This cake starts out with a white cake mix, and with just a few pantry ingredients, you're going to fool everyone that you didn't bake this cake from scratch.
We have used all kinds of cake mixes; just pick out any brand you prefer, they all work great with this recipe.
This cake has just egg whites with some flavorings and instant pudding to keep it moist and delicious.
With the addition of mini chocolate chips in the batter, plus garnished on top, it's a perfect loaded with chocolate chip cake.
If you like doctored cake mix recipes, you may also like to try our Elvis Presley's Jailhouse Rock Cake with the addition of pineapple and nuts.
This cake is perfect for a birthday, taking to picnics, and perfect when hosting a dinner party for dessert.
Just scroll to the bottom to print off the recipe if you're not interested in the tips and suggestions below.
Why You Will Love This Recipe for Chocolate Chip Cake
Whether you’re baking for a birthday or someone special, maybe it's just a craving for a cozy dessert, this cake delivers pure comfort in every slice.It’s perfect for anyone who loves classic homemade desserts with rich chocolate flavor, and if you're not a baker, we have a doctored cake mix version that is still incredibly delicious with a soft crumb.
You can serve it plain, dusted with powdered sugar, or topped with chocolate or vanilla ganache for an extra decadent treat.
Shopping List to make this cake:
- Cake Batter:
- white cake mix
- oil
- evaporated milk
- butter
- water
- vanilla
- almond extract
- instant vanilla pudding
- Frosting:
- marshmallow fluff
- powdered sugar
- butter
- vanilla
- milk
- mini chocolate chips for garnish
Tips and Suggestions:
- a double-layer cake can be made instead of a sheet cake
- Use room temperature ingredients for an even, fluffy texture.
- If using salted butter, reduce added salt to 1/4 teaspoon.
- For extra moisture, brush the cake with a little simple syrup after baking.
- Want a bakery-style finish? Add a drizzle of chocolate ganache or dust with powdered sugar before serving.
- make sure butter, water, milk, and eggs are at room temperature
- add shaved chocolate instead of mini chips
- leave the cake plain with no frosting and serve it with powdered sugar
- serve with whipped cream instead of frosting for a less sweet cake
- cool cake before frosting
- any shaped pans can be used
- use the toothpick method to be sure the cake is baked and refer to the package instructions for pan sizes
Pans to Use (just the package instructions for time):
- Sheet cake: 13 x 9 around3 to 35 minutes
- Bundt pan: 9 -inches around 35 to 40 minutes
- Round pans: 2- 9-inch around 25 to 20 minutes
- Note: use the toothpick method (place in the cake when it comes out clean, the cake is cooked)
Some Fun Additions and Optional Toppings
- Shredded coconut
- Chopped maraschino cherries blotted dry
- White chocolate chips
- Pecans or pistachios chopped
- Chocolate ganache or fudge frosting,
- Whipped cream and chocolate shavings,
- Dusting of powdered sugar
- Vanilla glaze drizzle
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Chocolate Chip Doctored Cake Versus Scratch Cakes
Whether you make your Chocolate Chip Cake from scratch or use a doctored boxed cake mix, the results will be a delicious dessert that’s hard to resist.Both versions have their own best qualities and are worth trying!
A homemade chocolate chip cake lets you control the quality of every ingredient, from real butter and peace of mind on the contents of the recipe.
The texture of scratch cakes results in a rich, moist, and full of that old-fashioned bakery flavor that makes it extra special.
It’s perfect when you want a from-scratch dessert that truly tastes homemade.
On the other hand, a chocolate chip cake made with cake mix is quick, convenient, and very reliable, especially for busy days or last-minute baking.
No matter which you choose, you’ll enjoy every bite if you're a chocolate chip lover.
Whether you value convenience or crave that scratch-made taste, both versions are easy, delicious, and guaranteed to wow any chocolate chip lover.
