Ingredients
- 1 c. unsalted butter
- 1.25 c. unbleached all-purpose flour
- 1 c. whole milk
- 1 tsp. pure vanilla extract
- 1.75 c. cake flour
- 1 tbsp. baking powder
- 0.75 tsp. Fine sea salt
- 1.50 c. granulated sugar
- 0.50 c. packed light brown sugar
- 4 large eggs
- 1 c. semisweet chocolate chips
Preparation
Step 1
Position a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9- by 13- by 2-inch baking pan, then line with parchment, leaving an overhang on the long sides. Butter the parchment, then dust with flour, tapping out excess.
Mix together milk and vanilla in a bowl. Sift together both flours, baking powder, and salt.
Beat butter and both sugars on medium-high speed with an electric mixer, until light and fluffy, 3 to 5 minutes. Reduce speed to low and add eggs, one at a time, beating well after each addition.
Add flour mixture in thirds, alternating with milk mixture and beginning and ending with flour. Fold in the chips.
Transfer batter to the prepared pan and smooth the top. Tap the pan on the counter to remove any air bubbles.
Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool for 15 minutes. Use the parchment to remove from the pan and invert onto a wire rack. Peel off the parchment and cool completely.
Invert cake onto a platter and frost with buttercream frosting.