Take the classic birthday cake up a few notches with this easy and delicious Chocolate Chip Cake with Whipped Chocolate Buttercream!
It’s April! Flowers are *finally* starting to bloom, and it looks like we have a magnolia tree on our front lawn that I had no idea about. So exciting!! I am SO over winter — and this year has been a particularly bad one. Getting through the January to March phase is always the worst for me. Nothing to look forward to for 3 dreary months. Thankfully we were able to break it up a bit with our February Sydney trip, but that’s not always an option.
So, to kick off April and the signs of spring and summer on the horizon, I bring you this bright and cheery Chocolate Chip Cake!
There was no special occasion for this birthday cake, it’s just one that I’ve wanted to do for a while. And really, does there need to be a special occasion to have cake? I didn’t think so.
The chocolate chip cake is the same one I use in my Milk & Cookies Cake. It’s a buttermilk based cake, and tastes truly delicious. Ryan insists the cake tastes just like a chocolate chip muffin, and really, it totally does. I use the same “base” cake recipe for all of my vanilla cakes, but for some reason the addition of chocolate chips gives it a whole different kind of flavour.
This is Ryan’s new favourite cake, and I’ve been instructed to not give any of it out (lol). I managed to smuggle a few pieces away for some friends, but the rest of it has been squirrelled away into the freezer.
The chocolate buttercream did not turn out as I intended. My vision for this cake was not to have a whipped buttercream at all, but a rich, fudgey chocolate one. Apparently this is something I am incapable of achieving, as I have tried multiple times without success. Either the color is off or the texture isn’t right — I never quite get what I’m after.
This is an American style buttercream, which I don’t do very often. I typically stick to Swiss meringue buttercreams, but I knew that getting a rich chocolate color with a meringue would be all but impossible, so I went with a powdered sugar based buttercream instead. Maybe I should have added more melted chocolate, or cocoa powder, or milk instead of cream. Or maybe I whipped it for too long or at too high a speed. Regardless, it’s light and airy rather than rich and fudgey. Flavour-wise, it’s still perfectly delicious.
So, the chocolate fudge buttercream I was after turned into a whipped chocolate buttercream. I’m actually totally ok with this and think it looks perfectly pretty, it’s just not exactly what I had envisioned.
I wanted to try something a little different for the sides of the cake this time, and I would say that I’m about 80% happy with how it turned out. Again, it’s not exactly what I was going for, but I was lazy and I didn’t want to scrape it all off and start over. It was close enough. I used a large straight icing spatula, pressed it into the bottom of the cake and swiped upwards at an angle. I didn’t clean it between swipes, which helped to give the frosting the pronounced ridges. I think it would actually be a cool effect for a “wood” themed cake, as it kinda looks like bark.
Some classic rosettes and a mixture of pastel confetti and sprinkles top off this pretty Chocolate Chip Cake.
The cake is fairly dense but moist, and it pairs well with the fluffy whipped chocolate buttercream. Perfect as a birthday cake or for any special occasion.
Notes & tips for this Chocolate Chip Cake:
- Use mini chocolate chips rather than regular sized ones for the cake. For the frosting I melted down regular size chocolate chips, but any would work.
- Use a large straight icing spatula to create the scalloped effect on the sides and the swirl on top.
- For a darker chocolate frosting, you can experiment by adding more chocolate or cocoa powder, or less cream.
- Best served at room temperature.
- If you would like a vanilla frosting version instead, check out my Milk & Cookies Cake!
- To help ensure your cake layers bake up nice and flat, see my Flat Top Cakes post.
Chocolate Chip Cake With Whipped Chocolate Buttercream
Ingredients
Cake:
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 3 large eggs room temperature
- 1 1/2 tsp vanilla
- 1 cup buttermilk room temperature
- 3/4 cup mini chocolate chips tossed in 1 Tbsp flour
Whipped Chocolate Buttercream:
- 1 1/2 cups unsalted butter room temperature
- 4 cups powdered sugar sifted
- 1/2 cup Dutch-processed cocoa powder sifted
- 4 Tbsp heavy whipping cream room temperature
- 1 tsp vanilla
- 8 oz semi-sweet chocolate chips melted, cooled
Instructions
Cake:
- Preheat oven to 325F. Grease and flour three 6" cake rounds and line with parchment.
- In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins).
- Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
- Fold in chocolate chips and mix until just incorporated.
- Bake for 35-40mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow to cool completely.
Whipped Chocolate Buttercream:
- In a large bowl, combine sifted powdered sugar and cocoa powder. Whisk to combine and set aside.
- Using a stand mixer, beat butter until smooth. Reduce speed and slowly add powdered sugar & cocoa mixture one cup at a time. Add 2-4 Tbsp of cream until desired consistency is reached (I used all 4). Mix on medium until smooth (3 mins).
- Add melted chocolate and mix until well combined and smooth.
