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.

Chocolate Chip Cake

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.

137 Responses to Chocolate Chip Cake

  1. michelle says:

    Found this recipe on Pintrest and had to try it. So glad I did! It was love at first bite! My internet died before I got to the part on how to add the chocolate chips, but I had read some comments before I started and so I just tossed them in flour and added them all to the batter at one time, which now I see was not how the instructions go, but it worked out just fine and there were chocolate chips throughout the cake. I baked mine in a glass casserole dish so I also followed commenters on baking it at a lower temp and for a longer amount of time. It took an hour at 325. can’t wait to make again! I am writing this down and its going in my recipe file!!! Thanks Mel!!!

  2. […] Bowl Chocolate Cake from Valerie’s Kitchen Chocolate Chip Cake from Mel’s Kitchen Cafe Cherry Pineapple Dump Cake from Cupcakes and […]

  3. […] You can find complete recipes of this Chocolate Chip Cake in […]

  4. alyssa says:

    I have been wanting this for dinner all week since you posted…finally made it tonight for dessert. Thumbs up all around. Thanks for a good, easy recipe!

  5. Angela says:

    Hi Mel,
    I was hoping someone else might ask about this…but I don’t really like cinnamon! Obviously I could leave it out but would I still need some sugar? How much? Do you really taste the cinnamon that much?

    Totally my favorite blog!

    • Mel says:

      Hey Angela – maybe just try a dusting of granulated sugar and see how that goes! The cinnamon flavor definitely isn’t overly strong but if you don’t like it, you could try leaving it out.

  6. Pamela Caisse says:

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

  7. 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!!

    • Mel says:

      Oh my goodness, yum!

      • Nancy says:

        I have a question! Can u use milk instead of sour cream or yogurt?? Maybe cream cheese?? I wanna make it tomorrow and I don’t have sour cream or yogurt! Please help if u could.

        • Mel says:

          It’d be best to use milk with a little lemon juice; I’m not sure how it would affect the consistency of the cake since milk will be much thinner than the sour cream but it’s worth a try!

  8. ruth says:

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

  9. 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!!!

  10. Bhawna says:

    What can I use as a substitute for sour cream?


  11. 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).

  12. 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

  13. 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.

  14. 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!

  15. Krystal says:

    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!!!

  16. Chaya says:

    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.

  17. viktoriya says:

    Could you reccomend me an easy and delicious chocolate chip recipe perfect for an end of the school year party?

  18. viktoriya says:

    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?

  19. Jenn says:

    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:

  20. […] I heard many rave reviews on this cake and could not wait to make it, literally, I ran to the kitchen, took inventory, and started baking. This cake is so easy to make. I mean really, it’s crazy. It is one of those recipes that I know I will make over and over again. It is perfect to have in my recipe box (blog) for those last minute desserts.Source: Mel’s Kitchen Cafe […]

  21. TIna says:

    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?

    • Mel says:

      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.

  22. […] ~ Chocolate Chip Cake: (Made in a 9×5 loaf pan) ① – 125g flour, about 1 cup – 1.5 eggs, room temperature – 7T yogurt – 75g butter, softened – 9T granulated sugar – 1t baking powder – 1/2t baking soda – a pinch of salt – 1/2t vanilla essence ② – 2T granulated sugar – 1/2T cinnamon – 4T chocolate chips x2 Adapted from: […]

  23. UR says:

    Is there a subsititle for Sour Cream? Can I use regular set yogurt or stirred yogurt?

  24. Katie says:

    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 …

  25. Jackie says:

    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 🙂

  26. Jennifer H says:

    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!

    • Mel says:

      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!

  27. ren says:

    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!

  28. […] found this recipe a long time ago on Mel’s Kitchen Cafe, tried it and really liked it. When I was craving something sweet last night to share with my two […]

  29. Jill says:

    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.

  30. Kathy Maerrill says:

    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.

  31. Hollie says:

    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!

  32. Tayyaba says:

    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.

  33. […] cinnamon chocolate chip cake. So good it took me twice as long to write this post as it should have because I couldn’t […]

  34. Denise says:

    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!

  35. Nandita says:

    Thanks for such a prompt reply, Mel!

  36. Nandita says:

    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.

  37. Patricia says:

    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 🙂

  38. Ashley says:

    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 🙂

  39. Dana says:

    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.

  40. Mel says:

    Dani – I don’t know, I’ve never frozen this. Sorry!

  41. Dani says:

    Hi! 🙂 Can you freeze this cake!?

  42. Taneisha says:

    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!!

  43. Michelle says:

    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!

  44. Mel says:

    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!

  45. Kelly says:

    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.

  46. Mel says:

    Hi Beth – I always use light sour cream because it is what I keep on hand.

  47. Beth says:

    Mel, this looks very yummy. Do you use full fat or lower fat sour cream when you make it?

  48. Mary Beth says:

    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!)

  49. Mel says:

    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.

  50. Maria says:

    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?

  51. Kimberly Christiansen says:

    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!

  52. Jacque says:

    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.

    • Mel says:

      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!

  53. Jlee says:

    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!

