Delicious Chocolate Chip Cake

This chocolate chip cake is a timeless favorite with a soft, moist feel and just the right mix of sweet and chocolatey. It’s super simple to whip up with everyday ingredients and turns out a treat folks can’t get enough of. The soft crumb and melty chocolate bits make it great for birthdays, hangouts, or a cozy afternoon snack.

I made this cake first for a family get-together one weekend and was blown away by how fast it got eaten. Now it’s my go-to when I want to wow with little hassle.

Needed Ingredients

• 1 1/2 cups sugar: helps keep the cake moist and sweet
• 2 tsp baking powder: makes sure the cake rises nice and fluffy
• 3 large eggs: add moisture and help hold everything together
• 2 tbsp cocoa powder: used for a light chocolate drizzle at the end
• 2 cups all-purpose flour: forms the cake’s base - fresh is best
• 1/2 tsp salt: balances out the sweetness and brings out flavor
• 1/2 cup softened unsalted butter: adds richness and softness - room temp for best results
• 1 1/2 cups semi-sweet chocolate chips: give bursts of chocolate goodness - pick quality ones
• 1 cup whole milk: keeps the cake tender and moist - skip low-fat milks
• 2 tbsp the same flour: to coat chocolate chips so they don’t sink down
• 2 tsp vanilla extract: adds warmth and boosts sweetness
• 1/2 cup powdered sugar (optional): for a pretty dusting on top

Step-by-Step Instructions

Get Oven and Pan Ready

Heat the oven to 350°F. Grease a 9x13 pan or line it with parchment paper so your cake comes out easily.

Beat Butter and Sugar

Whip softened butter and sugar together in a big bowl till it’s fluffy and light. This traps air which makes the cake tender.

Mix In Eggs and Vanilla

Add eggs one by one, beating well after each. Stir in the vanilla for a sweet, cozy scent.

Whisk Dry Stuff

In another bowl, mix the flour, baking powder, and salt well so the rising happens evenly.

Add Flour and Milk Alternately

Gradually add the flour mix and milk to the butter mix, starting and ending with flour. Mix gently till just combined to avoid making the cake tough.

Coat Chocolate Chips

Toss chocolate chips in the reserved flour so they stay spread out in the cake and don’t drop.

Fold Chips into Batter

Carefully fold in the coated chips and spread the batter into the pan. Smooth the top.

Bake 25-30 Minutes

Bake for about 25 to 30 minutes. Check at 25 by poking a toothpick in the middle. If it comes out clean or with only a few crumbs, it’s done.

Cool and Finish

Let the cake cool completely in the pan set on a rack. Dust with powdered sugar and drizzle cocoa mixed with a bit of milk or water for a light chocolate design. Cut into squares and dig in.

You can switch out chocolate chips for your favorite nuts or dried fruit if you want to mix things up.

Best Ways to Store

Keep leftovers in a sealed container at room temp for up to three days to keep it fresh and soft. If you want to save it longer, wrap tightly in plastic and freeze for up to two months. Let it thaw on the counter before eating for the best feel. Add the powdered sugar and cocoa drizzle fresh after thawing so it looks nice.

Ingredient Swaps

Try dark or milk chocolate chips instead of semi-sweet if you prefer. Toss in chopped walnuts or pecans for some crunch and extra flavor. For a new twist, mix a teaspoon of cinnamon or espresso powder into the dry stuff to boost the chocolate scent.

Tasty Pairing Ideas

Enjoy this cake with a scoop of vanilla ice cream for a special treat. Fresh berries on the side add a nice fresh balance to the sweetness. A warm coffee or cold milk go perfectly with the chocolate flavor.

Seasonal Twists

In spring and summer, fold in fresh raspberries or chopped strawberries for a fruity pop. Fall calls for sprinkling toasted pecans on top before baking for a nutty touch. For winter celebrations, add peppermint pieces or a cinnamon sugar sprinkle to bring festive vibes.

This chocolate chip cake is a dependable crowd favorite you'll want to make again and again. Have fun making it yours and enjoy every bite.

Frequently Asked Cooking Questions

→ How do I stop chocolate chips from sinking?

Coat the chocolate chips lightly in flour before mixing them into the batter. This keeps them floating while baking.

→ What’s the easiest way to soften butter for creaming?

Let the butter sit out at room temp for half an hour to an hour until it’s soft but not melted, and gives a little when pressed.

→ Can I swap whole milk for something else?

Sure, you can try buttermilk or plant-based milks like almond milk for a slight twist in texture and flavor.

→ How do I know when the cake is baked?

Stick a toothpick in the middle. If it comes out clean or with just a couple crumbs, you’re good to go.

→ What’s a good tip for making the cake moist?

Add the dry ingredients and milk one after the other while mixing. This helps make the batter smooth and gives a soft, moist cake.