We celebrated a birthday at a recent Saturday night gathering and, for me, birthdays need cake. The birthday boy’s mom mentioned chocolate chip pancakes as something the 8 year old was asking for so I set out to make a cake that might, in some small way, match the flavor of the griddle cooked treats.
I leveraged this recipe from Jen’s Favorite Cookies and then ended up improvising after I realized I had doubled the butter.
The birthday boy liked the cake well enough that I hastily scribbled down some notes in the hopes of being able to produce something similar in the future.
Buttermilk Chocolate Chip Cake
Prep time: 15-20 minutes
Total time: 1 hour plus time for the cake to cool (for 2 round pans)
- 405 grams (3 cups) all-purpose flour
- 1/2 tsp. table salt
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1 cup unsalted butter (that’s 2 sticks), softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 tsp. vanilla
- 2 cups buttermilk
- 12 oz. dark chocolate chips
- Preheat the oven to 350°F. Greased the bottom and sides of 2 9″ cake pans. If you have parchment you can also place a parchment round in the bottom of the pan.
- Whisk together the flour, salt, soda, powder, and cinnamon in a bowl. Set aside.
- Crack the eggs into a bowl, add the vanilla and whisk until the eggs and vanilla are well combined.
- Add butter and sugar to the bowl of a stand mixer with a paddle attachment. Start out on low until the sugar is mushed into the butter then increase the speed to medium-high for 3 minutes until the butter has lightened in color.
- Add the egg/vanilla mixture to the creamed butter/sugar and mix well.
- Add a third of the dry ingredients to the mix followed by a third of the buttermilk. Mix on medium-low until combined then add the next third of both flour and buttermilk. Mix again and add the last of the flour and buttermilk.
- Remove the bowl from the mixer, scrape the paddle and set aside. Scrape down the sides of the bowl with a spatula, add the chocolate chips and mix to combine.
- Split the batter between the prepared pans (a scale help). Use your spatula to spread the batter evenly across each pan. Bake for 30-35 minutes, rotating the pans half way through cooking.
- Before removing the pan make sure it is cooked through by either checking the temp. (it should be 210°F in the center) or, if you lack an instant read thermometer, the toothpick method (a toothpick inserted into the center of the cake should come out clean).
- Move cake pans to a rack and cool for 10 minutes. Run a knife between the pan and the cake, remove each cake from it’s pan and return the cake to the rack until completely cool.
- Frost with your choice of frosting, icing or whipped topping. I made a chocolate version of my regular buttercream frosting.
I finally had a chance to make this in a 13″x9″ pan. Bake time was between 65-70 minutes. My plan is to skip frosting, serve it in the pan and dust it with a couple of tablespoons powdered sugar after it cools.