Chocolate Chip Cake (Print Version)

# Ingredients:

→ Chocolate Chip Cake

01 - 2 ¼ cups All-Purpose Flour
02 - 2 teaspoons Baking Powder
03 - ¼ teaspoon Salt
04 - ½ cup Unsalted Butter, room temperature
05 - 1 ½ cups Granulated Sugar
06 - 2 Large Eggs, room temperature
07 - ¼ cup Vegetable Oil
08 - 1 cup Whole Milk (1% or 2% can be substituted)
09 - 1 tablespoon Vanilla Extract
10 - 1 cup Semi-Sweet Mini Chocolate Chips

→ Chocolate Chip Buttercream Frosting

11 - 1 cup Unsalted Butter, room temperature
12 - 4 cups Sifted Powdered Sugar
13 - 1 teaspoon Vanilla Extract
14 - ¼ cup Heavy Cream
15 - ¼ cup Semi-Sweet Mini Chocolate Chips

# Instructions:

01 - Adjust oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF. Spray two 8-inch cake pans with a flour-based baking spray and set aside. Optionally, add parchment paper circles and/or cake strips for even baking.
02 - In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Reserve 2-3 tablespoons of this dry mixture to coat the mini chocolate chips before adding them to the batter.
03 - In a separate large mixing bowl, beat together the unsalted butter and granulated sugar until fluffy. Add the eggs, vegetable oil, vanilla extract, and whole milk, mixing until well blended and smooth.
04 - Add the whisked dry ingredients (minus the reserved portion for coating) to the wet ingredients and mix until just combined. Toss the mini chocolate chips in the reserved flour mixture, then fold them into the batter. The cake batter will be thick but spreadable.
05 - Evenly divide the cake batter between the two prepared 8-inch cake pans. Bake side-by-side for 32-35 minutes at 350ºF or until an inserted toothpick comes out clean.
06 - Allow the cakes to cool in the pans for 10 minutes before inverting onto wire cooling racks. Ensure the cakes have cooled completely before frosting.
07 - Using a hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter on medium-high speed until completely smooth (about 2-3 minutes).
08 - Reduce mixer speed to low, gradually add the sifted powdered sugar one cup at a time until incorporated. Add the vanilla extract and heavy cream, mixing until smooth. Fold in the mini chocolate chips using a spatula.
09 - Place the first cake layer on a serving plate. Spread a layer of buttercream on top, then position the second cake layer. Apply the remaining frosting to the top and sides of the cake, creating smooth or textured finish as desired.

# Notes:

01 - For best results, ensure all refrigerated ingredients are at room temperature before mixing.
02 - Coating the chocolate chips in flour helps prevent them from sinking to the bottom during baking.
03 - Unfrosted cakes can be double wrapped tightly in plastic wrap and kept at room temperature or refrigerated for up to 3 days.
04 - To freeze, double wrap cakes tightly in plastic wrap and place in a freezer bag for up to one month.

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