Whole Wheat Chocolate Chip Cake

Annalise, Completely Delicious

This whole wheat coffee cake is a great way to start the day. The secret to a whole wheat cake that is light and fluffy is whole wheat pastry flour. It is as beneficial as traditional whole wheat flour, but with less of the gluten-forming proteins that often leave baked goods dense. Look for whole wheat pastry flour in a well-stocked grocery store near other specialty flours.

Whole Wheat Chocolate Chip Cake
By Annalise
Makes 9 servings


1/2 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups whole wheat pastry flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/4 cup semi-sweet chocolate chips
1/3 cup brown sugar


Preheat oven to 350°F. Butter 8-inch square baking pan.

In bowl of stand mixer fitted with paddle attachment, or in bowl with hand-held mixer, beat butter and sugar on high speed until smooth and creamy, about 3 minutes. Add eggs one at a time, mixing after each. Mix in vanilla.

In separate bowl, combine flour, baking powder, baking soda and salt. Add to mixer in 2 additions, alternating with buttermilk. Stir in 1 cup chocolate chips.

Pour batter into prepared baking pan. Sprinkle with remaining chocolate chips and brown sugar. Bake until toothpick inserted into center comes out clean, about 30-35 minutes.

Let cake cool for at least 15 minutes before serving.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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