Chocolate Chip Cake

This cake? Oh, this cake. It is divine. Divine in it’s combination of flavors, divine in it’s ease, divine in it’s chocolatey-ness, divine in it’s moistness and mostly divine because my Aunt Marilyn sent it to me. And her recipes never fail me. I mean, she has her own label over there to the right, you know she has to be awesome. The recipe originates from one of my Aunt’s friends, Monique, and I’m so glad that it came my way (thanks, Monique!).

Chocolate Chip Cake

This cake is perfect because not only does it taste delicious, but it is shockingly easy to throw together, AND it is made from scratch. The cinnamon sugar sprinkled in the middle and the top gives it a yummy texture against the soft crumb and melty chocolate chips. Perfect all by its lonesome or with a heaping scoop of vanilla ice cream – this cake is wonderful!

Chocolate Chip Cake

Chocolate Chip Cake


    Cake Batter:
  • 2 cups flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cups sour cream
  • 2/3 cup butter, softened
  • 1 teaspoon vanilla
  • 3 eggs
  • 1/2 teaspoon baking soda
  • Middle & Top:
  • cinnamon sugar (I keep my cinnamon and sugar in a glass shaker so I didn’t measure exactly how much I used – a guesstimate would be 2 tablespoons for each layer)
  • 1 bag chocolate chips, divided


  1. Preheat oven to 350 degrees (325 if using a glass pan). Grease a 9 X 13 pan with cooking spray. In a large bowl combine all of the cake batter ingredients. Mix for 1 minute at low speed; mix 3 minutes at medium speed. Pour 1/2 of batter into greased pan. Generously sprinkle cinnamon and sugar over batter making sure to get the corners and then sprinkle with 1/2 bag of chocolate chips. Pour remaining cake batter on top and spread across bottom layer. Repeat with cinnamon and sugar and chocolate chips. Bake for 30-35 minutes or until a toothpick comes out with only a few crumbs (don’t overbake or cake will be dry!).
  2. This cake is served best the same day it is made…and I enjoy it slightly warm but if you have leftovers, it does wonders to warm each piece up slightly in the microwave (about 10 to 15 seconds) before serving again.

Recipe Source: from A. Marilyn and Monique G.

129 Responses to Chocolate Chip Cake

  1. Haley says:

    I love most of Mel’s recipes, but just thought I’d post a differing opinion on this one. With so many rave reviews, I thought I would love it. For me it came down to taste preference; I’m not a huge fan of chocolate and cinnamon together. I have many, many favorite recipes on this site though!

  2. Angela says:

    I made mine in a glass pan and it’s been cooking for close to 40 minutes and it’s still very runny in the middle. I’m not sure what to do!

    • Mel says:

      Angela – The glass pan is probably the culprit…I use aluminum pans which can bake differently. If using glass you might try decreasing the temp to 325.

      • shannon says:

        I am also using a glass pan and its been in for 33 minutes,and still very runny in the middle. How long should I expect it to take for it to be done? I baked it at 325.

        • Mel says:

          shannon – I’m not really sure, sorry – I always use an aluminum 9X13-inch pan but I’m guessing that it might take upwards of 40-42 minutes.

  3. Em says:

    Can I just say how talented you and your aunt Marilyn are! I love this cake as well as many of your recipes! Your website is my go to for any new recipe. I’m waiting for a cookbook I would buy one in a heartbeat! Thanks for sharing your delicious recipes I don’t know if I will be able to lose this baby weight now lol

  4. jacob says:

    Hi Mel, So I’m the brother of Monique who passed this recipe on to your aunt. I’ve become a huge fan of your site (the Brown Sugar Spiced Pork Loin and Spagetti recipes have become a huge favorite for my wife and I, and many an elder that’s passed through our home). Funny how recipes can evolve. My wife prefers this cake more gooey in the middle and we’ve switched from semi-sweet to milk chocolate chips with a lot more cinnamon than mom ever made it..
    My wife has made this cake many times since we were married. Every time, however, the middle layer of chocolate chips sinks to the bottom when it’s baking. My mom and sisters have no idea why. Any suggestions? It’s really no big deal, my brother and I enjoyed it all the same just last month after my wife made it for us one day, but we would like to solve this mystery.

    • Mel says:

      Hey Jacob – I really enjoyed your comment! Especially seeing all the connections made through recipes. That’s awesome. I think one of the reasons the chocolate chips sink is they are added without any dry ingredients (although they don’t always sink when I make it so that’s just a theory, I suppose). I know in several recipes I have for muffins or what not, blueberries and chocolate chips and other add-ins like that are often tossed in a tablespoon of flour before adding and it apparently helps with the sinkage. You might try that – tossing the chocolate chips in a tablespoon of flour. The flour won’t really stick, necessarily, but give them a good toss and then sprinkle that mixture over the batter and see if it helps. Be sure to check back if you try that (and I will too).

  5. Bhawna says:

    What can I use as a substitute for sour cream?


  6. Jennifer says:

    I just baked this today! Attempting to save it for dessert tonight, so I haven’t tasted it yet, but I’m sure it will be delicious. My cake sank in the middle, like a lot of other commenters. I’m guessing I didn’t cook it long enough. I’m using a new oven- new to me at least- so I am just not really comfortable with cooking with it yet. I also had to substitute the sour cream for something that I don’t think exists in America, because I’m in Israel, but I’m sure that’s not the problem because it’s super similar to sour cream. Maybe I’m at a higher elevation too, because I’m in Jerusalem. So many potential issues here! Regardless, I’m looking forward to playing around with this recipe and figuring it out because your pictures look amazing- I want that!!!

  7. ruth says:

    would love to know what size bag of chocolate chips you are using, 6 oz. or 12 oz.?

  8. Tammy Bennett says:

    Thanks for sharing this recipe! I made cupcakes instead of a cake and they are wonderful! I also left out the cinnamon sugar and filled the cupcakes with chocolate ganache and frosted them with chips ahoy cookie buttercream, Yum! I have a Cupcake business out of my house where I cater and sell at the Farmers Market year round, keeps me crazy busy and my customers always look forward to trying a new flavor. This was a hit! Thanks again I know I’ll be using this recipe often!!

  9. Pamela Caisse says:

    All my chocolate chips sank to the bottom , next time I will dust them with flour

Leave a Reply

Your email address will not be published. Required fields are marked *