Chocolate Chip Cake
Indulge in the ultimate comfort dessert with this Chocolate Chip Cake, a moist and fluffy treat loaded with melty pockets of semi-sweet chocolate in every bite. Perfectly balanced with a tender vanilla-infused sponge, this cake is an easy-to-follow recipe that comes together in under an hour, making it ideal for both casual weeknight desserts and celebratory occasions. The secret to evenly distributed chocolate chips? A light flour coating ensures they won’t sink, creating irresistible bursts of chocolate throughout the cake. Serve it as is, or elevate it with a dusting of powdered sugar or a dollop of whipped cream for a truly decadent finish. Whether you're looking for an effortless crowd-pleaser or a nostalgic bake, this classic chocolate chip cake is a must-try!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 4 whole large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1.5 cups semi-sweet chocolate chips
- 1 tablespoon all-purpose flour (for coating chocolate chips)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together 2.5 cups of all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.
Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix only until no streaks of flour remain; do not overmix.
In a separate small bowl, toss the chocolate chips with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake as it bakes.
Gently fold the chocolate chips into the batter using a spatula, ensuring they are evenly distributed.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Transfer the cake to a wire rack to cool completely before slicing and serving.
Optional: Sprinkle the cake with powdered sugar or serve with a dollop of whipped cream for an extra touch of sweetness.
Nutrition Facts
Calories |
3914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.8 g | 127% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 3086 mg | 134% | |
| Total Carbohydrate | 725.0 g | 264% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 449.5 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 456 mg | 35% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 989 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
