A gorgeous three layer Chocolate Chip Cake made from scratch. Buttery vanilla cake studded with chocolate chips and frosted with vanilla buttercream – it’s the perfect party cake.
All hail the chocolate chip.
This gorgeous three layer Chocolate Chip Cake is fluffy and moist, and filled to the brim with chocolate chips.
Covered in a milky vanilla buttercream, it’s a unique twist on the classic ‘cookies and milk.’
I’m so excited to share this cake recipe with you today. You know I’m mad for Chocolate Chip Cookies and cake (of course), so this is like the perfect marriage.
A delicate vanilla cake studded with chocolate, covered in a creamy frosting and topped with chocolate chips.
It’s simple and sweet and just the thing to make your day better.
Taking a leaf from my favourite Funfetti Vanilla Layer Cake, this Chocolate Chip Cake gets its buttery texture and rich flavour from oodles of vanilla and a dash of sour cream.
The rest is just, well, the icing on the cake, really. Once you take a cake that good and add a little frosting, well then, there’s no turning back.
Needless to say, I could not stop at one slice. No sir.
Tips for making a Chocolate Chip Cake
- If you’ve ever had trouble with chocolate chips sinking in your cake, can I suggest either using mini chocolate chips (if you can find them) OR finely chopping or grating chocolate by hand. You will get a similar effect.
- You can make this cake as either a 3 layer 6 inch cake as pictured here OR a 2 layer 8 inch cake. You may just have to adjust the cooking time slightly. I recommend checking the cakes every 5 minutes after 30 minutes of baking, until a skewer inserted in the middle comes out clean.
- Finally, to achieve a semi-naked look with the frosting, as I did, cover the cake in frosting and use a cake scraper to get rid of the excess frosting around the sides.
- And YES you can change the colour of the vanilla frosting by using food gel colouring.
Buttery chocolate chip cake covered in vanilla buttercream.
- 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
- 200 grams (1 cup) caster sugar or granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 315 grams (2 and 1/4 cups) plain flour or all purpose flour
- 3 teaspoons baking powder
- 240 ml (1 cup) full fat or whole milk
- 2 tablespoons full fat sour cream
- 150 grams (1 cup) mini chocolate chips*
- 230 grams (1 cup or 2 sticks) unsalted butter, softened
- 2 teaspoon vanilla extract or vanilla bean paste
- 625 grams (5 cups) icing sugar or powdered sugar
- 3–4 tablespoons milk, room temperature
- 100 grams (2/3 cup) chocolate chips
- Grease and line three 6-inch round baking pans (or two 8-inch round baking pans). Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, add the butter, sugar and vanilla and beat with an electric mixer until smooth and creamy.
- Add eggs, one at a time, beating after each addition. Sift in flour and baking powder. Add milk and sour cream and beat on a low speed until combined. Finally, chocolate chips and stir.
- Divide batter evenly between cake tins and bake in the oven for approximately 30 minutes or until a skewer inserted in the middle comes out clean. Carefully remove the cakes and set on a wire rack to cool completely.
- To make frosting, beat butter with an electric mixer until smooth and creamy, then add the vanilla. Add icing sugar, one cup at a time. Add a tablespoon of milk as needed. Continue until you have used all the icing sugar and milk and the frosting is smooth and creamy.
- Use a serrated knife or a cake trimmer to even the top of both cakes. Place one cake on a small cake board, then cover the top with buttercream. Place the second cake on top. Cover top with buttercream.
- Add third cake on top. Cover the entire cake, top and sides, with remaining buttercream. Use a cake scraper to remove excess buttercream on the sides. Sprinkles chocolate chips on top.
*Sometimes chocolate chips can sink to the bottom of a cake, which is why mini chocolate chips are recommended. Alternatively, finely chop or grate a block of chocolate by hand and use that instead.