and it was my sister’s in feb and we made yellow cake with chocolate buttercream. and now its momma’s birthday and I am looking for a cake that is a little out of the normal from the typical yellow and chocolate since we had just done that and i was thinking of a pound cake. i remember you posted this cake awhile back. it looks really good. I have a question for you, though….it is hard to tell by the photos about how dense the cake is…my mom likes her pound cake pretty dense and moist…how would you say this cake matches up?

    • bakedbree says:

      It is dense and not super moist. I would not say that this is the cake. If you bake it loaf style it seems to stay moister, but as a layer cake it is a pretty solid cake.

  9. Ruby says:

    Hello,

    I was just curious what brand bakeware you use? Im in need of some new cake tins and would like your recommendation?

    :) Love your recipes!

    • bakedbree says:

      That’s a good question. I bought these pans at a bakery supply store and they are not labeled. They are really heavy and have high sides. I love them. I have seen similar ones at Sur la Table, but I am sure that mine were less expensive.

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  11. Jenn says:

    I cannot wait to make and try this. Seriously I think it is going to be my dinner.

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  13. Claudia says:

    Hi, I would like to know how many people can eat from this cake?
    I’m having a birthday party and I would like make this cake!

    Thanks,
    Claudia

  14. marta says:

    I wont to make this cake tomorrow for a friend birthday. If I don’t have the bake strips, what I can use? If I bake the layers separate haw much time thay stay in the oven? Thanks

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  19. rachel says:

    I baked this cake twice. The first time it was really really dense. Maybe I over mixed it. It was still yummy. i poured milk over my slices and it was yummy. The second time I decreased baking time, gradually mixed in flour and added some milk. Very yummy.

  20. GG says:

    Looks delicious. Since it is a pound cake, I think I will make it in the traditional tube pan and drizzle chocolate over the finished product. Thanks for sharing!

  21. Kate says:

    Amazing cake! Mine turned out perfectly. Thanks for the great recipe!

  22. Mags says:

    I made this cake for my roommates birthday. I followed instructions exactly and noticed the mix was very thick and not pourable in the slightest like most cake mixes are. I guess this should have been a sign that it needed more moisture. I cut the baking time to 40 minutes. My toothpick came out completely clean so I popped the layers out and let them cool outside of the pan. My cake looked EXACTLY like the photos from the post but sadly, my cake was very dry.

    I would not recommend making this cake. The frosting was fine so if you want to make it look like this, a box mix would work better than this cake did. I understand it is a pound cake and not meant to be super moist but this was much dryer than a typical pound cake. It was simply not enjoyable.

  23. dina says:

    what a fun, yummy cake!

  24. Sue says:

    I made this cake for my grandson and it turned out perfectly once I adjusted the baking time. The suggested 50-60 minutes would be fine for a traditional pound cake baked in a Bundt pan. It is entirely too long for a layer cake–even a dense one. I baked it 35 minutes and turned out two lovely browned layers. Speaking of turning out, I only waited 10 minutes to remove the cake from the pan.. In 30 minutes the pan is too cool and the shortening hardens making it difficult for the cake to release.

  25. pooja says:

    Hi Bree

    This cake seems amazing and would really like to try it but what if my oven can go to a max of 250 deg only?

    • bakedbree says:

      I can’t promise that it will turn out. I have never seen an oven that only goes up to 250 though, I am baking in F not C.

  26. amy says:

    This cake was easy and awesome, turned out good and im 16

  27. Alex says:

    Thanks for this recipe, just tried it yesterday for the first time and it turned out brilliantly. Followed your tips about not overbaking it (it is quite a dense cake but I still like it) and the heavy cream (I used double cream as I live in the UK) made it extra creamy. The 375 Farenheit was a tad too hot for me though, that equals 190 Celsius and I usually bake at 180. Thanks though!

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