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Fluffy Chocolate Chip Layer Cake

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Ingredients Method Notes

Ingredients
  

Cake
  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 1/3 cups granulated sugar
  • 2 large eggs, room temp
  • 1/4 cup neutral oil
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 1 cup mini semi-sweet chocolate chips
Buttercream Frosting
  • 1 cup unsalted butter, softened
  • 3–4 cups powdered sugar
  • 2–3 tbsp heavy cream
  • 1 1/2 tsp vanilla extract
  • 1/4 cup mini chocolate chips

Method
 

  1. Preheat your oven to 350°F (175°C) and line two 8-inch cake pans.
  2. In a bowl, whisk together flour, baking powder, and salt
  3. Toss a spoonful of this mixture with your chocolate chips — this helps keep them from sinking
  4. Beat butter and sugar together until light and fluffy
  5. Add eggs one at a time, then mix in oil and vanilla.
  6. Alternate adding dry ingredients and milk, mixing gently until just combined.
  7. Fold in the coated mini chocolate chips.
  8. Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick comes out clean.
  9. Mix until just combined
  10. Gently fold in coated mini chocolate chips
  11. Batter should be thick but spreadable
  12. Bake 30–35 minutes until toothpick comes out clean
Frosting
  1. Beat butter until smooth, then gradually add powdered sugar.
  2. Mix in cream and vanilla until fluffy, then fold in mini chocolate chips
  3. Layer the cake with frosting in between, then frost the outside.
  4. Top with extra chocolate chips if you want that bakery-style finish.

Notes

Easy Variations

  • Add 1/4 cup brown sugar for a slightly deeper flavor
  • Mix in chocolate chunks for a more rustic feel
  • Add sprinkles for a birthday cake version
  • Turn into cupcakes (bake 18–22 minutes)