Buttermilk Chocolate Chip Cake

The recipe for this buttermilk chocolate chip cake is a family favorite that stands the test of time. You’ll love this chocolate chip cake with ice cream, or just topped with whipped cream and fresh berries!

chocolate-chip-cakeI don’t want to date myself, but I can’t tell you this story without telling you that The Lizard (our oldest son) is graduating from high school next week.

I honestly don’t feel old enough to have an 18 year old. Maybe it’s just that I don’t feel smart enough to handle the situations and heavy life choices that are going on for him right now.

I don’t even feel old enough to handle my own life choices most days.

The Lizard likes just about everything, so when I ask him what kind of birthday cake he wants, I never know what answer I’m going to get. A couple years ago, he asked for a Chocolate Peanut Butter Cake, which ended up being a top contender for the best thing I have ever stuffed in my face.

buttermilk-cake

This year, he requested “something with berries.”

Uh… “something with berries?” I replied.  “Like a strawberry cake?”

Turns out, he just wanted fresh berries on it somewhere.  Not that I can blame him.  He was probably remembering how awesome his Chocolate Torte was when we added whipped cream and fresh berries to it.

We ended up deciding on a chocolate chip cake, topped with berries.  And I added buttermilk, because, well, you know me.

buttermilk-chocolate-chip-cakechocolate-chip-cake

The Lizard was thrilled with his cake.

I will say this… I would probably prefer this cake with regular old frosting rather than whipped cream.  If I had it to do over, I would probably use the frosting from this chocolate cake. But cake with fresh berries is never a bad idea!

It might make me feel better about having a graduating senior in my house!

 

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4.5 from 2 reviews
Buttermilk Chocolate Chip Cake
 
Cook time
Total time
 
A rich, dense chocolate chip cake with whipped cream.
Author:
Recipe type: Cake
Serves: 12 slices
Ingredients
  • ½ cup butter, softened
  • 1½ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups flour
  • 1 cup buttermilk
  • 1 cup chocolate chips
  • 1 pint whipping cream *(see notes)
  • ¼ cup sugar
  • fresh berries *(optional)
Instructions
  1. Cream butter and sugar. Add eggs and vanilla and mix well.
  2. Add salt, soda, and baking powder and mix well. Add flour and buttermilk alternately, mixing just until combined. Fold in chocolate chips.
  3. Divide batter evenly between two greased and lined 9-inch round cake pans. Bake at 375F for 25-30 minutes, until a toothpick inserted near the center comes out clean.
  4. Let cakes cool before frosting or topping with whipped cream.
  5. Whip cream until soft peaks form. Add sugar and whip to combine. Spread whipped cream between layers of cake, and on top. Top with fresh berries.
Notes
While this cake is pictured with whipped cream, I wish I had used regular frosting instead. The dense richness of the cake is in stark contrast to the light whipped cream. I think the frosting used in this chocolate cake would be a great match. http://jensfavoritecookies.com/2014/09/03/grandmas-chocolate-cake/

 

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4 thoughts on “Buttermilk Chocolate Chip Cake

  1. Lisa

    Love your recipes- and the simplicity of them. Will try this over the coming weekend- I love the option of no “frosting” (although a good butter cream is hard to resist!) You are one of my favorite bloggers- feel like I know you- best wishes to the Lizard 🙂
    Lisa

    Reply
    1. Jen Post author

      Well, it’s good to know I have friends out there! Thanks for the kind words, and good luck with your cake!

      Reply
  2. Victoria

    I have never loved buttermilk much, can it be replaced with regular milk?
    Also, if using a self rising flour, do I still use the baking soda/powder?

    Reply
    1. Jen Post author

      Victoria, yes you can use regular milk. Buttermilk just gives a richer flavor. I haven’t tried this recipe with self-rising flour. My understanding is that a cup of self-rising flour replaces 1/2 teaspoon baking powder and 1 cup all-purpose flour. So you may have to adjust the baking powder and soda amounts to make up the difference. This post on King Arthur Flour explains the process. To be honest, you might be happier with the results from the all-purpose flour though.

      Reply

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