Chocolate Chip Cake

Your guests will love this Chocolate Chip Cake that you can easily make for the next birthday party. It’s moist, delicious, and a show stopper of a cake.

Every birthday is special and having a special cake is a must! I love making birthday cakes for my kiddo and we think you’ll love this Chocolate Chip Cake!

Chocolate Chip Cake ingredients

We make a dairy free cake due to our food allergies – we also manage a peanut allergy, walnut allergy, pecan allergy, and sesame allergy. The products mentioned below make this safe for our allergies but always check labels to confirm.

• Whole Milk – For a dairy free option, we use full fat oat milk.
• Vinegar – Vinegar helps curdle the milk.
• All Purpose Flour – We use Kirkland All purpose organic flour or King Arthur all purpose flour.
• Granulated Sugar – We use Domino or Imperial Sugar.
• Baking Powder – Not baking soda, but powder.
• Salt – To balance the sweetness.
• Oil – You could also use safflower oil, vegetable oil, or melted butter. We use vegetable oil as we’re dairy free.
• Vanilla Extract – Use a good quality vanilla.
• Egg – If you can’t have eggs, you can use 1/4 cup applesauce, unsweetened.
• Mini Semi Sweet Chocolate Chips – We use semi-sweet to balance the sweetness of the cake.
• Butter – We use Country Crock plant butter to make dairy-free buttercream.
• Powdered Sugar

For decorating you can use store bought mini chocolate chip cookies or you can follow our recipe for Mini Chocolate Chip Cookies which we used for this cake.

How to Make Chocolate Chip Cookie Cake:

1. In a small bowl, combine the oat milk with vinegar. Let the mixture sit for about 5 minutes to curdle slightly.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. Cream the butter and sugar together and then pour in the oil, vanilla extract, egg, and the milk mixture. Stir until the batter is smooth and well combined.
4. Gently fold in the mini chocolate chips.
5. Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. In a large bowl, beat the plant butter until creamy. Gradually add the powdered sugar, alternating with oat milk. Add vanilla extract and beat until the frosting is light and fluffy.
7. Once the cake has cooled, spread the buttercream evenly over the top. Decorate with mini chocolate chip cookies and sprinkle with more mini chocolate chips.

Recipe Tips and Variations:

• For an egg-free version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water).
• Make sure the plant butter is softened to room temperature for a smoother buttercream.
• This cake can also be baked in a square or rectangular pan for a cookie bar appearance.
• Make it into cupcakes! Fill muffin liners 3/4 of the way full and then bake for 20-22 minutes or until a toothpick inserted comes out clean.
• The cookies will soften as they absorb the moisture from the frosting, so if you’re not serving right away you can wait until ready to serve to place them onto the cake.

Storage and reheating tips

• Refrigerate: We like to store leftover cake in the refrigerator to keep it fresh longer. We keep them for 3-5 days.
• How to freeze cake: To freeze cake for up to 3 months, wrap it in plastic wrap and then place it into an air-tight container.
• How to defrost frozen cake: To defrost frozen cake, we like to remove it from the freezer and any plastic wrap. We’ll then place them into an air-tight container in the fridge overnight. You can also defrost on the counter in an air-tight container.

Chocolate Chip Cake

Courtney

Your guests will love this Chocolate Chip Cake that you can easily make for the next birthday party. It's moist, delicious, and a show stopper of a cake.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 15 servings

Calories 882 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

Vanilla Cake

• 1 1/2 cups whole milk 360 ml
• 1 tablespoon vinegar 15 ml
• 3 cups all-purpose flour 360 g
• 1 3/4 cups granulated sugar 350 g
• 1 tablespoon baking powder
• 1 cup salted butter room temperature, 227 g – use 1/2 teaspoon if using unsalted
• 1/3 cup avocado oil or canola, vegetable, 80 ml
• 1 tablespoon vanilla extract
• 3 large eggs
• 1 cup mini semisweet chocolate chips 170 g

Vanilla Buttercream

• 1 1/2 cups salted butter softened, 340 g
• 5–5 1/2 cups powdered suga 600–660 g
• 4–5 tablespoons milk 60–75 ml
• 2 teaspoons vanilla extract 10 ml

Decorations (optional)

• 12 mini chocolate chip cookies
• 1/2 cup mini semisweet chocolate chips 85 g

Instructions

 

• Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
• Combine the milk with vinegar and let sit for 5 minutes to curdle.
• In a medium bowl, whisk together flour, baking powder, and salt.
• In a large bowl, cream the butter and sugar until smooth. Beat in oil, vanilla, and eggs. Stir in the milk mixture.
• Add the wet mixture into the dry ingredients and mix until just combined.
• Gently fold in the mini chocolate chips.
• Divide batter evenly between the prepared pans. Bake 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
• Let cakes cool in pans for 15 minutes, then transfer to wire racks to cool completely.
• For the buttercream: Beat butter until fluffy. Gradually mix in powdered sugar, vanilla, and milk until smooth. Adjust consistency as needed.
• Level cooled cakes if necessary. Place one layer on a cake stand, spread frosting on top, then stack the second layer. Frost the entire cake.
• Decorate with mini cookies and chocolate chips while frosting is soft.

Nutrition

Serving: 1servingCalories: 882kcalCarbohydrates: 107gProtein: 7gFat: 49gSaturated Fat: 27gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 119mgSodium: 303mgPotassium: 325mgFiber: 3gSugar: 80gVitamin A: 1048IUVitamin C: 0.01mgCalcium: 103mgIron: 3mg

Keyword birthday cake, chocolate chip cake

Tried this recipe?Leave a star rating and review on the blog post. Tag @courtneyssweets on TikTok, Instagram, or Facebook if you make it!