A delightful chocolate chip cake with a creamy frosting, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the cake inside for even baking.
Grease and flour two 9-inch round cake pans.
Use parchment paper at the bottom of the pans for easier cake removal.
In a medium bowl, whisk together the flour, baking soda, and salt.
Sift the dry ingredients for a lighter cake texture.
In a large bowl, beat the butter, brown sugar, and vanilla extract until creamy.
Make sure the butter is softened for easier mixing.
Add the eggs one at a time, beating well after each addition.
Crack the eggs into a separate bowl to avoid shell pieces in the batter.
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.
Mix gently to avoid overworking the batter.
Fold in the chocolate chips.
Coat the chocolate chips in a bit of flour to prevent them from sinking.
Divide the batter evenly between the prepared pans.
Tap the pans gently on the counter to release air bubbles.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Avoid opening the oven door frequently to maintain a consistent temperature.
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Run a knife around the edges of the pans to help release the cakes.
For the frosting, melt the butter in a small saucepan.
Use low heat to prevent the butter from burning.
Stir in the vanilla extract and gradually beat in the confectioners' sugar and milk until smooth and fluffy.
Beat the frosting for a few extra minutes for a lighter texture.
Spread the frosting between the cake layers and over the top and sides.
Use an offset spatula for a smoother finish.
Serve and enjoy your delicious Chocolate Chip Delight Cake!
Garnish with extra chocolate chips or a drizzle of chocolate syrup for presentation.
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