Do you know that feeling when you want cookies and cake at the same time? That’s why I love chocolate chip cake. It’s soft, sweet, and filled with melty chips.
Every bite feels cozy, like home. The chocolate makes it rich, but the cake keeps it light. I always smile when it comes out warm from the oven.
This cake is simple to bake and fun to share. My family asks for it again and again. Let’s make it together and enjoy a slice of comfort.
Why You’ll Love This Recipe
- Reader Favorite: This cake is a classic. It’s always a hit with family and friends, and it never lasts long on the dessert table. I’ve received countless compliments, with one reader saying, “This cake was the highlight of the party! It’s so moist and delicious!”
- Super Easy to Make: You don’t need to be a baking expert to make this cake. It’s simple, quick, and requires no complicated techniques.
- Full of Chocolate Chips: Every bite of this cake is loaded with rich chocolate chips, making it the perfect treat for any chocolate lover.
- Moist and Tender: Thanks to the sour cream and butter, this cake comes out so soft and moist. No dry cakes here!
- Versatile: You can easily customize it with different kinds of chocolate chips or even add nuts for a crunch.
- Perfect for Any Occasion: Whether it’s a birthday, family gathering, or just an afternoon snack, this cake is the perfect fit for any event.
Required Kitchen Tools
Before we dive into the recipe, let’s go over the basic tools you’ll need to make this delicious chocolate chip cake:
- Mixing Bowls: For combining the dry and wet ingredients.
- Electric Mixer or Hand Whisk: To beat the ingredients together, ensuring a smooth batter.
- Measuring Cups & Spoons: To get the right proportions for your ingredients.
- Cake Pan (9-inch round or square): The pan that will hold the cake while it bakes.
- Parchment Paper: To line the cake pan for easy removal.
- Spatula: For mixing and scraping the batter into the pan.
Ingredients
Here’s what you’ll need to make this mouthwatering cake (exact measurements are provided in the recipe card below):
- All-Purpose Flour: The base of the cake. Be sure to measure correctly for the best results.
- Baking Powder & Baking Soda: These leavening agents help the cake rise and achieve a light, fluffy texture.
- Cornstarch: A secret ingredient that helps the cake become even more tender and moist.
- Cinnamon: Just a hint of cinnamon enhances the flavor, giving the cake a touch of warmth.
- Salt: A pinch of salt balances the sweetness of the cake.
- White Sugar: For sweetness and moisture.
- Full-Fat Sour Cream (room temperature): This is the ingredient that ensures your cake stays moist and tender.
- Butter (softened): Adds richness and flavor.
- Eggs (room temperature): These help bind the cake together and provide structure.
- Vanilla Extract: For that lovely, sweet aroma that fills your kitchen as it bakes.
- Mini Chocolate Chips: The star ingredient! They melt perfectly throughout the cake, creating pockets of chocolate in every bite.
Variations for Chocolate Chip Cake
Want to mix things up a bit? Here are a few variations to make this cake even more exciting:
- Add Nuts: If you love the crunch of nuts, try adding chopped walnuts, pecans, or almonds to the batter. They pair wonderfully with the chocolate chips.
- Use Dark Chocolate Chips: For a richer, less sweet chocolate flavor, opt for dark chocolate chips instead of milk chocolate.
- Swirl in Peanut Butter: For a peanut butter-chocolate twist, swirl a few spoonfuls of peanut butter into the batter before baking.
- Add Espresso Powder: A small amount of espresso powder will enhance the chocolate flavor and give the cake a slightly more intense taste.
- Glaze or Frost: If you want an extra touch of sweetness, drizzle the cake with a simple chocolate glaze or top it with whipped cream or frosting.
Step-by-Step Instructions for Making Chocolate Chip Cake
Let’s get started! I promise this cake is easy to make and doesn’t require any special techniques.
1. Preheat Your Oven and Prepare Your Pan
Preheat your oven to 350°F (175°C) to ensure it’s hot enough to bake the cake evenly. While the oven is warming up, prepare your cake pan by greasing it with butter and lining the bottom with parchment paper. This will help your cake come out of the pan without sticking.
2. Mix the Dry Ingredients
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cornstarch, cinnamon, and salt. This ensures the dry ingredients are evenly distributed, and it helps with the texture of your cake.
