Indulge in the ultimate classic comfort: this chocolate chip cake recipe delivers an incredibly moist, wonderfully buttery crumb, generously studded with luscious chocolate chips throughout. Crafted with ease in just one bowl, it's perfect for bakers of all skill levels!
Today, we're diving into a beloved classic that never fails to bring smiles: a delectable chocolate chip cake. While grand layer cakes like a decadent ice cream cake, a zesty Key lime cake, or a vibrant strawberry cake are undoubtedly impressive, sometimes simplicity reigns supreme. For this recipe, we embrace elegance in understatement, baking it in a single square pan for effortless enjoyment.
This isn't just a dessert; it's a versatile treat perfect for any occasion, from a casual afternoon snack to a simple family gathering. The beauty of this cake lies in its inherent deliciousness, requiring no elaborate frosting. A delicate dusting of powdered sugar is all the adornment it needs, allowing its rich flavor and delightful texture to truly shine. Prepare to fall in love with its irresistible charm!
Table of Contents
- What is Chocolate Chip Cake?
- Why You'll Love This Chocolate Chip Cake Recipe
- What Does Chocolate Chip Cake Taste Like?
- Key Ingredients for Success
- Essential Equipment for Baking
- How to Make Perfect Chocolate Chip Cake
- Chocolate Chip Cake Recipe FAQs
- Expert Baking Tips
- Storing and Keeping Your Cake Fresh
- Serving Size
- More Classic Cake Recipes to Love!
Jump to Recipe
What is Chocolate Chip Cake?
At its heart, a chocolate chip cake is a delightful spin on a classic vanilla or butter cake, elevated by the joyful inclusion of chocolate chips. Our particular recipe begins with the foundation of my renowned vanilla cake recipe, known for its incredible tenderness and rich flavor. What sets this chocolate chip version apart is not just the burst of chocolate in every bite, but its remarkable simplicity: the entire batter comes together in just one bowl, drastically cutting down on cleanup time.
The addition of mini chocolate chips transforms this humble cake into a celebration. These smaller chips integrate seamlessly throughout the batter, ensuring an even distribution of chocolatey goodness from top to bottom. This thoughtful inclusion also negates the need for any additional filling, frosting, or elaborate topping. It's truly a game-changer for those seeking maximum flavor with minimum fuss, making it a real time-saver without compromising on taste or texture.
Why You'll Love This Chocolate Chip Cake Recipe
There are countless reasons to adore this chocolate chip cake, making it a go-to recipe for both novice and experienced bakers alike. Here’s what truly makes it exceptional:
- Unforgettable Taste: Each slice promises a truly satisfying experience. The cake bakes up incredibly light and fluffy, boasting a moist, buttery texture that melts in your mouth. Every bite is a delightful combination of tender cake and warm, melty chocolate chips.
- Minimal Ingredients: You won't need an exhaustive grocery list for this recipe. It relies on a handful of common pantry staples, making it convenient and accessible whenever a cake craving strikes.
- Effortless Preparation: The batter comes together remarkably quickly, typically in 20 minutes or less. This streamlined process means you spend less time mixing and more time anticipating the delicious result. Once the batter is ready, simply pop it in the oven and let the magic happen!
- One-Bowl Wonder: Say goodbye to a mountain of dirty dishes! This recipe is designed to be made in a single mixing bowl, simplifying cleanup and making the baking process even more enjoyable.
- Incredible Versatility: While presented in a square pan, this recipe is remarkably adaptable. It can be baked as a classic 9x13-inch sheet cake for larger crowds, transformed into elegant 2-layer (8-inch or 9-inch round) or 3-layer (6-inch round) cakes for celebrations, or even divided into 24 delightful cupcakes. For an even grander presentation, you can easily double the recipe and bake it in a 12-cup bundt pan. This flexibility ensures it’s perfect for any occasion or serving preference.
What Does Chocolate Chip Cake Taste Like?
Prepare your senses for a truly decadent experience. Because this is a butter-based cake, it delivers an inherently rich and luxurious flavor profile. Each mouthful is delicately perfumed with the sweet, comforting notes of vanilla, perfectly balanced with just the right amount of deep, satisfying chocolate. The sweetness is present but never overwhelming, allowing the pure flavors to shine.
