Chocolate Chip Cake
User Reviews
4.6
Chocolate Chip Cake
Description
This cake batter blends all-purpose flour, sour cream, butter, eggs, vanilla, and leavening agents for a tender, moist base. Cinnamon and sugar are whisked together, then sprinkled atop layers of batter and chocolate chips before baking. Chocolate chips, either regular or mini, offer chocolate throughout the cake with mini chips helping prevent sinking during baking.
Baked in a 9x13 pan, the cake develops a golden top and a set texture around the edges while remaining slightly moist in the center. The alternating layers of cinnamon sugar and chocolate chips provide bursts of sweetness and a mild spice note alongside the rich flavors of butter and vanilla.
This cake serves well warm or at room temperature and is suitable as a simple dessert or afternoon treat. The recipe notes recommend mini chocolate chips to maintain even distribution without sinking, ensuring consistent texture and flavor in every bite.
Ingredients
Cake Batter:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups sour cream
- 10 tablespoons butter softened
- 3 egg large
- 1 teaspoon vanilla
Cinnamon + Sugar + Chocolate:
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 cups chocolate chips regular or mini
Instructions
- Preheat the oven to 350 degrees (325 if using a glass pan). Grease a 9X13-inch pan with cooking spray and/or line with parchment paper for easier cleanup.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric handheld mixer, combine all of the cake batter ingredients. Mix until well-combined, about 2 minutes.
- Whisk together the cinnamon and sugar until combined.
- Spread half of the batter in the bottom of the prepared pan. Sprinkle with half of the cinnamon sugar and then sprinkle half of the chocolate chips over the top.
- Spoon the remaining cake batter on top in large dollops and spread evenly to cover. Sprinkle with the remaining cinnamon and sugar and chocolate chips.
- Bake for 30-35 minutes until golden on top and set around the edges and a toothpick comes out with only a few moist crumbs (don’t over bake or cake will be dry!). Serve warm or at room temperature.
Notes
- Mini chocolate chips help prevent sinking and keep chocolate evenly distributed throughout the cake.
- Use softened butter and room-temperature eggs for even mixing and a tender crumb.
- Test doneness by inserting a toothpick; a few moist crumbs are better than overbaking to avoid dryness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 46mg | 15% |
| Sodium | 213mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 33g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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