Chocolate Chip Cake

Directions

1. 1
   Heat the oven to 350F.
2. 2
   Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes.
3. 3
   Scrape down the sides of the bowl, add the eggs, and mix on medium-high again for 2 to 3 minutes.
4. 4
   Scrape down the sides of the bowl once more.
5. 5
   On low speed, stream in the buttermilk, oil, and vanilla.
6. 6
   Increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogenous.
7. 7
   Dont rush the process.
8. 8
   Youre basically forcing too much liquid into an already fatty mixture that doesnt want to make room for the liquid.
9. 9
   Stop the mixer and scrape down the sides of the bowl.
10. 10
    On very low speed, add the cake flour, baking powder, and salt.
11. 11
    Mix for 45 to 60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated.
12. 12
    Scrape down the sides of the bowl.
13. 13
    If you see any lumps of cake flour in there while youre scraping, mix for another 45 seconds.
14. 14
    Pam-spray a quarter sheet pan and line it with parchment, or just line the pan with a Silpat.
15. 15
    Using a spatula, spread the cake batter in an even layer in the pan.
16. 16
    Give the bottom of your sheet pan a tap on the countertop to even out the layer.
17. 17
    Sprinkle the chocolate chips evenly over the cake batter.
18. 18
    Bake the cake for 30 to 35 minutes.
19. 19
    The cake will rise and puff, doubling in size, but will remain slightly buttery and dense.
20. 20
    At 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly.
21. 21
    Leave the cake in the oven for an extra 3 to 5 minutes if it doesnt pass these tests.
22. 22
    Take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (dont worry, its not cheating).
23. 23
    The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.
24. 24
    There is a ton of liquid and fat in this amazing cake!
25. 25
    If you do not do your due diligence to make sure that the batter is homogenous at each step (no streaks, discolorations, or other signs of separation/unincorporation), youll be sorry when your cake bakes out of its pan and all over the bottom of your oven.