Ultimate Chocolate Chip Layer Cake Recipe

Get ready to impress with this chocolate chip layer cake! It’s a delightful combination of soft vanilla cake, luscious whipped vanilla buttercream, and loads of mini chocolate chips. Elevate this treat further with a glossy chocolate ganache drip that makes it a showstopper for any occasion!

Ingredients

For the Cake

• 2 ¾ cups (350g) cake flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (170g) unsalted butter, softened
• 1 ½ cups (300g) granulated sugar
• 5 large egg whites
• 1 cup (240ml) sour cream
• 1 tablespoon pure vanilla extract
• 1 cup (240ml) whole milk
• 1 cup (150g) mini chocolate chips (plus more for decoration)

For the Whipped Chocolate Chip Buttercream

• 1 ½ cups (340g) unsalted butter, softened
• 6 cups (720g) confectioners’ sugar
• ½ cup (120ml) heavy cream
• 1 tablespoon pure vanilla extract
• ½ teaspoon salt
• 1 cup (150g) mini chocolate chips for mixing in

For the Chocolate Ganache

• 8 ounces (227g) semi-sweet chocolate, chopped
• 1 cup (240ml) heavy cream

Instructions

Step 1: Preheat & Prepare

1. Preheat your oven to 350°F (177°C).
2. Grease three 8-inch round cake pans, line them with parchment paper, and grease the parchment too.

Step 2: Make the Cake Batter

3. In a bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
4. Using a stand mixer, beat the softened butter and granulated sugar on high speed for about 2–3 minutes until creamy.
5. Add the egg whites and mix on high for 2 minutes. Then, mix in the sour cream and vanilla extract until well combined.
6. Gradually add the dry ingredients to the mixer while on low speed, and slowly pour in the milk until combined. Fold in the mini chocolate chips gently.

Step 3: Bake the Cakes

7. Divide the batter evenly among the prepared pans and smooth out the tops.
8. Bake for 24–26 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 1 hour before transferring them to a wire rack to cool completely.

Step 4: Prepare the Buttercream

10. In a large bowl, beat the softened butter on medium speed until smooth. Gradually add confectioners’ sugar, then heavy cream, vanilla extract, and salt. Increase speed to high and beat for about 4 minutes until fluffy.
11. Mix in the mini chocolate chips.

Step 5: Assemble the Cake

12. Level the cooled cake tops with a serrated knife if needed.
13. Place the first layer on a plate or cake stand and spread about 1 cup of buttercream on top. Repeat with the second layer.
14. Top with the third layer and cover the entire cake with remaining buttercream.

Step 6: Make Chocolate Ganache

15. Heat the cream in a saucepan until it simmers. Pour it over the chopped chocolate in a bowl and let it sit for 2–3 minutes before stirring until smooth.
16. Transfer ganache to a squeeze bottle for easy application.

Step 7: Drip and Decorate

17. Chill the assembled cake for at least 20 minutes.
18. Remove the cake from the refrigerator. Squeeze the warm ganache around the edge, allowing it to drip down.
19. Spread any remaining ganache on top.

Step 8: Final Touches

20. Optionally, pipe remaining buttercream on top and decorate with extra mini chocolate chips or fresh berries.
21. Refrigerate the cake for 20 minutes before serving to set the ganache.

Serving and Storage

• Serve at room temperature for the best flavor and texture.
• Store leftover cake in an airtight container in the refrigerator for up to 5 days.

Enjoy your impressive chocolate chip layer cake that’s perfect for birthdays, celebrations, or just as an indulgent treat!