This chocolate chip cake is so moist and tender! Incredibly easy to make, the sprinkle of cinnamon and sugar with the chocolate chips puts it over the top!
I don’t know that I’ve ever had a sheet cake this soft, this unique, this delicious.
If you haven’t made this chocolate chip cake, don’t wait any longer!
It is the perfect solution when you need a quick dessert fix for company or a Sunday night treat or for a potluck offering.
Not only is it ridiculously easy to make (one bowl!), it puts all the high-maintenance, 12-bowls-required cakes to shame with how moist and tender it is.
You can see from the quick video below how quickly it comes together!
A super simple vanilla cake batter is made (from scratch!), sprinkled with cinnamon and sugar, dotted with chocolate chips – and then those layers are repeated once more.
Originally I questioned the wisdom of pairing cake batter with cinnamon/sugar AND chocolate chips.
But it works – and works very well. The cinnamon sugar gives the cake a yummy texture against the soft crumb and melty chocolate chips.
I should know by now not to doubt my Aunt Marilyn. When she says a recipe is awesome, it is awesome.
Perfect all by its lonesome or with a heaping scoop of vanilla ice cream – this cake is wonderful!
If you love cakes like this, here are a few other favorite cake recipes of mine!
Recipe Source: from A. Marilyn and Monique G.
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
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
- 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!).
- 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.
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