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Looking for a foolproof dessert that’s both delicious and easy to make? This Chocolate Chip Cake recipe is here to save the day. Layered with moist cake, chocolate chips, and a sprinkle of cinnamon-sugar, this easy-to-make dessert recipe is bound to become a new favorite you’ll be making again and again.
As much as I enjoy sampling new, unique, and creative dessert recipes, there’s something about classic flavors that always draws me in. Take this Chocolate Chip Cake for instance.
This Chocolate Chip Cake is made of a classic homemade yellow cake that’s extra moist thanks to a special ingredient. The cake gets layered with a generous sprinkling of cinnamon and sugar along with an entire bag of milk chocolate chips. It’s as simple as it is scrumptious!
TABLE OF CONTENTS hide
1 Why You’ll Love This Recipe
2 Ingredients
3 How to Make
4 Recipes Notes
5 Frequently Asked Questions
6 More Sweet Treats You May Enjoy
7 Chocolate Chip Cake
Why You’ll Love This Recipe
- It’s really easy to make. You might know how much I love an easy-to-make cake recipe. You’ll have this chocolate chip cake made in no time with ingredients you likely have on hand.
- Uncomplicated Ingredients. Everything you need for this cake is probably already in your pantry or fridge. It’s the perfect recipe for when you want to whip up something delightful without a trip to the store.
- It’s loaded with chocolate chips. Go big or go home. The amount of chocolate chips in this cake is perfection.
- People will love this cake. With approachable flavors, this is a cake most people will enjoy.
- Serve it any time of the day. It’s wonderful as a breakfast or brunch sweet, perfect with afternoon coffee / tea, and fabulous for an after dinner dessert.
I have a feeling this Chocolate Chip Cake is one of those recipes you’ll immediately want to add to your go-to dessert list. Not only is it a breeze to make, but the ingredients are ones that most folks enjoy and stock in their pantry or refrigerator. In need of a last-minute dessert? This may be it!
Ingredients
As I mentioned above, chances are you have all of these ingredients in your party and refrigerator.
- Flour: The foundation of the cake, flour gives structure and softness to every slice.
- Baking Powder and Baking Soda: These leavening agents ensure your cake rises beautifully and has a light texture.
- Kosher Salt: A pinch enhances the flavors of the cake, balancing sweetness perfectly.
- Butter: Adds richness and moisture, contributing to the cake’s tender crumb.
- Sugar: Sweetens the cake and contributes to its golden-brown crust.
- Brown Sugar: Imparts a deeper, caramel-like sweetness and moist texture.
- Eggs: Bind the ingredients together, providing structure and richness to the cake.
- Sour Cream: The secret to a moist cake, adding tang and creamy texture.
- Vanilla: A dash of vanilla brings a warm, aromatic flavor to the cake.
- Cinnamon: Adds a subtle spiced note, complementing the chocolate chips.
- Milk Chocolate Chips: Melty and sweet, these chips create gooey pockets of chocolatey goodness in every bite.
How to Make
Ready to make this delicious cake? Let me walk you through the steps. The full ingredient list and instructions are in the printable recipe card below.
- As with many baked goods, this cake comes together by preparing the dry ingredients and wet ingredients separately.
- Start by adding all of the dry ingredients to a bowl. I like to use a whisk to combine things. This helps to eliminate clumps.
- Next, prepare the wet ingredients. All you need is a hand mixer for this, but you’re welcome to use a stand mixer if you prefer. You could also do this by hand. Just be sure to mix everything well.
- Once the wet and dry ingredients are prepared, combine them until smooth.
- Pour half of the batter into a greased 9 x13-inch pan. I’m using this beautiful pan from Staub.
- Then evenly sprinkle that with half of the cinnamon-sugar mixture and half of the chocolate chips. Be sure not to neglect the sides and corners.
- Add the rest of the batter and spread it out with a spatula. (This small offset spatula is my personal favorite for this job.)
- Then sprinkle with the remaining cinnamon-sugar mixture and chocolate chips.
- After this, it’s ready for the oven! The final step is to bake!
So easy!
I like to let this Chocolate Chip Cake cool a bit before serving. It’s delicious served warm, but it’s equally tasty the next morning with your cup of coffee.
