Martha Stewart Chocolate Chip Cake

This martha stewart chocolate chip cake recipe is a soft and moist loaf-style cake, which is made with chocolate chips and buttermilk. It’s a straightforward recipe, perfect for everyday baking, ready in about 1 hour and 10 minutes.

Martha Stewart Chocolate Chip Cake Ingredients

• 1 1/2 cups (210g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt (optional)
• 1/4 cup (55g) unsalted butter, softened
• 1/4 cup (60 ml) canola or vegetable oil
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup (180 ml) buttermilk, sour cream, or heavy cream
• 1 cup (170g) chocolate chips

How To Make Martha Stewart Chocolate Chip Cake

1. Prep the oven and pan: Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. Mix dry ingredients: Sift together flour, baking powder, and salt in a medium bowl.
3. Cream butter, oil, and sugar: Beat butter, oil, and sugar on medium speed until light and fluffy, about 4 minutes.
4. Add eggs and vanilla: Beat in eggs and vanilla until combined, scraping down the bowl as needed.
5. Combine wet and dry: On low speed, add flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with flour.
6. Fold in chocolate chips: Gently mix in chocolate chips, being careful not to overmix.
7. Bake the cake: Transfer batter to prepared pan, smooth the top, and bake 45–60 minutes, until a toothpick comes out clean.
8. Cool: Let cake cool completely on a wire rack before slicing.

Recipe Tips

• How to keep chocolate chips from sinking: Toss chips with 1 teaspoon flour before folding in.
• Can I use sour cream instead of buttermilk? Yes, sour cream or heavy cream both work well.
• Why is my cake dense? Overmixing after adding flour can make the cake heavy.
• How to prevent overbrowning: Tent loosely with foil if the top browns too quickly.
• Best texture tip: Mixing slowly creates a lighter, more tender crumb.

What To Serve With Chocolate Chip Cake

• Coffee or tea
• Fresh berries
• Vanilla ice cream
• Whipped cream

How To Store Chocolate Chip Cake

Room Temperature: Store in an airtight container up to 2 days.

Refrigerate: Refrigerate up to 5 days. Bring to room temperature before serving.

Chocolate Chip Cake Nutrition Facts

• Calories: ~310
• Carbs: ~42g
• Protein: ~5g
• Fat: ~14g

Nutrition information is estimated and may vary.

FAQs

Can I use milk instead of buttermilk?
Yes, but the cake will be slightly less tender.

Can I freeze this cake?
Yes, wrap tightly and freeze up to 2 months.

Why did my loaf crack on top?
This is normal and a sign of proper rise.

Can I add nuts?
Yes, fold in up to 1/2 cup chopped walnuts or pecans.

Try More Recipes:

• Martha Stewart Chocolate Cake
• Martha Stewart Chocolate Bundt Cake
• Martha Stewart Chocolate Birthday Cake