3. Cream the Butter and Sugar
In another large bowl, beat the softened butter and white sugar together using an electric mixer or a hand whisk. Mix on medium speed for about 2-3 minutes until the mixture is light and fluffy. This step is important because it helps create a light texture in your cake.
4. Add the Eggs and Vanilla
Next, add the eggs one at a time, beating well after each addition. Add the vanilla extract and continue mixing until fully incorporated. This will add flavor and richness to the cake.
5. Add the Sour Cream
Now, add the room-temperature sour cream to the mixture. The sour cream will keep the cake moist and tender, so don’t skip this ingredient!
6. Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture in two or three batches. Mix on low speed (or with a spatula) until just combined. Be careful not to overmix, as this can result in a dense cake.
7. Fold in the Chocolate Chips
Once the batter is smooth, gently fold in the mini chocolate chips. You can add more chocolate chips if you like, but keep in mind that a little goes a long way. The chocolate chips will melt and spread throughout the cake as it bakes, creating pockets of gooey chocolate.
8. Bake the Cake
Pour the batter into your prepared cake pan and spread it out evenly. Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs. Be careful not to overbake – you want the cake to remain moist.
9. Let the Cake Cool
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This step is important because it helps the cake set and makes it easier to slice.
How to Serve Chocolate Chip Cake
This cake is perfect on its own, but if you want to take it to the next level, here are some ideas:
- Serve with Ice Cream: Top each slice with a scoop of vanilla ice cream for a delicious combination of warm cake and cold ice cream.
- With Whipped Cream: Add a dollop of freshly whipped cream for a light, airy touch.
- Drizzle with Chocolate Sauce: For extra indulgence, drizzle some homemade or store-bought chocolate sauce over the top.
- Pair with Coffee: This cake pairs wonderfully with a hot cup of coffee or a glass of milk, making it the perfect snack or dessert.
Storing Chocolate Chip Cake
If you have any leftovers (though I doubt you will!), here’s how to store the cake:
- At Room Temperature: Store the cake in an airtight container for up to 3-4 days at room temperature. Just make sure it’s fully cooled before storing.
- In the Fridge: You can also store the cake in the fridge for up to a week. Be sure to keep it in an airtight container to prevent it from drying out.
- Freezing: To freeze, wrap individual slices of cake in plastic wrap and store them in a freezer-safe container. They’ll stay fresh for up to 2 months. To reheat, simply microwave a slice for about 20-30 seconds.
Nutrition Information (per slice)
| Nutrient | Amount (per slice) |
|---|---|
| Calories | 250-300 |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 50mg |
| Sodium | 150mg |
| Carbohydrates | 35g |
| Fiber | 1g |
| Sugars | 20g |
| Protein | 3g |
Note: The nutritional information is an estimate and can vary based on portion size and specific ingredients used.
Conclusion:
If you’re craving something indulgent yet simple, this Chocolate Chip Cake is the perfect solution. It’s soft, moist, and packed with chocolatey goodness, making it a true crowd-pleaser. Whether you enjoy it on its own or pair it with ice cream, this cake will be a hit every time you make it.
So, what are you waiting for? Preheat that oven, gather your ingredients, and treat yourself and your loved ones to a slice of pure chocolate bliss!
Chocolate Chip Cake
Course: Uncategorized12
slices20
minutes40
minutes250-300
kcalIngredients
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 cup sour cream (or plain Greek yogurt)
1 cup whole milk
1 ½ cups semisweet chocolate chips (plus extra for topping)
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Add sour cream and mix until smooth.
- Alternate adding dry ingredients and milk into the wet mixture, starting and ending with dry ingredients. Mix until just combined.
- Fold in chocolate chips with a spatula.
- Pour batter into prepared pan(s) and smooth the top. Sprinkle extra chocolate chips on top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Chocolate Chip Cake FAQs
Can I make this cake ahead of time?
Absolutely! This cake keeps well for several days, and you can even freeze it for up to 2 months.
Can I use other types of chocolate chips?
Yes! Feel free to use dark chocolate chips, milk chocolate chips, or even a mix of both.
Is there a way to make this cake less sweet?
You can reduce the amount of sugar slightly, but keep in mind that it might affect the texture and moisture of the cake.
Can I substitute the sour cream?
If you don’t have sour cream, you can use plain yogurt as a substitute.