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    Chocolate Chip Cake

    January 6, 2025 by Ania · This post may contain affiliate links · 8 Comments

    This Chocolate Chip Cake is next level good. It's soft, fluffy, comes together in one bowl, and is quite literally the best cake I've made on the blog yet!

    View Recipe - Print Recipe

    Happy 2025 friends! I hope that you all had a beautiful Christmas and New Years, and spent it with loved ones, laughter, and good food. This it the first post of the year and I'm SO excited for it and all the delicious baked goods we'll bake together.

    Okay let's talk about this cake. It's phenomenal. The cake batter comes together in one bowl and mixes in a couple steps. It's got simple everyday ingredients, and is soo delicious!

    This cake will knock your socks off so let's get to baking.

    Ingredients Notes

    Scroll to view a few ingredients notes. Full recipe and measurements can be found in the recipe card below.

    Butter – Unsalted butter works best. This must be very softened for the batter.

    Baking soda & baking powder – Make sure it isn’t expired!

    Cinnamon – Adds a bit more depth of flavour to the cake.

    Chocolate chips - I used mini chocolate chips and recommend you do the same. Since they are small, it helps prevent the chocolate from sinking to the bottom.

    Cornstarch – This helps add a tender crumb to the cake.

    Eggs – Remove two hours before baking.

    Flour – I used all-purpose flour for this recipe. 

    Sour cream - Make sure to use full fat sour cream and at room temperature.

    White sugar - Used to sweeten the cake and also sprinkled on top for a nice 'crunch'.

    Vanilla – Using a good quality vanilla is important to enhance the flavours.

    Step by step instructions

    Here is how to make and bake this Chocolate Chip Cake. You will need an 9×9 square pan lined with parchment paper, two mixing bowl, an electric hand-held mixer, and a spatula.

    Step 1 – Prep. Preheat the oven to 350°F/175°C and line and grease a 9×9 inch square pan. I like to put a piece of parchment paper hanging over the two sides for easy removal, and greasing the other two sides.

    Step 2 - Combine dry ingredients. In a large bowl, add in flour, baking soda, baking powder, cornstarch, cinnamon, salt. Set aside.

    Step 3 - Mix wet ingredients. In another large bowl, add in white sugar, eggs, butter, vanilla, and sour cream. Mix together on medium speed for 1 minute until just combined. The trick here is to not over-mix the wet ingredients.

    Step 4 - Add in dry ingredients. Add the dry ingredients in and using the electric mixer, mix on high for 2-3 minutes until lighter in colour and all combined. Make sure to stop and scrap the bowl.

    Step 5 - Add mini chocolate chips. Mix in the chocolate chips. Do not over-mix!

    Step 6 - Transfer. Add the batter into the prepared pan and spread evenly. Add extra chocolate chips and sprinkle white sugar on top (optional, but recommended).

    Step 7 – Bake. Bake the cake for 32-40 minutes, or until a toothpick inserted comes out dry. Mine took 38 minutes. If it is wet, then the cake hasn’t fully baked yet so continue to bake at 5 minute intervals.

    Slightly open your oven door to allow the hot air out and then remove completely from oven and allow it to continue cooling. Once ready, slice and enjoy!

    Expert Baking Tips

    Here are a few expert baking tips from my kitchen to yours

    • Make sure all of your wet ingredients are at room temperature. It’s important or else the ingredients won’t work the way we want them too together.
    • Use mini chocolate chips, as they are smaller and won't sink to the bottom of the cake.
    • Mix the wet ingredients until JUST combined. Usually you mix the wet ingredients for longer than the dry, but here it is the opposite. So only mix the wet ingredients for 1 minute, and once you've added in the dry ingredients, mix it on high speed for 2 minutes until paler in colour.
    • Make sure to use an electric hand mixer. It will make it a lot easier!

    FAQ

    Why is there sour cream in this cake and can I taste it?

    You cannot taste it at all. Using sour cream in cakes creates a very fluffy crumb. If you don’t have any sour cream on hand, use full fat plain yogurt instead.

    How come my cake sank in the middle after removing it from the oven?

    Chances are your cake needed to bake for a few more minutes. Make sure to insert a toothpick into the middle of your cake when checking if it's done! If there's any hints of wet batter, it needs to keep baking.

    Check out these recipes

    • Easy Strawberry Cake
    • Easy Rhubarb Cake
    • Strawberry Rhubarb Breakfast Cake
    • Easy Strawberry Rhubarb Cake

    PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!

    Chocolate Chip Cake

    Ania
    This Chocolate Chip Cake is next level good. It's soft, fluffy, comes together in one bowl, and is bound to become a new favourite.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 9 squares
    Calories 246 kcal
    Need metric measurements?Use the buttons below to click between US cups and Metric grams!