Beyond its exquisite taste, the texture is a key highlight. It's remarkably light and springy, offering a tender crumb that feels airy yet substantial. Despite its lightness, the cake is beautifully moist, a quality that lingers pleasantly with every bite. The melted chocolate chips create small pockets of gooey delight, adding another layer of texture and an intense burst of flavor that complements the cake's tender structure beautifully. It's a harmonious blend of richness, sweetness, and perfect texture.
Key Ingredients for Success
Crafting this delightful chocolate chip cake requires just a handful of fundamental ingredients, each playing a crucial role in achieving its perfect flavor and texture. Understanding these components will elevate your baking experience.
Flour
For this cake, we employ a thoughtful blend of all-purpose flour and cake flour. This combination is key to striking the perfect balance between robust structure and delicate tenderness. All-purpose flour provides the necessary strength, ensuring the cake holds its form beautifully without being so soft it crumbles. If you're looking to incorporate whole grains, you can substitute it with a whole-grain option, though you might need to slightly reduce the amount due to its different absorption properties.
Meanwhile, cake flour contributes to the cake's fine, soft crumb and light texture. Should you prefer a gluten-free option, a gluten-free flour blend that can be substituted 1:1 for regular flour will work wonderfully, allowing you to create a delicious gluten-free chocolate chip cake. For a deeper understanding of this ingredient, explore our detailed guide: What is Cake Flour?
Sugar
Sugar is more than just a sweetener; it’s a multifaceted ingredient in baking. Of course, it imparts the delightful sweetness we expect from a cake, but it also plays a critical role in achieving a golden-brown crust through the Maillard reaction. Furthermore, sugar is hydrophilic, meaning it attracts and retains moisture, ensuring your cake remains wonderfully moist and tender for longer. Regular white granulated sugar is ideal for this recipe, offering consistent results. If you wish to use an alternative sweetener, ensure it’s a 1:1 substitute for granulated sugar to maintain the desired balance and structure.
Baking Powder and Baking Soda
These two chemical leavening agents are indispensable for a light, airy cake. **Baking powder** provides initial lift as it reacts with liquid and heat, creating carbon dioxide bubbles that expand during baking. **Baking soda**, on the other hand, reacts with acidic ingredients present in the batter, such as sour cream, to produce additional carbon dioxide, contributing to a tender crumb and a good rise. Together, they ensure the cake bakes up beautifully tall, light, and fluffy, preventing it from becoming dense or flat. Always check the expiration dates to ensure they are fresh and active!
Salt
Often underestimated, salt is a flavor enhancer that works wonders in baked goods. It doesn't make the cake taste salty; instead, it sharpens and intensifies the natural flavors of all the other ingredients, creating a more complex and harmonious profile. It also expertly balances the sweetness, preventing the cake from being cloyingly sweet. I personally prefer kosher salt for its pure flavor, free from additives like iodine often found in table salt, which can sometimes impart a metallic or bitter aftertaste. Kosher salt is also widely available and cost-effective.
Butter
Butter is the cornerstone of this cake's rich flavor and tender texture. It infuses the cake with a luxurious richness and a beautiful golden hue, contributing significantly to its overall taste and mouthfeel. I always opt for unsalted butter, as it gives me precise control over the total salt content in the recipe. Different brands of salted butter can vary widely in their sodium levels, so unsalted ensures consistent results every time.
For optimal results, ensure your butter is at room temperature. This allows it to cream properly with the dry ingredients, creating a smooth, emulsified batter that traps air for a lighter cake. You can achieve this by letting it sit on the counter for a few hours, or for a quicker method, microwave it in 8-10 second intervals, flipping it each time, until just softened but not melted. For a vegan or dairy-free chocolate chip cake, a high-quality plant-based butter that substitutes 1:1 for dairy butter will work effectively.
Eggs
Eggs are vital in baking, serving multiple functions in this chocolate chip cake. They act as a powerful binding agent, holding all the ingredients together and contributing essential structure to the cake. Beyond that, eggs enhance the cake's moisture content and tenderness, ensuring a soft and pleasant texture. They also add richness and a beautiful golden color to the crumb.
