Chocolate Chip Cake (Print Version)
Moist, tender cake studded with semi-sweet chocolate chips, ideal for afternoon tea or celebrations.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
→ Wet Ingredients
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, at room temperature
08 - 1 teaspoon vanilla extract
09 - 1 cup buttermilk, at room temperature
→ Add-ins
10 - 1 ¼ cups semi-sweet chocolate chips
11 - 2 tablespoons all-purpose flour for dusting chips
→ Optional Topping
12 - 2 tablespoons coarse sugar or extra chocolate chips
# How to Prepare:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round or square cake pan.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream the butter and sugar together until light and fluffy, approximately 3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Begin and end with dry ingredients. Mix until just combined without overmixing.
06 - Toss chocolate chips with 2 tablespoons flour and gently fold into the batter.
07 - Pour batter into the prepared pan. Smooth the top and sprinkle with coarse sugar or extra chocolate chips if desired.
08 - Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
09 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.
# Expert Advice:
01 -
- The buttermilk keeps it incredibly moist for days, unlike most homemade cakes that dry out overnight
- It uses basic pantry staples but tastes like something from a fancy bakery
02 -
- Overmixing when adding flour develops gluten and makes the cake tough, so stop as soon as you see no dry streaks
- Room temperature ingredients are not optional here, cold eggs will cause the butter to seize and create a curdled mess
03 -
- Tap the pan on the counter once before baking to release any large air bubbles
- Rotate the pan halfway through baking for even rising, especially if your oven has hot spots