Assembly:
- Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of buttercream. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
- Frost the cake. Scallop the sides using a flat spatula and do a decorative swirl on top if desired. Top with sprinkles and rosettes.
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Brandy says
Can you freeze this cake with the chocolate chips mixed in?
Olivia says
Hi Brandy! Yes, that will work fine.
Perla Herrera says
Simply to say, best chocolate chip cake ever! Tried the recipe and now one of my favorites.
Olivia says
Thanks so much Perla! Glad you liked it 🙂
Jackie says
Has anyone ever subbed whole milk with a tbsp of white vinegar for the Buttermilk? I have never tried this trick, but was wondering if you thought it’d work here. I don’t have buttermilk on hand and find that it’s only sold in large containers.
Olivia says
Hi Jackie! This is what I do all the time pretty much as I never actually buy buttermilk for the reason you mentioned. I use lemon juice instead of vinegar (but either will work) and let is sit for 10mins.
Jackie says
Thank you ! I actually just finished baking! I am so excited to try! I cut the recipe by 2/3, so that I only got one 6″ round because I wanted to test this recipe for a cake I am making for a birthday next month. (i didn’t want a full cake lying around for me to eat!)
Do you have any tips/tricks for adjusting recipes to different size cake pans? I’ve had some people say the recipe needs to be adjusted, and others say the baking time needs to be adjusted. I think at most i would go a size bigger, to an 8 or 9″ round.
Olivia says
Hi Jackie! I’ve heard that it’s not great to increase a recipe by *too* much as it can affect the structure of the cake. Usually 2x or 3x should be ok, but I wouldn’t go any more than that. Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html This particular recipe will work as is for two 8″ pans as well. You may need to adjust the baking time slightly though.
Terri says
Works like a charm! I stopped buying buttermilk!
Marie-Pier says
Can I switch the 3 6 inch pans for a two layer cake using either 8 or 9 inch pans. How would it change cooking time and temperature?
Olivia says
Hi Marie! The recipe as written will work for two 8″ pans. The layers will be slightly thinner so baking time might be a tad shorter, but relatively the same. Temperature should stay the same. I hope you like it!
Nancy D'Aloia says
Olivia, I just made this frosting for my daughter’s birthday cake. It’s amazing and it will be my “go-to” chocolate frosting from now on!!! Thank you for sharing your recipe!
Olivia says
Awesome! So glad you liked it 🙂
Jenine Christopher says
How could I adjust for cupcakes? My 5 year old requested a chocolate chip cake but I need to make some cupcakes as well to feed all the guests. Thanks in advance!
Olivia says
Hi Jenine! You can use the recipe as is, but bake them for a shorter time — start checking at 15mins.
Kim says
Did you wind up making cupcakes? My daughter just asked me to make her chocolate chip cupcakes for school or her birthday this week and was curious as to how many you get from the recipe and if i need to make any adjustments with it. Thanks!
Julian says
Hi Olivia!
Hope you’re well : )
I’m curious to know… what’re your thoughts on adding oil to this recipe? I’ve been going back and forth as to whether I should use oil or butter… and have found some recipes where butter and oil are both used. Would it be possible to throw in some oil, or would the entire recipe have to be altered?
Thanks for any help you can provide! 😀
Olivia says
Hi Julian! I love the texture of this cake, but you could certainly try adding a bit of oil or replacing some of the butter with oil. Let me know what you try and how it turns out!
Phyllis Trier says
To get the kind of smooth dark chocolate buttercream you’re looking for, you need to make a French Chocolate or Mocha Buttercream with uses egg yolks rather than an Italian meringue buttercream made with egg whites. There are many recipes on the internet for that kind of buttercream. You can also make chocolate ganache, chill and whip it. Easy and delicious.
Olivia says
Thanks so much for the tips Phyllis! I’ve tried a ganache before but it sets a bit firm and was hoping for more of a frosting. The meringue buttercreams I’ve tried are still too pale once the chocolate is added. I’ve never tried a chocolate French buttercream, so I’ll give that a go!
Alanna says
this cake is absolutely delicious! My daughter who will be 3 in a few weeks requested a chocolate chip cake. I immediately googled and came across this site. I opted to do a test run so that there are no disasters when making her birthday cake. I made it last night– the kids and I ate some for breakfast and I brought some into work today…I didn’t even bother to make the icing as I’ve been making my own icing for years, so that part I knew would be no fail for me. All of my coworkers were grateful and requesting the recipe. There was lots of moaning and groaning and compliments on the moistness!
Thank you! I’m certain this will be a big hit at my little princess’ 3 rd birthday party in a few weeks!
Olivia says
Hi Alanna! So happy to hear that you (and everyone) liked this recipe!
Robyn says
What is crumb coating? I feel stupid lol
Robyn says
Nevermind got it lol
Olivia says
Lol, no problem!! 🙂
Mary Jensen says
Can or how do you substitute Dutch chocolate with regular unsweetened cocoa powder(I have Hershey’s cocoa) in the frosting?
