Dark Chocolate Chip Cake

I get asked constantly in the bake shop what my favorite cake is. And, to be honest, it changes depending on my mood. Sure, I have some favorites that are on our menu like Carrot Cake, Coconut, and Chocolate Lemon Lemon. But, today I felt like something really really simple.

I made a simple white cake with a dark chocolate chip buttercream frosting. White cake is always my favorite over yellow. What's the difference? The difference is white cake is made using only the egg whites, and yellow cake is made using the whole egg, so the white and the yolk - hence the names. Yellow cake is more popular and more widely made. But, I do believe that white cake is a little more special, just a little fluffier and a little sweeter.

A simple white cake can really take on the flavor of almost anything. So, the buttercream plays a big role in this recipe. Because I love chocolate, I made a dark chocolate chip buttercream that has just three ingredients. This cake is sure to be a crowd pleaser, so make it for any special occasion.

Dark Chocolate Chip Cake

Makes 3 layer 6-inch cake


3 organic large egg whites

198 grams (3/4 cup plus 2 tablespoons) organic cane sugar

1 teaspoon organic vanilla extract

1/2 cup organic milk

170 grams (1 cup plus 3 tablespoons) cake flour

3/4 teaspoons baking powder

1/2 teaspoon fine sea salt


2 sticks (226 grams) organic salted butter, softened

454 grams organic powdered .sugar, sifted

57 grams organic dark chocolate, chopped


Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.

In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and whisk starting on low. The egg whites will turn frothy, gradually increase the speed until you're at full speed and whisk until stiff peaks form. Transfer the egg whites to a separate bowl, and set aside.

In the bowl of a stand mixer fitted with the paddle attachment (you can use the same bowl from the egg whites, no need to wash), add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks. Add the milk and mix on low until combined, scrape down the sides of the bowl and mix again.

In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. Turn the mixer on low, and slowly add the cake flour until completely combined. Scrape the sides of the bowl and continue to mix on low until completely combined.

Remove the bowl from the stand mixer and add in half the egg whites. Fold with a spatula and combine completely, then add in the remaining half and fold to combine completely until you have a smooth cake batter.

Transfer the batter to the prepared cake pans, they should weigh about 215 grams each. Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the cake pans.

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, and dark chocolate chunks. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy, scraping down the sides of the bowl as needed.

On a cake stand or spinner, add the first cake layer. Then add a generous amount of frosting, top with the second cake layer and repeat the process. Frost the rest of the cake and leave the top looking rustic by only smoothing the sides.

Store in a cake dome or in an airtight container for up to 3 days.

Gluten Free - Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.

High Altitude - Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.

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