Toll House Layer Cake
A rich, chocolatey layer cake with a moist texture and a hint of vanilla, perfect for celebrations or casual gatherings. The combination of butter, sugars, and chocolate creates a decadent treat that appeals to chocolate lovers and those seeking a comforting dessert. Easy to customize with additional toppings or fillings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 15 1/2 x 10 1/2 x 1-inch baking pan.
- Line the pan with waxed paper.
- In a bowl, cream together the butter, brown sugar, and sugar.
- Add vanilla and salt, mixing well.
- Add eggs one at a time, beating well after each addition.
- Gradually add flour to the mixture, mixing until combined.
- Stir in 1 cup of chocolate pieces.
- Spread the batter evenly in the prepared pan.
- Bake for 20 to 25 minutes.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light. If you’re out of chocolate pieces, you can substitute with chopped nuts or dried fruit. To ensure even baking, rotate the pan halfway through and keep an eye on it towards the end of baking. If you want a more decadent layer cake, add a layer of frosting between the cake layers.
Serving Suggestions
This Toll House Layer Cake is delightful on its own but pairs beautifully with Mag'S Homemade Ice Cream for a delicious dessert experience. You can also serve it with a drizzle of chocolate sauce or a dusting of powdered sugar. Consider adding a side of fresh berries for a refreshing contrast.
Storage & Reheating
Once cooled, store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to a month. To reheat, simply thaw at room temperature or warm individual slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Toll House Layer Cake contains roughly 281 calories, with 1g protein, 21g carbohydrates, and 17g fat. Note that it is relatively high in sodium, at 591mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can use all-purpose gluten-free flour as a substitute for regular flour in this recipe. However, the texture may vary slightly, so be sure to check for doneness as gluten-free flours can behave differently when baked.
What can I do if I don't have waxed paper?
If you don't have waxed paper, parchment paper is a great alternative for lining the pan. It provides a non-stick surface and helps with easy removal of the cake. Just make sure to grease the pan before placing the parchment.
How do I know when the cake is done?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Be careful not to overbake, as this can lead to a dry texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).