Always use large chicken eggs for this recipe. If you're exploring plant-based alternatives, choose an egg replacement that is designed to substitute 1:1 for chicken eggs. While it's generally best if eggs are at room temperature for better emulsification and a smoother batter, I've found that with this particular recipe, it's not strictly critical, making the process even more forgiving.
Sour Cream
Sour cream is a secret weapon for an exceptionally moist and tender cake. Its high fat content adds richness, while its acidity reacts with the baking soda to provide additional lift and create a wonderfully soft crumb. This acidic component also helps to break down gluten in the flour, preventing a tough cake and ensuring a melt-in-your-mouth texture. If you don't have sour cream on hand, don't fret! You can easily substitute it with an equal amount of plain, unsweetened Greek yogurt or even buttermilk, both of which will provide similar moistness and tang to the batter.
Milk
Milk is essential for achieving the perfect batter consistency, providing necessary moisture that works alongside the sour cream to keep the cake tender. It helps to hydrate the dry ingredients, ensuring a smooth and workable batter that spreads evenly in the pan and bakes consistently. The beauty of this recipe is its flexibility with milk types: you can use whatever you typically keep in your refrigerator, whether it’s whole milk, 2%, skim, or even a plant-based milk like almond or soy. All will contribute to a delicious and perfectly textured cake.
Vanilla
Vanilla extract is a foundational flavor in almost any cake, adding a subtly sweet, warm, and aromatic dimension that enhances all other ingredients without being sugary itself. It provides depth and a comforting aroma that is instantly recognizable. For an even more pronounced and luxurious vanilla presence, consider using vanilla bean paste, which also adds beautiful specks of vanilla bean to the cake. Alternatively, for the purest flavor, you could split a fresh vanilla bean lengthwise, scrape out the tiny seeds, and incorporate them into the batter.
Chocolate
The star of the show! For this specific chocolate chip cake, I highly recommend using mini chocolate chips. Their smaller size and lighter weight are crucial because they help prevent the chips from sinking to the bottom of the cake during baking. This ensures that you get an even distribution of chocolatey goodness in every single bite, from the top crust to the very bottom. While semi-sweet is a classic choice, feel free to experiment with milk or dark chocolate chips based on your preference for sweetness and intensity.
Essential Equipment for Baking
Having the right tools can make all the difference in your baking experience. Here’s the essential equipment you’ll need to effortlessly prepare this delicious chocolate chip cake:
- Measuring cups and spoons: Accurate measurements are the foundation of successful baking. Use these to precisely portion all your wet and dry ingredients, ensuring the correct balance for the perfect cake.
- Large mixing bowl: As this is a one-bowl recipe, a spacious mixing bowl is crucial. I often use the one that comes with my stand mixer, providing ample space to combine all ingredients without spills.
- Electric mixer: An electric mixer makes light work of combining ingredients and aerating the batter. Whether you prefer a powerful stand mixer for hands-free operation or a versatile handheld electric mixer for portability, either will achieve the desired consistency.
- Silicone spatula: This indispensable tool is perfect for scraping down the sides and bottom of your mixing bowl, ensuring all ingredients are fully incorporated into the batter, leaving no dry spots behind.
- Non-stick spray: Essential for properly greasing your baking pans. A good coating prevents the cake from sticking, ensuring a clean release after baking.
- Parchment paper: Lining your cake pans with parchment paper is a foolproof method for easy cake removal. It creates a non-stick barrier, allowing your cake to slide out effortlessly without breaking apart. Learn how to master this technique with our guide: How to Line Pans with Parchment.
- Cake pan(s): For the cake pictured here, a 9x9-inch square pan was used, yielding perfect squares. However, this versatile recipe adapts beautifully to various pan sizes: you could use three 6-inch round cake pans, two 8-inch round cake pans, or two 9-inch round cake pans for elegant layers. A 9x13-inch sheet pan is ideal for a larger, flatter cake, or you can bake 24 individual cupcakes. For a stunning centerpiece, double the recipe and bake it in a 12-cup bundt pan. Remember that baking times will vary depending on your chosen pan size.
