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Chocolate Chip Layer Cake with Brown Sugar Buttercream

This chocolate chip layer cake is what a cookie lover's dreams are made of! Two layers of vanilla cake loaded with mini chocolate chips and frosted with brown sugar buttercream that tastes just like cookie dough! You're definitely going to want to make this one, friends!
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling and Frosting Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 1 8-inch layer cake
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Chocolate Chip Layer Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • ½ cup water
  • ¾ cup oil (vegetable, canola, or coconut oil work great)
  • 1 tbsp vanilla extract
  • 2 large eggs (room temperature)
  • 1 cup mini chocolate chips
For the Brown Sugar Buttercream
  • ½ cup light brown sugar
  • 1½ tbsp water
  • 1 cup unsalted butter (slightly chilled)
  • 4-5 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-4 tbsp heavy cream (depending on how thick you'd like your frosting)
  • ¼ cup mini chocolate chips
  • pinch of salt

Method
 

For the Chocolate Chip Layer Cake
  1. Preheat the oven to 350°F. Line the bottoms of two 8-inch round cake pans with parchment paper rounds and spray with baking spray (my favorite is Pam for Baking).
  2. In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
  3. In a large mixing bowl, whisk together the milk, water, oil, vanilla extract, and eggs.
  4. Slowly fold the dry ingredients into the wet ingredients, mixing until just combined. A few streaks of flour are ok! Gently fold in the mini chocolate chips, taking care not to overmix.
  5. Evenly pour the cake batter into the prepared cake pans. Bake side-by-side in the oven for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool cakes on a wire rack for 10 minutes, and then remove cakes and continue to cool on wire rack.
  7. Once cakes are cooled, level the tops using a serrated knife. I like to keep the scraps in the freezer to put on ice cream! Frost with brown sugar buttercream and top with extra mini chocolate chips if desired. Enjoy!
For the Brown Sugar Buttercream
  1. In a medium saucepan over medium heat, combine the brown sugar and water. Bring the mixture to a soft boil and cook about 5 minutes until thickened. Remove from heat and let cool for about 10 minutes (it will not be hot but it won't be room temperature either).
  2. When the syrup has had a chance to cool for a bit, place butter in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter until light and fluffy (about 2-3 minutes).
  3. Reduce mixer speed to low and gradually add in the powdered sugar one cup at a time. Once the powdered sugar is incorporated, slowly add in the brown sugar syrup, vanilla extract, and salt. Increase mixer speed to medium-high and beat for about 5 minutes. Add heavy cream, 1 tablespoon at a time, as needed if your frosting is too thick. Gently stir in mini chocolate chips.

Notes

  • Cake layers can be wrapped in saran wrap and aluminum foil and stored in the refrigerator or freezer until you are ready to frost. If frozen, simply thaw and room temperature and frost with the brown sugar frosting!
  • If frosting gets too soft while you are mixing it up, refrigerate for 30-60 minutes and then beat frosting again for a couple of minutes.
 
High Altitude Instructions
  • Flour – increase by 2 tbsp
  • Granulated Sugar – decrease by 2 tbsp
  • Baking Powder – decrease to 1 tsp
  • Eggs – use 3 eggs instead of 2
  • Oven Temperature - increase to 360° F
  • Baking Time - decrease by 5 or more minutes
 
Helpful Tools
Mixing Bowls | Offset Spatula | Pam for Baking | 8-inch Cake Pans