Moist and Fluffy Vanilla Chocolate Chip Cake

This Vanilla Chocolate Chip Cake is the perfect fusion of rich vanilla flavor and melty chocolate goodness, baked into a soft, fluffy loaf. With a tender crumb and bursts of semi-sweet chocolate chips in every bite, this cake is ideal for a cozy weekend treat, a casual brunch, or an afternoon snack with tea or coffee. Best of all, it’s easy to make with simple pantry ingredients and comes together in just one bowl (with a few mixing steps, of course).

Why You’ll Love This Cake

• Simple to Prepare – No fancy techniques or equipment required.
• Rich in Flavor – Real butter, vanilla extract, and sour cream add depth and moisture.
• Perfect Texture – Light, tender crumb thanks to the creaming method and sour cream.
• Versatile – Serve it plain, with whipped cream, or even a drizzle of chocolate ganache.

Ingredients

• 1 stick (110 grams / ½ cup) unsalted butter, softened
• 1 cup (200 grams / 7.1 oz) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2 cups (240 grams / 8.4 oz) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (120 ml / 4.2 oz) sour cream, at room temperature
• 1 bag (10 oz / approx. 1½ cups) semisweet chocolate chips, plus extra for topping

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper for easy removal.
2. Cream the butter and sugar: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugar together on medium-high speed for about 3 minutes, or until the mixture is light, pale, and fluffy.
3. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is evenly combined.
4. Mix in the vanilla extract and continue beating for another 1–2 minutes until smooth and fluffy.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed throughout the batter.
6. With the mixer on low speed, add the dry ingredients in three parts, alternating with the sour cream (beginning and ending with the flour mixture). Mix just until incorporated after each addition – do not overmix.
7. Fold in the chocolate chips using a spatula, reserving a small handful to sprinkle on top.
8. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining chocolate chips over the surface for a beautiful finish.
9. Bake in the preheated oven for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Ovens vary, so begin checking at the 45-minute mark.
10. Cool the cake in the pan for about 10–15 minutes, then remove it and place it on a wire rack to cool completely before slicing.

Tips for Success

• Room temperature ingredients mix more easily and create a smoother batter.
• Don’t overmix once the dry ingredients are added to avoid a dense texture.
• Want extra moisture? Add 2 tablespoons of whole milk or Greek yogurt to the batter.
• For a bakery-style touch, dust the cooled cake with powdered sugar or drizzle with melted chocolate.

Storage

• Store the cake in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

This Vanilla Chocolate Chip Cake is proof that simple ingredients can create something truly special. Whether you’re baking for guests or just treating yourself, this recipe is sure to become a go-to favorite in your kitchen.