Vanilla Rich Chip Cake
Indulge in the decadence of a Vanilla Rich Chip Cake, a perfect balance of velvety vanilla flavor and bursts of gooey chocolate in every bite. This easy-to-make sheet cake features a moist, tender crumb achieved with a classic combination of creamed butter and sugar, enriched by a splash of pure vanilla extract and whole milk. Semi-sweet chocolate chips, lightly tossed in flour to prevent sinking, are folded into the batter to ensure even distribution throughout the cake. Ready in just over an hour, this crowd-pleasing dessert is baked to golden perfection and is ideal for birthdays, potlucks, or a comforting homemade treat. Whether served on its own or paired with a dollop of whipped cream, this vanilla and chocolate chip cake offers simplicity and indulgence in every slice.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter
- 1.75 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Whole milk
- 1.5 cups Semi-sweet chocolate chips
- 1 tablespoon All-purpose flour (for tossing chocolate chips)
Instructions
Preheat the oven to 350°F (175°C) and 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, 2 teaspoons of baking powder, and 0.5 teaspoon of salt. Set aside.
In a large mixing bowl, cream together 1 cup of unsalted butter and 1.75 cups of granulated sugar until light and fluffy, about 3-4 minutes.
Add the 4 large eggs one at a time to the butter-sugar mixture, beating well after each addition.
Mix in 2 teaspoons of pure vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredient mixture and 1 cup of whole milk, beginning and ending with the dry ingredients. Mix just until combined.
In a small bowl, toss the 1.5 cups of semi-sweet chocolate chips with 1 tablespoon of all-purpose flour to prevent them from sinking. Gently fold the coated chocolate chips into the cake batter.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
4929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.9 g | 249% | |
| Saturated Fat | 109.7 g | 548% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 2477 mg | 108% | |
| Total Carbohydrate | 772.7 g | 281% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 499.2 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 478 mg | 37% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 1000 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.
