This Chocolate Chip Vanilla Layer Cake has become my absolute go-to celebration dessert, and honestly, I think you’re going to fall head over heels for it too! Picture this: fluffy vanilla cake layers studded with mini chocolate chips, then slathered in the most incredible vanilla buttercream. Moreover, it’s surprisingly simple to make, even if you’re not a seasoned baker.
What Is Chocolate Chip Vanilla Layer Cake?
Basically, this Chocolate Chip Vanilla Layer Cake is like the perfect marriage between vanilla cake and chocolate chip cookies. Additionally, it features two moist vanilla cake layers packed with mini chocolate chips throughout. Then, we stack them high with creamy vanilla buttercream frosting. Furthermore, it’s the kind of dessert that makes everyone ask for the recipe at parties.
What You Will Need for Chocolate Chip Vanilla Layer Cake
Let me walk you through everything you’ll need for this amazing Chocolate Chip Vanilla Layer Cake. Consequently, I’ve organized the ingredients into two sections to make shopping easier. Also, I’ve included some handy substitution tips because we’ve all been there when we’re missing that one ingredient!
For the Vanilla Cake Layers:
- All-purpose flour (2½ cups) – The foundation of our cake structure; you can substitute with cake flour for extra tenderness
- Granulated sugar (1¾ cups) – Provides sweetness and helps create that perfect crumb texture
- Baking powder (2½ teaspoons) – Makes sure our cake rises beautifully and stays fluffy
- Salt (1 teaspoon) – Balances the sweetness and brings out all the flavors
- Unsalted butter (¾ cup, room temperature) – Creates moisture and rich flavor; salted butter works in a pinch
- Large eggs (3 whole eggs) – Adds structure and richness to the batter
- Vanilla extract (2 teaspoons) – The star flavor that makes this cake sing
- Whole milk (1¼ cups) – Keeps the cake incredibly moist; 2% milk works too
- Mini chocolate chips (1 cup) – The chocolate surprise in every bite; regular chips work but minis distribute better
For the Vanilla Buttercream:
- Unsalted butter (1 cup, room temperature) – The base of our silky frosting
- Powdered sugar (4 cups, sifted) – Creates that perfect sweetness and smooth texture
- Vanilla extract (2 teaspoons) – Complements the cake flavors perfectly
- Heavy cream (3-4 tablespoons) – Makes the frosting spreadable and dreamy
- Pinch of salt – Balances the sweetness beautifully
Step-by-Step Instructions for Chocolate Chip Vanilla Layer Cake
Now, let’s get this Chocolate Chip Vanilla Layer Cake party started! Therefore, I’ll walk you through each step so you can create this masterpiece in your own kitchen. Meanwhile, don’t worry if you’re a beginner because I’ve got your back with all the details.
Preparing Your Workspace
Preheat and prep: First, preheat your oven to 350°F and grease two 9-inch round cake pans. Then, line the bottoms with parchment paper because this prevents any sticking disasters. Additionally, lightly flour the pans and tap out the excess.
Making the Vanilla Cake Batter
Cream butter and sugar: Next, beat the room temperature butter and granulated sugar together until light and fluffy, about 3-4 minutes. Subsequently, this step is crucial for creating that perfect cake texture, so don’t rush it!
Add eggs and vanilla: Meanwhile, add eggs one at a time, beating well after each addition. Then, mix in the vanilla extract until everything is perfectly combined and smooth.
Combine dry ingredients: In another bowl, whisk together flour, baking powder, and salt. Therefore, this ensures even distribution of the leavening agents throughout your Chocolate Chip Vanilla Layer Cake.
Alternate wet and dry: Now, add the flour mixture to the butter mixture in three additions, alternating with the milk in two additions. Furthermore, begin and end with the flour mixture, mixing just until combined after each addition.
Fold in chocolate chips: Finally, gently fold in the mini chocolate chips, making sure they’re evenly distributed throughout the batter. Also, toss the chips in a little flour first to prevent them from sinking!
Baking the Cake Layers
Divide and bake: Divide the batter evenly between your prepared pans, then smooth the tops with an offset spatula. Subsequently, bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Cool completely: Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks. Moreover, make sure they’re completely cool before frosting, otherwise your buttercream will melt!
Creating the Vanilla Buttercream
Beat the butter: Beat the room temperature butter until light and fluffy, about 3 minutes. Then, gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
Add flavorings: Next, mix in vanilla extract and a pinch of salt. Furthermore, add heavy cream one tablespoon at a time until you reach your desired consistency for spreading.
Assembling Your Chocolate Chip Vanilla Layer Cake
Layer and frost: Place one cake layer on your serving plate, then spread about ⅓ of the buttercream on top. Additionally, place the second layer on top and frost the entire cake with the remaining buttercream. Finally, decorate with extra mini chocolate chips if desired!
