Easy chocolate chocolate chip cake recipe

This chocolate chocolate chip cake recipe makes a deeply cocoa-rich, moist cake with mini semisweet chocolate chips in every slice. It is prepared completely from scratch, yet the batter comes together with simple mixing bowls and a whisk.

Buttermilk, sour cream, and oil keep the crumb tender, while hot coffee strengthens the chocolate flavor without making the cake taste like coffee. Careful mixing and lightly coating the chips help prevent them from sinking.

The chocolate chocolate chip cake recipe is also easy to adapt for birthdays, potlucks, or weeknight desserts. Choose a rectangular pan for simple serving, round pans for a layer cake, or a Bundt pan for an attractive centerpiece.

Why You’ll Love This Recipe

• Moist for days: Oil, buttermilk, and sour cream create a soft crumb that stores well.
• Easy mixing: No stand mixer or creaming step is required.
• Chocolate throughout: Cocoa and mini chocolate chips deliver flavor in every bite.
• Flexible: Bake it in a 9 x 13-inch pan, Bundt pan, round pans, or cupcake tins.

Because the chocolate chocolate chip cake recipe uses oil instead of softened butter, there is no need to wait for butter to reach a precise temperature. The thin batter spreads evenly on its own and produces a tender crumb with minimal handling.

Ingredients

• 2 cups (240 g) all-purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cup (64 g) natural unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon fine salt
• 2 large eggs, at room temperature
• 1 cup (240 ml) buttermilk, at room temperature
• 1/2 cup (120 g) full-fat sour cream, at room temperature
• 1/2 cup (120 ml) neutral vegetable oil
• 2 teaspoons vanilla extract
• 3/4 cup (180 ml) hot brewed coffee or hot water
• 1 1/4 cups (215 g) mini semisweet chocolate chips, divided
• 1 teaspoon flour, for coating the chips

Ingredients and Their Functions

Natural cocoa provides balanced chocolate flavor and works with the baking soda to lift the cake. Buttermilk and sour cream contribute acidity, moisture, and tenderness, while oil stays fluid after cooling and helps prevent a dry crumb.

Mini chips remain suspended more readily than full-size chips. Tossing them with a small amount of flour and reserving some for the top further reduces sinking. For another dependable cocoa-based dessert, see this Hershey’s chocolate cake recipe.

Room-temperature eggs and dairy combine more smoothly with the oil, helping the batter bake evenly. The hot coffee blooms the cocoa by dissolving and dispersing its flavorful particles. Hot water works too, although coffee creates a rounder chocolate flavor.

Equipment and Pan Options

• Large and medium mixing bowls
• Whisk and flexible spatula
• 9 x 13-inch metal baking pan
• Parchment paper and nonstick baking spray
• Wire cooling rack

The recipe also fits two 9-inch round pans or a 10- to 12-cup Bundt pan. For cupcakes, line 24 wells and fill each about two-thirds full. Dark pans bake faster, so begin checking several minutes early.

A light-colored metal pan gives the most predictable rise and browning. Glass retains heat longer, so the edges may continue cooking after the center is done. Whatever pan you choose, leave enough empty space for the batter to rise without spilling.

How to Make This Chocolate Chocolate Chip Cake Recipe

1. Prepare the oven and pan: Heat the oven to 350°F (175°C). Grease a 9 x 13-inch pan and line the bottom with parchment.
2. Combine the dry ingredients: Whisk the flour, sugar, cocoa, baking soda, baking powder, and salt until evenly blended and free of cocoa lumps.
3. Mix the wet ingredients: In another bowl, whisk the eggs, buttermilk, sour cream, oil, and vanilla until smooth.
4. Make the batter: Add the wet mixture to the dry ingredients. Stir just until most flour streaks disappear, then slowly whisk in the hot coffee. The batter will be thin.
5. Add the chips: Toss 1 cup of mini chips with 1 teaspoon flour. Fold them into the batter with only a few strokes.
6. Bake: Pour the batter into the pan and scatter the remaining 1/4 cup chips over it. Bake for 32 to 38 minutes.
7. Cool: Rest the cake in its pan for 20 minutes, then cool completely before frosting or slicing. Warm cake can melt frosting and tear easily.

