Chocolate Chip Cake

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.)


  1. Preheat oven to 350
  2. Grease & flour 2 8 inch pans**
  3. Beat the egg white until stiff but not dry. Set aside.
  4. On medium speed, cream butter. Gradually add sugar and
  5. beat until light. Add vanilla & mix. Add yolks, one at
  6. a time, beating after each addition.
  7. In another bowl, combine dry ingredients.
  8. Add flour mixture to butter mixture alternately with
  9. buttermilk, beginning and ending with flour. Mix just
  10. until smooth. Fold in egg whites, then stir in
  11. chocolate chips.
  12. Pour into pans, bake 35-45 minutes.
  13. *I use the mini chocolate chips, they stay suspended
  14. in the batter better than the large, but you will have
  15. more chocolate in the cake, so you can cut back by 1/4
  16. to 1/2 cup if you like.
  17. **The recipe calls for 8″ x 2″ pans but you may also be able to use 9″
  18. - I usually have batter leftover for a skinny 6″ cake
  19. for snacking.

Comments (4)


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.