How to Make Perfect Chocolate Chip Cake
Baking this moist and buttery chocolate chip cake is a straightforward process, thanks to the "reverse creaming method" which simplifies everything into one bowl. Let's walk through each step together to ensure your success!
Step 1: Combine the Dry Ingredients
Begin by accurately measuring your dry ingredients. In a large mixing bowl (the bowl of your electric mixer works perfectly), combine the cake flour, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Use a whisk or the mixer on low speed to give them a quick, thorough stir. This initial step ensures that all the leavening agents and flavorings are evenly distributed throughout the dry mixture, which is crucial for a consistent rise and flavor in your finished cake.
Step 2: Incorporate the Softened Butter
Now, add the softened, room-temperature unsalted butter directly into the bowl with your dry ingredients. This is the hallmark of the reverse creaming method.
Using your electric mixer on medium-low speed, mix until the butter is fully incorporated into the dry ingredients. The mixture should transform into a consistency that resembles damp sand or coarse crumbs, with no large pieces of butter remaining. This process coats the flour particles with fat, which helps to tenderize the cake and prevents the overdevelopment of gluten, resulting in a wonderfully soft and moist crumb.
Step 3: Gradually Add the Eggs
With the mixer still on low to medium-low speed, add the large eggs one at a time. It's crucial to allow each egg to fully incorporate into the batter before adding the next. This ensures proper emulsification, leading to a smooth, uniform batter. After adding each egg, take a moment to scrape down the bottom and sides of the bowl with your silicone spatula. This step guarantees that all ingredients are thoroughly mixed and no pockets of unmixed batter or dry ingredients remain, contributing to an even texture throughout the cake.
Step 4: Introduce the Liquid Ingredients
Before proceeding, give the bowl another thorough scrape with your spatula, ensuring everything is well combined from the previous steps. Next, add the sour cream, milk, and vanilla extract to the batter.
Mix these liquid ingredients into the batter on medium speed for 2 to 3 minutes. This step is vital as it not only fully incorporates the liquids but also aerates the batter, incorporating air that will contribute to the cake’s light and fluffy texture. It also helps to develop the cake’s structure just enough, ensuring a tender yet stable crumb. The batter will become noticeably smoother and slightly lighter in color.
Step 5: Add the Chocolate Chips
Now for the star ingredient! Add the bag of mini chocolate chips to the prepared batter. Remember to reserve a handful or two of chips; these will be sprinkled on top of the cake before baking for an extra-pretty finish and a burst of visible chocolate.
Using your silicone spatula, gently fold the chocolate chips into the batter until they are evenly distributed. Avoid overmixing at this stage, as excessive stirring can lead to a tougher cake. The goal is just to combine them thoroughly, ensuring every slice will be filled with delicious chocolatey pockets.
Step 6: Bake to Golden Perfection
Carefully transfer the finished batter into your prepared pan(s). Ensure your chosen pan has been properly greased and lined with parchment paper to prevent sticking.
Using your spatula or the back of a spoon, gently smooth out the batter so it forms an even layer that reaches all the way to the sides of the pan. This promotes even baking and a beautifully flat top.
Finally, sprinkle the reserved chocolate chips evenly over the top of the batter. This not only adds a decorative touch but also guarantees a lovely chocolate burst on the surface of your baked cake.
Carefully slide the pan onto the middle rack of your preheated oven. Allow it to bake until golden brown and a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached. This indicates it’s perfectly baked and still deliciously moist. Avoid opening the oven door too frequently, especially in the first half of baking, to prevent the cake from sinking.
Chocolate Chip Cake Recipe FAQs
Unlike traditional cake recipes that begin by creaming butter and sugar, then alternately adding dry and liquid ingredients, the reverse creaming method simplifies the process and yields superior results. With traditional creaming, it’s easy to under-cream the butter and sugar or over-mix the batter, which can lead to a tough cake. Plus, it typically generates more dirty dishes.
