Chocolate Chip Cake

5 stars (3 ratings)

This chocolate chip cake recipe is moist, buttery, and studded all throughout with chocolate chips. Easy to make in just one bowl!

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert, Snack

Cuisine: American

Keyword: chocolate chip cake, chocolate chip cake recipe, how to make chocolate chip cake

Servings: squares

Calories: 410kcal

Ingredients

1 1/2 cups cake flour*
3/4 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup unsalted butter softened
2 eggs large
2/3 cup sour cream plain, unsweetened Greek yogurt or buttermilk** can be substituted
1/4 cup milk
1 1/2 teaspoons vanilla extract
10 ounces mini chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 325 degrees F, mist a 9x9-inch square baking pan*** with non-stick spray, and line with parchment.
Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer, and stir on low speed to combine.
Add the butter, mixing on medium-low speed until the mixture resembles damp sand (about 1 minute).
Add the eggs, one at a time, scraping the bottom and sides of the bowl to be sure all of the ingredients are fully incorporated.
Add the sour cream, milk, and vanilla, mixing on medium speed for 2 to 3 minutes to aerate the batter and build the cake’s structure.
Fold in the chocolate chips, reserving a handful or two for the top of the cake.
Transfer the batter to the prepared pan, sprinkle the remaining chocolate chips on top, and bake until a toothpick inserted in the thickest part comes out clean or with a few moist crumbs (approx. 45 to 55 minutes).
Cool completely in the pan, then dust with powdered sugar.

Notes

* Learn more about cake flour here: Why Use Cake Flour?
** If you don’t have sour cream, plain unsweetened Greek yogurt, or buttermilk, you can substitute by stirring 2 teaspoons of white vinegar or lemon juice into 2/3 cup of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.
*** This cake can also be baked in three 6-inch diameter round cake pans, two 8-inch diameter cake pans, two 9-inch diameter cake pans, one 9x13 sheet pan, as 24 cupcakes, or (doubled) in a 12-cup bundt pan. The cake layers may bake up slightly thicker or thinner, and the bake times may need to be adjusted.

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