Hi 

tried chocolate cake with white chocolate chips in it .. but after baking I can see all chips r stuck at the bottom of the pan & not evenly speeded. 

Anyone has any clue why & what should have been done?? I’m so clueless. I made batter & stirred in chip using spatula.  Did I do any work?  Should I just throw away those 12” round cakes? :(((

You're probably not going to be able to use the cakes as cake, but you can crumble it up, add icing, and make cake pops. If I'm adding any kind of chips, I use 1tbsp of flour and toss them around in it, and they don't sink to the bottom. The chips are too heavy to stay suspended, but when I dust them with flour, I don't have issues. 

Oh wow I didn't know this.. So you add 1 tbs flour to dry chips before adding to batter right?.. & how 1 tbs for how much amount of chips??

If you are adding chocolate chips then you need to have a thick batter for them to be able to be held in p

If your batter is too thin then they will just sink regardless of adding flour or not to them..... that being said adding the flour to them is a good idea, just don't expect miracles if you are using a thin batter.

If I'm using the full bag, I do 2tbsp.You just need enough so that they are dusted well. Hope it helps a little, but find something else to use the cake for if you can't cake it lol

Thank you so much for all your help

You're welcome! My chocolate batter is very thin, and by doing this, my chips don't sink. You could also use mini chips, but I don't think they make mini white chocolate chips, but they should!