This towering chocolate chip cake combines a soft vanilla cake crumb and sweet whipped vanilla buttercream with oodles of mini chocolate chips. For a finishing touch that elevates this cake to showstopper status, top it with a chocolate ganache drip. Watch the video tutorial for a complete walk-through of the recipe and demonstration of how to do the ganache drip topping.
One reader, Traci, commented: “This cake is a triple threat! Amazing cake, decadent frosting, and ganache! Wow! So fun and easy to make! Huge hit! โ โ โ โ โ ”
Another reader, Lora, commented: “Made this cake for my daughter’s birthday and it was delicious! The cake had wonderful buttery but light flavor, and the ganache layer was perfectly rich. โ โ โ โ โ ”
Q: How do you improve on the perfect white cake? A: Add chocolate chips! Because after all, why let the chocolate chip cookies have all the fun? Chocolate chips are great in cakes, too! (And both can be true at once: have you made this chocolate chip cookie layer cake before?)
My versatile white cake was yet again my starting point for developing a new layer cake recipe. That cake is my definition of *cake perfection* and has become one of the most popular cakes on my website. Iโm even including it in my upcoming cookbook. Hereโs why:
- Soft & airy crumb
- Fluffy, but not eggy
- Pure sweet vanilla flavor
- Perfect base for pretty much any flavor of frosting
- Stick-to-your-fork moist & tender
- Converts easily to a quarter sheet cake
In today’s version, we’re adding chocolate chips, and portioning the batter between 3 8-inch round cake pans. You can, of course, stick with 2 9-inch round cake pans like the original version. But no matter what you do, don’t skimp on the fluffy buttercream and decadent chocolate ganache drip!
Key Ingredients for Your Chocolate Chip Cake
- Cake Flour: Cake flour is almost 30x finer than all-purpose flour. Using it is a surefire way to achieve a delicate, soft-as-silk texture. It’s sold in the baking aisle and you can use the rest of the box in any of these recipes that use cake flour, including my popular confetti cake.
- Proper Room-Temperature Butter: To achieve a good rise, properly cream the butter and sugar together.ย You have the crutch of baking powder and baking soda, but the cake’s crumb truly sings when that creaming process steps in. You need softened, room-temperature butter, which is actually still cool and firm to the touch. Butter that’s too cold or too warm won’t mix properly. If you’re interested in learning more, here’s a helpful video and tutorial for how to cream butter and sugar.
- Egg Whites: Do not use egg yolks. Using only egg whites ensures that the crumb is not weighed down by the fat in egg yolks. Think about it: lighter confections such as angel food cake require only the egg whites. Same is true here. Use 5 large egg whites in this cake. If you need an idea of how to use the leftover egg yolks, try making a batch of lemon curd!
- Pure Vanilla: Reach for pure vanilla extractโa full Tablespoon goes in the cake batter, and then you’ll use it to flavor the buttercream frosting, too. You’ll really taste it in this recipe, so I don’t recommend using imitation vanilla here.
- Sour Cream Instead of Egg Yolks: Sour cream is the cake’s security blanket. While it contains fat like the egg yolks would, it won’t weigh down the crumb. It adds moisture and richness, and makes for a creamy, tender texture in every bite.
- Mini Chocolate Chips: For the best texture (and the most chips in every mouthful!), use mini chocolate chips in the cake and frosting. If using regular chocolate chips, they are more prone to sinking in the cake layers.
Start by Making the Chocolate Chip Cake Layers
The cake batter follows a simple, familiar process. Whisk the dry ingredients together, then work on the wet ingredients. In a separate bowl, use a mixer to cream the butter and sugar together. Beat in egg whites, then the sour cream and vanilla. Pour in the dry ingredients and then with the mixer running, slowly add the milk. Finally, fold in the chocolate chips by hand or with the mixer on low speed.
