Toll House Cake Layer Cake or Bundt Cake You Pick
Indulge in the chocolatey comfort of the "Toll House Cake Layer Cake or Bundt Cake—You Pick," a versatile dessert that combines classic cookie flavors with the elegance of a cake. Packed with semi-sweet chocolate chips and optional crunchy walnuts, this recipe gives you the freedom to bake either a stunning, double-layered cake perfect for frosting or a beautifully moist bundt cake ideal for a simple dusting of powdered sugar or a chocolate drizzle. With a soft, buttery crumb and a hint of vanilla, this crowd-pleaser comes together easily in under an hour and is sure to delight at any gathering. Customize your creation and enjoy the timeless charm of Toll House in dessert form! Keywords: chocolate chip cake, Toll House bundt cake, layer cake recipe.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.75 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup whole milk
- 2 cups semi-sweet chocolate chips
- 0.75 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans for a layer cake, or one 10-inch bundt pan, depending on your choice.
In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs to the butter mixture, one at a time, beating well after each addition.
Reduce the mixer speed to low and alternately add the dry ingredients and milk, starting and ending with the dry ingredients. Mix just until combined. Do not overmix.
Fold in the chocolate chips and walnuts (if using) with a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter evenly into the prepared cake pans or bundt pan, smoothing the top with a spatula.
For layer cakes, bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. For bundt cakes, bake for 45-50 minutes, or until a toothpick inserted into the deepest part of the cake comes out clean.
Once baked, let the cakes cool in the pan for 10 minutes, then carefully transfer them to a wire rack to cool completely.
If making a layer cake, frost and assemble the layers with your favorite frosting. For a bundt cake, dust with powdered sugar or drizzle with melted chocolate. Slice and serve!
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 218 mg | 9% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 41.2 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 118 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
