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This chocolate chip cake is like a warm blondie in cake form. Thanks to the sour cream, it’s moist and tender, and has the perfect balance of sweetness and crunch from brown sugar, chopped semisweet chocolate, and toasted pecans. I like using chopped chocolate because every bite is packed with bits of chocolate. You can use chocolate chips or a chocolate bar, or skip the chopping and use mini chips.
It’s the kind of casual cake you’ll want to make for potlucks, gatherings, or an indulgent weekend treat. The batter comes together easily in one bowl, and it bakes up beautifully in a springform pan. Serve it just as it is, or dress it up with ganache or a scoop of vanilla ice cream.
What You’ll Like About This Cake
Super moist texture. Sour cream adds a rich, tender crumb that keeps the cake soft for days.
Loaded with chocolate and nuts. Chopped semisweet chocolate and pecans add bold flavor and texture to every bite.
Simple and unfussy. No frosting needed—just mix, bake, and serve!
Perfect for sharing. It’s easy to transport and ideal for parties or potlucks.
Ingredient Notes
- Eggs: Provide structure and help the cake rise evenly.
- Brown sugar: Adds moisture and a rich, caramel-like flavor.
- Sour cream: Makes the cake soft, moist, and slightly tangy.
- Semisweet chocolate chips: Use coarsely chopped chips or a chocolate bar for puddles of melty chocolate.
- Pecans: Add buttery crunch—toast them lightly for extra flavor.
Steps to Make It
- Start by preheating the oven and preparing your springform pan. A light greasing and dusting of flour will help the cake release cleanly. Beat the eggs and sugars together until light and fluffy, then mix in the sour cream, melted butter, and vanilla.
- In a separate bowl, whisk together the dry ingredients. Gradually add them to the wet mixture, beating just until blended. The batter will be thick. Stir in your chopped chocolate and pecans, making sure they’re evenly distributed.
- Spoon the batter into the pan and smooth the top. Bake until the center springs back lightly to the touch. Let the cake cool in the pan for 10 minutes before releasing the sides. Once fully cooled, slice and enjoy!
Tips
Chop the chocolate. Roughly chopped chocolate melts differently than chips and gives the cake better texture.
Pan prep matters. Greasing and flouring the springform pan ensures easy release and clean edges.
Don’t overmix. Mixing the batter just until combined keeps the crumb tender.
Recipe Variations
- Try it with walnuts. Swap the pecans for chopped walnuts if that’s what you have on hand.
- Add mini chips. Use mini chocolate chips throughout for smaller bursts of chocolate in each bite.
- Top with ganache. A simple chocolate ganache drizzle adds an elegant finish.
- Skip the nuts. Leave them out if you prefer a pure chocolate chip experience.
Serving Suggestions
- Serve the cake plain or dusted with powdered sugar.
- Add a scoop of vanilla ice cream or whipped cream on top.
- Drizzle with chocolate or caramel sauce for a more decadent dessert.
How to Store
Refrigerate: Store leftover cake in an airtight container in the fridge for up to 5 days.
Freeze: Wrap slices tightly and freeze for up to 3 months. Thaw at room temperature before serving.
To Refresh: Warm individual slices in the microwave for about 10–15 seconds to restore a soft, gooey texture.
Chocolate Chip Cake
Ingredients
- Butter and flour for the pan
- 3 large eggs
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- 6 tbsp melted butter
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
- ¾ cup sour cream
- ¾ cup semisweet chocolate chips, chopped
- 1 cup finely chopped pecans
Recommended Equipment
Instructions
- Preheat the oven to 350°F and grease and flour a 9-inch springform pan.Butter and flour for the pan
- In a mixing bowl with an electric mixer, beat the eggs with the sugars until light; beat in the melted butter and vanilla.3 large eggs | 1/2 cup light brown sugar | 1/2 cup granulated sugar | 6 tbsp melted butter | 2 tsp vanilla extract
- In a separate bowl, combine the flour, baking powder, baking soda, and salt; whisk to blend thoroughly. Add half of the flour mixture to the egg mixture and beat just until blended. Add the sour cream and beat just until incorporated. Add the remaining flour mixture and beat on low speed just until blended. The batter will be thick. Fold in the chopped chocolate chips and pecans.2 cups all-purpose flour | 1 1/2 tsp baking powder | 1/2 tsp baking soda | 1/8 tsp salt | 3/4 cup sour cream | 3/4 cup semisweet chocolate chips | 1 cup finely chopped pecans
- Spread the batter in the pan and bake the cake for 25 to 30 minutes, or until it springs back when lightly touched with a finger.
- Cool on a rack for 10 minutes; remove sides of pan and cool completely.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
