This Chocolate Chip Cake with Buttercream is a stunning 3-layer cake packed with double the chocolate chips (that never sink to the bottom!). It’s a deliciously moist chocolate chip cake recipe your whole family will love.
One 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. Which is why I needed to recreate this cake from my childhood for my children.
With one little trick to prevent the chocolate chips from sinking to the bottom, this has become the best cake recipe ever.
Ingredients
To make this easy cake recipe, you will need ingredients for the three chocolate chip cake layers, the buttercream and the simple syrup.
For the cake layers, gather together unsalted butter, sugar, flour, salt, baking powder, eggs, vanilla, milk and mini chocolate chips.
For the chocolate chip buttercream, you will need unsalted butter, powdered sugar, vanilla, salt, heavy cream and (more!) mini chocolate chips.
And to make the simple syrup, you simply need equal parts sugar and water.
Chocolate Chips. These are the star of the show, after all. I prefer mini chocolate chips rather than regular size morsels or chunks. The smaller chips allow for greater distribution of chocolate goodness throughout the cake batter and buttercream.
How To Prevent the Chocolate Chips From Sinking To The Bottom
One simple trick – toss 2 Tablespoons of the flour with the mini chocolate chips in a small bowl, then mix into the cake batter.
The dry coating on the chocolate chips ensures they will stick to the cake batter and remain suspended during baking.
How To Get Flat Cake Layers
My secret – 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.
How To Make From Scratch // The Steps
This yellow cake mix with chocolate chips and buttercream is baked, iced and assembled in a few easy steps. Simply:
Bake The Cake
- Preheat oven to 350°. Line 3 (8-inch) cake pans with parchment and spray with baking spray.
- Cream butter and sugar. Until light and fluffy, about 5 minutes.
- Mix dry ingredients. In a bowl, whisk flour (take out 2 tablespoons and put in a small bowl to toss with mini chocolate chips), salt and baking powder.
- Add the eggs. One at a time, scraping the bowl as needed. Add the vanilla.
- Alternate with flour and milk. Add one-third of the flour mixture, alternating with the milk, and ending with the flour. Beat each addition until just incorporated, being careful to not overmix.
- Toss the chocolate chips in flour. Toss the mini chips in the reserved flour and fold into the batter by hand, scraping the bottom and sides of the bowl one last time.
- Bake! Divide the batter evenly among the three pans. Bake until a toothpick comes out clean, about 20 minutes. Let cool in pans for 15 minutes, then turn out and cool completely on a wire rack.
Whip The Buttercream
- Beat the butter. In the bowl of a stand mixer until pale yellow, about 5 minutes.
- Add sugar and flavorings. Add half of the sugar and beat until well incorporated, then add the remaining sugar, vanilla and salt.
- Finish with heavy cream and chocolate chips. Add the heavy cream and beat on medium speed until very light and fluffy, about another 3-4 minutes. Fold in chocolate chips.
Prepare the Simple Syrup
- Bring sugar and water to a boil. In a small saucepan over high heat. Turn off heat and let cool completely.
Assemble the Chocolate Chip Layer Cake
- Brush each layer generously with simple syrup.
- Assemble the 3 layers. Dab about a tablespoon of buttercream on the platter or cake board that you are going to be decorating your cake on. Add the first layer of cake and center on the board. Spread an even layer of buttercream over the layer and add the second cake layer. Repeat with the third layer.
- Decorate! Ice the sides and top of the cake with remaining buttercream. Add more chips and flowers for decorations, if desired.
What Makes This Chocolate Chip Cake So Good?
- It’s the perfect balance of vanilla cake mix and chocolate chips.
- Tossing the chocolate chips with the flour ensures flecks of chocolate throughout the batter.
- Brushing the cake layers with simple syrup keeps the cake moist. A fun, little bakery trick!
How To Serve
This wonderfully moist layer cake can be served for any special occasion!
I love to bake it for my kids’ birthdays, but it makes a beautiful presentation for holidays and dinner parties, too.
More Chocolate Chip Cake Recipes //
Originally published in May 2010, updated May 2020 with updated images and updated recipe card.
Chocolate Chip Layer Cake
This Chocolate Chip Cake with Buttercream is a stunning 3-layer cake packed with double the chocolate chips that (with one trick) never sink to the bottom!
