This Chocolate Chip Layer Cake is a chocolate chip brown sugar cake filled with butterscotch and topped with chocolate ganache glaze, adapted from the 1969 Betty Crocker cookbook. This cake is perfect as a chocolate chip birthday cake or for a small party.
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This was the cake I asked my granny to make me for a childhood birthday. I can’t remember which birthday, but I want to say I was maybe 10? I used to stare at the picture of it in my mom’s vintage Betty Crocker cookbook and when I finally got to try it, I was so excited to see the 2D cake from the musty old book come to life.
Now that I am a more experienced baker, I knew this recipe needed some tweaks. So I made just a few updates to the ingredients and instructions to make it even more delicious. I took this same approach with my Apple Cranberry Crumble recipe, which was also a vintage recipe to begin with. If you’re craving another layer cake, my most popular is my Blueberry Layer Cake.
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Why you’ll love this recipe
- The cake tastes like a chocolate chip cookie because of the brown sugar.
- The butterscotch pairs so well with the chocolate notes.
- This cake can be made in one day.
- This cake stays moist for days.
Ingredients
- All-purpose flour gives structure to the cake layers.
- The cake stays moist due to shortening.
- Eggs bind the cake.
- Vanilla extract and salt balance the overall flavor profile.
- Baking powder and baking soda give rise.
- Brown sugar flavors the cake and butterscotch.
- The ganache and cake have chocolate chips.
- Corn syrup keeps the ganache glossy.
- Whole milk provides moisture in the cake layers.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize this cake to your liking:
- No butterscotch — double the ganache recipe and fill the cake with ganache instead of butterscotch
- No mini chips — use a finely chopped chocolate bar or finely chop regular chocolate chips
- No chocolate — omit the chocolate chips in the cake layers and omit the ganache frosting
- Different frosting — try this cake with a cream cheese buttercream or swiss meringue
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make chocolate chip cake
Step 1: Whisk together the dry ingredients.
Step 2: Beat together the shortening and sugars in a separate bowl. Add the vanilla and eggs one at a time.
Step 3: Alternate adding the dry ingredients and the milk to the batter in three additions, starting and ending with the dry ingredients. Add the chocolate chips and stir though.
Step 4: Divide the batter evenly between the prepared tins. Bake.
Hot tips
- Help eggs from the fridge come to room temperature quickly by placing them in warm water as you prep the other ingredients.
- The ganache can also be made without a microwave. Combine the ingredients in a heat proof bowl. Set it over a sauce pot filled with an inch of water. Set over medium heat and stir until melted.
- Do not let the ganache cool off before using it. It will not drip over the sides if it is cold.
Recipe FAQs
Store the cake at room temperature for 3-5 days in an airtight container.
You can, but they may sink to the bottom during baking. I recommend chopping them smaller.
Yes, just use 1 teaspoon more cake flour than what is called for in all-purpose flour.
I recommend only replacing ½ of the shortening with softened butter.
More recipes you’ll love
Lastly, if you make this Chocolate Chip Layer Cake recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Chocolate Chip Layer Cake
Ingredients
Chocolate chip cake
- ½ cup shortening room temperature
- 1 cup dark brown sugar packed (220g)
- ½ cup granulated sugar (100g)
- 3 large eggs room temperature
- 1½ teaspoons vanilla
- 2 cups all-purpose flour (250g)
- 1 teaspoon salt
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 1¼ cups milk room temperature
- ½ cup mini semisweet chocolate chips
Butterscotch filling
- ½ cup light brown sugar packed (120g)
- ¼ cup water
- ½ teaspoon lemon juice
- 1 tablespoon light corn syrup
- 2 tablespoons cornstarch
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 tablespoon unsalted butter room temperature
Chocolate ganache glaze
- ½ cup heavy cream
- ½ cup chocolate chips (100g) or chopped chocolate bar
- 1 tablespoon light corn syrup
Instructions
Make the cake layers
- Preheat the oven to 350°F. Grease and line 2 round 8-inch cake pans with a circle of parchment paper in the bottom.
- In a large bowl, or in the bowl of a stand mixer, beat together the shortening, brown sugar and granulated sugar for 3 minutes. Add eggs one at a time, beating thoroughly after each addition. Add the vanilla and mix until incorporated.
- In a medium bowl, thoroughly whisk together the flour, baking powder, baking soda and salt. Measure out the milk in a small pitcher to have on hand.
- Alternate adding the dry ingredients and the milk to the batter in three additions, starting and ending with the dry ingredients.
- Add the chocolate chips and stir through just until combined. Do not overmix. Divide the batter evenly between the two prepared pans.
- Bake for 40 to 45 minutes or until a wooden pick inserted in the center comes out clean. Cool completely before assembling. Make the filling while the cakes are baking and cooling so it has time to cool.
Make the filling
- In a medium saucepan over medium low heat combine the light brown sugar, water, lemon juice and corn syrup. Once bubbling, cook for 3 minutes.
- In a separate bowl, whisk together the cornstarch, milk and vanilla extract until there are no lumps.
- Add this mixture to the saucepan. Whisk and heat for about 4 minutes. Remove from heat and add the salt and butter, whisking to combine. Let cool in the refrigerator completely before using.
Stack the cake
- Place the first layer of cake on top of the serving plate or cake board. Pipe or spoon the butterscotch filling on top. Place the second layer of cake on top.
Make the ganache
- In a medium microwave-safe bowl* combine the chocolate chips, heavy cream and corn syrup.
- Microwave in 30 second increments, stirring in between, until completely smooth and melted.
- Pour the ganache on top of the top cake layer. Spread with an offset spatula, letting some drip down the sides.
- Let the ganache set before slicing and serving.