Tips for the Best Results

Measure flour by weight or spoon it into the cup and level it; scooping directly from the bag can pack in too much. Stop mixing as soon as the batter is uniform. Overmixing develops gluten, producing a tougher cake with tunnels.

For chocolate cake doneness, look for a slightly springy center, edges just beginning to pull from the pan, and a tester bearing a few moist crumbs but no liquid batter. Melted chocolate may mark the tester, so check more than one spot. A center temperature near 205°F to 210°F (96°C to 99°C) is another useful cue. King Arthur Baking’s chocolate cake method offers an additional from-scratch reference.

Natural cocoa gives the intended lift and mellow flavor. Dutch-process cocoa can reduce acidity and alter the rise unless the leavening is adjusted. Avoid excessive cocoa or burnt coffee, both of which can make the finished cake bitter.

Expert Tips for This Chocolate Chocolate Chip Cake Recipe

Prepare the Ingredients Before Mixing

Read through the method and measure everything before combining the batter. Once baking soda meets the acidic dairy, it begins producing gas. Having the pan ready allows the chocolate chocolate chip cake recipe to go into the hot oven promptly, preserving a reliable rise.

Whisk Cocoa Lumps Thoroughly

Cocoa powder can hold firm, dry pockets that remain bitter after baking. Break them apart while whisking the dry ingredients, or press stubborn lumps through a fine sieve. Scrape the bowl’s bottom and sides as you add the wet mixture so no flour pockets remain.

Add the Hot Liquid Gradually

Pour the coffee in a slow stream while whisking gently. Adding it all at once can splash cocoa from the bowl and make smooth mixing harder. The finished batter should be thin and glossy, so resist adding extra flour simply because it looks more fluid than a butter cake batter.

Protect the Chips From Sinking

Coat only the portion of chips folded into the batter, using the listed teaspoon of flour. Let excess flour remain behind rather than tipping it into the bowl. Scatter the reserved chips across the surface after pouring so the top retains visible chocolate pieces.

Grease Detailed Pans Carefully

When making the chocolate Bundt cake recipe adaptation, coat the center tube and every groove. A pastry brush can distribute softened shortening or baking spray into narrow details. Flour the coated surface lightly and tap out the excess to avoid pale, powdery patches.

Variations and Substitutions

Replace buttermilk with 1 tablespoon lemon juice plus enough milk to equal 1 cup; let it stand for five minutes. Plain full-fat Greek yogurt can replace sour cream. Hot water may replace coffee, and dairy-free milk mixed with lemon juice works when paired with dairy-free chips.

At high altitude, cakes may rise rapidly and collapse. Above roughly 3,500 feet, start by reducing sugar by 1 tablespoon, adding 1 to 2 tablespoons flour, and increasing the oven temperature by 15°F while checking early. Adjustments vary by elevation and climate, as explained in this high-altitude baking guide.

Baker’s German Chocolate Cake Recipe Adaptation

Bake the batter in two 9-inch round pans for 28 to 34 minutes, then cool fully. Fill and top the layers with coconut-pecan frosting. For the traditional flavor profile and assembly details, use this baker’s German chocolate cake recipe.

The coconut-pecan topping associated with a baker’s german chocolate cake recipe is softer than buttercream. Chill the assembled layers briefly before cutting if you want especially neat slices, but allow them to lose their refrigerator chill before serving for the best crumb texture.

Chocolate Bundt Cake Recipe Adaptation

For a chocolate Bundt cake recipe, thoroughly grease and flour a 10- to 12-cup pan, reaching every groove. Bake for 45 to 55 minutes, cool for 15 minutes, and invert while the cake is still slightly warm.

Chocolate Pound Cake Recipe Adaptation

This batter is lighter than a traditional chocolate pound cake recipe. For a firmer loaf-style result, divide it between two greased 9 x 5-inch loaf pans and bake for 45 to 55 minutes. Do not use one loaf pan, because the batter may overflow.

Unlike a butter-rich chocolate pound cake recipe, these loaves will have an airy, moist crumb rather than a close-grained texture. Allow both pans to cool evenly and wrap each loaf separately if you plan to freeze one for later.

Gluten Free Chocolate Cake Recipe Adaptation

Replace the flour with an equal weight of a cup-for-cup blend containing xanthan gum and verify that the cocoa, chips, and leaveners are certified gluten-free. For more ingredient guidance, consult this gluten free chocolate cake recipe.