Ingredients
Chocolate Chip Cake:
- 1 cup butter, room temperature
- 2 cups sugar
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 4 eggs
- 1 teaspoon vanilla
- 1 cup milk
- 1 cup mini chocolate chips
Simple Syrup
- 1/2 cup sugar
- 1/2 cup water
Chocolate Chip Buttercream:
- 1 1/2 cups butter, room temperature
- 6 cups powdered sugar
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 1/4 cup heavy cream
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350°. Line 3 (8-inch) cake pans with parchment and spray with baking spray. Set aside.
- Cream butter and sugar until light and fluffy, about 5 minutes.
- Meanwhile, in a bowl, whisk flour (take out 2 tablespoons and put in a small bowl to toss with mini chocolate chips), salt, and baking powder.
- Add the eggs, one at a time, scraping the bowl as needed. Add the vanilla.
- Add one-third of the flour, alternating with the milk, and ending with the flour. Beat each addition until just incorporated, being careful to not overmix.
- Toss the mini chips in the reserved flour and fold into the batter by hand, scraping the bottom and sides of the bowl one last time.
- Divide the batter evenly among the three pans. Bake until a toothpick comes out clean, about 20 minutes. Let cool in pans for 15 minutes, then turn out and cool completely on a wire rack.
- To make the simple syrup, bring sugar and water to a boil in a small saucepan over high heat. Turn off heat and let cool completely.
- To make the buttercream, beat the butter in the bowl of a stand mixer until pale yellow, about 5 minutes. Add half of the sugar and beat until well incorporated, then add the remaining sugar, vanilla, and salt. Add the heavy cream and beat on medium speed until very light and fluffy, about another 3 to 4 minutes. Fold in chocolate chips.
- To assemble the cake, brush each layer generously with simple syrup.
- Dab about a tablespoon of buttercream on the platter or cake board that you are going to be decorating your cake on. Add the first layer of cake and center on the board. Spread an even layer of buttercream over the layer and add the second cake layer. Repeat with the third layer. Ice the sides and top of the cake with remaining buttercream. Add more chips and flowers for decorations if desired.
Notes
Best served at room temperature.
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Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 860Total Fat: 44gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 146mgSodium: 496mgCarbohydrates: 117gFiber: 2gSugar: 96gProtein: 6g
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This Post Has 156 Comments
The cake is gorgeous! What a fun dinner!
Thank you Maria, it was fun to make!
This is stunning! I bet everyone loved this treat after dinner!
Thank you! We all loved this cake. I like crunch from the chips.
I am really excited to make this cake, but I noticed you have 2 different baking times. In the step-by-step with pictures you say 30-45, but in the condensed version it says 60, but to check at 30. Which do you follow? Also, do you use all purpose flour or cake flour?
All-purpose. And I’ll fix it. It is 30 minutes.
Disappointing to see this after I just baked the cake from the printable version and it hadn’t been changed. Hoping my cake isn’t over baked since it’s for birthday dinner f my children
What a pretty cake!! I would love if it was sitting right next to me right now 🙂 Going to pin! xoxo
thanks Jenny! I loved making this cake. The second time. 🙂
It’s beautiful! What a perfection!
thank you Anna!!
Bree, your cake looks fab..I’ll be making this one!!! Your photography and plating skills are amazing..love your blog!!! Geri!!
thank you so much Geri! I appreciate it.
can you bring this to me on the night before the first day at my new job later this month? that would be great 🙂 miss you, friend!
Yes, come see me and I will have this waiting for you. 🙂
I have been waiting for you to post this recipe since I saw it on your instagram! Can’t wait to try it!
Hahaha! I hope you like it!
Oh my goodness! Must make this cake soon!
I hope that you do!
Such a beautiful cake! I love everything about this cake, really. It looks perfect and I am so jealous I am not apart of your family, just so I could eat this cake with y’all.
You can come over any time! I will make you any kind of cake you want!
I love the look of this cake, the texture must be great with all the little chocolate chips. Saving and pinning 🙂
thank for the pin!
I love the frosting on this cake! Awesome!
I like the crunch from the mini chips. This cake was fun to make.
I am so behind and now catching up on your site. This cake is gorgeous, and so special. Thinking I need to make just because like cake.
Thank you Denise! I hope you do, I loved this cake. It was fun to make too.
I love a good chocolate chip cake! I’ve only tried once before and had all the chips fall to the bottom- I can’t wait to try it with this recipe. And as for the baking strips? They’re now on my Christmas wishlist!
You will LOVE the baking strips.
I am totally loving this cake – add a scoop of chocolate chip ice cream on top and it’d be the perfect combo!
That is one amazing ingredient.
stop this looks so so good- like a giant fluffy chocolate chip cookie cake. need to find an excuse to try this soon!!
You don’t really need an excuse.
