Chocolate Chip Cake Recipe -
Chocolate Chip Cake Recipe

Chocolate Chip Cake

Recipe by  

"I make it with a Butterscotch Filling and a Chocolate Glaze."

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Ingredients Edit and Save

Original recipe makes 1 layer cake Change Servings


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
  2. In a large mixing bowl, cream together butter and sugars. Beat in the eggs.
  3. In another bowl, sift together the flours, baking powder, and salt. Add this alternately with the milk to the creamed mixture. Stir in the vanilla. Chop the chocolate chips coarsely, and add to the batter.
  4. Pour batter into prepared pans, and bake for 25 to 30 minutes, or until knife inserted in middle comes out clean. You can fill with a Butterscotch Filling, and top with a Chocolate Glaze.
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Reviews More Reviews

Most Helpful Positive Review
Jul 25, 2007

I made this for a neighbor kid's birhtday. It was a hit. I did change it a little. I used a bundt pan and baked it for about 45 minutes and instead of greasing and flouring, I greased and sugared. It was just regular white sugar, but it left a pretty (and tasty) crust.

Most Helpful Critical Review
Dec 14, 2008

Been looking for a good recipe for awhile, and this wasn't it. Yes it tasted of chocolate, but that's about it, the 'cake' part was completely unimpressive. I had to compensate by putting a layer of caramel between the layers and then topping the whole thing with ganache. Those additions were great but I'll keep searching for a "GOOD" chocolate chip cake recipe.

Feb 17, 2003

This cake was ok. If you really want a chocolate chip cake, then it's a good recipe. I was just not fully committed to the idea. Plus, the recommended frosting didn't work very well, and the whole mess was just TOO chocolate-y. Some liked it. I won't make it again, but that's mostly because I like to try new things.

Apr 17, 2007

I made this for my husband's birthday as he was wanting a chocolate chip cake. It's a good cake, but it is rather heavy. I ended up using the Cool Whipped Frosting from this site with it, which worked out well as I think anything else would have made the cake way too rich. It was enjoyed by the whole family, but definitely keep in mind that it's a heavy, rich cake. I think it would probably make good muffins/cupcakes dur to its denseness, but I haven't actually tried it as such yet, so I have no idea how they'd end up baking. I would recommend it as long as you aren't expecting a light, fluffy style cake.

Dec 23, 2005

This cake, for one thing, is very rich. I wouldn't recommend using anymore chocolate on it ie: frosting or filling. Instrad, I just used vanilla frosting on it and it turned out great!

May 14, 2009

After reading other reviews, I made some changes to this recipe. I decreased the amount of baking powder to 2 tsp and added a teaspoon of cinnamon to the dry ingredients. I baked it in a bundt pan, and buttered and cinnamon-sugared the pan instead of butter and flouring it. This posed a problem, as half the cake stuck & I was going to take a picture of it to put on here! I used Ghiradelli dark chocolate chips, chopped up-- it was delicious!

Nov 20, 2006

I'm torn between giving 4 or 5 stars. It was very good, but a bit heavy on the baking powder. It affects the taste, more so as leftovers. I made a simple icing (2T butter creamed with 1 c powdered sugar, then whisked 2 T milk into it) which worked well. Served it with vanilla ice cream. I would like to try it again with less baking powder. I'll try to remember to edit this review after I tinker a bit. However, I do think this was a good cake, and did not taste "healthy" despite the wheat flour. I got compliments from family & guests! And that's why I voted 5 stars instead of 4.

Oct 14, 2003

We baked this one 3 weeks ago. My son just requested this for his birthday! It must be good! I put chocolate pudding in the middle and frost with chocolate frosting.


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  • Calories
  • 371 kcal
  • 19%
  • Carbohydrates
  • 53.6 g
  • 17%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 400 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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