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Toll House Layer Cake



  • 1 cup butter, softened
  • 1 cup brown sugar, firmly packed
  • 2/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 4 eggs
  • 2 cups all-purpose flour
  • 1 (12 ounce) package chocolate chips, "Little Bits" semi-sweet, divided


  • 3/4 cup butter, softened
  • 1 1/2 cups sifted confectioners' sugar
  • 2 teaspoons vanilla extract


  1. Cake: Heat oven to 350 degrees F. Grease a 15 1/2 x 10 1/2 x 1-inch jellyroll pan. Line with wax paper.
  2. In bowl, cream butter, brown sugar, sugar, vanilla extract and salt.
  3. Add eggs, one at a time, beating well after each addition.
  4. Gradually add flour.
  5. Stir in 1 cup chocolate bits.
  6. Spread in prepared pan.
  7. Bake for 20-25 minutes.
  8. Cool completely.
  9. Loosen sides of cake. Invert onto floured cloth. Peel off wax paper.
  10. Cut cake crosswise into four 3 3/4 x 10-inch sections.
  11. Spread 3 slightly rounded tablespoons frosting on one layer.
  12. Top with second layer.
  13. Repeat layers.
  14. Frost with remaining frosting.
  15. Frosting: Melt over hot (not boiling) water, 1 cup semi-sweet chocolate bits; stir until smooth. Set aside.
  16. In bowl, cream butter and confectioners' sugar.
  17. Add melted chocolate and vanilla extract; blend until smooth.

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