What a delicious idea! I know a little girl who will LOVE this. 🙂
Thank you Susan! I think everyone will love this!
This cake looks amazing! Told my 5-month pregnant daughter and she’s ready for me to come for a visit. Bree, you do make some of the most amazing cakes. I’ve made your Funfetti Cake, your Orange Creamsicle Cake, and know this one will be another hit!
Thank you! I love making cakes. I have to be in the mood to do it, but love it when I am in one.
Oh, and the clever way you frosted the layers. Would this technique work for other cakes, too?
Absolutely! It is how I always frost cakes.
I saw this cake on pinterest. It looks fabulous! It’s a little dainty looking, so imagine it’d be perfect for a tea or something pretty. Going to make it soon!
I hope you do!
Gorgeous cake, Bree! I just want to dive head-first into that frosting!
Lol! Thank you Tara!
I love this cake!! All those gorgeous mini chocolate chips. <3 Beautifully done! Pinned. 🙂
thank you Abbie! I love this cake too.
Chocolate Chips anything is my favorite so I am excited to try this. Any recommendations on if I wanted to turn this recipe into a cupcake version for a shower?
This should be fine as a cupcake. It would be a delicious cupcake at that.
Thank you so much for creating this recipe! It was so easy to make based on your step by step instructions! It tastes just like a cake a remember from my childhood, that I could never find a recipe for…..now my only regret is not packing a slice to bring with me to work today!!!!
I am so glad Krissy! I love this cake too.
My friend loves pickles and every year we have a pickle party for his birthday. I added green food coloring and some espresso to the icing, and made him a “pickle cake.” The chips in the frosting contributed the “pickle texture.” I lined the cake with baby gerkins, it was adorable. People were grateful that it didn’t taste like relish.
How cute is that?
Thank you for publishing this recipe online. I love chocolate chip cake but gave up making it for the same reason as you with chocolate chips all fallen to the bottom. I just pulled down it from the oven and iced it and already my kids asked if it was purchased in a bakery because it’s so pretty! Thanks again
That is a huge compliment!
I have this cake in the oven now, but the batter was very thick and the cake does not seem to be rising much. Is there supposed to be any liquid in the recipe other than the eggs and vanilla.
Thanks, Pam
No there isn’t, it is a pound cake, and it will be dense.
Hi, how do you frost your cakes? Why do they always look so perfect!?
An offset spatula. And a lot of practice. I had a job in high school decorating cakes.
Did you use cake flour or all purpose flour? I’m assuming all purpose flour, right?
All purpose. I use AP unless it says otherwise.
This was the PERFECT cake for my husband’s birthday! It was easy to make and looked professionally done. It came out exactly as promised with the chocolate chips perfectly blended and the cake light and fluffy. My children were delighted with the chocolate chips and my husband was impressed with the presentation. I was impressed with your simple ingredients, easy-to-follow instructions and beautiful pictures. Bravo! Yours is officially the very first baking/cooking website I have ever bookmarked! Can’t wait to try more!
I am so glad Amanda! Thanks for bookmarking me!
I made this for my sister’s birthday party since it looked delicious. I mean, you can’t go wrong with chocolate chips! I was dissapointed with the results though. The cake baked well and it presented very nicely( chocolate chips did not sink) but it was too dry. I know pound cake it not supposed to be moist and fluffy but I don’t want it to be too dry either. It got mixed reviews from our guests and some even said they thought I made it dry on purpose. Note: I followed the recipe exactly. The frosting was good.
I think my former comment didn’t get published. I wanted to give my review since I thought it would be helpful. I enjoy reviews from people who actually tried the recipe. I made this for my sister’s birthday last week since I thought it would be a good cake for a mixed crowd. The cake turned out beautifully with the chocolate chips dispersed throughout as promised. Unfortunately, the cake came out dry even though I did everything the recipe said. I really wish it would have turned out better since its a great looking cake.
Sorry that you did not enjoy it.
What a fun idea! The pictures look lovely. Looking forward to trying this.
This is one gorgeous layer cake. Pinned!
Hi Bree, your cake, presentation skills and photography are delightful! Where did you get your cake tins from and what size are they? xx
Thank you. 9-inch and a bakery supply store.
Yum! I’m making this! How could it not be delish?! Thanks for sharing. I found you on Pinterest. I’m a new follower through Twitter.
Welcome Leslie!
Hey!
Oddly, my cake came out very dry as well! I think the issue was in the bake time. Every oven is slightly different. I pulled my cake out at 35 minutes and it was honestly bone dry. It was so dry that we poked small holes in the slices with a toothpick and then drizzled over half and half (which, in case you’re wondering, helps!). I think the key is to really keep your eye on the cake. I believe if I’d taken it out of the oven at 25-30 minutes that the cake would have been fine. It looked spectacular though!
Pound cake is never moist. It may be bake time, but it is not going to be a light and fluffy cake.
I had the same issue as a fee other people. I followed the directions exactly and the cake looked amazing and honestly tasted good but it was so dry I threw it away. Any suggestions on making it a bit more moist? I know it’s a pound cake and won’t be super moist but any ideas would help. Thanks!
I am sorry that this is happening. I would start by being very careful to not overcook it. The toothpick should be on the moist side when you take it out of the oven. It will continue to cook a bit after it comes out. My second suggestion is to brush the layers with a simple syrup. It is a bakery trick that helps keep cakes moist. Hope this helps!
Hi! I’m wondering if you could offer some advice. I want to try this again and get it right this time! I followed the directions precisely, but the cake did not rise much. It is about half the height of yours! What should I try differently? I also took it out at 40 minutes as it seemed totally done! Would the strips help? Maybe I should get an oven thermometer and check temp? TY! This cake is simply gorgeous!
The first thing that I would try is to make it again with fresh leaveners. I replace mine every other month or so, even if I have not used it all before then. Ovens vary, mine runs slow, so it is done when it is done according to your oven. You can get a thermometer to see, it is worth doing.
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!
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.
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.:)
The bake strips are amazing. This cake is not light and fluffy like a boxed cake, just an FYI.
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.
I am sorry, my guess would be overbaked. It is a pound cake, so it is not a light and fluffy cake.
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.
I am sorry that this recipe is proving to be difficult.
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?
No, it is correct.
I’m sorry, it was my mistake. One of those days….
I hope that your day improved!
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. 🙂
Great! So glad that you liked it so much.
This looks amazing! Wag size cake pans are you using? Your cakes look taller than a standard 9″ pan.
They were 9-inch.
Hi Bree, my cakes are in the oven now, fingers crossed! I baked two 9″ rounds, but noticed that the directions call for two 8″ rounds. I’m not sweating it, but not sure if the cake will be even more dense with two 9’s?! I have made your sprinkle (fun fetti?) cake and just love it. My hope was to take that recipe, omit the sprinkles and lemon and add the vanilla and chocolate chips instead. I chickened out, but thought I’d run it by you? I love a moist cake and nothing beats your sprinkle cake recipe. Thank you for sharing your wonderful recipes with me!
I tried that, but the batter wasn’t thick enough and the chips all fell to the bottom, even when I floured them.
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?
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.
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!
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.
I cannot wait to make and try this. Seriously I think it is going to be my dinner.
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
8ish.
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
Sorry I didn’t get to this sooner, but towel strips drenched in water.
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.
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!
Such a good idea!
Amazing cake! Mine turned out perfectly. Thanks for the great recipe!
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.
what a fun, yummy cake!
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.
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?
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.
This cake was easy and awesome, turned out good and im 16
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!
I tried this recipe today. it turned out awesome. thanks for sharing the recipe. I added little milk.
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″
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.
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.
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?
I don’t think that these would be a good cupcake.
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″??
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!
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!
You are welcome.
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!
I haven’t tried this myself.
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! : (
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.
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?
this looks beyond amazing
I made this cake for my son’s 8th birthday, at his request. The cakes were dry when I took it out of the pan. I cut the crust off of the entire two cakes. Let it cool slightly and wrapped them in plastic, hoping they would soften with moisture. I gave them about 7 hours at room temperature. No luck. I iced them and put the cake in the refrigerator. We sliced and enjoyed. It was delicious. However, I let the cake sit at room temperature in a covered cake stand and the moisture came to make it taste much softer the next day. My opinion: skip the refrigerator! This recipe’s so good, you don’t have to worry about keeping it out for too longer because there won’t be any left by the third day!
This cake was delicious! skip the refrigerator and keep it room temperature!
As I mixed the ingredients, I noticed the mixture was pretty dry. I decided to add some milk until I got a nicer consistancy. After reading the comments, I’m glad I decided to do that. Also, I left the cake in the over for 40 minutes instead. It came out perfect.
