Chocolate Chip Cake with Cream Cheese Frosting
Photo by Matt Dutile
MAKES
One 9 inch / 23 cm cake
TAKES
Prep time: 15 minutes
Cook time: 40 minutes
Total: 1 hour 20 minutes (includes cooling)
✻ ABOUT THIS RECIPE
If you’re looking for the comfort of a slice of cake with the ease of a chocolate chip cookie, this cake is for you. A simple, moist butter snacking cake is studded with mini chocolate chips, and frosted with a swoopy layer of tangy cream cheese frosting. I adore this cake, and find it disappears even faster than it is to whip one up!
INGREDIENTS
Cake
170 g / 12 tablespoons unsalted butter, at room temperature
270 g / 1 ¼ cups light brown sugar
99 g / ½ cup granulated sugar
170 g / 3 large eggs
10 g / 2 teaspoons pure vanilla extract
210 g / 1 ¾ cups all purpose flour
2 g / ½ teaspoon baking powder
3 g / ½ teaspoon fine sea salt
115 g / ½ cup whole milk
340 g / 12 ounces mini semisweet chocolate chips
Frosting
226 g / 8 ounces cream cheese, at room temperature
85 g / 6 tablespoons unsalted butter, at room temperature
340 g / 3 cups confectioners’ sugar
8 g / 1 ½ teaspoons pure vanilla extract
Chocolate chips, for finishing
More Baking Fun This Way:
METHOD
1. Make the Cake: Preheat the oven to 350°F / 177°C. Grease a 9 inch / 23 cm springform pan with nonstick spray.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar and sugar until light and fluffy, about 4 minutes.
3. Add the eggs one at a time, mixing until well combined and scraping the bowl well after each addition. Add the vanilla and mix to combine.
4. In a medium bowl, whisk together the flour, baking powder and salt. Add half of the flour mixture to the wet ingredients and mix to incorporate. Add the milk and mix to combine. Add the remaining flour mixture and mix to combine. Fold in the chocolate chips.
5. Pour the batter into the springform pan. Bake until a toothpick inserted into the center comes out clean, 40-50 minutes. Cool for 15 minutes inside the pan, then invert onto a cooling rack to cool completely.
6. Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter and confectioners’ sugar until light and fluffy, about 3 minutes. Add the vanilla and mix to combine.
7. Place the cake on a serving platter. Pile the frosting on top and smooth into an even layer. Finish with a sprinkling of chocolate chips.
NOTES
You can substitute finely chopped chocolate for the mini chocolate chips, which will create even more dispersed, melty flecks of chocolate throughout the cake.
This cake can also be baked in a 9 x 9 inch / 23 x 23 cm square baking pan instead, and sliced into squares to serve.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
