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.
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!
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
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.
I made this cake and shared it with a few family members, we all absolutely loved it! This will be a go-to for me from now on when I want to share a sweet at work or bring something when visiting friends. I followed the recipe just as written and it couldn’t have turned out more perfect – so moist and full of flavor. Thank you so much for everything you share 🙂
I made this tonight and it was delicious 😋.
Yummy, can hardly wait to try this dish. I made a few of your dips and desserts during the holidays. We loved all of them. Thank you, and happy 2021.
My daughter decided she wanted a chocolate chip cake for her 10th birthday and this is the recipe that I stumbled upon.
It was fantastic.
Easy recipe to follow and it turned out better than I could have hoped. It went down very well with kids and parents alike.
10/10 will make again.
Fabulous cake!
Do I need to keep this in the fridge once baked?
Or can I leave it out in the cupboard?
I made this cake for my co-workers. It was a big hit! I used Nestle espresso chips instead of plain chocolate chips – OMG. This was my first recipe from your site and now I cannot wait to see what else I can make!. Thank you!!!
I cooked this for 35minutes and when I checked the middle it was still runny? I did sub out Greek yogurt instead of sour cream for added sweetness. But I used the same measurements. The top looked raised n browned n perfect but it was deceiving. .. I covered it with foil and an giving it another ten minutes. Any one else have this issue?
Oven temperatures can vary which is why I recommend testing with a toothpick. If it needs a little longer to bake, that’s no problem at all. It shouldn’t affect the final result. I do recommend avoiding over-baking as you could dry it out. Enjoy the cake!
xo Michael
actually, greek yogurt makes a batter take longer to cook than the sour cream–i’m not totally sure why (maybe it depends on the cultures? fat content? water content?), but i read this somewhere and have found it to be true with everything from cake to even pancakes. you’re not alone, don’t worry!
I just posted about this bc I had the same issue! Good idea about the foil.
I’m making it for the first time it’s in the oven now but, it seems it will need to cook longer than 40mins hope I didn’t screw up anything.
can i substitute the sour cream with milk?
No. You can use yogurt, but I personally prefer sour cream.
xo Michael.
This was simply delicious! Had all of the ingredients on hand except the sour cream so I substituted greek yogurt from yogurt flip cups that I had on hand and it worked wonderfully! The kids and husband loved it! Thanks for sharing this recipe.
This cake is soooooooooo good. My husband loves it so much he requested I make it for his birthday, which is today! Thanks to Michael for another fab recipe.
Happy Birthday to your husband!!
xo Michael
Delish!! I agree that any baked item is a winner when using sour cream….buttermilk too. Thanks so much for sharing! I’m a fairly new follower and the content here is A+. 😊
Just made this yesterday. It’s excellent! I’ll be making it again. Thank you.
I came across this recipe on your blog last week and since my 2 grandsons (12/15) were spending the weekend, thought this would be a great time to put it to the test! I’m happy to report it passed with flying colors! It was completely gone w/in 12 hours! …my husband and I did help a “little!” 🙂 This is definitely a keeper! Now I’m thinking I need to try the lemon/blueberry bread! Thanks for sharing! Enjoy your blog!!!
PS – An extra bonus to have a good, basic homemade yellow cake mix!
This makes me so happy! So glad you enjoyed the recipe, Carolyn!
xo Michael
HI Michael,
In the beginning comments of your Chocolate Chip Cake, you mention a yellow cake mix, I found that it’s not listed on the ingredients list. Do I use a yellow cake mix or not? I want to make this for our dessert on Wednesday evening.
No cake mix needed. I mentioned the cake was like a “classic homemade yellow cake”. That’s all.
xo Michael
Michael, this cake looks delicious! This is very similar to another cake I make which is baked in a bundt pan. I think I will try that. I am new to your blog and I really enjoy your content. Your photography is A+!!!
Thank you so much, Terry!!
xo Michael
Hello I just made this and it was delicious but the batter was very thick and had to be forced to spread almost. Is that normal? I made sure I used the exact measurements but wanted to check
Both batters should be like what you’d expect. The brownie batter should be like a cake / brownie batter and the chocolate chip should be like a cookie dough batter. Hope that helps!
xo Michael
Hello, I just want to tell you how much I adore your blog – perfection and beauty-FUL!! Thank you for sharing your fabulous ideas, delicious recipes, DIY’s…OHMYGOSH!! I enjoy reading your blog and your photography is AAHHHMAZING! Just want to say, thank you for all that you do ~ so beautifully! 🙂
You made my day, Beth! Thank you!!
xo Michael
Hi. Can i make this recipe without the sour cream? Or what can i substitute it with? Thank you
You can use plain yogurt instead of sour cream. But you must use one or the other. I highly recommend the sour cream.
xo m\Michael
Hi
I do not have brown sugar and sour cream…i do have plain yogurt cups…but it seems to be a little sweet…can I use those instead of sour cream…any substitute for brown sugar
I would not recommend substituting the brown sugar. Yogurt can be used for sour cream, but I prefer / recommend sour cream.
xo Michael
yum yum, love this as a breakfast cake too, love the cholate chips, thank you!
Yes! Totally works for breakfast / brunch!
xo Michael
Thanks for another doable recipe. I’m going to make this for the fam for Valentine’s Day!
This looks great! Can’t wait to give it a whirl. Thanks so much for sharing great recipes.