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.
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!
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.
Hi! Would really love to try baking this cake over the coming weekend! Looks absolutely delicious.
Can we substitute the 2 teaspoons of baking powder with baking soda?
Hi Dee, it’s quite possible that might work, but interchanging baking powder and baking soda can be tricky and I haven’t tested it out with that change. If you do decide to use baking soda, you won’t need as much as the baking powder (probably 1 teaspoon)
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!
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!
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!
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.
Looks wonderful! Can’t wait to try it!
This looks so great! I’m going to make this one as I know my family will love it!
Karen – thanks! I’m glad you liked this cake, thanks for taking the time to let me know!
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!
Cammee, what a nice comment. Thank you! I’m glad you have tried and liked so many recipes. Thanks for letting me know!
although you had me at the word “cake,” the fact that cinnamon sugar is involved certainly doesn’t hurt. great recipe!
Just made this today. Loved it! So easy too. Thanks for another great recipe.
Mmmmm, love your blog!!
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.
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!
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:)
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.
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!
You know I’ll be making this don’t you ?!! 🙂
CAN’T wait.
Yummy – this looks great, I adore chocolate chips!
This looks fabulous – I love any cake with sour cream in it!
YUM! This looks great. You are lucky to have such a wonderful Aunt!
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!
This looks super yummy and easy!
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…
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!
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.
I so love chocolate chip anything, this cake looks wonderful!
I love all of the rave reviews for this chocolate chip cake! Can it be made into a two tier cake? Would buttercream frosting be the best frosting or something different? Thanks!
I don’t think the cake would be sturdy enough for multi tiers but I haven’t tried it myself…good luck if you experiment!
Sue – did you make 2 tier cake? Would love to know how it turned out. I’m going to make 2 tier cake this week and this chocolate chip cake is going to be 1 of my tier/ layer
Can I make this for breakfast? Looks fantastic!
i could go for some of this right about now
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 🙂
Yummy!
Hey, I have a blog award waiting for you over at Life With the Carey Gang . . .
:~D
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.
I have been making this cake for years and years. It is quick, easy and so good…my families favorite.
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!
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!!
JoAnn – perfect idea – cake for breakfast! Glad you liked this.
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.
This looks wonderful!
That cake looks so moist and yummy! I know it would be a hit no matter who I served it to!
I love cakes like this, homemade , easy and delicious!!
I just want you to know how much I love your blog. You recipes are amazing!!!! Good Luck with your move
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?
This was so good! And we ate it for breakfast the next morning, too.
This cake? Shut up! It was SO GOOD! We had it for breakfast the next morning too – who wouldn’t?
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!
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.
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!
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!