It was Zach’s birthday and we decided that we should all sing and celebrate together.  And although Jodi told me repeatedly that I didn’t have to bake (Lauren made a cake at a bday party that she would bring), I really wanted to because Zach (and Lauren) are probably my biggest fans.  I whipped this up super fast – peeked in Cake Keeper Cakes by my fave Lauren Chattman and served up this chippy chocolate chip cake.  Delicious.  Simple.  Tasty.  Easy.  Pretty.  What more can you want?  Enjoy –

Oh, and I think this would be great as a cupcake.  Next time.

chocolate chip cake (slightly adapted from Lauren Chattman’s Cake Keeper Cakes):


1/3 cup all purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter, cut into pieces and chilled
1 teaspoon pure vanilla extract


2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup (1.5 sticks) unsalted butter, room temp
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup buttermilk
1 3/4 cup mini chocolate chips


Preheat the oven to 350 degrees.  Butter a 9 inch spring form pan.  Then combine the flour, brown sugar and salt in a large bowl.  Add the butter and vanilla and smoosh the ingredients with your fingers.  Keep rubbing until large crumbs form.

Transfer to a smaller bowl, and place in fridge until time for topping.


Whisk together the flour, baking powder, baking soda and salt in a medium bowl.

With the paddle attachment of your mixer (or handheld beaters) cream together the butter and sugar together on medium high speed until light and fluffy.  This should take about 5-6 minutes and scrape the bowl down here and there.

Lower the speed and add the eggs, one at a time and then the vanilla.

Scrape and mix again.

With the mixer on the lowest speed, add 1/3rd of the flour mixture, then 1/2 of the buttermilk.  Repeat, alternating flour and buttermilk and end with flour.  Scrape and mix a second more.

Remove from the mixer and fold in one cup of mini chips.  Try not to overwork the batter.

Pour into prepped pan and smooth with a spatula.  Squeeze the cold streusel through your fingers – onto the batter.  Try to spread it evenly and some big chunks are good too.

Bake until the cake is slightly golden and a toothpick comes out just clean.

My cake took only 47 minutes and the recipe calls for 55-60.  So I’d actually check after 45 minutes next time.

Place cake on a rack.  Immediately sprinkle the remaining 3/4 cup of chocolate chips over the top of the batter.

Let cake cool for 10 min, then remove from pan (run a knife around the edges first) and continue to cool.  Yummy.


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