Perfect Pairings and Serving Ideas
This Chocolate Chip Vanilla Layer Cake is absolutely divine on its own, but there are some fantastic ways to make it even more special! Therefore, try serving it with a scoop of vanilla ice cream or fresh berries. Additionally, a drizzle of chocolate sauce takes it completely over the top. Moreover, it pairs beautifully with coffee or cold milk for the ultimate dessert experience.
Pro Tips for the Perfect Chocolate Chip Vanilla Layer Cake
- Room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature for the smoothest batter and best texture
- Don’t overmix: Once you add the flour, mix just until combined to prevent tough, dense cake layers
- Flour your chocolate chips: Toss mini chips in a tablespoon of flour before folding them in to prevent sinking
- Level your layers: Use a cake leveler or serrated knife to create perfectly flat layers for easier frosting
- Chill between steps: If your kitchen is warm, chill the frosted cake for 15 minutes to set the buttercream
- Make ahead friendly: Cake layers can be wrapped and frozen for up to 3 months
Frequently Asked Questions
Can I make this Chocolate Chip Vanilla Layer Cake ahead of time?
Absolutely! In fact, this cake actually tastes better the next day because the flavors have time to meld together. Therefore, you can bake the layers up to 2 days ahead and store them wrapped at room temperature. Additionally, the frosted cake keeps beautifully in the refrigerator for up to 5 days.
What size chocolate chips should I use?
I definitely recommend mini chocolate chips for this Chocolate Chip Vanilla Layer Cake because they distribute more evenly throughout the batter. However, if you only have regular-sized chips, just chop them up a bit smaller. Moreover, mini chips won’t weigh down the batter as much, so your cake stays nice and fluffy.
Can I substitute the all-purpose flour?
Yes, you can use cake flour instead of all-purpose flour for an even more tender crumb. Therefore, use 2¾ cups of cake flour in place of the 2½ cups all-purpose flour. However, don’t substitute with self-rising flour unless you omit the baking powder and salt from the recipe.
How do I store leftover cake?
Store your Chocolate Chip Vanilla Layer Cake covered in the refrigerator for up to 5 days. Furthermore, bring it to room temperature about 30 minutes before serving for the best flavor and texture. Additionally, individual slices can be frozen for up to 3 months when wrapped properly.
Why This Recipe Will Become Your New Favorite
Honestly, this Chocolate Chip Vanilla Layer Cake hits all the right notes for me, and I think it will for you too! First, it’s incredibly versatile and perfect for any celebration. Additionally, the combination of vanilla cake with chocolate chips satisfies every sweet tooth. Moreover, it’s forgiving enough for beginners but impressive enough to wow your guests at any special occasion.
My Recipe Development Journey
I’ll be honest, creating the perfect Chocolate Chip Vanilla Layer Cake took me several attempts! Initially, my chocolate chips kept sinking to the bottom, which was so frustrating. However, after some research and testing, I discovered that tossing them in flour first was the game-changer. Additionally, I experimented with different vanilla extracts and found that pure vanilla makes such a difference. Therefore, don’t skip that step! You can find more of my baking adventures and tips on my Pinterest page where I share all my recipe wins and fails.
Chocolate Chip Vanilla Layer Cake
Ingredients
Equipment
Method
- Preheat and prep: First, preheat your oven to 350°F and grease two 9-inch round cake pans. Then line the bottoms with parchment paper, lightly flour the pans, and tap out the excess.
- Cream butter and sugar: Beat room-temperature butter and granulated sugar until light and fluffy, about 3-4 minutes. Add eggs and vanilla: Add eggs one at a time, beating well after each, then mix in vanilla extract until smooth. Combine dry ingredients: In another bowl, whisk together flour, baking powder, and salt. Alternate wet and dry: Add the flour mixture to the butter mixture in three additions, alternating with the milk in two additions, beginning and ending with flour. Fold in chocolate chips: Gently fold in mini chocolate chips, tossing them in flour first to prevent sinking.
- Divide and bake: Divide batter evenly between prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely: Let cakes cool in pans for 10 minutes, then transfer to a wire rack until completely cool.
- Beat the butter: Beat room-temperature butter until light and fluffy, about 3 minutes. Gradually add sifted powdered sugar, one cup at a time, beating after each addition. Add flavorings: Mix in vanilla extract and a pinch of salt, then add heavy cream one tablespoon at a time until desired consistency is reached.
- Layer and frost: Place one cake layer on a serving plate, spread one-third of the buttercream on top, then add the second layer. Frost the entire cake with the remaining buttercream and decorate with extra mini chocolate chips if desired.