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Vanilla Chocolate Chip Cake with Whipped Ganache!

Make sure you allow time for ganache to cool. If cooling on the counter it can take 2-3 hours. I pop it in the fridge to speed things up.

Course Dessert
Cuisine American
Keyword easy dessert recipe, holiday recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 10 servings
Author Linda Spiker


The Cake:

  • cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 cup butter 2 sticks room temp (plus 1 tablespoon for preparing pans)
  • ¼ cup coconut oil
  • 1⅓ cup granulated sugar
  • 2 teaspoons vanilla paste or extract
  • 6 eggs room temp
  • 1⅓ cup buttermilk
  • 3/4 cup semi sweet mini chocolate chips

The Ganache:

  • 1 1/4 cup heavy whipping cream
  • 1 1/4 cup semi sweet mini chocolate chips
  • 1/4 cup powdered sugar


  1. Preheat oven to 350 degrees and place oven rack in center position
  2. Prep pans: Fold a large piece of parchment and use 9" cake pan bottom to trace a circle onto parchment. Cut circles and place in the bottom of pans. Use a paper towel to wipe sides of pan and parchment with butter. Lightly coat with flour. Set aside.

The Cake:

  1. Combine flour, baking powder and salt, set aside
  2. Place butter, coconut oil, sugar and vanilla in mixer and mix until well combined
  3. Add eggs one at a time
  4. Alternate adding flour mixture with buttermilk until well combined, mix for one more minute
  5. Add mini chocolate chips and mix by hand
  6. Pour equal amounts of batter into prepared pans, tap pans firmly on counter to take out any bubbles
  7. Bake for 35-40 minutes or until an inserted toothpick comes out clean
  8. Allow cakes to cool and then gently remove from pans and then frost


  1. Place chocolate chips in bowl. Heat cream on stove top until simmering, when cream is very hot, pour over chocolate chips.
  2. Allow to sit untouched for ten minutes. Whisk.
  3. Allow to cool for another 20 minutes. Add powdered sugar and whip with a hand mixer for 4-5 minutes. Allow to sit on counter for 2-3 hours stirring occasionally until the ganache thickens up and becomes spreadable. To hurry this process along you can place in the fridge, stirring every ten minutes or so. After about an hour in the refrigerator frosting should be ready.