Have you ever craved a dessert that combines the comfort of homemade cake with the timeless appeal of chocolate chips? A chocolate chip cake recipe brings together fluffy vanilla cake studded with melty chocolate morsels—a treat that never goes out of style. Making this chocolate chip cake recipe easy version at home ensures you control the ingredients, customize sweetness levels, and enjoy a cake that's fresher and more flavorful than any store-bought alternative. Whether you're baking for a birthday, potluck, or simple weekend indulgence, this recipe delivers bakery-quality results with minimal effort.

Ingredients List

    • 2 cups all-purpose flour
    • 1 ½ cups granulated sugar
    • ½ cup unsalted butter, softened
    • 1 cup whole milk
    • 3 large eggs
    • 2 teaspoons baking powder
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
    • 1 ½ cups semi-sweet chocolate chips

For the Topping:

    • ¼ cup chocolate chips (for sprinkling)
    • 2 tablespoons powdered sugar
    • Optional: Whipped cream or vanilla ice cream for serving

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes

This chocolate chip cake comes together faster than most layer cakes and requires just one bowl for mixing. Perfect for last-minute entertaining or weekend baking projects with kids.

Step-by-Step Instructions

Step 1: Prepare Your Pan and Preheat Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or non-stick spray, then lightly dust with flour. This prevents sticking and ensures clean slicing later.

Step 2: Mix Dry Ingredients In a large bowl, whisk together flour, baking powder, and salt. This aerates the flour and distributes the leavening agent evenly, ensuring a uniform rise.

Step 3: Cream Butter and Sugar In a separate bowl (or the same bowl after setting dry ingredients aside), beat softened butter and sugar with an electric mixer on medium speed for 3–4 minutes until light and fluffy. This incorporates air for a tender crumb.

Step 4: Add Eggs and Vanilla Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract. The mixture should look smooth and pale yellow.

Step 5: Combine Wet and Dry Ingredients Alternate adding the flour mixture and milk to the butter mixture in three additions (flour, milk, flour, milk, flour), beginning and ending with flour. Mix on low speed just until combined—overmixing develops gluten and creates a dense cake. For this chocolate chip cake recipe easy approach, avoid over-beating.

Step 6: Fold in Chocolate Chips Gently fold 1 ½ cups chocolate chips into the batter using a spatula. Reserve a handful for topping. Tossing chips in a tablespoon of flour before folding prevents them from sinking.

Step 7: Bake Pour batter into the prepared pan and smooth the top. Sprinkle remaining chocolate chips over the surface. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 8: Cool and Serve Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before slicing. Serve warm with whipped cream or at room temperature.

Nutritional Information

Per serving (serves 12):

    • Calories: 315
    • Protein: 5g
    • Carbohydrates: 45g
    • Fat: 14g
    • Fiber: 2g
    • Calcium: 8% DV
    • Iron: 10% DV

Tips, Variations, or Cooking Advice

Gluten-Free: Substitute 1:1 gluten-free flour blend. Add ½ teaspoon xanthan gum if your blend doesn't include it.

Dairy-Free: Use plant-based butter and almond or oat milk. Choose dairy-free chocolate chips.

Flavor Twists: Add 1 teaspoon espresso powder to enhance chocolate flavor, or swap half the chocolate chips for white chocolate or butterscotch chips.

Make-Ahead: Bake the cake a day ahead; it stays moist when covered tightly. Frost or dust with sugar just before serving.

Mini Cakes: Divide batter into muffin tins for individual chocolate chip cakes. Reduce baking time to 18–22 minutes.

Common Mistakes to Avoid

Overmixing the Batter: Mixing too vigorously after adding flour creates a tough, dense cake. Stir gently just until no flour streaks remain.

Using Cold Ingredients: Cold butter and eggs don't emulsify properly. Bring all ingredients to room temperature for a smoother batter and better rise.

Overbaking: Baking beyond 35 minutes dries out the cake. Check at 30 minutes; the top should spring back lightly when touched.

Skipping the Flour Toss: Chocolate chips sink to the bottom without a light flour coating. Toss chips in 1 tablespoon flour before folding them in.

Storage / Leftovers Tips

Store your chocolate chip cake recipe creation at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months. To reheat, microwave slices for 15–20 seconds or warm in a 300°F oven for 5 minutes to restore that fresh-baked texture. For the best flavor when enjoying this chocolate chip cake recipe easy treat later, bring refrigerated slices to room temperature or warm slightly before serving. The chocolate chips will soften beautifully, making each bite as delightful as the first day.