Expect a creamy, slightly thick batter, and then divide between your cake pans:
Use Parchment Paper Rounds for Cakes
Lining cake pans with parchment rounds is the trick I use every single time I bake a round cake, whether I’m making a 1-layer sprinkle cake, a 9-layer Smith Island cake, or today’s recipe. Store-bought pre-cut parchment rounds are convenient, but it’s really easy to just make them yourself. You can cut the exact pan size you need, whether you’re making a 6-inch cake, an 8-inch cake, or a 9-inch cake. If you don’t make a lot of round cakes, just cut them as you need them. If you bake a lot, cut many at a time and store them with your baking pans, ready for the next time you bake.
Very lightly grease the cake pan with butter or nonstick spray. Place the parchment paper round inside, and then grease the parchment, too. Yes, you grease the pan and then also grease the parchment. This creates an ultra-nonstick environment for your cake. The cake won’t stick to the pan, and the parchment round won’t stick to the cake. For more tips on this method, see Parchment Paper Rounds for Cakes.
Once the cakes have baked and cooled, trim the tops using a cake leveler or a large serrated knife to create an even surface. A flat top ensures a sturdier and more stable layered cake. Check out this detailed how to assemble and decorate a layer cake post for helpful tips!
Whipped Chocolate Chip Buttercream
To fill and assemble today’s towering cake, I took the whipped vanilla buttercream from my vanilla sheet cake recipe and scaled it up to coat this 3-layer 8-inch chocolate chip cake. And since this is a chocolate chip cake, I couldn’t resist folding chocolate chips into it. Taste testers (and there were dozens after making about 6 of these!!!) didn’t seem to mind the extra chocolate. ๐
It’s whipped, fluffy, and positively loaded with chocolate chips:
Success Tip: If you want to save some buttercream for piping on top (like the photos and video show), set some aside before you beat in the mini chocolate chips. You wouldn’t want to try to pipe the chocolate chip buttercream because the chips could clog the piping tip.
Assemble the cooled cake layers with the frosting. I use about 1 cup of frosting between each layerโjust eyeball it.
Absolutely No Need for a Crumb Coat
In most of my layer cake recipes, I recommend applying a crumb coat: a thin layer of frosting on the exterior of the cake that locks in any loose crumbs and helps stabilize the layers. However, for this chocolate chip layer cake, we’re skipping that step. Because of the lumpy chocolate chips, it would be hard to spread the frosting thin enough to make a crumb coat. The other thing we’re doing differently today is not running a bench scraper around the sides of this cake to smooth out the frosting, because it would only drag the chocolate chips around. Instead, I use a large flat icing spatula to apply the chocolate chip buttercream on the sides.
2-Ingredient Chocolate Ganache
Easily one of the most versatile toppings/fillings in the dessert world, chocolate ganache is quick and simple to make. You need a 1:1 ratio (by weight) of just two ingredients:
- Heavy Cream or Heavy Whipping Cream: Make sure the word “heavy” is in the title/on the carton. Do not use half-and-half, whole milk, or any other liquid because the ganache wonโt set up properly.
- Chocolate: You can use semi-sweet chocolate (recommended) or bittersweet chocolate.
Chocolate Ganache Drip Cake Decoration How-to
Refrigerate the cake for at least 20 minutes before adding the chocolate drip. You want the frosting to be fairly cold before you top it with the warm chocolate ganache, so the chocolate begins to set as it drips down the sides of the cake.
Make the chocolate ganache in a glass liquid measuring cup with a pour spout, to make it easy to transfer it into the squeeze bottle.
Go around the perimeter of the top of the cake in a zigzag motion, squeezing the bottle so the chocolate comes out and drips down the sides of the cake. Work quickly, because as the ganache cools, it begins to thicken, and we don’t want that happening in the squeeze bottle. After you’ve gone all the way around the edge, squeeze the remaining chocolate ganache on top of the cake, and use an offset spatula to smooth it out.
Refrigerate the cake again for at least 20 minutes to set the ganache before slicing.
If the chocolate ganache thickens in the squeeze bottle before you’ve finished using it all, place the bottle in large bowl/container filled with very warm water. Let it sit for 5 to 10 minutes until it thins out again.
Yes. If you don’t have a squeeze bottle, you can use a piping bag with a small round tip, or a zipped-top plastic bag with a corner snipped off. You could even just use a spoon, but it will take a bit longer.