The reverse creaming method is much more forgiving and efficient. You start by combining all the dry ingredients (flour, sugar, leavening, salt) in the mixing bowl. Then, softened butter is worked into this dry mixture until it resembles damp sand. This coats the flour particles with fat, which inhibits excessive gluten development, resulting in an exceptionally tender and moist crumb. Next, the eggs are incorporated, followed by the dairy and vanilla extract. This technique minimizes the risk of overmixing and guarantees a consistently light, fluffy, and tender cake, making it practically foolproof!
This chocolate chip cake is wonderfully versatile and can be adorned in countless ways, limited only by your imagination! While it’s delicious with just a dusting of powdered sugar, adding a frosting can elevate it for special occasions. Here are some fantastic ideas to get your creative juices flowing:
- Whipped Cream Frosting: For a light, airy, and elegant topping that complements the cake's tenderness without overpowering it.
- Chocolate Swiss Meringue Buttercream: A silky, less-sweet chocolate frosting that pairs beautifully with the chocolate chips, adding a sophisticated touch.
- Vanilla Swiss Meringue Buttercream: A smooth, stable, and less sugary vanilla option that allows the cake’s flavor to shine while providing a creamy texture.
- Pastry Cream (as a filling): If turning this into a layer cake, a rich vanilla pastry cream makes an exquisite filling.
- Cream Cheese Frosting: Its slight tang and creamy texture offer a wonderful contrast to the cake's sweetness, creating a comforting flavor combination.
- Classic Vanilla Buttercream: A traditional, sweet, and fluffy frosting that’s always a crowd-pleaser.
- Raspberry Buttercream: For a fruity twist, the tartness of raspberry buttercream offers a bright contrast to the sweet chocolate.
Absolutely! This versatile cake batter is perfect for making cupcakes. This recipe, as written, will yield approximately 24 standard-sized cupcakes. To convert, simply prepare your muffin tins with paper liners.
Fill each cupcake liner about two-thirds full with batter. The baking time will need to be adjusted significantly; cupcakes typically bake much faster than a full cake. Expect them to be done in about 16 to 20 minutes, depending on your oven and the exact size of your cupcakes. They are ready when a toothpick inserted into the center comes out clean. For a more detailed guide on baking perfect cupcakes, you can refer to my vanilla cupcake recipe, which offers a full tutorial on the process.
For the delicious cake pictured in this recipe, I used a 9x9-inch square pan, which results in lovely, easy-to-slice portions. However, this recipe is incredibly adaptable to a variety of pan sizes, allowing you to customize it for your specific needs:
- Layer Cakes: It works beautifully as two 8-inch or 9-inch round layers for a classic stacked cake. For a taller, more elegant presentation, you can also bake it as three 6-inch round layers.
- Sheet Cake: For serving a larger crowd or for a more casual dessert, a 9x13-inch sheet pan is an excellent choice.
- Bundt Cake: If you're looking for a stunning centerpiece, you can double this recipe and bake it in a 12-cup bundt pan.
When switching pan sizes, it's essential to keep a close eye on the bake time. Thinner, flatter cakes (like a sheet cake) will typically require less time in the oven compared to smaller, thicker cakes (like a 6-inch layer cake or a bundt). Always use the visual cues and the toothpick test to determine doneness, rather than relying solely on the suggested bake time for a different pan size.
The issue of chocolate chips sinking to the bottom of a cake is a common baking challenge, but it's less of a problem with a recipe like this one, which produces a nice and thick batter. A thicker batter naturally provides more resistance, helping to suspend the chips.
I also find that using mini chocolate chips significantly helps. Their smaller size and lighter weight make them less prone to sinking compared to standard-sized chips, ensuring a more even distribution throughout the cake. However, if you only have regular-sized chocolate chips on hand, there's a simple trick: lightly dust them in about a tablespoon or two of all-purpose flour before adding them to the batter. This thin coating of flour creates a barrier that helps the chips adhere to the batter, preventing them from sinking and ensuring chocolatey goodness in every single bite!
Expert Baking Tips for a Flawless Cake
- Precision in Measuring: Accurate ingredient measurement is paramount in baking. Always use dry measuring cups for dry ingredients (like flour and sugar) and liquid measuring cups for wet ingredients (like milk and sour cream). For flour, use the "spoon and level" method: spoon the flour into your measuring cup until it's overflowing, then level it off with the straight edge of a knife. This prevents over-packing the flour, which can lead to a dry, dense cake. Read more about this here: How to Measure Ingredients for Baking.