When preparing the gluten free chocolate cake recipe adaptation, let the mixed batter rest for about 10 minutes before baking. This short pause helps the alternative flour hydrate. Do not extend the rest unnecessarily because the chemical leaveners have already begun working.

Flavor Variations

• Mocha: Use hot coffee and add espresso powder to the frosting rather than changing the cake ingredients.
• Berry: Serve slices with raspberries, strawberries, or a tart berry sauce.
• Celebration cake: Bake two round layers and finish them with chocolate or vanilla buttercream.
• Dairy-free option: Use the suggested dairy-free buttermilk replacement and dairy-free chocolate chips, checking every package label.

Serving Ideas

Serve the cake plain with confectioners’ sugar, or add chocolate buttercream after it has cooled completely. Vanilla ice cream, whipped cream, raspberries, or sliced strawberries balance its rich cocoa flavor. A warm slice can also be served with a small spoonful of salted caramel sauce.

A cake-mix version can be convenient, and this easy chocolate chocolate-chip cake variation illustrates that alternative, but the from-scratch batter here gives greater control over cocoa, sweetness, and texture.

For a birthday, spread frosting over the cooled cake and add candles or simple chocolate curls. For a buffet, cut modest squares because the cake is rich. The soft texture of the chocolate chocolate chip cake recipe also pairs well with unsweetened coffee, cold milk, or black tea.

Make-Ahead Guide for This Chocolate Chocolate Chip Cake Recipe

For next-day serving, bake and cool the chocolate chocolate chip cake recipe completely, then cover the pan tightly. Leaving it unfrosted overnight makes decorating easier and prevents condensation from becoming trapped beneath the frosting.

Round layers can be baked one day ahead. Once cool, wrap each layer separately and keep it at room temperature. Briefly chilling wrapped layers can make them easier to level and stack, but avoid leaving an uncovered cake in the refrigerator because circulating air dries the crumb.

To prepare farther ahead, freeze the unfrosted cake or individual layers. Wrapping while the cake is fully cool protects it from ice crystals and freezer odors. Thaw it while still wrapped so condensation collects on the covering instead of the cake’s surface.

How to Store and Reheat

Keep unfrosted cake tightly covered at room temperature for up to three days or refrigerate it for up to five days. Refrigeration firms the crumb, so let slices stand at room temperature for 20 to 30 minutes before serving. Microwave one slice for 8 to 12 seconds if you prefer it warm.

To freeze, wrap fully cooled individual slices or the whole unfrosted cake in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the refrigerator while wrapped, then bring to room temperature. The unfrosted cake can be made one day ahead; frost it only after it is completely cool.

Store frosted cake according to the frosting’s needs. A shelf-stable buttercream may remain covered at room temperature, while frosting made with cream cheese or other perishable ingredients requires refrigeration. Use a container tall enough that its lid does not touch the finish.

Troubleshooting Common Cake Problems

Most problems with the chocolate chocolate chip cake recipe come from inaccurate measuring, an oven running at the wrong temperature, or testing only where melted chips touch the skewer. Use the following signs to identify the likely cause.

The Center Sank

A sunken center usually indicates that the cake was removed before its structure set, the oven door was opened too early, or the leaveners were measured generously. Confirm the oven temperature with a thermometer, level each measuring spoon, and test the center in several places.

The Cake Rose Unevenly

An oven rack that is too high or low can expose one part of the pan to stronger heat. Bake on the center rack and confirm that the pan sits level. Spread the chips across the surface evenly so their weight is not concentrated in one area.

The Texture Is Dense or Rubbery

Overmixing after the flour is wet develops excess gluten. Stir only until the batter is uniform, then fold in the coated chips with a flexible spatula. Old baking soda or baking powder can also reduce lift, so replace leaveners that have been open for a long time.

The Edges Are Done Before the Center

A dark pan, small pan, or oven running hot can set the perimeter too quickly. Use the specified pan size, begin checking early when using dark metal, and avoid crowding the oven. Do not raise the temperature to shorten the standard baking time.

The Cake Stuck to the Pan

Grease the pan and line its bottom with parchment before mixing. After baking, observe the stated 20-minute rest so the crumb can firm, but do not leave a Bundt cake in its pan until completely cold. Loosen accessible edges gently rather than forcing the cake out.

