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.
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 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.
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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.