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.
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!
How to Create A Moist Cake:
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.
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!
Looking for more of my go-to treats? Try these:
- Chocolate Skillet Cake
- Cinnamon Nut Quick Bread
- Chocolate Peanut Butter Cake
- Graham Cracker Cream Pie
- Cream Puff Cake
How to Make a Chocolate Chip Cake?
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:
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 an extra special and decadent treat? Serve this Chocolate Chip Cake warm with a big scoop of vanilla ice cream. What a treat.
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?
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Chocolate Chip Cake
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 35-40 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
Nutrition Facts
Hi, did anyone else find they needed to bake the cake much longer than recommended? It was still very runny in the middle at 35 minutes so now we’re at 60 minutes total. I followed the recipe exactly. I live in Madison, WI so it’s definitely not an elevation thing! Just curious. Smells great though, can’t wait to try it.
Can you substitute something in place of sour cream? For the choc chip cake.
You could do plain yogurt or plain greek yogurt. I haven’t tried that myself, but I have used that substitution in other recipes.
xo Michael
Hi, Can I use this recipe for a wedding cake? How long can I bake ahead and it staying fresh ?
Thank you
I love this recipe! But I’ve seen this exact same recipe before at Mel’s Kitchen Cafe. Did she steal this recipe from you or did you steal this recipe from her?
I’ve never heard of Mel’s Kitchen Cafe. However, over the years I’ve found that there are many different iterations of the same recipe. I know I didn’t steal it from her since I posted my recipe before hers.
xo Michael
This recipe I WONDERFUL. I made it with Kirkland plain nonfat Greek yogurt from Costco, saving some fat calories and not skipping at all on moistness and lightness. It’s amazing how light it is yet it stays completely together as you lift it out of the pan. I looked at supposedly the same recipe from Meals Kitchen Cafe. The ingredients are less so you use the same size pan, yet yield a smaller, flatter cake, no thanks. And with that one, the mixing is done all at once. I like your method so much better, creaming the butter and sugar and so forth. The Mels recipe had a complaint review that they had chunks of butter in the final cake batter. No thanks again. After 50+ years of baking, I know a wonderful recipe when I see one and I was completely correct. Well done, Michael!!