- Embrace Room Temperature Ingredients: This is a golden rule for many cake recipes. Ensure your eggs, butter, and sour cream are at room temperature before you begin mixing. Room temperature ingredients emulsify more effectively, meaning they blend together more smoothly and evenly, creating a consistent and lump-free batter. This smooth batter holds air better, which translates to a higher rise and a more tender, uniform crumb in your finished cake.
- Guard Against Overbaking: Overbaking is the quickest way to dry out a moist cake. Keep a close eye on your cake during the final minutes of baking. A few minutes before the expected bake time, turn on your oven light and observe the cake through the window – if the center no longer appears wet and glossy, gently crack open the oven door. Give the top of the cake a light touch; if it springs back gently, it's likely done. Then, perform the toothpick test: insert a toothpick into the very center. If it comes out clean or with a few moist crumbs attached (not wet batter), your cake is perfectly baked.
- Cool in the Pan (Initially): Resist the urge to immediately flip your cake out of the pan. Allowing the cake to cool in its baking pan for at least 10-15 minutes (or as specified in the recipe) is crucial. This cooling period allows the cake to firm up, preventing it from breaking or crumbling when you invert it. It also helps to trap steam and moisture within the cake, ensuring it stays beautifully moist and tender.
Storing and Keeping Your Cake Fresh
Ensuring your delicious chocolate chip cake stays fresh and flavorful for as long as possible is key to enjoying every last crumb. Here’s how to store it effectively:
- Room Temperature: If your cake is unfrosted or simply dusted with powdered sugar, it will remain perfectly delicious at room temperature for approximately 1 to 2 days. To keep it from drying out, always store it tightly covered in an airtight container or wrapped snugly in plastic wrap.
- Refrigeration: For longer storage, or if your cake is frosted with a dairy-based frosting (like cream cheese frosting), it’s best to store leftovers in the refrigerator. Wrap it tightly in plastic wrap or place it in an airtight container to prevent it from absorbing odors from other foods or drying out. When properly stored in the fridge, your cake should stay fresh and delightful for about a week.
- Freezing for Longevity: This cake freezes exceptionally well, making it an ideal make-ahead dessert. The cake itself can be stored in the freezer for several months without compromising quality. To freeze, ensure the cake is completely cooled. Then, wrap it tightly first in plastic wrap, followed by a layer of aluminum foil or placed in a freezer-safe zip-top bag. Thaw overnight in the refrigerator before serving.
Baking in Advance: A Chef's Secret for Stress-Free Entertaining
I am a huge proponent of make-ahead desserts, and this chocolate chip cake is a shining example. Preparing it in advance can significantly reduce stress, especially when you're planning for entertaining or a special occasion. You can bake this cake up to a few weeks ahead of time, allowing you to focus on other preparations closer to your event.
Once your cake is baked and has cooled completely to room temperature, wrap it tightly in several layers of plastic wrap. You can then store it in the refrigerator overnight or for up to a few days. For longer storage, slip the well-wrapped cake into a freezer-safe zip-top bag or an airtight container and keep it in the freezer for several weeks. When you're ready to serve, simply transfer it to the refrigerator to thaw. A beautifully cold cake is also much easier to handle and decorate – it's less crumbly, making frosting a breeze and allowing you to achieve a much smoother, professional-looking finish with no pesky loose crumbs in your frosting. This tip alone can transform your decorating experience for a beautiful birthday or celebratory cake.
Serving Size
When baked in a standard 9x9-inch square pan, this recipe is designed to yield 12 generous servings. The nutritional information provided in the recipe card below is calculated based on this serving size, ensuring accurate dietary tracking for each delicious square of cake. If you're serving a larger crowd, remember this recipe is highly versatile and can be doubled or baked in a larger pan to accommodate more guests.
More Classic Cake Recipes to Love!
If you enjoyed this easy and delicious chocolate chip cake, you'll love exploring these other beloved cake recipes from my collection. Each one offers its own unique charm and is perfect for various occasions:
- Simply Perfect Chocolate Cake: A rich, decadent, and incredibly moist chocolate cake that's a true crowd-pleaser for chocolate lovers.
