Chocolate Chip Cake

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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.

piece of chocolate chip cake on a plate with forks.

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!

top of a chocolate chip cake loaded with chocolate chips.
hand taking piece of chocolate chip cake with spatula from baking pan.

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!

chocolate chip cake in large white pan and pieces served on plates.

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.
hand with spatula serving a piece of chocolate chip cake.

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.

  1. As with many baked goods, this cake comes together by preparing the dry ingredients and wet ingredients separately.
  2. 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.
  3. 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.
  4. Once the wet and dry ingredients are prepared, combine them until smooth.
bowl of batter for chocolate chip cake.

  1. Pour half of the batter into a greased 9 x13-inch pan. I’m using this beautiful pan from Staub.
  2. 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.
second layer of chocolate chip cake with sugar and cinnamon and chocolate chips.
  1. Add the rest of the batter and spread it out with a spatula. (This small offset spatula is my personal favorite for this job.)
  2. Then sprinkle with the remaining cinnamon-sugar mixture and chocolate chips.
  3. After this, it’s ready for the oven! The final step is to bake!
unbaked chocolate chip cake with lots of chocolate chips.

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?

chocolate chip cake baked in a white baking dish.
spatula removing one piece of chocolate chip cake from the pan.

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.

fork taking a bite of chocolate chip cake.
chocolate chip cake with a fork and a bite taken out.

More Sweet Treats You May Enjoy

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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This Chocolate Chip Cake is not only delicious, but easy to make! #chocolatechipcake #chocolate #cake #cinnamon #dessert #recipe #quick

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
Cook Time: 45 minutes
Servings: 18
Calories: 367kcal

Ingredients

Topping:

  • 3 tablespoons sugar
  • 1 1/2 teaspoons cinnamon
  • 11.5 ounces milk chocolate chips

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

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Recipe Rating




50 Comments

  1. The cake was still raw after 35 minutes, out it back in for another 5 minutes and still fairly raw. I cooked another two minutes and I thought it was done as it was brown on top and I thought the tester was coming out clean after testing in several areas. Took it out of the oven and let it rest in a rack for an hour. The first two inches of the top of the cake were literally raw. Total wast of my time and ingredients. Just a horrible recipe, I did notice another comment where she said even after an hour her cake was still not done.

    1. Hey Shane – thanks for the feedback. Sorry you had troubles with the recipe. My family and I have made this multiple times. We love it! Oven times can vary. However if two inches of this cake were raw then something is definitely off. It’s hard for me to say without knowing more about your process, oven, etc.

      xo Michael

    2. I had a recipe from a friend for over 32 years that she called Polish Cake that I misplaced and look for like a crazy woman today. Thank you for this recipe it is the closest that I have seen to the one I lost and my family is so excited to try it tonight. Thank you.🌼

  2. 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.

    1. 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

    1. 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

      1. 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!!