Moist and Tender Chocolate Chip Cake

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Moist and Tender Chocolate Chip Cake

Turn your favorite chocolate chip muffin into a soft, buttery, and utterly irresistible cake! This Moist and Tender Chocolate Chip Cake is a simple, crowd-pleasing dessert loaded with vanilla flavor and rich chocolate chips. It’s perfect for breakfast, brunch, tea time, or as a delightful after-dinner treat.

Why You’ll Love This Cake

  • Moist and fluffy with the perfect crumb texture
  • Packed with melty chocolate chips in every bite
  • Made from simple pantry ingredients
  • Even better the next day as the flavors deepen!

Ingredients

  • 1 2/3 cups (213g) all-purpose flour
  • 1 cup (170g) chocolate chips (or chopped chocolate)
  • 1 cup (200g) granulated sugar
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (171g) unsalted butter, softened or partially melted
  • 3 large eggs, room temperature
  • 1 tablespoon (15 mL) vanilla extract
  • 1/2 cup (120 mL) sour cream, room temperature
  • 1/2 cup (118 mL) whole milk, room temperature

Instructions

1. Prepare the Pan & Oven

Grease and lightly flour a standard loaf or round cake pan (or two smaller pans if needed). Preheat your oven to 350°F (175°C).

2. Mix the Dry Ingredients

In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Whisk to combine evenly.

3. Whisk the Wet Ingredients

In a separate bowl, whisk together the softened butter, sour cream, milk, eggs, and vanilla extract. It’s okay if the mixture looks slightly curdled or lumpy — it will smooth out when combined with the dry ingredients.

4. Combine Wet and Dry

Pour the wet ingredients into the dry ingredients and mix gently using a spatula or electric mixer on low speed until just combined. Do not overmix — the batter should be smooth with no dry streaks.

5. Add the Chocolate Chips

Fold in the chocolate chips (or chocolate chunks) until evenly distributed.

6. Bake

Pour the batter into the prepared pan, filling it no more than three-quarters full. Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

7. Cool and Serve

Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely. Slice and serve — or store it overnight to enjoy an even more flavorful cake the next day!

Tips for the Best Chocolate Chip Cake

  • Room temperature ingredients blend better and create a smoother batter.
  • Use mini chocolate chips for more even distribution in each slice.
  • Add a sprinkle of sugar on top before baking for a sweet, crackly crust.
  • Delicious served warm, but this cake is even more moist and flavorful the next day.

Storage

Wrap leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze slices for up to 3 months

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