  54. ChinaMama says:

    Mel, thank you!!!!! I knew my measurements had to be off!!!!!! Will be making this delightful dish tomorrow!! Love all your recipes…………

  55. ChinaMama says:

    is your cin/sugar just equal parts of both?????

    • Mel says:

      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.

  56. ChinaMama says:

    is your cin/sugar just equal parts of both?????

  57. Lorie says:

    I forgot to did you store the cake? I actually have a little bit leftover!

  58. Lorie says:

    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!

  59. Amanda says:

    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!

  60. Haley says:

    Soooooo GOOD! The next time I make it I’m going to chop up some pecans and put them in the middle layer!

  61. Mel says:

    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!

  62. Gina says:

    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!

  63. Keri Harrison says:

    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!

  64. Melanie says:

    Keri – I’m glad you love the simplicity and no-fail capabilities of this cake. I make it all the time, too, for company. Thanks for letting me know!

  65. Kay Ache says:

    This really is a no fail recipe. I started making this cake before I realized we were out of sour cream, and sugar! I had to substitute yogurt for sour cream, and a mixture of brown/powdered sugar for sugar. I never knew it was even possible to substitute powdered sugar for real sugar… I also had to use brown sugar for the cinnamon between layers. In my frustration, I forgot to add baking soda. I baked it, not expecting good results, and it STILL turned out PERFECTLY. I was SERIOUSLY shocked. If anything, the powdered sugar gave it a more delicate consistency. The brown sugar/cinnamon combo was slightly too bold in contrast to the chocolate, but otherwise, it worked out. Marilyn is some sort of genius, because her recipes REALLY are NO fail.

  66. Melanie says:

    Danielle – you are one nice girlfriend, I would say, to make such a spread for your fiance. I’m glad that the birthday meal was a hit. Thanks for letting me know!

  67. Danielle says:

    I made this for my fiance as his birthday cake & it was sooo delicious! As a matter of fact, I made his favorite meal ever for his birthday dinner, your Aunt Marilyn’s shrimp enchiladas!! Let’s just say he is VERY happy that I found your site! Thanks again for another keeper!

  68. Melanie says:

    Sallie – I agree, this cake is so easy, you can’t help but love it. Thanks for letting me know you tried it and liked it!

  69. Renae says:

    I made this cake and it totally sunk in the middle. Any idea why that might happen? I don’t bake a lot of cakes, but would love to master it. I thought I followed the directions exactly. It was yummy and my kids ate it all up in a hurry, it just didn’t look very pretty.

  70. Delectable Dining says:

    Looks wonderful! Can’t wait to try it!

  71. Lynda says:

    This looks so great! I’m going to make this one as I know my family will love it!

  72. Melanie says:

    Karen – thanks! I’m glad you liked this cake, thanks for taking the time to let me know!

  73. Leigh Anne Wilkes says:

    I was going visiting teaching yesterday and forgot I was suppose to take a treat until about an hour before I had to leave. I remembered having just seen this cake on your blog so I literally threw it together and it was ready to go when I was! It is delicious – love the chocolate and cinnamon combo! Thanks for saving the day Melanie!

  74. Melanie says:

    Cammee, what a nice comment. Thank you! I’m glad you have tried and liked so many recipes. Thanks for letting me know!

  75. grace says:

    although you had me at the word “cake,” the fact that cinnamon sugar is involved certainly doesn’t hurt. great recipe!

  76. Sallie My Sister's Kitchen says:

    Just made this today. Loved it! So easy too. Thanks for another great recipe.

  77. Erica says:

    Mmmmm, love your blog!!

  78. Melanie says:

    Jan – your comment made me laugh out loud. I’m really glad you liked this and so glad I’m not the only one who eats cake for breakfast.

  79. Melanie says:

    Leigh Anne – I’m so glad this cake worked in a pinch. That’s why I love it – it is so quick and easy. I’m glad it worked out well for you!

  80. Ashlie says:

    Like everything-looks delicious!

    Cinnamon Rolls is on the agenda for today. My mom made them yesterday and said they were so delicious and the closest to Mrs. Fields she’s ever had, so here I go. Wish me luck:)

  81. Karen says:

    I tried this cake and shared it with my co-workers. We all loved. I enjoy reading your blog and love to try the recipes. Thanks.

  82. The Mendoza Family says:

    Ranae, you said your cake sunk in the middle. Maybe the cake got bumped too much while it was baking, or maybe the oven door was opened too much during baking. I looked it up and there are a million reasons why this could happen!! Check it out. Search for: “Why did my cake sink down in the middle” Yahoo answers.
    Awesome recipe Mel! I can’t wait to try it!

  83. Queen B. says:

    You know I’ll be making this don’t you ?!! 🙂
    CAN’T wait.

  84. Hornsfan says:

    Yummy – this looks great, I adore chocolate chips!

  85. Colleen says:

    This looks fabulous – I love any cake with sour cream in it!

  86. Laura says:

    YUM! This looks great. You are lucky to have such a wonderful Aunt!

  87. Melanie says:

    Natalie – I think milk or semi-sweet would work. I prefer semi-sweet so I used those but if you end up using milk, let me know how it turns out!

