Chocolate Chip Cake with Cream Cheese Frosting

Chocolate chip cookies are tasty, but they’re seriously lacking in the frosting department. This chocolate chip cake with cream cheese frosting is a happy compromise. The base is part cookie and part cake. The tangy frosting adds a thick layer of much-welcomed creaminess.

“This cake is as easy to make as a batch of chocolate chip cookies and has that same nostalgic flavor,” explains recipe developer Erin McDowell. “Using mini chocolate chips keeps them suspended throughout the batter—regular-sized chips are more likely to sink to the bottom.”

Although you’re supposed to let the cake cool completely before frosting it, we won’t judge if you can’t wait that long. Warm chocolate chip cookie cake sounds pretty darn magical to us.

Cardamom Cream-Filled Bundt Cake



12 tablespoons (170g) unsalted butter, at room temperature

1¼ cups (270g) light brown sugar

½ cup (99g) granulated sugar

3 large (170g) eggs

2 teaspoons pure vanilla extract

1¾ cups (210g) all-purpose flour

½ teaspoon baking powder

½ teaspoon fine sea salt

½ cup (115g) whole milk

12 ounces (340g) mini semisweet chocolate chips


8 ounces (226g) cream cheese, at room temperature

6 tablespoons (85g) unsalted butter, at room temperature

3 cups (340g) confectioners’ sugar

1½ teaspoons pure vanilla extract

Chocolate chips, for finishing


1. Make the Cake: Preheat the oven to 350°F. Grease a 9-inch springform pan with nonstick spray.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar and sugar until light and fluffy, about 4 minutes.

3. Add the eggs one at a time, mixing until well combined and scraping the bowl well after each addition. Add the vanilla and mix to combine.

4. In a medium bowl, whisk together the flour, baking powder and salt. Add half of the flour mixture to the wet ingredients and mix to incorporate. Add the milk and mix to combine. Add the remaining flour mixture and mix to combine. Fold in the chocolate chips.

5. Pour the batter into the springform pan. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool for 15 minutes inside the pan, then invert onto a cooling rack to cool completely.

6. Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter and confectioners’ sugar until light and fluffy, about 3 minutes. Add the vanilla and mix to combine.

7. Place the cake on a serving platter. Pile the frosting on top and smooth into an even layer. Finish with a sprinkling of chocolate chips.

Erin McDowell

Freelance Food Editor

Erin Jeanne McDowell is a recipe developer, food stylist and author of multiple cookbooks, including The Fearless Baker, which was named one of the Best Baking Books of 2017 by...
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