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Chocolate Chip Buttercream Cake

A rich and decadent cake perfect for celebrations or a sweet treat, topped with creamy buttercream frosting and chocolate chips.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Birthday, Celebration, Dessert
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
For the buttercream frosting
  • 2 cups butter, softened
  • 8 cups powdered sugar
  • 1 cup heavy cream
  • 1 cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla to the dry ingredients, and mix until well combined.
  4. Stir in the boiling water until the batter is smooth.
  5. Divide the batter evenly between the prepared pans.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cooling
  1. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting
  1. For the buttercream, beat the softened butter until creamy, then gradually add powdered sugar and heavy cream.
  2. Mix until fluffy and smooth.
  3. Once the cakes have cooled, spread a layer of buttercream on top of one cake layer, sprinkle with chocolate chips, then place the second layer on top.
  4. Frost the top and sides of the cake with the remaining buttercream.
  5. Decorate with more chocolate chips if desired.

Notes

Use room temperature ingredients for a fluffy texture. You can swap in different types of chocolate chips for variations. Store the cake in the fridge for 3-5 days or freeze for up to 3 months.