I reserved some buttercream to pipe on top of the cake as an optional garnish (before adding the chocolate chips). I used a Wilton 1M piping tip. You can absolutely do that, or you can top with more chocolate chips, fresh berries, or crumble up the cake scraps you leveled off the top of the cake layers.
Make This as a 6-Inch Cake, 9-Inch Cake, or a Sheet Cake
This is a tall, rich cake that serves a lot of people, and I know that many bakers don’t want to make such a large cake. Instead, you can use 6-inch cake pans and make this chocolate chip layer cake as a 6-inch cake; or you can make a 9-inch 2-layer cake, or a 9×13-inch quarter sheet cake. Here are instructions for each:
- 6-Inch 3-Layer Cake: Follow all the same directions for the 6-inch vanilla cake recipe in the recipe card here, and add 3/4 cup (135g) mini chocolate chips (still tossed in a Tablespoon of flour) to the batter, and 3/4 cup mini chocolate chips to the frosting. For the ganache drip topping, decrease the amounts to 4 ounces (113g) chopped chocolate and 1/2 cup (120g/ml) heavy cream.
- 9-Inch 2-Layer Cake: Make the cake batter as instructed below, and divide between 2 greased and lined 9-inch round cake pans. Extend the bake time to 26โ28 minutes. Keep the frosting and ganache amounts the same.
- 9×13-inch Sheet Cake: Make the cake batter as instructed below, and pour/spread it in a greased metal or glass 9×13-inch baking pan. Bake for 34โ36 minutes, until a toothpick inserted in the center of the cake comes out clean. For the frosting, use the whipped vanilla buttercream amounts from this vanilla sheet cake recipe, and add 3/4 cup (135g) mini chocolate chips. For the ganache topping, you can make it as written below, or decrease the amounts to 4 ounces (113g) chopped chocolate and 1/2 cup (120g/ml) heavy cream for a thinner layer. Follow the same instructions for the ganache, including refrigerating the cake before and after topping, but instead of transferring ganache to a squeeze bottle, simply pour and spread it evenly over the frosting.
Here’s the sheet cake version:
Chocolate Chip Cake with Ganache Drip
- Prep Time: 1 hour
- Cook Time: 26 minutes
- Total Time: 5 hours (includes cooling & chilling)
- Yield: serves 12-16
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This towering chocolate chip layer cake combines a soft vanilla cake crumb and sweet whipped vanilla buttercream with oodles of mini chocolate chips. For a finishing touch that elevates this cake to showstopper status, top it with a chocolate ganache drip. Watch the video tutorial for a complete walk-through of the recipe and demonstration of how to do the ganache drip topping. For other size cakes using this recipe, see Notes below.
Ingredients
Cake
- 2 and 1/2 cups (285g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (350g) granulated sugar
- 5 large egg whites, at room temperature
- 1/2 cup (120g) sour cream, at room temperature
- 1 Tablespoon pure vanilla extract (yes, Tbsp!)
- 1 cup (240ml) whole milk, at room temperature
- 1 and 1/4 cups (225g) mini chocolate chips tossed in 1 Tablespoon cake flour
- ย
Whipped Chocolate Chip Buttercream
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 5 and 1/2 cups (650g) confectioners’ sugar
- 1/3 cup (80ml)ย heavy cream (can be cold or room temperature)
- 1 and 1/2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
- 1 cup (180g) mini chocolate chips
Chocolate Ganache
- 6 ounces (170g) semi-sweet chocolate, finely chopped
- 3/4 cup (6 ounces or 170โ180g/ml) heavy cream
Instructions
- Preheat oven to 350ยฐF (177ยฐC). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake:ย Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until combined and creamy, about 3 minutes. Scrape down the sides of the bowl with a silicone spatula as needed. (Hereโs a helpful tutorial if you need guidance onย how to cream butter and sugar.) Add the egg whites. Beat on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract, again on high speed, until the mixture comes together. Scrape down the sides as needed. Add the dry ingredients and turn the mixer on low speed. With the mixer running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps or dry pockets at the bottom of the bowl. The batter will be slightly thick. Fold in the mini chocolate chips.
- Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for 24โ26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Or you can lightly poke the top of the cake with your finger. If it bounces back, it’s done.
- Allow cakes to cool in the pans set on a cooling rack for 1 hour, then remove them from the pans and let the cakes finish cooling directly on the rack. The cakes must be completely cool before frosting and assembling.
- Make the buttercream: (Note that if you want to pipe plain buttercream on top of the cake like in the photos and video, set around 3/4 cup (about 180g) aside before adding the chocolate chips.) In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter on medium to medium-high speed until smooth and creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, vanilla extract, and salt. Start the mixer on low speed, then gradually increase to high speed and beat until whipped and fluffy, about 4 minutes. Fold in the mini chocolate chips, either by hand with a spatula, or you can beat them in on low speed until they’re evenly dispersed throughout the frosting.
- Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard the scraps, or you can save them to crumble on top of the finished cake. Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 cup of frosting. Top with 2nd cake layer, upside down, and evenly cover the top with another 1 cup of frosting. Top with the third cake layer, either right side up or upside down. Spread the remaining frosting all over the top and sides. I use and recommend a large, straight icing spatula to apply the frosting.
- Refrigerate the cake for at least 20 minutes, or up to 8 hours. The frosting must be cold when you add the chocolate drip on top.
- Make the chocolate ganache: Place chopped chocolate in a medium heat-proof bowl with a pour spout (I use a 2-cup glass liquid measuring cup). Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boilโthatโs too hot!) Pour over chocolate, then let it sit for 2โ3 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula, very slowly stir until chocolate has melted and mixture is smooth. The finer you chopped the chocolate, the quicker it will melt with the cream. If itโs not melting, do not microwave it. If needed, see Troubleshooting Chocolate Ganache. Once ganache mixture is smooth, transfer it into a squeeze bottle.
- Chocolate ganache drip:ย Remove the cake from the refrigerator. Working in a zigzag motion, gently squeeze the warm ganache around the edge of the cake, turning the cake as you go. See video tutorial below as a visual. The ganache should drip down the sides and set as it does. When you’ve gone around the whole cake, squeeze remaining ganache on top of the cake, and smooth it into an even layer with an offset spatula. Feel free to garnish with fresh berries, chocolate chips, or leftover cake crumbles from leveling the tops of the cakes. Chill, uncovered, for at least 20 minutes, or up to 6 hours before slicing and serving. Once the ganache has chilled, if you set aside buttercream in step 6, you can pipe it on. I used Wilton 1M piping tip.
- Cake can be served at room temperature or chilled. I prefer it at room temperature. Cover leftover cake tightly and store in the refrigerator for up to 5 days.ย I like using a cake carrier for storing and transporting.
Notes
- Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared and then covered and refrigerated overnight. Bring the frosting to room temperature when ready to assemble the following day. Frosted cake can be frozen up to 2 months if you have room in the freezer. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Special Tools (affiliate links): 8-inch Cake Pans orย 6-inch Cake Pans or 9-inch Cake Pans | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld orย Stand) | Silicone Spatula | Cooling Rack | Offset Spatula | Straight Icing Spatula | Glass Liquid Measuring Cup | Small Saucepan | Squeeze Bottle |ย Round Cake Carrier (for storage)
- Cake Flour: If you can’t find cake flour, here is a DIY homemade cake flour substitute you can use instead.
- Carton Egg Whites: You can use carton egg whites. The carton should give measurements for substituting for fresh egg whites.
- Milk, Sour Cream, Substituting Buttermilk: Whole milk and sour cream are strongly recommended for the best taste and texture. A full-fat plain yogurt would work instead, though the cake may not be as light. Same goes for a lower-fat milk. If you want to use buttermilk, the best way to do so is to have it replace both the sour cream AND milk in this recipe. Use 1 and 1/2 cups of buttermilk, then leave out the sour cream and whole milk.
- If Using Regular Chocolate Chips: If you use regular chocolate chips instead of mini chocolate chips, they are more likely to sink in the cake layers, even after tossing in flour. I have better success using mini chocolate chips.
