Can I Use Regular Chocolate Chips For Cake Pops

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This Chocolate Chip Cake is 2 layers of moist and delicious cake with mini semi-sweet chocolate chips baked right in, and a sweet vanilla chocolate chip buttercream frosting to boot!

This chocolate chip cake is 2, 8-inch layers of moist and fluffy white cake that has mini semi-sweet chocolate chips baked right in. It's a super easy recipe to make without using your hand mixer or stand mixer and pairs perfectly with this creamy vanilla chocolate chip buttercream frosting.

White Chocolate Cake ⋆ The Gardening Foodie

Both the chocolate chip cake layers and the chocolate chip buttercream frosting can be made in advance. You can even freeze this cake easily after frosting it too. Just make sure to bring it to room temperature before enjoying it!

Prep your cake pans. Whenever I am baking cakes (bundt cakes included), I always use Baker's Joy. It's a flour-based baking spray that just works super well and I've never had any issues getting a cake stuck in a pan. Generously coat both 8-inch cake pans.

I also recommend adding a parchment paper circle to the bottom of the cake pan, then respraying the top lightly with more baking spray.

Yellow Cake Mix Chocolate Chip Cookies

Coat your chocolate chips. This is just for the cake part of the recipe. Coating them in a little of the whisked dry mixture before adding them to the batter at the end helps to keep them from sinking to the bottom while baking.

I will say, though, that even with flour coating, sometimes your chips will still sink (it's even happened to me), but your cake will still be good, I promise!

Storing your cake layers. If you are making your cake in advance, you can keep these chocolate chip cake layers kept at room temperature double-wrapped tightly in plastic wrap for up to 3 days.

Chocolate Chip Sheet Cake

You can also freeze them for up to one month, by double wrapping them tightly in plastic wrap and placing them into a large freezer bag.

Wait on the chocolate chips. If making your chocolate chip buttercream frosting in advance, wait to add in the chocolate chips until you're ready actually to frost the cake. If you add them in before, it will make it harder to revive the frosting when you mix it again in the mixer.

Keep the frosting stored in a tightly sealed food container for up to a week in the refrigerator. Bring it out 45 minutes to 1 hour before using, then give it a few whips of the stand mixer and paddle attachment. Then you can add in the chocolate chips.

Homemade Two Ingredient Chocolate Chips

You can also omit the mini semi-sweet chocolate chips from the buttercream frosting entirely if you would like a smoother look to your frosting, or having them in the cake is perfect enough.

This is totally your call. I do, on occasion, like to use my Wilton bake strips when baking round cakes. They do an excellent job of preventing doming on your cakes. If you don't have any, you can either cool the cakes upside down on the cooling racks or simply cut and level the domes off the top of your cakes. Make sure to use a serrated bread knife and wait until your cakes have cooled completely.

This helps to prevent them from sinking to the bottom during baking. Even with doing this sometimes, they'll still sink, but I promise your cake will still taste just as good!

Vegan Chocolate Chips 2 Ingredients!

When fully assembled and frosted, this chocolate chip cake measures approximately 4 ½ inches high (with each cake layer being 2 tall).

This Chocolate Chip Cake is 2 layers of moist and delicious white cake with mini chocolate chips in it. Double down on the mini chocolate chips and make this sweet chocolate chip buttercream frosting! Definitely a must-make for any small party or gathering! Makes 2, 8 inch cake layers

Calories: 576 kcal | Carbohydrates: 73 g | Protein: 4 g | Fat: 30 g | Saturated Fat: 17 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 73 mg | Sodium: 109 mg | Potassium: 165 mg | Fiber: 2 g | Sugar: 56 g | Vitamin A: 650 IU | Vitamin C: 0.02 mg | Calcium: 74 mg | Iron: 2 mg

Chocolate Cake Mix Cookies

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© All images & content on are copyright protected. You may not republish, redistribute, or otherwise use any images, recipes, or content, in part or in whole, without express written permission from the author. Beyond the Butter® is a registered trademark of Jennifer Switzer. All rights reserved. For more information, please read my Policies page.This chocolate chip pound cake turns your favorite muffin into a simple crowd-pleasing cake. It’s the perfect combination of tender vanilla pound cake and sweet chocolate chips. Perfect with a cup of hot coffee!

