Chocolate Chip Cake

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This Chocolate Chip Cake is soft, buttery, and loaded with chocolate chips, then topped with a fluffy brown sugar buttercream and rich chocolate fudge swirl.

Prep Time35

Cook Time30

Total Time2 5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 829kcal

Author: Jessica Burgess

Ingredients

Cake Recipe

1 cup unsalted butter browned and cooled slightly
1 ½ cups granulated sugar
½ cup light brown sugar packed
3 large eggs room temp
2 teaspoons vanilla extract
1 cup unflavored whole milk yogurt or Greek yogurt, room temp
2 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon fine salt
1 cup whole milk room temp
1 ½ cups semisweet chocolate chips tossed in 1 tablespoon flour

Vanilla Brown Sugar Buttercream

1 ½ cups unsalted butter softened
½ cup light brown sugar very finely packed
4 cups powdered sugar
1 tablespoon vanilla extract
2-4 tablespoons heavy cream
1 Pinch of salt

Warm Fudge Swirl

½ cup semisweet chocolate chips
2 tablespoons butter
2 tablespoons corn syrup or honey
¼ cup heavy cream

Instructions

Make the Browned Butter Base

In a small saucepan, cook the butter over medium heat until the milk solids turn golden and it smells nutty. Don’t over cook. Cooking until golden will add some flavor but if you over cook it, the butter will become bitter.
Remove from heat and cool for 10 minutes — it should be pourable but not hot.

Mix the Cake Batter

Preheat the oven to 350°F.
Grease pans. You can use butter but I used a butter flavored spray and it worked well.
Using a mixer with the flat beater attachment, combine browned butter, granulated sugar, and brown sugar. Beat on medium speed until creamy, 2–3 minutes.
Add eggs one at a time. Using slow speed, mix well.
Add vanilla and yogurt. Using slow speed, mix until combined.
In a separate bowl, add flour, baking powder, baking soda, and salt. Whisk or sift to combine.
Alternate adding dry ingredients and milk into the batter, mixing on low until just combined. I mix until about ¾ combined.
Fold in chocolate chips. Mix until barely combined, don’t over mix.

Bake

Spread batter into pan(s).
Bake 28–34 minutes for a 9x13 or 22–26 minutes for round pans, until lightly golden and a toothpick comes out clean.
Cool fully before frosting.

Make the Brown Sugar Buttercream

Using a mixer with the flat beater attachment, beat butter and brown sugar together for 3–4 minutes until whipped and smooth.
At slow speed, add powdered sugar gradually. I add about 1 cup at a time.
Mix in vanilla and salt.
Add heavy cream 1 tablespoon at a time until fluffy and spreadable.

Make the Warm Fudge Swirl

Melt chocolate chips, butter, and corn syrup together over low heat. You can also do it in the microwave but only at 10 second intervals until it starts to melt. If you do it longer the chocolate will burn.
Stir in heavy cream to make a glossy fudge.
Let cool slightly. It should be pourable but not hot. If it is hot or even too warm it will melt the frosting.

Frost & Swirl

Spread a thick layer of buttercream over the cooled cake.
Drizzle spoonfuls of warm fudge around the surface.
Use a spatula to gently swirl, creating ribbons (do not fully mix).
Sprinkle extra mini chocolate chips on top. (optional)

Notes

Toss the chocolate chips with flour before mixing into the batter.
Brown the butter until golden and fragrant, not dark brown.
Do not overmix the batter after adding the flour.
Let the fudge cool slightly before swirling into the frosting.
Internal temperature should reach about 160°F for doneness.

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