Moist Chocolate Chip Cake (Printable Version)
Moist, tender chocolate chip cake ready in one hour. Perfect for gatherings or tea time.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
→ Wet Ingredients
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 teaspoon vanilla extract
09 - 1 cup buttermilk, room temperature
→ Add-ins
10 - 1 ¼ cups semi-sweet chocolate chips
11 - 2 tablespoons all-purpose flour for dusting chips
→ Optional Topping
12 - 2 tablespoons coarse sugar or extra chocolate chips for sprinkling
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round or square cake pan.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - In a large bowl, beat butter and sugar until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, alternating with buttermilk. Begin and end with dry ingredients. Mix until just combined; avoid overmixing.
06 - Toss chocolate chips with 2 tablespoons flour, then gently fold into batter.
07 - Pour batter into prepared pan. Smooth top and sprinkle with coarse sugar or extra chocolate chips if desired. Bake for 35-40 minutes until toothpick inserted in center comes out clean or with few moist crumbs.
08 - Allow cake to cool in pan for 10 minutes, then transfer to wire rack to cool completely. Slice and serve.
# Helpful Tips:
01 -
- The buttermilk creates an incredibly tender crumb that stays moist for days, unlike other cakes that dry out
- This recipe walks that perfect line between everyday simple and special enough for birthdays
02 -
- Room temperature ingredients are not optional here, cold eggs or butter will give you a dense, curdled batter
- Stop mixing as soon as the flour disappears, overmixing makes a tough, rubbery cake
03 -
- Grating a teaspoon of fresh nutmeg into the dry ingredients adds an incredible warmth that people can never quite identify
- A tablespoon of instant espresso powder dissolved in the buttermilk makes the chocolate taste more intense