Preheat your oven to 350°F (175°C). This ensures that the cake bakes evenly.

Grease a 9-inch round cake pan with butter or non-stick spray and line the bottom with parchment paper for easy removal.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This incorporates air into the mixture, making the cake tender.

Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.

In a separate bowl, whisk together the sifted flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Overmixing can lead to a dense cake.

Fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the batter.

Pour the batter into the prepared cake pan and spread it evenly.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. This indicates that the cake is fully cooked.

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely.

In a medium mixing bowl, beat the softened butter with an electric mixer until creamy.

Gradually add the sifted powdered sugar, mixing on low speed until combined.

Add the heavy cream and vanilla extract, then beat on high speed for about 2-3 minutes until the frosting is light and fluffy.

Once the cake is completely cooled, spread the frosting evenly over the top of the cake using a spatula.

Slice the cake into 12 equal pieces and serve. Enjoy your delicious chocolate chip cookie cake!