Yield: 15
Chocolate Chip Cake
With a few added ingredients to a cake mix, you won't believe this wasn't made from scratch! Chocolate Chip Cake with fluffy frosting.
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
Ingredients
- Doctored Cake Mix Version (for all made-from-scratch cakes, see the end of this recipe posted at the bottom)
- 1 package any brand white cake mix (15.25-ounce size)
- 4 egg whites, room temperature
- 1/2 cup canned evaporated milk ( you can use regular, but it must be at room temperature, not cold)
- 1/2 cup water, not cold should be at room temperature
- 1/4 cup vegetable or canola oil
- 1/4 cup melted butter
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 small box of instant vanilla pudding
- 1 cup mini chocolate chips
- Frosting
- 1 jar (7 oz) marshmallow fluff/creme
- (1 1/2 cups) 1 cup butter, softened
- 1/2 teaspoon vanilla
- 1 to 2 tablespoons milk
- 2 1/4 cups powdered sugar
- 1 /2 cup mini chocolate chips or more for garnish
Instructions
- Doctored Cake Mix Chocolate Chip Cake Directions:
- Preheat the oven to 350 degrees and grease a 13 x 9 baking cake pan.
- In a large mixing bowl, add the cake mix with egg whites and beat until well blended.
- On low speed, combine the rest of the ingredients just until blended evenly except the mini chocolate chips.
- Fold them in last.
- Pour into the prepared pan and bake for around 30 to 35 minutes or until the middle is set and a toothpick comes out clean in the center.
- Cool completely before frosting.
- Fluffy frosting:
- In a large bowl, beat marshmallow fluff with 1 cup of softened butter.
- Add vanilla and 1 tablespoon of milk with an electric mixe,r slowly adding the powdered sugar until fluffy. (Add more milk if it's not free-flowing).
- Frost the cake and garnish it with mini chocolate chips.
- All made from scratch Chocolate Chip Cake (use the same frosting recipe as above):
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk (or 1 cup milk plus 1 tablespoon vinegar, let sit for 5 minutes)
- Fold In:
- 1 1/2 cups semi-sweet or mini chocolate chips (reserve ¼ cup for topping)
- Directions for all made-from-scratch chocolate chip cake:
- Preheat oven to 350 degrees. Grease and flour a 9x13-inch baking pan or two 9-inch round pans.
- Using a whisk, add to a large bowl the flour, baking powder, baking soda, and salt; blend evenly together.
- In a clean bowl, cream the butter and sugar using an electric mixer until light and fluffy, around 2 minutes.
- Beat in the eggs and vanilla until evenly blended, then stir in the vanilla.
- Mix in the flour mixture in three parts, adding in the buttermilk in between until all is incorporated.
- Fold in the chocolate chips.
- Pour into the pans you are using and slightly bang the pan on the table to remove any air bubbles.
- Add a few more chocolate chips on top. Bake for 35–40 minutes (for a 9x13 pan) or until a toothpick inserted in the center comes out clean.
Notes
Some Fun Additions to Try
- shredded coconut
- chopped maraschino cherries blotted dry
- white chocolate chips
- pecans or pistachios chopped
Pans to Use (just the package instructions for time):
- Sheet cake: 13 x 9 around3 to 35 minutes
- Bundt pan: 9 -inches around 35 to 40 minutes
- Round pans: 2- 9-inch around 25 to 20 minutes
- Note: use the toothpick method (place in the cake when it comes out clean, the cake is cooked)
Tips and Suggestions:
- a double-layer cake can be made instead of a sheet cake
- make sure butter, water, milk, and eggs are at room temperature
- add shaved chocolate instead of mini chips
- leave the cake plain with no frosting and serve it with powdered sugar
- serve with whipped cream instead of frosting for a less sweet cake
- cool cake before frosting
- any shaped pans can be used
- use the toothpick method to be sure the cake is baked and refer to the package instructions for pan sizes
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