This has become a favorite with my family. The chocolate chips make it really rich so I think either chocolate whipped cream or chocolate meringue buttercream would be best for frosting. Also good with a thin layer of regular chocolate BC and fondant.

Tastes just like chocolate chip cookies…

Chocolate Chip Cake


  • 4 eggs, separated
  • 1/2 lb butter, softened
  • 1 c white sugar
  • 1 c brown sugar
  • 1 t vanilla
  • 2 1/2 c AP flour
  • 2 t salt
  • 1 c buttermilk
  • 1 1/2 c chocolate chips* (tossed together with a
  • little flour to coat.)


    Preheat oven to 350

  1. Grease & flour 2 8 inch pans**
  2. Beat the egg white until stiff but not dry. Set aside.
  3. On medium speed, cream butter. Gradually add sugar and
  4. beat until light. Add vanilla & mix. Add yolks, one at
  5. a time, beating after each addition.
  6. In another bowl, combine dry ingredients.
  7. Add flour mixture to butter mixture alternately with
  8. buttermilk, beginning and ending with flour. Mix just
  9. until smooth. Fold in egg whites, then stir in
  10. chocolate chips.
  11. Pour into pans, bake 35-45 minutes.
  12. *I use the mini chocolate chips, they stay suspended
  13. in the batter better than the large, but you will have
  14. more chocolate in the cake, so you can cut back by 1/4
  15. to 1/2 cup if you like.
  16. **The recipe calls for 8″ x 2″ pans but you may also be able to use 9″
  17. - I usually have batter leftover for a skinny 6″ cake
  18. for snacking.


Bumblebee83 Says... 25 Mar 2010 , 12:55pm

Sounds yummy! Can't wait to try it :)

perfectcakebyshirley Says... 22 Apr 2010 , 4:44am

This cake is yummy, but I find that it flattens out a lot after baking - any suggestions?

awalkerm Says... 12 Aug 2010 , 1:22pm

this is a great cake but I do agree it does flatten out a lot and I have not figured out how to fix it either.

gong294 Says... 10 Feb 2012 , 8:22pm

maybe add a little baking powder in the recipe to help it rise, since it is a leavening agent

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