- Chocolate: Ganache will only set if the correct chocolate is used. You can use high-quality chocolate chips if needed (I prefer Ghirardelli or Guittard semi-sweet chocolate chips), but I recommend using chocolate baking bars, in either semi-sweet or bittersweet. You can find them right next to the chocolate chips in the baking aisle. They are usually sold in 4-ounce (113g) bars. I like Baker’s or Ghirardelli brands.ย
- 3-Layer 6-Inch Cake Instructions: You can use 6-inch cake pans and make this chocolate chip layer cake as a 6-inch cake. Follow all the same directions for the 6-inch vanilla cake recipe in the recipe card here, and add 3/4 cup (135g) mini chocolate chips (still tossed in a Tablespoon of flour) to the batter, and 3/4 cup mini chocolate chips to the frosting. For the ganache drip topping, decrease the amounts to 4 ounces (113g) chopped chocolate and 1/2 cup (120g/ml) heavy cream.
- 2-Layer 9-Inch Cake Instructions: Make the cake batter as instructed above, and divide between 2 greased and lined 9-inch round cake pans. Extend the bake time to 26โ28 minutes. Keep the frosting and ganache amounts the same.
- 9×13-Inch Quarter Sheet Cake Instructions: Make the cake batter as instructed above, but pour/spread it in a greased metal or glass 9×13-inch baking pan. Bake for 34โ36 minutes, until a toothpick inserted in the center of the cake comes out clean. For the frosting, use the whipped vanilla buttercream ingredient amounts from this vanilla sheet cake recipe, and add 3/4 cup (135g) mini chocolate chips. For the ganache topping, you can keep the amount as is for a thicker layer, or decrease to 4 ounces (113g) chopped chocolate and 1/2 cup (120g/ml) heavy cream for a thinner layer. Follow the same instructions for the ganache, including refrigerating the cake before and after topping, but instead of transferring ganache to a squeeze bottle, simply pour and spread it evenly over the frosting.
- Chocolate Frosting Alternative: This cake also tastes amazing with chocolate frosting instead. Follow the frosting recipe from my triple chocolate layer cake recipe. It’s enough for today’s 3-layer cake. Feel free to fold in chocolate chips!
Reader Comments and Reviews
Are there any adjustments i can make to make this cake with all purpose flour?
See recipe Notes, Sabrina!
Amazing cake! Everyone loved it. I had so much extra ganache though. If I put some between the layers and refrigerated after each layer, would it hold up?
We imagine that should work well, Jennifer! Let us know if you try.
Full disclosure, have not made this yet, but it looks delicious and beautiful, and I love all the tips. I’m thinking about trying this with almond extract – do you have any recommendations? I’m fine vanilla too I just love the almond flavor. Thank you!
Hi Karen, you can absolutely replace some of the vanilla in the cake with a bit of almond extract. Let us know how you like it!
I made this cake for the second time. My drip technique is improving. I also made buttercream ghosts for the top. I love your recipes.
Sounds so cute, Ilene!
Hi Sally!
Iโm wondering if you have a conversion for this cake into a Bundt Pan ๐
It looks so delicious!
Thanks for your time
Hi Rachel, we havenโt tested it, but that should work just fine. Same temperature, but the bake time will be much longer (weโre unsure of the exact bake time). Let us know if you try it!
Delicious!!!
I made this for my daughter’s birthday, everyone raved!
I made it in 9×13, tossed the mini chips in cake flour
But all the chocolate chips wound up at the bottom creating a “cookie crust”
It was still delicious and everyone thought that was planned and a good addition
But I’m wondering why it happened?
Also, a few commented that it would be amazing with a cannoli frosting. I may have to try that next!
Thank you for sharing these wonderful recipes!
Hi Carolyn, thank you so much for trying this cake! We’re so glad you enjoyed it. Tossing the mini chips in cake flour should prevent them from sinking too much. Did the batter sit in the pants for any length of time before baking? Or did you tap them on the counter which could have caused some of the chips to settle to the bottom of the batter?