- Swirled Marble Cake: Get the best of both worlds with this visually stunning and delicious marble cake, combining vanilla and chocolate flavors.
- Moist Banana Cake: A delightful way to use ripe bananas, resulting in a wonderfully soft and flavorful cake.
- Tropical Coconut Cake: For those who love the exotic, this coconut cake is tender, aromatic, and perfectly sweet.
- Spiced Pumpkin Cake: A seasonal favorite, this pumpkin cake is packed with warm spices and ideal for autumn gatherings.
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Chocolate Chip Cake
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Ingredients
- 1 1/2 cups (187.5 g) cake flour*
- 3/4 cup (93.75 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 teaspoon (4 g) baking powder
- 3/4 teaspoon (3 g) baking soda
- 3/4 teaspoon (4.5 g) kosher salt
- 3/4 cup (170.25 g) unsalted butter, softened
- 2 (88 g) eggs, large
- 2/3 cup (153.33 g) sour cream, plain, unsweetened Greek yogurt or buttermilk** can be substituted
- 1/4 cup (61 g) milk
- 1 1/2 teaspoons (6 g) vanilla extract
- 10 ounces (283.5 g) mini chocolate chips
Instructions
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Preheat your oven to 325 degrees F (160 degrees C). Lightly mist a 9x9-inch square baking pan*** with non-stick spray, then line the bottom with parchment paper. This dual preparation ensures your cake won't stick.
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In the large bowl of an electric mixer, combine the cake flour, all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt. Stir these dry ingredients together on low speed for about 30 seconds to ensure they are thoroughly combined and evenly distributed.
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Add the softened unsalted butter to the dry ingredients. Mix on medium-low speed for approximately 1 minute, or until the mixture takes on the texture of damp sand with no visible large lumps of butter. Scrape down the sides of the bowl as needed.
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Crack the eggs and add them to the batter one at a time, ensuring each egg is fully incorporated before adding the next. This step helps create a smooth emulsion. After adding all eggs, use a silicone spatula to scrape down the bottom and sides of the bowl to integrate all ingredients fully.
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Next, add the sour cream, milk, and vanilla extract to the bowl. Increase the mixer speed to medium and mix for 2 to 3 minutes. This vigorous mixing incorporates air into the batter, which is essential for developing the cake’s structure and achieving its characteristic light and airy crumb. The batter should appear smooth and slightly increased in volume.
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Gently fold in the mini chocolate chips using your spatula. Remember to reserve a small handful or two of chips to sprinkle on top of the cake later for a beautiful presentation. Ensure the chips are evenly distributed without overmixing.
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Transfer the chocolate chip cake batter to your prepared pan. Use your spatula to spread the batter out evenly to the sides, ensuring a consistent layer for even baking. Sprinkle the remaining chocolate chips over the top of the batter. Bake for approximately 45 to 55 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with just a few moist crumbs attached.
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Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack. This helps retain moisture and prevents the cake from breaking. Once cooled, invert the cake, remove the parchment paper, and finish by dusting generously with powdered sugar before slicing and serving.
Notes
** If you find yourself without sour cream, plain unsweetened Greek yogurt, or buttermilk, you can easily create a suitable substitute. Simply stir 2 teaspoons of white vinegar or lemon juice into 2/3 cup of regular milk. Let this mixture sit for 5 minutes, or until it visibly thickens and slightly curdles. This creates a homemade buttermilk that will work perfectly in the recipe.
*** This versatile cake batter can be adapted to various baking pans. You can bake it in three 6-inch diameter round cake pans for a small layer cake, two 8-inch diameter cake pans, or two 9-inch diameter cake pans for standard layers. Alternatively, use one 9x13 sheet pan for a simpler sheet cake, or make up to 24 cupcakes. For a larger presentation, double the recipe and bake it in a 12-cup bundt pan. Please note that when changing pan sizes, the cake layers may bake up slightly thicker or thinner, and adjustments to the bake times will likely be necessary. Always rely on visual cues and the toothpick test for doneness.