There’s something incredibly comforting about a slice of homemade Butter Chocochip Cake. It’s soft, rich, buttery, and filled with pockets of melted chocolate in every bite. Whether you’re baking for a family tea-time, a birthday celebration, or simply satisfying your sweet cravings, this easy eggless cake never disappoints.
Made with simple pantry ingredients, this cake has a light, moist crumb and a classic bakery-style flavor that everyone loves. Serve it warm with a cup of coffee, or enjoy it as an anytime dessert.
Why You’ll Love This Butter Chocochip Cake
- Soft, moist, and buttery texture
- Loaded with chocolate chips in every bite
- Easy eggless recipe
- Perfect for birthdays, tea-time, and celebrations
- Bakery-style cake made at home
Ingredients
Dry Ingredients
- 155 g All-Purpose Flour (Maida)
- 11 g Corn Flour
- 30 g Milk Powder
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
Wet Ingredients
- 85 g Butter, melted
- 13 g Oil
- 95 g Castor Sugar
- 80 g Yogurt
- 105 ml Lukewarm Milk
- 5 ml Vanilla Essence
- A few drops of Vinegar
Add-ins
- 70 g Chocolate Chips or Chopped Chocolate
- 50 g for the batter
- 20 g for topping
Step-by-Step Method
Step 1 – Prepare the Oven and Cake Tin
Preheat your oven to 170°C. Grease and line a 6-inch or 7-inch round cake tin with parchment paper.
Step 2 – Mix the Wet Ingredients
In a large mixing bowl, whisk together the yogurt and castor sugar until the sugar is mostly dissolved.
Add the melted butter, oil, lukewarm milk, vanilla essence, and a few drops of vinegar. Whisk until everything is smooth and well combined.
Step 3 – Add the Dry Ingredients
Sift together the all-purpose flour, corn flour, milk powder, baking powder, and baking soda.
Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently until you get a smooth batter. Avoid overmixing, as it can make the cake dense.
Step 4 – Fold in the Chocolate Chips
Add 50 g of chocolate chips to the batter and fold them in gently so they are evenly distributed.
Step 5 – Pour into the Cake Tin
Transfer the batter into the prepared cake tin and level the surface.
Sprinkle the remaining 20 g chocolate chips over the top for a beautiful bakery-style finish.
Step 6 – Bake
Bake in the preheated oven at 170°C for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Every oven is slightly different, so begin checking the cake after 30 minutes.
Step 7 – Cool and Serve
Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack.
Let it cool completely before slicing. Enjoy it plain or serve with a cup of tea, coffee, or a scoop of vanilla ice cream.
Tips for the Perfect Butter Chocochip Cake
- Use room-temperature ingredients for a smooth batter.
- Do not overmix after adding the flour.
- Toss the chocolate chips in a teaspoon of flour before folding them into the batter to prevent sinking.
- For an extra buttery flavor, use good-quality unsalted butter.
- Store the cake in an airtight container to keep it soft and moist.
Storage
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to 1 week.
- Warm a slice in the microwave for 10–15 seconds before serving for a freshly baked taste.
Frequently Asked Questions
Can I use dairy chocolate instead of dark chocolate chips?
Yes. You can use milk chocolate chips, dark chocolate chips, or even chopped chocolate bars according to your preference.
Can I make this cake without milk powder?
Yes, but milk powder adds richness and gives the cake a softer, bakery-style texture.
Can I bake this as cupcakes?
Absolutely. Divide the batter into cupcake liners and bake at 170°C for 18–20 minutes.
Final Thoughts
If you’re looking for an easy Butter Chocochip Cake recipe that’s soft, moist, and packed with chocolate in every bite, this recipe is one you’ll want to bake again and again. With its rich buttery flavor and tender crumb, it’s perfect for every occasion—from everyday tea-time to special celebrations.
Bake it once, and it might just become your family’s new favorite cake.