I had several issues with this cake. I found the cake to be a little dry. As others have said, even coating the chips with flour, they sank. Releasing the cake many stuck to the parchment. One layer was falling apart because of this. This was my first drip cake. My ganache was too thin and the drips were thin and went too far down. In hindsight I should have let it cool some. (The cake had been refrigerated.)
Hi Barbara, weโre happy to help troubleshoot. There are a few different reasons why cakes can turn out dry; this post on how to prevent dry and dense cakes will be a helpful starting place. Did you use heavy cream for the ganache? That is key for helping it to thicken. It will also thicken as it cools, so you can let it cool for just a few minutes (not too long) before adding to the cake, if youโre finding it to be too thin right off the stove. Donโt let it cool for too long, though, or it wonโt โdripโ down the sides of the cake. Hope this helps and thanks for giving this one a try!
Thanks for the link. Yes I used heavy cream.
Sorry to add to my previous comment, I live in UK so when you say 5 large eggs, would it be 5 large eggs for me in UK or six medium eggs?? Thanks in advance
Hi Sam! Do you usually adjust the size of egg you’re using when you follow a recipe from the US? A large egg here is usually about 2 oz.
I made this chocolate chip cake and it was the best cake ever. Moist, buttery, and just overall delicious. I will definitely make this again!
Hi,
I do not know if you will see this in time, however I was going to divide the batter into two as I do not have a normal oven. I only have a combi convection oven which can only fit one cake tin in at a time. I am a bit stuck on the eggs – how do I halve this?? I have brought large and medium eggs so maybe three medium eggs for each batch?? I was going to half the recipe and cook a batch at a time, to avoid half of the cake mix sitting out whilst the other half is cooking. I tried to cook it all at once in the same pan last time, however the chocolate chips sank (despite flour trick) and it took way too long to cook at lower temp. Thanks in advance, Sam ps. The smallest cake tin will be 9 inch (itโs for my daughters birthday cake)
Hi Sam, you can leave half of the batter at room temperature as you wait to bake the second layer. Our general rule for halving an egg is to crack it open, beat the yolk and white together with a fork, measure the volume (should be a few Tbsp), then use half.
I have never tasted anything like it It was so delicious. My kids said it was the best cake they ever had.
Where is the tutorial video mentioned at the beginning of the post? I’ve scrolled the entire post and can’t seem to find it.
Hi Grace, thank you so much for letting us know. We’re working on having this issue fixed. You can always search for our recipe tutorials on YouTube as well. Sorry the video isn’t loading on our website properly!
I made this cake today as a 6โ & it turned out so delicious. My drip didnโt drip but I think it was too thick & maybe not hot enough. It was still delicious. I will definitely make this again.
Can this be made as a two layer cake or will it come out looking better as a three layer?
Hi Gabby, you can make this as a 2-layer, 9-inch round cake. Make the cake batter as instructed, and divide between 2 greased and lined 9-inch round cake pans. Extend the bake time to 26โ28 minutes. Keep the frosting and ganache amounts the same.
Hello Sally and team!
Made this for kiddos 5th, super hit. However maybe you can help me troubleshoot, please? I weighed all ingredients and made sure room temp. I tossed the mini chips with flour. I wouldnโt say my batter was slightly thick, more slightly thin and so I wasnโt surprised my chips sank. I must say that my husband and nephew high fived when I said they sank because they reasoned that meant a solid choc layer for each tier. So no disappointment with that and they may be disappointed if I fix it! I just canโt figure out what happened. Only thing I can think of is I moved and the butter fat % is higher than in the US. Can that thin the batter? Would it be advisable to decrease the milk to counter the increase butter fat? Thank you so much for any insights on this. Although, the cake was popular as it was and I may not be allowed to fix it ๐
Hi Suzie, I think that’s funny your husband and nephew high-fived! Even though it was about a little snafu in the way the cake layers baked! I don’t think you did anything wrong. It could potentially be the higher butter fat percentage, but what I really think will help for next time is perhaps adding a couple extra Tablespoons of flour. I recommend that because it will help thicken the batter just a tad, hopefully enough to keep the mini chips suspended. Thank you for taking the time to leave a review and I’m really happy the cake was still enjoyed!
