Easy Sour Cream Chocolate Chip Cake (a family recipe!)
Servings: 18 - 24 small pieces (12-18 large pieces)
Discover the rich, moist delight of this Easy Sour Cream Chocolate Chip Cake—a beloved family recipe that’s perfect for any occasion and simple to make!
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Equipment
- 9x13 inch baking pan
- hand or stand mixer
- large mixing bowl, small mixing bowl
Ingredients
- 1 1/2 cups all purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ cup softened salted butter
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup sour cream
- 1 cup semi sweet chocolate chips
- 2 tbsp granulated sugar
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9-x-13-inch baking pan and line the bottom with parchment paper.
- Whisk the flour, baking powder, baking soda and cinnamon together in a medium bowl and set aside.
- Note: make sure the eggs are room temperature or they won’t blend properly with the butter. If they’re not, place the eggs in a bowl with hot water for about 10 minutes to bring them to room temperature.
- Place the softened butter and 1 cup sugar in the bowl of a stand mixer fitted with a paddle attachment OR place in a large mixing bowl and use a hand mixer.
- Beat at medium-high speed for 2-3 minutes or until creamy and lightened in colour.
- Add eggs and vanilla extract and beat until combined. Finally, add the sour cream and beat until combined.
- Use a wooden spoon or spatula to mix in the dry ingredients. Stir until just combined.
- Pour the batter into the prepared baking dish, flatten it out with an offset spatula or spoon (the layer will be quite thin and that’s ok) and sprinkle all of the chocolate chips evenly over top of the cake. Then, sprinkle 2 tbsp of sugar evenly over top of the chocolate chips.
- Bake for about 25-30 minutes, until the cake is starting to pull away from the sides of the dish, is golden brown around the edges and a tester inserted into the center of the cake comes out clean.
- Let the cake cool fully in the pan on a wire cooling rack. When ready to serve, cut into 18-24 small squares or 12-18 larger squares to serve.
Notes
Butter: If you only have unsalted butter, you can still make this cake! Simply add 1/4 teaspoon salt to the dry ingredients.
Chocolate chips: You can substitute the regular chocolate chips for mini chocolate chips if that's all you have on hand. Just be aware, it will be extra-chocolatey!
Dark chocolate: I like to use semi-sweet chocolate chips for that perfect balance of sweetness in this recipe. However, it is also delicious with dark chocolate chips, especially in the Fall and Winter months.
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