Chocolate Chip Cake - An Everyday Favorite!

Chocolate Chip cake, one of my favorites of all time. I love chocolate chip ice cream just about as much and then there's chocolate chip cookies. Who doesn't love chocolate chip cookies? This is just another great use for chocolate chips. A great everyday dessert for the family and definitely great when you're having company. If you have a chance to try this one, you won't be disappointed!
Chocolate chip cake, chocolate cake, turtle cake, and anything with at least a hint of chocolate in it is heaven to me. I love to bake and cook and try new recipes all the time. This is where Pinterest comes to the rescue. The ones I've tried from Pinterest are the ones that I talk about the most. I was a cake decorator in a previous life. My house always had the scent of a bakery. I was lucky enough to do what I loved to make a living and cakes were a big part of my life, in business that is... LOL!

I've added a few more cake recipes at the end of this post. Some of them I have made. I'm looking forward to making the Kahlua Layer Cake soon. I'm sure I'll be writing about that cake in the future. Hopefully it's as good as it looks...

Chocolate Chip Cake Recipe...
  • 3 cups flour
  • 2 1/2 tsps. baking powder
  • 1/2 tsp. salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup plus 2 tablespoons granulated sugar
  • 4 egg whites
  • 3/4 cup buttermilk (you can make your own buttermilk by adding 1 T. white vinegar to regular milk)
  • 1 bag (12 ounces) mini chocolate chips
  • 1 1/3 cups confectioners' sugar
  • 2/3 cup heavy cream
  • Chocolate curls to garnish (optional)
  1. Heat oven to 325 degrees F. Coat two 8 x 2-inch straight-sided round cake pans with nonstick spray; line bottom of pan with waxed paper. Coat waxed paper with spray. Set aside until batter is ready.
  2. Mix flour, baking powder and salt in a small bowl. Set aside.
  3. With mixer on medium speed, beat butter and granulated sugar in bowl until light. Add egg whites, one at a time, beating well after each addition. On low speed, beat in flour mixture alternately with buttermilk, beating after each addition. 
  4. Stir in 2/3 cup of the mini chips. Divide batter evenly between prepared pans. Spread level.
  5. Bake at 325 degrees F for 37 to 39 minutes, or until cakes spring back when pressed. Cool in pans on a rack for 15 minutes. Invert cakes; remove pans and paper. Turn right side up; cool completely.
  6. Place remaining chips (1-1/3 cups) in a glass bowl. Microwave on HIGH 30 seconds and stir. Heat 45 seconds more; stir until smooth. Set aside. In large bowl, beat together confectioners' sugar and heavy cream until blended, 1 minute. Beat in half of the melted chocolate, then remainder. Beat 1 minute, until shiny, smooth and good spreading consistency, scraping down bowl halfway through.
  7. Place one cake layer on a pedestal or platter. Spread with 2/3 cup frosting. Top with second cake layer. Spread side and top of cake with remaining frosting (if frosting becomes stiff, use warm spatula to spread). Garnish with chocolate curls.
NOTE: I always use parchment in my cake pans and for all other baking items. You never have the problem of sticking when using parchment. It's become a part of my pantry items. I never bake without parchment paper.
A Perfect Parchment Paper Circle by Martha Stewart


One Final Thought...
Another favorite of mine...Chocolate Chip Cake. Let's face it chocolate chip anything is pretty dang good. This is an easy recipe that puts lots of smiles on your family's faces. I do hope you try this one. It's easy, delicious and cost friendly. Until next time...

Buttermilk Substitutions
There is also a powdered buttermilk substitution. I use this quite a bit. I keep it in the freezer to keep it fresh. It can be purchased at any grocery store.

Lemon Juice Option
  • 1 Tbsp lemon juice
  • 1 c. room temperature milk scant cup
  1. In a 1 cup measuring cup pour 1 T. vinegar
  2. Fill the rest of the measuring cup with milk
  3. Gently stir and let sit for about 10 minutes or up to 2 hours, allowing milk to slightly curdle which will give it a buttermilk-like texture and taste
Cream of Tartar Option
  • 2 tsp cream of tartar
  • 1 c. room temperature milk
  1. Pour milk into a mixing bowl and then vigorously whisk in cream of tartar until smooth
White Vinegar Option
  • 1 Tbsp white vinegar
  • 1 c. room temperature milk scant cup
  1. In a 1 cup measuring cup pour 1 Tbsp vinegar.
  2. Fill the rest of the measuring cup with milk.
  3. Gently stir and let sit for about 10 minutes, up to 2 hours, allowing milk to slightly curdle which will give it a buttermilk-like texture and taste.
Sour Cream Option
  • 1/2 c. room temperature milk
  • 1/2 c. sour cream
  1. Whisk ingredients in a small mixing bowl until smooth and creamy.
  2. Let sit for 10 minutes, up to 2 hours

Always remember..."Life's dessert first!"...words to live by!