Vanilla Chocolate Chip Cake

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Vanilla Chocolate Chip Cake

Moist, fluffy, and packed with melty chocolate chips, this Vanilla Chocolate Chip Cake is the ultimate comfort bake. Made with sour cream for richness and tender crumb, it’s perfect for an afternoon treat or a weekend baking session. The chocolate chips add just the right amount of indulgence to every bite!

Ingredients

  • 1 stick (110g / ½ cup) unsalted butter, softened
  • 1 cup (200g / 7.1 oz) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups (240g / 8.4 oz) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (120ml / 4.2 oz) sour cream
  • 1 bag (10 oz) semisweet chocolate chips, divided

Instructions

  1. Preheat & Prep
    Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
  2. Cream the Butter & Sugar
    In a large bowl (or stand mixer), beat the softened butter and sugar together on medium-high speed for about 3 minutes, until light and fluffy.
  3. Add Eggs & Vanilla
    Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and beat for another minute until the batter is smooth and airy. Scrape down the sides of the bowl as needed.
  4. Combine Dry Ingredients
    In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Incorporate Dry Ingredients & Sour Cream
    Add the dry ingredients to the wet mixture in three parts, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined after each addition.
  6. Add Chocolate Chips
    Gently fold in about ¾ of the chocolate chips, reserving the rest for the top.
  7. Bake
    Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining chocolate chips evenly over the surface.
  8. Bake & Test for Doneness
    Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Ovens may vary, so start checking around 45 minutes.
  9. Cool & Serve
    Let the cake cool in the pan for 10–15 minutes, then lift it out using the parchment overhang and transfer it to a wire rack to cool completely. Slice and enjoy!

Baker’s Tip: For extra richness, use mini chocolate chips—they distribute more evenly throughout the cake.

This easy yet indulgent cake is a winner every time—perfect with a cup of tea, coffee, or even a glass of cold milk.

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