Chocolate Chip Buttermilk Cake
This soft and moist chocolate chip buttermilk cake is excellent for every day baking! Filled with mini chocolate chips and finished with a crumb topping, it’s hard to resist!
Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.
Let’s talk cake. Chocolate chip buttermilk cake to be exact.
And let me first just say that this is absolutely one of those desserts that you can have for breakfast. So go ahead and just do it. It’s a great way to start the day.
Little bit of a sugar high compared to my normal english muffin, but that’s okay.
So, I have wanted to make a cake with buttermilk for a while now and after playing around in the kitchen decided that this is my favorite.
The buttermilk is definitely the star of the show with this dessert – you can tell that it’s not an ordinary plain vanilla cake. There’s a little something special going on.
To spice it up a bit more, I added in some mini chocolate chips (because chocolate is always a good thing) and then a crumb topping (because a crumb topping is definitely always a good thing too).
Additional Cake Recipes You Might Enjoy!
- Blueberry Pistachio Coffee Cake
- Pumpkin Apple Crumb Cake
- Gingerbread Crumb Cake
- Cranberry Eggnog Coffee Cake
- Blueberry Buttermilk Cake
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the cake:
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ¾ teaspoon salt
- ½ cup unsalted butter (1 stick), room temperature
- 2 cups packed light brown sugar
- 2 large eggs
- 2 cups buttermilk
- 2 teaspoons vanilla extract
- ½ cup mini chocolate chips
For the crumb topping:
- ¾ cup all-purpose flour
- ¾ cup packed light brown sugar
- pinch of salt
- 6 tablespoons unsalted butter, cold and cut into small pieces
- confectioners’ sugar, optional
- Preheat the oven to 350ºF. Grease a 9 by 13 inch baking pan and set aside.
For the cake:
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and brown sugar. Beat on medium speed for about 1 to 2 minutes until smooth. Add in the eggs and beat until combined.
- Pour in the buttermilk and vanilla extract and use a wooden spoon to stir until incorporated (don’t try mixing with your mixer for this step or the liquid will go everywhere, even on low speed - trust me).
- Add the flour mixture to the bowl. With the mixer on low speed, beat until just incorporated. Remove the bowl from the mixer and gently fold in the mini chocolate chips.
- Pour the batter into the prepared baking dish and use a spatula to smooth evenly in the pan.
For the crumb topping:
- Add the flour, brown sugar and salt to a medium bowl. Whisk to combine. Add the cold butter chunks to the bowl. Using your fingers or a pastry blender, cut the butter into the mixture. Continue until the mixture resembles even-sized crumbs.
- Evenly sprinkle the streusel over the top of the cake batter (don’t press into the cake).
- Bake for 35 to 40 minutes, until a toothpick inserted into the middle of the cake comes out clean.
- Transfer the pan to a wire rack to cool completely. Before serving, dust with confectioners’ sugar, if desired.
Adapted from King Arthur Flour
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 323 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 45mg Sodium: 298mg Carbohydrates: 52g Fiber: 1g Sugar: 31g Protein: 5g