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.
Chocolate Chip Cake:
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 deets on that are below.) 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!
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!
How to Make a Chocolate Chip Cake?
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. (The full ingredient list and instructions are in the printable recipe card below.) 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.
Now, this is where that secret ingredient comes in. Any guesses as to what it is?
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.
Once the wet and dry ingredients are prepared, combine them until smooth.
Now, you’re ready to assemble the cake for baking.
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.
Next, 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!
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.
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?
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
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Chocolate Chip Cake Recipe:
Chocolate Chip Cake
- 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
- 3 tablespoons sugar
- 1 1/2 teaspoons cinnamon
- 11.5 ounces milk chocolate chips
- Begin by preheating the oven to 350 degrees F. Spray a 9x13-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.