Chocolate Chip Cake

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.

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

1. 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.
2. 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.
3. 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!

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.

Chocolate Chip Cake

Diana

This chocolate chip cake is the perfect dessert for a special dessert or potluck. Drizzle chocolate ganache over the cake or serve it warm with ice cream.

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Servings 12 servings

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Course cakes, Chocolate Chips

Prep Time 12 minutes minutes

Cook Time 30 minutes minutes

Ingredients

  

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• 3 large eggs
• 1/2 cup packed light brown sugar, or dark brown sugar
• 1/2 cup granulated sugar
• 6 tablespoons butter, melted
• 3/4 cup sour cream
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• dash salt
• 3/4 cup semisweet chocolate chips, coarsely chopped
• 1 cup chopped pecans, 4 ounces

Instructions

• Heat the oven and prep the pan. Preheat the oven to 350°F and grease and flour a 9-inch springform pan.
• Make the batter. In a mixing bowl with an electric mixer, beat the eggs with the sugars until light; beat in sour cream, melted butter, and vanilla.In another bowl, combine the flour, baking powder, soda, and salt. Whisk to blend thoroughly.Add the flour mixture to the egg mixture and beat on low speed until blended. The batter will be thick. Stir in the chopped chocolate and pecans.
• Bake. Spread the batter in the pan and bake the cake for 25 to 30 minutes, or until the cake springs back when lightly touched with a finger.
• Cool and slice. Cool on a rack for 10 minutes; remove sides of pan and cool completely.

Keyword chocolate chip cake, chocolate chips, springform cake pan

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