Soooooo delicious!! I havenโt baked a cake in a few years and decided to make this last night. My chocolate chips sank to the bottom, and the center of my cakes sank a bit too, but I confident that was my own errors and in no way a reflection of the recipe! The buttercream and ganache were a perfect compliment to the cake flavor. Thank you, Sally and team for another delicious, approachable, crowd pleasing recipe!! โก
Hey, Sally!
For my son’s birthday cake I want to make 2x 6-inch layers of this chocolate chip cake and 2x 6-inch layers of your chocolate Tuxedo cake – would you suggest that I halve the recipe or simply reduce by 25%?
Many thanks โบ๏ธ
Hi Shibani! Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Trying this cake for my husbandโs bday next week! We have to do dairy free chocolate chips for my kids- itโs hard to find them in โmini!โ Could I chop up regular sized chocolate chips? I know it probably wouldnโt be as pretty, but what are your thoughts? So excited to try this! All your recipes are amazing!
Hi Madison, you certainly could! Let us know how it goes and happy baking ๐
Incredible cake! Mine looked nowhere near as pretty as these pictures but my family did not care because it tasted DELICIOUS!
I am planning to make this for a family gathering coming up and love your ermine frosting recipe. Can I substitute ermine frosting for the butter cream frosting and still top it with ganache?
Yes, absolutely.
Excellent instructions and mini chips in the flour – they didn’t sink! Thank you!
Laura
Perfect as always! Thanks, Sally โค๏ธ
Thanks for always including grams in your recipes, Iโm in the UK so itโs super helpful to me.
Can I make cupcakes out of this recipe
Hi Sue yes, weโre sure you could, but we havenโt yet tested it so are unsure of the exact bake time and exactly how many cupcakes it will make. To go by the cupcakes instructions from our vanilla cake recipe: Fill cupcake liners 2/3 full. Bake at 350ยฐF (177ยฐC) for 19-21 minutes. Yields about 3 dozen.
This cake tastes great, but the mini chocolate chips did sink to the bottom even though I followed the directions and used flour.
Same here
Cake looks amazing. I would love to bake it, but everything I make has to be 100% dairy free because of my husbandโs allergy. Most of the stuff seems easy enough to swap out as I normally do, but do you have any suggestions about the sour cream? Iโm not a big fan of vegan sour cream to be honest lol so any other alternative would be greatly appreciated.
Hi Jessica, a vegan sour cream or yogurt would be best.
Can I use Hershey milk chocolate bars for the ganache?
Hi Kate, You can use milk chocolate for a sweeter ganache.
I’ve been looking for a reason to try this cake and decided to make it for Mother’s Day. It was an easy bake, perfectly written instructions, and it was absolutely delicious! The cake is moist and has held up for several days without drying out, the icing is perfectly sweet without being too cloying, and the bits of chocolate throughout are just right. Thank you so much for a wonderful recipe that I’ll make over and over!
Would I be able to use the Perfect Swiss Meringue Buttercream for this cake, either with or without the mini chocolate chips? I love that frosting because it’s not as sweet.
Hi Megan! Yes, absolutely.
Sally, we love this cake as is ! One of our many favorites!
I would like to use a white chocolate ganache instead( colored blue on my kiddo request)
Would it taste good or would it be too sweet?
Hi! I encourage you to skip a white chocolate ganache; the cake will be very, very sweet. A semi-sweet or bittersweet is best for this cake!
I’m wondering if I can use 3 8-inch round pans instead of 2 9-inch? What adjustments would I have to make? Also, can I prepare the cake the day before and keep it in the refrigerator?
Hi Helene! This repine is written for three 8 inch cake pans. You can find instructions for baking in two 9 inch pans in the recipe Notes. Also see recipe Notes for our recommended make-ahead instructions!
Hi Sally,
Again this cake looks like a hit. I plan to make it this week for my sons birthday and wondered if I could use the Not too sweet icing instead of the buttercream? Thatโs my go to. Thank you. Trying to reduce some of the sugar. Still plan on doing ganache layer and drip
Yes, absolutely, Debra!
Thank you so much.
Cake turned out delicious!!
Another hit.
Thank you Sally and team