    Ingredients
     
     

    • 2 cups all-purpose flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1 tbsp cornstarch
    • 1/2 tsp cinnamon
    • 1/4 tsp salt
    • 3/4 cups white sugar + more for topping
    • 1 cup + 2 tbsp full fat sour cream room temperature
    • 1/2 cup butter softened*
    • 2 eggs room temperature
    • 1 tbsp vanilla
    • 1/2 cup mini chocolate chips plus more for topping

    Instructions
     

    • Preheat the oven to 350°F/175°C and line and grease a 9×9 inch square pan.
    • In a large bowl, add in flour, baking soda, baking powder, cornstarch, cinnamon, salt. Set aside.
      2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tbsp cornstarch, 1/2 tsp cinnamon, 1/4 tsp salt
    • In another large bowl, add in white sugar, eggs, butter, vanilla, and sour cream. Whisk together on medium speed for 1 minute until just combined. The trick here is to not over-mix the wet ingredients.
      3/4 cups white sugar, 1 cup + 2 tbsp full fat sour cream, 1/2 cup butter, 2 eggs, 1 tbsp vanilla
    • Add the dry ingredients in and using the electric mixer, mix on high for 2-3 minutes until lighter in colour and very well combined. Make sure to stop and scrap the bowl.
    • Mix in the mini chocolate chips until well incorporated. At this point don't over-mix the batter.
      1/2 cup mini chocolate chips
    • Add the batter into the prepared pan and spread evenly. Add extra chocolate chips (I sprinkled about 1/4 cup) and sprinkle white sugar (I sprinkled about 1 tbsp) on top (optional, but recommended).
    • Bake the cake for 32-40 minutes minutes, or until a toothpick inserted comes out dry. Mine took 38 minutes. If it is wet, then the cake hasn’t fully baked yet so continue to bake at 5 minute intervals.
    • Slightly open your oven door to allow the hot air out and then remove completely from oven and allow it to continue cooling.

    Equipment

    9x9 Baking Pan
    Parchment Paper
    Electric hand-mixer

    Video

    Notes

    *Make sure the butter is very soft before beginning! If it is cold, it will not blend into the cake properly and create the texture we desire.

    Nutrition

    Serving: 1squareCalories: 246kcalCarbohydrates: 47gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gTrans Fat: 0.02gCholesterol: 39mgSodium: 206mgPotassium: 64mgFiber: 1gSugar: 24gVitamin A: 98IUVitamin C: 0.1mgCalcium: 64mgIron: 2mg
    Keyword chocolate chip cake
    Tried this recipe?Let us know how it was!

    Comments

    1. Temara says

      February 06, 2025 at 4:34 pm

      Hi Ania,
      Can I use a 1/2 cup of vegetable oil instead of butter?

      Reply
      • Ania says

        February 06, 2025 at 4:45 pm

        Hi Temara, I personally haven't tried this so I'm not sure. The butter is softened, so it is a different consistency than oil. 1/4 cup butter softened and 1/4 cup vegetable oil should work, but I don't think 1/2 cup of oil would work. Let me know if you give it a try. 🙂 Enjoy!

        Reply
    2. Poh says

      February 23, 2025 at 2:45 pm

      5 stars
      Hi Ania, thank you so much for this recipe. It's delicious and so fluffy! Love it!

      Reply
      • Ania says

        February 23, 2025 at 2:51 pm

        Hi! I am sooo happy to hear this, it's one of my favourite cakes. Enjoy!! 🙂

        Reply
    3. AG says

      March 13, 2025 at 1:54 pm

      Planning to make this tomorrow. Have you tried making this into cupcakes, or used round cake pans to make a layer cake?

      Reply
      • Ania says

        March 27, 2025 at 10:41 am

        Hi AG! My apologies on the delay response. I have not tried making these in cupcakes but I don't see why it wouldn't work! Same with smaller round cake pans. Just keep a close eye on the baking time as it will probably differ. Enjoy! 🙂

        Reply
    4. Tammy says

      March 27, 2025 at 10:26 am

      5 stars
      I baked this in an 11x7 dish because I don't have a 9x9. With the pan size exception, I followed the recipe exactly as written. It was delicious. My family loved it.
      Do you think this would freeze well?

      Reply
      • Ania says

        March 27, 2025 at 10:39 am

        Hi Tammy! I'm not sure if the cake would freeze well as it's a very soft cake so the texture might change. I haven't tried it, but it should work. You can test it by placing one slice in an airtight ziplock bag and freezing it for a day, then removing it and thawing it to room temperature and check the texture! Let me know if you try it and if it works, I'm curious. I'm so happy to hear you and your family loved the cake, it's one of my favourites!! 🙂

        Reply

    CommentsCancel reply

    Hi, I'm Ania!

    Welcome to Taffey Bakery! Here I share a wide variety of desserts you can create with simple, everyday ingredients. Let’s get to baking!

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