  88. Heidi says:

    This looks super yummy and easy!

  89. Cammee says:

    I found your blog about a month ago…GOLD MINE! I’m addicted to cooking blogs and yours is the best by far! Everything I’ve made has been a huge success and got rave reviews. I was going to list the recipes I’ve made but it looked ridiculous as I’ve tried so many. At the moment I’m making the White Velvet Sugar Cookies (the dough is yummy!). If I had to choose a favorite it would be The Honey Lime Chicken Enchiladas, no wait, maybe Garlic Knots, or maybe…

  90. Melanie says:

    Alicia – I’m not sure why your cake took so much longer to bake. I’ve made this cake three times and it has taken around 32 minutes to bake in my oven, however, I’ve always used an aluminum pan and not a glass pan. I do have several recipes that state to turn the temperature to 325 for a glass pan when baking a cake because the bottom of the cake burns more easily in a glass pan, so I’m sure the temperature is right. The alteration may need to be that when using a glass pan and baking at 325 degrees, the baking time needs to be increased by 15 minutes, based on your experience. I hope that even though the cooking time was off, it still tasted ok!

  91. Tharon & Alicia says:

    So I tried this cake. And am wondering if there maybe was a typeo? I baked it for 30 min. and it was still gooey in the middle. So I left it in for 5 more, still gooey. So after about 10-12 more minutes it was finally done. The only thing I can think of is maybe it was suppose to be 375 degrees instead of 325 for a glass pan. Am I right? I am dying to know what went wrong.

  92. PheMom says:

    I so love chocolate chip anything, this cake looks wonderful!

  93. teresa says:

    Can I make this for breakfast? Looks fantastic!

  94. Justin says:

    i could go for some of this right about now

  95. Queen B. says:

    I made this Friday Night, and woke up to an empty pan by Saturday ! oh my goodness, this was amazing !!!!!!!! THANKS MELANIE ! You can never ever go off the air…. I mean, you just can’t ever stop blogging 🙂

  96. Loralee and the gang... says:

    Hey, I have a blog award waiting for you over at Life With the Carey Gang . . .

  97. Melanie says:

    Renae – bummer! I’m sorry the cake sunk in the middle. The only reason I can guess is if you are at a different altitude, perhaps you need to add a couple tablespoons more flour. But that’s just a guess. Hmmm…I’ll have to give it some thought but if anyone else has advice, please feel free to weigh in.

  98. sheri says:

    I have been making this cake for years and years. It is quick, easy and so good…my families favorite.

  99. Melanie says:

    Queen B. – I was wondering if you would make this soon – ok, make that hoping you would make it soon. Glad to know it was a raving success – I love to hear back from you and know the recipe turned out. Thanks!

  100. Amy and David Ziehl says:

    Oh man do I love this cake. There is nothing better than sitting down to a slice of this cake and a big glass of milk! This goes in my top ten!!

  101. Melanie says:

    JoAnn – perfect idea – cake for breakfast! Glad you liked this.

  102. Kara@ Creations by Kara says:

    This looks so yummy! I love cakes with sour cream because they are always fabulous and moist. Maybe I can talk my son into having this for his birthday cake this weekend.

  103. Carrian says:

    This looks wonderful!

  104. Patsyk says:

    That cake looks so moist and yummy! I know it would be a hit no matter who I served it to!

  105. Bunny says:

    I love cakes like this, homemade , easy and delicious!!

  106. Brittney Fullmer says:

    I just want you to know how much I love your blog. You recipes are amazing!!!! Good Luck with your move

  107. Natalie aka Aussiemuminthekitchen says:

    Hmmm I’ve never heard of a chocolate chip cake – I need to get out more. Think I’d be ok to use milk chocolate chips in this or semi-sweet?

  108. JoAnn says:

    This was so good! And we ate it for breakfast the next morning, too.

  109. Jan says:

    This cake? Shut up! It was SO GOOD! We had it for breakfast the next morning too – who wouldn’t?

  110. Stacie Aho says:

    My cake sunk in the middle, too! I bake it about 38 minutes, too. Otherwise, everyone loved it! Thanks for amazing recipes.

    Making chicken tacos tonight! Woohoo!

  111. Melanie says:

    Stacie – I’m definitely going to have to get to the bottom of why some cakes are sinking in the middle. Bummer! Glad the taste was still ok, though. And I hope you liked the chicken tacos. Glad to hear from you – I always like seeing your comments.

  112. Amber says:

    I made this cake tonight for a church gathering and it was DELICIOUS! I made it in a glass dish and it took 35 minutes exactly at 325. When I inserted a toothpick it came out with a few crumbs just like you said. I didn’t think there was anyway it would be done at 35 minutes when it was still not done at 30, but it was! BTW, I LOVE your site. I never comment, but I’ve made so many things from your site and I usually end up putting them on my blog, hope you don’t mind! I always give you credit!

  113. Melanie says:

    Travis and Amber – thanks for your comment. I always like knowing the details (i.e. baking time) when others try these recipes. Thank you for checking in. I’m glad that you enjoy the recipes and I don’t mind at all you reposting the recipes with a link to this site. Thank you!

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