Recipes Notes
Here are a few recipe tips to help make this Chocolate Chip Cake the best it can be!
- I prefer milk chocolate chips for this recipe, but you can use whatever you like best. I think it would be delicious with a mix of milk chocolate and peanut butter. Yum!
- Want to make this extra special and decadent? Serve this Chocolate Chip Cake warm with a big scoop of vanilla ice cream. What a treat.
- Ensure that your eggs, sour cream, and butter are at room temperature before you begin. This helps in achieving a smoother batter and a more evenly baked cake.
- Don’t over mix the batter. Mix just until the ingredients are combined. Overmixing can lead to a denser cake.
I think you’re going to love this Chocolate Chip Cake recipe as much as I do. It’s moist and chocolatey, with a pinch of cinnamon. What’s not to love?
Frequently Asked Questions
What makes a cake moist?
Remember that special ingredient I mentioned above. Any guesses as to what I use to create a really moist cake?
It’s SOUR CREAM!
I love baked goods that include sour cream. It makes cake and quick bread super moist and gives them an extra depth of flavor.
What if I don’t have sour cream?
Sour cream is key for moisture, but if you’re out, you can substitute with plain yogurt. The result will still be deliciously moist.
Can this cake be made in advance?
Yes, you can bake this cake a day ahead. Just ensure it’s properly covered to retain its moisture. It’s actually even more flavorful the next day!
Can I add nuts to this recipe?
Of course! If you like a bit of crunch, feel free to add chopped walnuts or pecans to the batter.
Is this cake freezer-friendly?
Yes, it freezes well. Wrap individual slices or the entire cake in cling wrap and then foil. It can be frozen for up to 3 months.
Can I make cupcakes instead of a cake?
Definitely! This recipe can easily be adapted into cupcakes. Just adjust the baking time accordingly.
More Sweet Treats You May Enjoy
- Chocolate Skillet Cake
- Cinnamon Nut Quick Bread
- Chocolate Peanut Butter Cake
- Graham Cracker Cream Pie
- Cream Puff Cake
I hope you’ll try this fabulous chocolate chip cake. If you do, please leave a comment and a 5-star rating below.
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Chocolate Chip Cake
Layered with moist cake, chocolate chips, and a sprinkle of cinnamon-sugar, this Chocolate Chip Cake is bound to become a new favorite you’ll be making again and again.
4.54 from 13 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cake, chocolate chip cake, chocolate chips, dessert
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Servings: 18
Calories: 367kcal
Ingredients
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter softened
- 1 cup sugar
- 1/2 cup brown sugar
- 3 eggs
- 1 1/2 cups sour cream
- 1 teaspoon vanilla
Instructions
Begin by preheating the oven to 350 degrees F. Spray a 9×13-inch baking dish with baking spray. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter, sugar, and brown sugar, with an electric mixer until smooth. (This will take about three minutes.) Add the eggs, one at a time, beating well after each addition. Add the sour cream and vanilla. Beat to combine.
Add the prepared dry ingredients to the wet ingredients. Beat to combine. (Usually, this takes about 2 minutes at medium speed.)
Pour half of the batter into the prepared baking dish. Spread in an even layer with a spatula.
In a small bowl, prepare the topping by whisking together the sugar and cinnamon. Sprinkle half of this mixture on the batter. Top with half of the chocolate chips.
Add the remaining batter and spread it into an even layer with a spatula. Sprinkle the batter with the remaining cinnamon-sugar mixture and chocolate chips.
Bake for 40-45* minutes or until a toothpick inserted near the center comes out clean. Do not overbake.
Allow the cake to cool before serving. Cut into 12 pieces for larger servings or 18 pieces for smaller treats.
Video
Notes
You can use any type of baking chips. My personal favorite for this recipe is the Ghirardelli Milk Chocolate Baking Chips.
*Depending on your oven, pan time, or ingredient adjustments this cake make take longer to bake. (Allow an extra 10 or so minutes.) Test with a toothpick for doneness.
Nutrition
Calories: 367kcal | Carbohydrates: 46g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 67mg | Sodium: 184mg | Potassium: 67mg | Fiber: 1g | Sugar: 31g | Vitamin A: 515IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg
