Chocolate Chip Cake

This easy Chocolate Chip Cake is soft, moist, buttery, and loaded with mini chocolate chips. A simple homemade dessert that's perfect for birthdays, holidays, and everyday baking.

Prep Time15

Cook Time40

Cool Time30

Total Time1 25

Servings:

Calories: 407kcal

Author: Karin and Ken

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
¾ cup whole milk
1 ¼ cups mini chocolate chips
½ cup unsalted butter softened
¼ cup vegetable oil
¼ cup sour cream
2 large eggs room temperature
2 tablespoons cornstarch
2 teaspoons vanilla extract
2 teaspoons baking powder
1 tablespoon all-purpose flour for tossing chocolate chips
½ teaspoon salt
¼ teaspoon baking soda

Instructions

Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until combined, then set aside.
In a large mixing bowl, beat the softened butter, vegetable oil, and sugar together for 3 to 4 minutes until light and fluffy.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Add the milk and sour cream and mix until combined.
Add the dry ingredients and milk mixture alternately, beginning and ending with the dry ingredients, mixing only until the batter comes together.
Toss the mini chocolate chips with 1 tablespoon of flour, then gently fold them into the batter.
Spread the batter evenly into the prepared pan.
Bake for 38 to 45 minutes, or until the center reaches about 205°F or a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Allow the cake to cool in the pan for at least 30 minutes before slicing and serving

Notes

Measure and mix carefully: Spoon and level the flour, use room-temperature ingredients, and mix just until combined to create a soft, light, and tender cake.
Keep the chocolate chips suspended: Toss the mini chocolate chips with flour before folding them into the batter so they stay evenly distributed throughout the cake instead of sinking.
Bake just until done: Start checking the cake around 38 minutes and remove it when a toothpick comes out with a few moist crumbs. Avoid overbaking to keep the cake soft and moist.
Cool before slicing: Let the cake cool in the pan for at least 30 minutes so it sets properly and slices into clean, even squares.
Customize every slice: Serve plain, dust with powdered sugar, or top with whipped cream, chocolate ganache, vanilla ice cream, or fresh berries for an extra-special dessert.
Store it properly: Keep the Chocolate Chip Cake tightly covered at room temperature or in the refrigerator to maintain its fresh, soft texture for several days.

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