Olivia says
Hi Mary! Yes, you can substitute it one for one. It will change the flavour slightly but it will still be delicious!
kathy yammine says
hello how can i adjust the cake recipe for 10 inch round cake ?
Olivia says
Hi Kathy! One layer or two? I use this site as reference for adjusting to different pan sizes (http://www.joyofbaking.com/PanSizes.html).
M Jensen says
Is this frosting stiff enough for decoration like seen with your simple vanilla buttercream cake?
Olivia says
Yes it should be fine! You can use less heavy cream in the frosting to keep it stiffer if you prefer.
Emma Gaut says
Hi what size baking tin do you use? As your cakes look tall Many thanks x
Olivia says
Hi Emma! I typically bake in three 6″ cake rounds.
cindy rodriguez says
I couldn’t agree more – no, you don’t always need a special occasion to make a special occasion cake. Every day could be considered a ‘special occasion’ in my book as an excuse to eat something sweet and delicious. It’s gorgeous – thank you for sharing!
Olivia says
Thanks so much Cindy!! 🙂
Sarah says
I actually found a delicious recipe for a chocolate Italian Meringue Buttercream that uses bittersweet chocolate; I’d recommend it if you’re still looking for an intense buttercream that’s still a smooth texture/flavour. Just look for “How to Make Chocolate Cloud Italian Meringue Buttercream” on the Cleobuttera website. I use callebaut bittersweet (not semisweet) chocolate from Gourmet Warehouse.
Olivia says
Hi Sarah! Thanks so much, I’ll check that out. I love Cleobuttera! I also use Callebaut, it’s my fave 🙂
Carol says
This cake looks wonderful and I’m anxious to try it. When reading the recipe I see in step 8 it mentions poking holes and brushing with simple syrup but I don’t see that in the recipe, am I just missing it?
Olivia says
Hi Carol! You’re not missing it, it was a mistake! I’ve updated the recipe 🙂 I hope you like it!!
Sarah says
Your blog, recipes, and photography are amazing; I’m a huge fan!! You’ve inspired me to try amazing new flavour combinations and I’m pleased with all your recipes I’ve tried so far. I’m envious of your amazing photography skills and hope one day my photos will be as beautifully staged.
As for chocolate buttercream, I recently tried this recipe for a Chocolate Italian Meringue Buttercream :
http://cleobuttera.com/frostings-and-sauces/make-chocolate-cloud-italian-meringue-buttercream/
I used Callebaut bittersweet chocolate (not semisweet) from Gourmet Warehouse (I’m also in Vancouver) and it was a perfect chocolateyness. Give it a shot; I’d be curious how it goes for you!
I used it to fill this chocolate cake recipe:
http://thestayathomechef.com/the-most-amazing-chocolate-cake/
And then I covered the whole thing in a Vanilla Swiss Meringue Buttercream. Overall I’d say it was a great combination!
Olivia says
Thanks so much Sarah! You are so sweet. I will definitely try out that buttercream, it sounds delicious.
Loryl says
YUM! This cake looks fabulous and I bet tastes the same. Can’t wait to try it. Love the 6 in pan size. It looks inviting on the jade green cake stand.
Olivia says
Thanks so much Loryl! The 6″ cakes are my fave 🙂
Meg | Meg is Well says
This cake is making me remember how everyone always fights to get a slice with a rosette on it because that means you get extra frosting. But you’ve spaced them perfectly so that everyone gets one!
Olivia says
Aww thank you!! It’s all about that extra frosting 🙂 <3
Nila @ The Tough Cookie says
Yum, this cake looks great 😍 I love chocolate American buttercream. I totally agree with you that it’s better than Swiss when you’re going for a really chocolatey flavor. But if you’re still looking for a fudgy chocolate frosting, I made a killer chocolate espresso cake for my birthday, with a delicious, super chocolatey, dense and fudgy dark chocolate frosting. I haven’t posted the recipe for it on my blog yet, but I plan on posting it in two weeks or so. I think you’d really like it!
Olivia says
Ohh I can’t wait to see it! I will definitely check that out, it sounds delicious <3 🙂
Carol Borchardt says
Simply stunning!
Olivia says
Thanks so much Carol! 🙂
GiGi says
A rich chocolate color is achieved with a dark cocoa like Hershey’s. Or, there are darker to black cocoa’s that can be ordered online.
GiGi says
I meant to say Hershey’s Special Dark cocoa powder…thanks.
Olivia says
Thanks Gigi! I’ll try to find Hershey’s Special Dark cocoa here. I have tried black cocoa, but that seems to make the buttercream, well, black. Go figure 🙂
Heather Kinnaird says
I really wish it was my birthday today, because I NEED a piece or two of this gorgeous cake
Olivia says
I really wish I could send some of this your way!! <3