Soft, moist, and studded with lots of semi-sweet chocolate chips, this chocolate chip cake is a chocolate and peanut butter dessert lover’s paradise. It’s everything you love about a perfect chocolate chip cookie, topped with swirls of silky peanut butter frosting.
Peanut butter frosting and a sprinkle of extra chocolate chips add a unique touch to this charming snack cake reminiscent of a peanut butter cup. Sweetened with light brown sugar and balanced by the velvety flavor of buttermilk and sour cream, the cake itself isn’t too sweet, but it’s perfectly balanced by a classic buttercream frosting and sprinkles of chocolate.
The recipe only takes 15 minutes of active time to prepare – and if you’re really pressed for time, simply whisk peanut butter into a pre-made vanilla buttercream.
Learn how to make chocolate chip cake and it will quickly become a family favorite.
Ingredients for Chocolate Chip Cake
Chocolate chip cake can be made with mostly pantry staples in just 15 minutes of hands-on time.
Cooking spray: To coat the pan and prevent sticking.
All purpose flour: Provides the structure of the cake.
Light brown sugar: Sweetens dough with a mild but complex flavor.
Baking soda: A leavening agent that helps give rise to the cake.
Kosher salt: To enhance flavor and balance sweetness.
Large egg: Bind the dough to give structure to the cake.
Buttermilk and sour cream: Provides moisture and tang that also helps activate the baking soda for a rise.
Canola oil: Adds moisture and tenderness to the crumb.
Vanilla extract: Adds depth of flavor.
Chocolate chips: For a chocolatey flavor and texture.
For the peanut butter frosting
To make the peanut butter frosting, you will need:
Creamy peanut butter and unsalted butter: Room temperature peanut butter and softened butter make mixing easier and whisking smoother.
Kosher salt: A touch of salt completes the sweetness.
Powdered sugar: Gives structure and softness to the icing. Sift your powdered sugar beforehand to remove any lumps.
Heavy whipped cream: A small amount of heavy whipping cream makes the frosting fluffier.
This chocolate chip cake recipe has just a few simple steps and comes together quickly. The full recipe is below, but here are the basic steps:
Step 1. Prepare the dough: Mix flour, sugar, baking soda and salt. Create a well and whisk in the egg; add buttermilk, sour cream, oil and vanilla. Add the chocolate chips. Pour into a greased mold.
Step 2. Cook: Bake the cake until a wooden pick comes out clean.
Step 3. Frost the cake: Prepare the peanut butter frosting, spread it on the cake and sprinkle with chocolate chips.
Chocolate Chip Cake Variations and Substitutions
You can mix several things and still get a wonderful result. Here are some suggestions from Living in the South Test kitchen:
Change chocolates: Try using a different type of chocolate chip in this recipe, such as dark chocolate or bittersweet chocolate. The white chocolate would also add a nice flavor profile with buttery vanilla notes that pair well with the vanilla buttercream.
Change icing: Replace peanut butter with creamy, spreadable, flavorful butter. Other nut butters, like cashew or almond butter, are a must for those with peanut allergies, but you can also use cookie butter for even sweeter decadence.
Can I make chocolate chip cake in advance?
Make this cake up to two days in advance: Prepare and fill the cake as directed, then let it sit at room temperature until the frosting is set. To avoid spoiling the frosting, chill the cake until the frosting surface is firm. Line it with a sheet of parchment or wax paper before wrapping it in plastic wrap.
Store it in the refrigerator for up to two days, unwrap it and bring it to room temperature before serving.
How to Store Leftover Chocolate Chip Cake
Store leftover chocolate chip cake tightly wrapped in an airtight container in the refrigerator for up to four days, or freeze it for up to two months. Chilling or freezing the cake will keep it fresh, especially after frosting it with peanut butter frosting. Bring to room temperature before serving.
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