A friend of mine knows someone who makes the most amazing chocolate chip pound cake I’ve ever tasted. I’ve been wanting to try to make it myself, so I searched the Internet for something similar. I finally got around to trying this recipe today, and I must say..I was a little disappointed. I made sure to read through the directions and comments thoroughly before even attempting to make this cake, so I was very careful to follow the directions perfectly and I made sure not to over mix the batter or over-bake the cakes, as the post and comments said. I took the cakes out when they appeared to be done to the posts specifications, yet they still managed to be slightly dry. I decided not to brush it with syrup because it was already sweet enough as is.. I’m aware that this is a pound cake and is not meant to be light and fluffy. But my cake was so heavy and dense it’s almost hard to eat. I hope it softens up a tad after a day..i don’t want my entire day and all of this cake to be nothing but a waste..
Maybe you should ask your friend for the recipe that you love so much? Sorry you were disappointed.
Completely over the top! Made per directions in 2 nine inch rounds, baked for 35 minutes and cooled in pans for 10 minutes. Kids said they loved it. I did, too. Very rich, some couldn’t finish their slice. Note to cut smaller pieces!
The frosting is simply to die for. I personally like this dense butter cake and that consistency.
I left the cake out for a few hours before serving and the frosting was soft and creamy. Oh geez, that’s good! I love butter.
Hello! I´m from Brazil and I haven´t found the baking stripes yet.
But I tried to follow the recipe. Mine was heavy… I was expecting it to be flufy and soft. Do you think my oven was too hot? Thanks for the recipe!
It could be a lot of things, but it says in the head notes that it is not a soft and fluffy cake, but more like a pound cake. I’m sorry you didn’t enjoy it.
Cant beat this recipe. So delcious, thanks for sharing.
Simon
bre not sure if you realize how inconsistent your instructions are and if that could be causing many peoples inconsistencies… you write in two places to use 8″ cake pans yet you say in your comments you used 9″ cake pans.. in addition you write in one place to bake 35-45 minutes checking after 30 minutes and someplace else you write to bake 50-60 minutes!!! i just took my cake out of the oven baked in two 8″ pans and funny i so wanted to bake it in 2 9″ pans wish i had read all the comments first… well hopefully the two 8″ will yield a moister cake… gonna be tall though…. counting on this recipe for my wife bday cake as she grew up in philly where there was an iconic chocolate chip cake place that is since out of biz…. hopefully it will be good…
I need to make it in a 13 X 9 pan. Will that work? I’m going to buy baking strips and my pan is also the insulated type. I plan to make 2 of them and ice them side by side for a party, it won’t be a layer cake….I just love cake with chocolate chips so I thought I’d try this, I like pound cake too!
I don’t know. I’ve never made it in that size pan.
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This recipe was weird for me. The texture came out like cornbread, despite me only baking it for 40 minutes. So strange.
Do you think this would work with white chocolate chips? My little guy is turning 8 this week and has requested white chocolate chip cake!
It should. Make sure to flour them.
Made this for dessert tonight and it was just awful! Followed the recipe exactly and the cake was so hard and dry that we could barely cut it. Only good thing is it made for a lot of good laughs. Think about feeding it to the birds.
This is my new favorite cake recipe! The crustiness that firms on top is sooo good
I used the same amount of batter for 2, 6 inch (3 inch high) cake pans and ended up needing to bake for over an hour!
Can’t wait to bake this again, possibly in cupcakes!
Ps. The tip for tossing chocolate chips in flour works so well!
I’m do glad that you like it so much.
Wanted to make 6inch cake for my sons birthday, can I make this with 6 inch pans if so what will be the baking time . It looks delicious
Keep posting
TIA
Absolutely. I’d start checking around 22 minutes?
I made this for my husbands birthday. Loved it. Printable recipe says “butter”, but your list in body of post says “unsalted”. So had to wait more for my unsalted to soften. I used 8 inch pans, cake strips on only 2. The ones with the strips were a bit underbaked at 22 minutes so put in for 8 more minutes.
I did find the cake didn’t rise much. Layers only an inch tall at the most.
I used cool whip flavored with chocolate pudding mix for in between the layers and sort of followed your frosting recipe. Then covered the top with mini chips.
Everyone LOVED it. And I will be baking it again.
These updated pictures are so sunny and beautiful. Thank you for brightening my day with some gorgeous pictures of a delicious cake.
Thank you so much Sarah!
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I love this case. Yours is beautiful. I have made it 3 times and I cannot get it right. It is really thin and sugary and it doesn’t bake right for me. No matter what pans I put it in, the center sinks and is underbaked. It still tastes delicious but it is not pretty. I have no idea what I am doing wrong. I even tried reducing the sugar a bit and increasing the flour (which I typically have to do by 10% anyway, due to location). Any tips on what could be going wrong?