Nutrition and Allergen Notes

This cake contains wheat, eggs, and dairy, and chocolate chips may contain soy. Check individual labels when cooking for allergies. Based on 15 servings without frosting, each serving is approximately 390 calories; the exact nutrition varies with brands, substitutions, and portion size.

Frequently Asked Questions

Why did my cake turn out dry or bitter?

Too much flour, excess cocoa, overbaking, or substituting cocoa without considering acidity can cause dryness or bitterness. Weigh the dry ingredients, use natural unsweetened cocoa, and remove the cake when a tester shows moist crumbs.

Why did the chocolate chips sink?

Large chips, warm thin batter, or vigorous mixing can encourage sinking. Use mini semisweet chocolate chips, coat them lightly in flour, fold gently, and reserve some for the top.

Can I make cupcakes with this batter?

Yes. Divide the batter among 24 lined cupcake wells, filling each about two-thirds full. Bake at 350°F (175°C) for 17 to 21 minutes and cool before frosting.

Can I use different pan sizes?

Yes, but keep pans no more than two-thirds full. Two 9-inch rounds need about 28 to 34 minutes, a Bundt needs 45 to 55 minutes, and two loaves need 45 to 55 minutes. Trust the visual doneness cues more than the clock.

Can the chocolate chocolate chip cake recipe be made without coffee?

Yes. Replace the hot brewed coffee with the same 3/4 cup of hot water. The cake will still be rich and moist, although coffee subtly strengthens the cocoa flavor without leaving an obvious coffee taste.

Is this the same as a baker’s german chocolate cake recipe?

No. German chocolate cake is known for layered presentation and coconut-pecan frosting. This cake uses cocoa and semisweet chips, but the round-pan adaptation can be paired with that traditional topping for a similar presentation.

How do I keep a chocolate bundt cake recipe from sticking?

Cover every groove and the center tube with grease and flour before adding the batter. After baking, cool the cake for 15 minutes, loosen the edges carefully, and invert it while it remains slightly warm.

Is this chocolate pound cake recipe adaptation a true pound cake?

No. Dividing this batter between loaf pans creates a convenient loaf shape, but its oil-based crumb is lighter than a classic pound cake made with a high proportion of butter, sugar, eggs, and flour.

What flour blend works for a gluten free chocolate cake recipe?

Choose a cup-for-cup blend intended for baking and containing xanthan gum, then substitute it by equal weight. Check that the cocoa, chocolate chips, baking powder, and baking soda are also certified gluten-free when cross-contact is a concern.

Can I frost the cake while it is slightly warm?

It is better to wait until the cake is completely cool. Warm cake softens buttercream, causes frosting to slide, and releases crumbs into the finish. If time is limited, cool the cake on a wire rack in a comfortably cool room.

How can I tell whether marks on the tester are batter or chocolate?

Test two or three areas near the center. Liquid batter looks thin and cocoa-colored, while melted chips leave darker, thicker streaks. Combine the tester result with a springy center and edges that are beginning to pull from the pan.

Recipe Card

Recipe: Easy Chocolate Chocolate Chip Cake

• Prep time: 20 minutes
• Bake time: 32 to 38 minutes
• Cooling time: 1 hour
• Yield: 15 servings
• Pan: 9 x 13-inch metal pan
• Oven: 350°F (175°C)

Directions: Whisk the listed dry ingredients together. Separately whisk the eggs, buttermilk, sour cream, oil, and vanilla; combine the mixtures and add hot coffee. Fold in 1 cup flour-coated mini chips, transfer to the prepared pan, and top with the remaining chips. Bake until the center springs back and a tester has moist crumbs, then cool completely.

Notes: Use room-temperature dairy and eggs, avoid overmixing, and measure flour accurately. Wait until the cake is fully cool before frosting. This chocolate chocolate chip cake recipe can be frozen unfrosted for up to three months.

With its straightforward method, tender crumb, and generous chocolate chips, this cake is practical enough for a casual dessert and polished enough for a celebration. Follow the doneness cues and cooling time for clean slices and consistently moist results.

Whether served plain, frosted, layered, or warmed beside ice cream, this chocolate chocolate chip cake recipe offers dependable chocolate flavor with simple preparation. Accurate measuring, gentle mixing, and patient cooling are the keys to a soft cake that slices neatly and stays enjoyable for days.

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