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.
http://bakedbree.com/chocolate-chip-layer-cake

 

 

 

 

 

 

 

 

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125 Responses to Chocolate Chip Layer Cake

  1. 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.

  2. 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!

  3. Kate says:

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

  4. 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.

  5. dina says:

    what a fun, yummy cake!

  6. 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.

  7. 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.

  8. amy says:

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

  9. 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!

  10. Cesna Dcosts says:

    I tried this recipe today. it turned out awesome. thanks for sharing the recipe. I added little milk.

  11. Porsche Jackson says:

    Hi! This recipe seems perfect for a wedding cake I’m making. From your pictures I cannot tell how tall each layer is. I am making cakes from pans that are 3 inches deep? Do you know if your recipe will suffice? Also I’m making each layer 14″, 10″, 8″ and 6″

    • bakedbree says:

      I use 2″ inch pans. This recipe can be iffy for some people, I would do a test run before you commit to a whole cake. I love this recipe and have never had a problem, but if you read the comments, some people have had issues with dryness.

  12. Dee Anna says:

    This is the worst cake I have ever made. It is like eating saw dust with chocolate chips in it. I think you need to revise this recipe. There is clearly something wrong with it. What a waste of a lot of ingredients and a lot of money.

  13. Joann says:

    I’m going to try to make this recipe for my co-worker’s birthday, but would like to try it in cupcake form. Do you have any tips or suggestions? Should I reduce the recipe?

  14. Ashley N says:

    I’m so glad I found this recipe. I was a baker before my SAHM days and have a hard time finding recipes for cakes. We are having a party for my daughter’s birthday in a couple weeks, I planned on making a 10″ double layer round. Do you think increasing the recipe by 25% will suffice? Also wondering if it would be too dry having had to bake longer than an 8 or 9″??

    • bakedbree says:

      I need to warn you, this cake can dry really quickly. I’m not sure that this is the best recipe for that. The frosting, definitely!

  15. Hope says:

    Oh my lord this cake. I live at high altitude so i added a little bit of extra flour to help with that. I also used cake flour, that really helps for a lighter cake. I also used egg whites. 6 of them, and only two egg yolks. I beat them by hand with one tsp cream of tartar and folded them in in the end and it was beautiful.(I made the entire thing by hand.) Thank you for the recipe!

  16. Kate says:

    I am trying to find a chocolate chip cake recipe to make cupcakes. Since this is a pound cake recipe, have you or anyone attempted this recipe with cupcakes? Thanks!

  17. Loretta says:

    I wish I had read the comments before I made this recipe (I usually do). What a fabulous waste of ingredients! This cake came out heavy and dry. What a disappointment! : (

    • bakedbree says:

      I’m sorry that you were disappointed, but I also stated that it was heavy and that you should brush with syrup in the headnotes. I recommend that you read the post completely in the future.

  18. Ashleigh says:

    I don’t know if this was already pointed out, but your instructions under the pictures are different from what is in the recipe box, for the cooking time. I think that might be contributing to the dryness?

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