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:
- In a small bowl, combine the oat milk with vinegar. Let the mixture sit for about 5 minutes to curdle slightly.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Pour in the safflower oil, vanilla extract, egg, and the milk mixture. Stir until the batter is smooth and well combined.
- Gently fold in the mini chocolate chips.
- 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.
- 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.
- 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
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Chocolate Chip Cake
- 1 1/2 cups whole milk we use full fat oat milk for dairy free
- 1 tablespoon vinegar
- 3 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup oil safflower, vegetable, or melted butter
- 1 tablespoon vanilla extract
- 1 large egg
- 1 cup semi sweet mini chocolate chips
Buttercream
- 1 1/2 cups butter softened, we use country crock plant butter for dairy free
- 5-5 1/2 cups powdered sugar
- 4-5 tablespoons milk we use full fat oat milk for dairy free
- 2 teaspoons vanilla extract
Decorations
- 12 mini chocolate chip cookies
- 1/2 cup semi-sweet mini chocolate chips
Instructions
Chocolate Chip Cake
- Preheat the oven to 350 degrees F and grease 2 – 8×8 round nonstick baking pans with butter.
- Combine the milk with vinegar and allow to sit for 5 minutes to allow the milk to curdle.
- Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. This is to remove any clumps.
- Pour the oil, vanilla, and eggs into the milk mixture and then add to the dry ingredients in the large bowl. Mix until combined and then fold in the mini chocolate chips.
- Divide the cake between the two prepared cake pans and bake for 30-35 minutes or until a toothpick comes out with minimal crumbs.
- Carefully remove from the oven and allow to cool for 15 minutes before removing from the pans. Allow to cool until ready to frost on a wire rack.
Buttercream
- Beat the butter until nice and fluffy, and add in the powdered sugar, vanilla, and milk. Add more milk if the buttercream is too thick or more powdered sugar if the buttercream is too thin. If you're not using salted butter (most vegan butter is salted), you can add 1/4 teaspoon of salt.
- To frost place one layer of the cake onto a cake plate level the cake and then cover the top with frosting. Level the other layer and then place on top of the frosted cake. Frost the entire cake and decorate as desired.
Decorate
- Generously sprinkle the mini chocolate chips as desired, and gently press the mini chocolate chip cookies onto the top and sides of the cake. Be sure to do this while the frosting is still soft so everything adheres properly.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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