Pound cakes and loaf cake are a personal favorite dessert of mine. They’re simple to make and perfect for snacking, breaking, brunch, dessert, or anytime! Orange cake, white and dark chocolate marble cake, honey cake – they’re all delicious!

The Important Difference Between Chocolate Chips And Baking Chocolate

This chocolate chip cake recipe is another simple yet super tasty and rich cake recipe that I love to whip up. It’s easy to make and perfect for times when you want a crowd-pleasing treat that doesn’t dirty up your kitchen.

In this recipe, buttery, soft vanilla pound cake gets loaded with chocolate chips, reminiscent of a classic chocolate chip muffin. It’s the kind of cake you can’t stop eating, since it’s not too heavy and perfect with a cup of coffee or as a midnight snack before bed. Between my husband and me, we finished off this cake in less than 2 days, neither of us resisting a slice as we passed through the kitchen.

If you ask me, the best chocolate chip cake has a soft, tender texture that’s light and cakey. To achieve this result, I prefer to use a mixer to cream the butter when making this cake. This adds air to the batter, giving the pound cake a lighter crumb.

One Bowl Chocolate Chip Cake

For a simpler cake, I’ve also made this recipe using just a whisk instead of an electric mixer, and it’s still just as delicious. It won’t be as cakey in texture, but will resemble the soft and heavier texture of a muffin. Both options are irresistible, giving you two slightly different types of chocolate chip cakes to choose from.

For this moist chocolate chip pound cake, I like to use both oil and butter in my batter. I like this combination because the butter adds a rich flavor while the oil keeps it moist and fluffy. Used together, you’ll get the perfect loaf cake that’s soft, tender and stays moist for days.

It is possible to use only butter or oil in this cake. I’ve made it both ways, preferring the combination for the best flavor and texture, but it still tastes delicious however you make it.

Vegan Chocolate Chip Cake Recipe

Yes! This cake freezes very well. Double wrap in plastic wrap and this cake will stay fresh in the freezer for up to 2 months. To thaw, place in the fridge or on the counter overnight.

This buttery vanilla pound cake is loaded with chocolate chip for a super moist and tender cake. You won't be able to stop eating it!

**You can add in an optional teaspoon of orange zest during this step to give the cake an extra boost of citrus aroma.This delicious Chocolate Chip Cake is a beautiful three-layer cake that is perfect for any occasion. Far from boring, this delightful cake is dotted with chocolate chips throughout and then coated in a creamy buttercream frosting with plenty of chocolate chips mixed in.

Homemade Chocolate Chip Brownies Recipe

This is the perfect cake for chocolate chip cookie lovers! It’s a show-stopping dessert that is rich, tender, and tastes like cookie dough. Even better, it only takes a handful of pantry staples to make! The second you take a bite, it will practically melt in your mouth. Everyone will want a second slice.

Don’t let the layers scare you. This cake comes together easily, and you’ll have it done in no time. You can even make it ahead of time for a party. Want another delicious chocolate chip recipe? Try my easy and chewy chocolate chip cookie bars or chocolate chip muffins.

Butter — as the butter is for both the cake and buttercream, be sure to use unsalted butter. The amount of salt in salted butter is not consistent between different brands, so adding salt yourself is ideal. Be sure to set out the butter beforehand, as it needs to be at room temperature so you can cream it easily to avoid a lumpy batter and buttercream. Room temperature means you can press into the butter, and it’ll yield to the touch.

Dark Chocolate Cake Recipe

Buttermilk – buttermilk brings a tangy flavor to your cake and keeps it super moist. If you don’t have buttermilk, see my easy post on making buttermilk