Description
Grandma’s chocolate chip cake blends nostalgic comfort with homestyle baking magic. Warm memories emerge through each sweet slice, inviting you to savor classic dessert perfection.
Ingredients
Scale
- 1 cup (170 grams) semi-sweet mini chocolate chips
- 1 cup (240 milliliters) whole milk
- 1 ½ cups (300 grams) granulated sugar
- 2 ¼ cups (532 milliliters) all-purpose flour
- 2 large eggs (room temperature)
- ½ cup (113 grams) unsalted butter (room temperature)
- ¼ cup (60 milliliters) vegetable oil
- 1 tbsp vanilla extract
- 2 tsps baking powder
- ¼ tsp salt
- 1 cup (227 grams) unsalted butter (room temperature)
- 4 cups (454 grams) sifted powdered sugar
- ¼ cup (60 milliliters) heavy cream
- 1 tsp vanilla extract
- ¼ cup (43 grams) semi-sweet mini chocolate chips
Instructions
- Preparation Ritual: Position oven rack on second level and heat to 350ºF (175°C), prepping two 8-inch cake pans with flour-based baking spray and optional parchment paper.
- Dry Ingredient Composition: Whisk flour, baking powder, and salt in a medium bowl, reserving a small portion to coat mini chocolate chips and prevent sinking during baking.
- Foundational Mixture: Cream butter and sugar until light and airy, then integrate eggs, vegetable oil, vanilla extract, and milk into a smooth, homogeneous liquid.
- Batter Assembly: Gently fold dry ingredients into wet mixture, maintaining a delicate texture and avoiding overmixing, then carefully incorporate coated mini chocolate chips.
- Baking Performance: Evenly distribute batter between prepared pans and bake for 32-35 minutes, watching for a golden surface and testing doneness with a clean toothpick.
- Cooling Protocol: Rest cakes in pans for 10 minutes, then transfer to wire racks to cool completely, preparing for frosting transformation.
- Frosting Crafting: Whip butter until creamy, gradually introducing sifted powdered sugar on low speed, then elevate with vanilla extract and heavy cream until silky smooth.
- Final Composition: Fold reserved mini chocolate chips into frosting, then lavishly coat cooled cake layers, creating a decadent chocolate chip masterpiece.
Notes
- Prevent Chip Sinking: Coat mini chocolate chips in flour to stop them from dropping to the bottom of the cake during baking.
- Perfect Mixing Technique: Blend wet and dry ingredients gently to maintain a tender, light cake texture without overmixing.
- Optimal Baking Position: Place cake pans on the second rack from the top for even heat distribution and consistent golden browning.
- Cooling Method: Allow cakes to rest in pans for 10 minutes before transferring to wire racks to prevent breaking and ensure stable cake structure.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 360
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg