Amazing One Bowl Chocolate Chip Cake
This one bowl chocolate chip cake is amazing! Incredibly after dumping all the ingredients to mix together, it is one of the fluffiest cakes ever!
This one bowl chocolate chip cake is unbelievable.
Every single last cake batter ingredient is thrown into one bowl and mixed up all together. Professional cake bakers everywhere will tell you this means sudden death to your light and fluffy cake.
But I’m arguing back: not so! It is moist and tender and one of the fluffiest cakes I’ve ever had.
In other words, it’s kind of a miracle cake.
Double Duty Cake
With the layers of chocolate chips and cinnamon/sugar (trust me, it’s a winning combo!), this cake has made many, many appearances for birthdays and Sunday dinner desserts and potluck treat offerings.
But it also reminds me a lot of a really good coffee cake. Which means, it’s totally acceptable to serve for breakfast.
I’ve been making this cake for over ten years, and it continues to be a huge favorite. It’s so, so good!!
A True One Bowl Wonder
You may feel morally opposed to throwing the eggs and flour and butter and sour cream and everything else in the same bowl together. I get it.
It feels weird and slightly wrong. And if you’re like me, you may even start questioning who to even trust anymore!
But I promise, it works. I don’t know how or why, but it does.
Mix up the batter until it is very well-combined.
Whatever you do, DON’T taste even the smallest smidgeon of batter. Just don’t. It’s terrible and gross and you shouldn’t be eating raw batter anyway. Jeez, who are you??
{Ok, lying. It’s actually amazing. And so perfectly cake battery sweet and vanilla-y. If you taste any, good luck stopping at just one little lick.}
Layers and layers
Once the cake batter is ready:
- spread half in a 9X13-inch pan
- sprinkle with cinnamon and sugar
- layer on 1 cup of chocolate chips
Then take the remaining cake batter and dollop spoonfuls across the top of the chocolate chips.
Doing so will make it easier to spread into an even layer.
And then repeat the same cinnamon and sugar + chocolate chip layers.
Easy peasy.
I’ve classically never been a huge fan of the cinnamon + chocolate combination.
I mean, I would never say no to it, but I don’t necessarily crave it.
But in this one bowl chocolate chip cake, the cinnamon and sugar gives the most delightful ribbon of spicy sweetness to the middle of the cake and allows the top to get crispy, crackly golden.
And the sweet cinnamon flavor is so delicious with the dots of rich, melted chocolate chips all throughout the cake.
Let’s Talk about Chocolate Chips
You already know I feel strongly about chocolate chips. There’s very limited room in my heart for milk chocolate chips, and so I always use semisweet chocolate chips in this cake.
But you do you. And I promise we can all still be friends.
Interestingly, while I love a good quality chocolate chip (Guittard or Ghirardelli), they don’t stay as soft in this cake after it cools as Nestle or Kirkland Signature brands of chocolate chips.
So do with that information what you will.
The Great Sinking Debate
Sometimes the middle layer of chocolate chips sink to the bottom of the cake. And sometimes they don’t.
You can try tossing them with a bit of flour, but in my experience, there’s honestly no rhyme or reason to when or why they sink. Same brand of chocolate chips, same cake recipe, sometimes they sink, sometimes they don’t.
*Several readers have reported in the comments that when they use mini chocolate chips, they don’t sink at all.
I’ve chosen not to let it keep me awake at night because this chocolate chip cake is crazy delicious no matter if the chocolate chips are well behaved or not.
Basically, of all things going on in the world right now, we aren’t going to let chocolate chips stress us out.
This one bowl chocolate chip cake is really, really good served slightly warm or at room temperature on its own. It’s interesting and fluffy and moist enough to do quite well by itself.
But. It is insane in a whole different way served ever so slightly warm with a scoop of ice cream. And hot fudge, too.
This cake is a solid favorite of ours and so many others (just read through the comments!). I hope you love it, too.
FAQs for Chocolate Chip Cake:
Sure, the cake will still turn out fine. But I promise it’s really delicious with the cinnamon and sugar layers.
Yes! A half recipe should fit well in a 9X9-inch baking pan (keep a close eye on the time, I’d check it after about 22 minutes).
Many people have done this in the comment thread below with good results!
This happens sometimes; it’s not something to stress too much over. Many people have reported that using mini chips solves the sinking issue. Or you can try tossing the chocolate chips in a tablespoon or two of flour before adding to the layers. Brand and type (milk, semisweet) can also make a difference on whether they’ll sink or not.
A lot can depend on oven (gas vs. electric, convection bake vs regular) and if your oven bakes hotter or cooler than mine. Also, glass pans can be the culprit, too. Cakes baked in glass pans bake less evenly and can take much longer to bake. So if you are using a glass pan, it won’t be unusual to have to add upwards of 10-15 minutes onto the baking time.
Chances are it needed a few more minutes in the oven. A toothpick inserted into the center of the cake should come out with a few moist crumbs. If there’s any hint of wet batter, continue baking for a few more minutes. Also high altitude can play a part in sinking cakes. Try googling u0022baking cakes at high altitudeu0022 for tips (I’ve heard adding a few tablespoons extra flour can help).
Chocolate Chip Cake
Ingredients
Cake Batter:
- 2 cups (284 g) all-purpose flour
- 1 ½ cups (318 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups (302 g) sour cream
- 10 tablespoons (141 g) butter, softened
- 3 large eggs
- 1 teaspoon vanilla
Cinnamon + Sugar + Chocolate:
- ¼ cup (53 g) granulated sugar
- 2 teaspoons ground cinnamon
- 2 cups (340 g) chocolate chips, regular or mini (see note)
Instructions
- Preheat the oven to 350 degrees (325 if using a glass pan). Grease a 9X13-inch pan with cooking spray and/or line with parchment paper for easier cleanup.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric handheld mixer, combine all of the cake batter ingredients. Mix until well-combined, about 2 minutes.
- Whisk together the cinnamon and sugar until combined.
- Spread half of the batter in the bottom of the prepared pan. Sprinkle with half of the cinnamon sugar and then sprinkle half of the chocolate chips over the top.
- Spoon the remaining cake batter on top in large dollops and spread evenly to cover. Sprinkle with the remaining cinnamon and sugar and chocolate chips.
- Bake for 30-35 minutes until golden on top and set around the edges and a toothpick comes out with only a few moist crumbs (don’t over bake or cake will be dry!). Serve warm or at room temperature.
Notes
Recommended Products
Recipe Source: from A. Marilyn and Monique G.
Recipe originally published May 2009; updated Sept 2020 with new pictures, recipe notes, etc.
Hi,
What can I use as a substitute for sour cream?
Thanks!
You could try Greek yogurt.
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.
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).
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
Thanks, Em – so sweet!
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!
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.
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.
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.
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!
I made this Sunday. So yummy and moist. My son thought it tasted like big snikerdoodle, and that is a good thing. The only problem was 1/2 my chocolate chips sunk to the bottom. Other than that perfection!!!
I make this cake and add a topping of cinnamon sugar and chocolate chips. It takes it over the top and everyone takes seconds. I love the chocolate in yours. It makes it even better.
Could you reccomend me an easy and delicious chocolate chip recipe perfect for an end of the school year party?
Viktoriya – The chocolate chip cake can be made a day ahead of time. Also these Monster Cookies are always a hit for parties. Or these Chewy Oatmeal Chocolate Chip Coconut Cookies are fabulous.
Thanks so much!:)
Could I make these the day before a party and store them in an airtight container in bar form? Will they still be flufdy and moist when opened and eaten cold?
I wonder if the people whose cakes are falling are at higher altitudes or something. I have that problem a lot (Wasatch valley, 4500 ft). I am using the adjustments here: http://allrecipes.com/howto/high-altitude-cake-baking/
I just found your website and am enjoying trying the different recipes! I’ve been changing my use of flour to fresh milled wheat and was curious if it would change the taste/texture too much if I replaced the flour in this recipe? Would you use the same amount of flour?
Hi Tina – I, like you, use a lot of freshly ground white whole wheat flour in recipes. I haven’t tried it in this one yet but as long as the wheat flour is finely ground, I think it could work well, especially if it is white wheat. The cake may be slightly more dense but not a big deal if you prefer the taste and texture of whole wheat.
Is there a subsititle for Sour Cream? Can I use regular set yogurt or stirred yogurt?
UR – I haven’t subbed anything for the sour cream but usually plain yogurt works well as a sub in baking.
Mmm. This cake is so good. My little brother calls it “Chocolate Chip Cake of Magic and Happiness.” 🙂 I do like it warm and melty, right out of the oven, but I must admit I really love it cold the next day. Soft cake, firm-but-not-hard bits of chocolate, mmmm. That may or may not have been what I ate for breakfast this morning …
I made this cake for the second time today and it was fantastic. I still cook mine at 350 even with a glass pan for about 33 minutes (everybody’s oven is different, right?) Today I actually took it to a pot-luck and received rave reviews 🙂 Thanks for a great, easy recipe 🙂
Hi Mel–I’ve been wanting to make this cake for some time now, but don’t want to heat up the kitchen with my gas oven. I was wondering if you’ve ever made it in a crock pot? Do you think it would work in a crock pot? Thanks so much!
Hi Jennifer – I’ve never attempted this in the crockpot and honestly, I have no advice to give since I’ve only ever made a pudding cake in the crockpot which is supposed to be kind of runny and gooey. Good luck if you try it!
Hi Mel,
I made this cake yesterday; it tasted lovely but the chocolate chips all sank right to the bottom :-(, i put the sugar layer but without the cinnamon. But the chips that i put in the centre and the ones i put on top both sank. Your comments would be most appreciated as we loved the cake n definitely want to make it again! Thanks!
ren
Ren – try tossing the chocolate chips with a tablespoon of flour before sprinkling them across the cake. That might help!
made this tonight when we had guests over for dinner. everyone loved it!! thanks for a great recipe. I ended up baking it at 325 for almost 45 minutes in a glass pan. it was perfect.
I live above 4000 ft and the first time I made this cake it sunk in the middle and was gooey. So I made it again today, and using a glass pan I baked it at 340* for about 42 minutes and it turned out great! So yummy.
Love, love, love this cake! My son requested a chocolate chip cake for his 4th birthday. I stumbled on this recipe and gave it a try. I love that it was easy enough for my son to help me, and that it required only one bowl! Best.Cake.Ever. My 4 year old was ecstatic about how it turned out! The cinnamon gives such a great, surprising flavor. Thank you!
hey mel! i tried making your chocolate chip cake. it tasted really good but didnt come out as the picture. It rised alot? where did i go wrong? please help, i wanna make this again and get the picture result this time.
Made a half recipe in an 8×8 and used whole wheat flour for half of the flour. You couldn’t even notice. Great recipe!
Thanks for such a prompt reply, Mel!
Hi Mel, I’m very new to baking, so please overlook my ignorance about the subject. I just wanted to know how much does 1 bag of chocolate chips weigh — as far as I have seen on the shelves, the bags come in different sizes. Thanks, Nandita.
Hi Nandita – I believe one bag of chocolate weighs 12 ounces.
This cake is AWESOME!!!! And it freezes beautifully. I sent it to some family in the Virgin islands and they said it was so fresh when they got it. Tasted like it just came from a bakery. I split it between two 8×8 pans; kept one got me and sent the other. Great recipe 🙂
I can’t wait to try this recipe! I noticed some wrote about sinking in the middle, I know if I use old/expired baking powder my cakes and breads do eventually sink after I remove them and they start to cool… just fyi 🙂
I have found my new favorite food blog! I have a 4 year old and a 3 month old and I am always on the lookout for quick and delicious recipes. I really appreciate that you use real ingredients and less processed foods. Anywho I just made this cake and it was awesome! To me it tastes like the Panera Bread Chocolate Chip Muffies. I am going to try and make mini muffins from this recipe. I will let you know how it works.
Dani – I don’t know, I’ve never frozen this. Sorry!
Hi! 🙂 Can you freeze this cake!?
I had a client request chocolate chip cake for their birthday…and can I just say…..I LOVE YOU!!!! This cake turned out great! I was sooo scared because everything is put in together but I am a believer now! Made a sample to test it out and it was gone in 10 minutes! The recipe works well for tiered cakes! It is versitaile! I have made coconut cake, lemon cake, chocolate cake, and tres leches cake with fruit on top! I even made it just plain without anything and added a cream cheese filling–had a bride order it for two of her 4 tiers and the groom’s cake! I am forever grateful for you and finding your blog! Thank you!!
Hi Mel, I had to leave a comment for this great recipe. 🙂 My 8 year old son made this tonight for dessert. It was FANTASTIC!! He loved making it, and all 5 of us loved eating it! Both of my boys told me they want this for their birthday cakes!
The slight changes I made, in case anyone was curious- I reduced the batch and cooked it in a metal 9×9 pan. I subbed vanilla yogurt for most of the sour cream (last time I used regular vanilla, this time I used greek vanilla). The amounts I used were: 1 1/3 c. flour, 1/2 cup sugar, 1 1/4 tsp. baking powder, 1/4 tsp. salt, 3/4 vanilla yogurt, 1/4 cup sour cream, 6 tbsp. butter, 1/2 tsp. vanilla, 2 eggs, 1/4 tsp. baking soda, and 1/2 c. mini chocolate chips. Baked for 28 minutes. Perfect!
Kelly – you could try subbing shortening for the remainder of the butter or even vegetable oil. I can’t attest to the results because I’ve never tried it but it might be worth an experiment. Good luck!
I really want to make this today but I only have 2 tablespoons of butter. Should I try it or not?? Anything I can sub for the rest of the amount.
Hi Beth – I always use light sour cream because it is what I keep on hand.
Mel, this looks very yummy. Do you use full fat or lower fat sour cream when you make it?
Made this tonight and divided it between two square cake pans–one of them is already gone, it was so incredible! Loved the taste of the cinnamon with the chocolate chips. Thanks (though my hips don’t thank you at all!)
Maria – I always use regular chocolate chips (the same I use for cookies) so I’m not sure why your chocolate chips didn’t melt. That is strange! I almost always use Ghirardelli semisweet chips, in case brand helps.
I made this cake and it was very yummy but one thing didn’t come out right. The chocolate chips didn’t melt I used the same chocolate chips I would use for cookies should I have used something else?
I made this last night. Oh my was it delicious. My husband said he has found his new Birthday cake. (That is saying a lot since he usually wants Apple pie or Lemon bars for his birthday) Because it is basically only my hubby and I (my 5 year old son does not like cake, I know crazy!) I cut the recipe in half because I knew I would be the one eating it all day while he was at work. And then as I was putting it together I was talking at the same time and forgot to put the chocolate chips on after the cinnamon and sugar on the first layer. So I just put it on after the top layer. I also had some butterscotch chips in my pantry so I sprinkled some of those on too. It was delish! Thanks for an amazing recipe!
This looks and sounds delicious as do many of the recipes. But you never give the calorie count which to me is very important for those who wish to indulge but would like to know how many calories they are taking in. If a recipe is too many calories I don’t usually bother to make it. But this I will try.
Jacque – there are several nutritional calculators online that you can google search for and input recipes to find calorie counts. Hopefully that will help you figure out if a recipe is worth your while!
I made this cake for a July 4th BBQ and it was so awesome, especially with vanilla ice cream! The cake was moist and the cinnamon gave it a nice depth. I thought this could make really delicious cupcakes-have you ever tried this recipe as cupcakes? Looking forward to trying out more recipes from your site!
Jlee – I’ve never tried this as cupcakes, although I bet it would be delicious!
Mel, thank you!!!!! I knew my measurements had to be off!!!!!! Will be making this delightful dish tomorrow!! Love all your recipes…………
is your cin/sugar just equal parts of both?????
ChinaMama – I have a shaker already full of cinnamon and sugar but usually when I’m putting it together, I use 1/4 cup white sugar to 1 tablespoon cinnamon.
is your cin/sugar just equal parts of both?????
I forgot to ask..how did you store the cake? I actually have a little bit leftover!
Hi Lorie – I store it well-covered on the counter at room temperature.
So funny you just updated the pic b/c I was going to submit a comment of how delish and easy the recipe is! Mine also baked a little longer, just 5 more mins in a glass pan. This is a great recipe for the kids to help out with!
I love trying your recipies and guess what?! Another success! My co-workers really appreciate your website 🙂 I had the issue with the middle of the cake sinking. I made two batches and baked them at the same time…. which may have contributed to the problem. I used glass pans and cooked them booth at 325 for about 40-45 minutes. The middle of the cake was still good, just extra moist! Thanks again…..I’m looking to see what’s next!
Soooooo GOOD! The next time I make it I’m going to chop up some pecans and put them in the middle layer!
Haley – that’s a great idea!
Gina – your comment made me laugh. Good thing you were watching out for your inexperienced roommate, although this cake is a pretty good one for a novice to try. I’m so glad that you liked it!
While I was making your white chicken chili the other night, my roommate (under my watchful eye,as she is not the most experienced cook) was whipping this cake together. By the time the soup was done, the cake was out of the oven (35 minutes at 325 in a glass pan). It was so easy, and so tender and delicious! I took half of it in to share at work the next day, and fights nearly broke out! LOL! Thanks for the great recipe. –Gina
P.S. Try the new Toll House CHUNKS instead of chips. Divine decadence!
This cake really is a no-fail recipe. So quick and easy – I made it again today for the 4th time – all for different sets of friends. It was a hit every time. Thanks SO much for what you do here – I never think twice about making a recipe from your site – haven’t had one fail yet!