Simple. Sweet. Chocolate Chip Cake Published: May 26, 2022 · Modified: Dec 26, 2022 by Shiran · This post may contain affiliate links · 65 Comments Jump to Recipe This chocolate chip pound cake turns your favorite muffin into a simple crowd-pleasing cake. It's the perfect combination of tender vanilla pound cake and sweet chocolate chips. Ingredients 1 cup shortening 2 cups sugar 4 ounces unsweetened chocolate, melted and cooled 2 teaspoons vanilla extract 5 large eggs 2-1/4 cups cake flour 1 teaspoon baking soda 1 teaspoon salt 1 cup buttermilk 2 cups semisweet chocolate chips FROSTING: 2/3 cup butter, softened 5-1/3 cups confectioners' sugar 1 cup baking cocoa 1 cup milk
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Chocolate chip loaf cake tastes extra moist and is loaded with chocolate chips in each bite. This easy butter cake is manageable and convenient because it's smaller and quicker than a traditional layer or sheet cake. There's no complicated decorating required and each slice comes with a fudge-like chocolate peanut butter garnish on top. Instructions. Preheat the oven to 325 degrees F, mist a 9×9-inch square baking pan*** with non-stick spray, and line with parchment. Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer, and stir on low speed to combine. With the mixer on low, add the dry ingredients in 3 rounds, alternating with the buttermilk (adding it in 2 rounds). Scrape the sides and the bottom of the bowl, and mix once more. Add 1 cup of the chocolate chips and stir to combine. Bake for 28-32 minutes (checking at the 28-minute mark). 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.
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Time to Bake! Bake at 350 degrees F for 30 - 35 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Allow the 8 inch round cakes (still in their pans) to cool on a wire rack for about 10 minutes before turning out. Reverse Creaming Method of Mixing 📖 Recipe Reviews About the Recipe This chocolate chip cake is 2, 8-inch layers of moist and fluffy white cake that has mini semi-sweet chocolate chips baked right in. It's a super easy recipe to make without using your hand mixer or stand mixer and pairs perfectly with this creamy vanilla chocolate chip buttercream frosting. Preheat oven to 350F and line three 6 inch or two 8 inch pans with parchment paper and butter the sides. Sift the flour, baking powder, and salt into a bowl, then whisk together and set aside. Add the chocolate chips to a small bowl and toss with a tablespoon of the flour mixture then set aside. Recipe Card Recipe Ratings & Comments What You'll Need Ready to get baking? Here's a list of ingredients you will need to make this chocolate chip layer cake. Make sure to scroll to the recipe below for detailed measurements. For the Cake Cake flour - While you can use all-purpose flour in a pinch, I highly suggest springing for cake flour.
Chocolate Chip Cake Recipe EatingWell
Photo 9 & 10: Add the Chocolate Chips and fold them in using a spatula. Photo 11: Pour the cake batter into the greased and floured Loaf Pan and use a spatula or the back of a spoon to smooth it out if needed. Photo 12: (Optional) sprinkle with more Chocolate Chips over the batter. Bake for 40 to 50 minutes, or until a skewer comes out clean. Note that depending on your oven and the size. Updated Oct 12, 2018 Ingredients Cake 1 box Betty Crocker™ Super Moist™ White Cake Mix 1 1/4 cups milk 1/3 cup butter, melted 3 whole eggs 1/2 cup shaved semisweet chocolate baking bar Frosting 1 jar (7 oz) Kraft Jet Puffed marshmallow crème (1 1/2 cups) 1 cup butter, softened 1/2 teaspoon vanilla 1 to 2 tablespoons milk 2 1/4 cups powdered sugar
Instructions. Thoroughly mix all ingredients together. Bake at 325° for about 38-45 minutes (longer, depending on pan size), until the cake springs back when touched or you can test it in the center with a toothpick. Cool in the pan for 5-10 minutes, then turn out on a cooling rack to cool completely. Toss chocolate chips in 2 tablespoons flour, then gently fold into batter. Pour batter evenly into prepared pans and bake for 20 minutes for 8-inch pans or 25 mins for 6-inch pans. Allow to cool completely while making frosting. To make frosting, whip butter on high speed until fluffy, about 1 minute.
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Directions. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan. Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan. Bake for 1 hour. Allow to cool. Set aside. In a large mixing bowl, beat eggs, oil, sugar, and vanilla for 3 minutes until thick. On lowest speed, stir in half the flour mixture, followed by the milk, and then the remaining flour. Fold in the chocolate chips and nuts. Do not over-mix. Spread batter evenly into the loaf pan and bake for 1 hour. Let cool in the pan for 5 minutes.
