Packable Chocolate Chip Cake
Perfect for on-the-go indulgence, this Packable Chocolate Chip Cake is the ultimate treat for picnics, lunchboxes, or casual gatherings. Moist and tender, this cake boasts the comforting flavors of vanilla and buttery sweetness, enhanced by semi-sweet chocolate chips folded into every bite. Prepared in just under an hour, this easy-to-make dessert combines pantry staples like all-purpose flour, brown sugar, and whole milk for a no-fuss recipe that delivers big on flavor. Whether dusted with powdered sugar for a decorative touch or enjoyed plain, it slices beautifully and travels well, making it a crowd favorite wherever you take it.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 0.5 cups Brown sugar (packed)
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.75 cups Whole milk
- 1.5 cups Semi-sweet chocolate chips
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square or round cake pan, or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the unsalted butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
Add the eggs to the butter mixture one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients and milk to the wet mixture. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Gently fold in the chocolate chips with a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Optional: Once the cake has cooled, dust the top with powdered sugar for a decorative finish.
Slice into squares or wedges, and pack the cake in an airtight container for easy transport.
Nutrition Facts
Calories |
4473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.7 g | 233% | |
| Saturated Fat | 110.1 g | 550% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2344 mg | 102% | |
| Total Carbohydrate | 699.0 g | 254% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 476.8 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 438 mg | 34% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 870 mg | 19% | |
*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.
