Chocolate Chip Cake

Yield: 15 servings

Prep Time: 20

Cook Time: 35

Total Time: 55

Ingredients

Cake Batter:

2 cups (284 g) all-purpose flour
1 ½ cups (318 g) granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ⅓ cups (302 g) sour cream
10 tablespoons (141 g) butter, softened
3 large eggs
1 teaspoon vanilla

Cinnamon + Sugar + Chocolate:

¼ cup (53 g) granulated sugar
2 teaspoons ground cinnamon
2 cups (340 g) chocolate chips, regular or mini (see note)

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

Chocolate Chips: you can use any variety of chocolate chips. Lots of people have reported that using mini chocolate chips prevents any sinking of the chocolate chips while baking.

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