Okay, friends, let’s talk cake.
Not some fancy, multi-layered, requires-a-degree-in-pastry kind of cake.
We’re talking about the kind of cake that smells like childhood, tastes like happiness, and comes together so easily, you’ll be wondering why you ever bothered with boxed mixes.
I’m Michael Carter, by the way, from Easy Recipes List, and I’m obsessed with making baking approachable for everyone.
Honestly, I think everyone deserves a little slice of joy, and this easy chocolate chip cake recipe is exactly that.
I remember baking with my grandma growing up, and she always said the best recipes were the ones you didn’t have to think too hard about.
This one definitely fits the bill. It’s inspired by those classic chocolate chip muffins we all love, but kicked up a notch into a full-blown, shareable (or not, no judgment!) cake. I’ve been tweaking this easy chocolate chip cake recipe for a while now, trying to get that perfect balance of tender crumb and chocolatey goodness.
And I think… I think we’ve nailed it!
I’ve been traveling a bit lately, exploring different baking traditions (Morocco was amazing for pastries!), and it’s really reinforced my belief that good food doesn’t have to be complicated.
It’s about fresh ingredients, simple techniques, and a whole lot of love. And this cake? It embodies all of that.
It’s the kind of thing you can whip up on a weeknight, or bring to a potluck and be the hero of the party.
Now, I know some people get intimidated by baking. They worry about things going wrong, about measurements being off, about the cake falling flat.
But trust me on this one. This easy chocolate chip cake recipe is incredibly forgiving. You can even get the kids involved! It’s a great way to spend some quality time together, and teach them a little bit about the magic of baking. Plus, who doesn’t love licking the bowl? (Don’t tell anyone I said that!)
I’ve experimented with different methods for this cake, too. You can use a stand mixer if you have one, which makes things super easy.
But honestly, you can just as easily use a hand mixer or even a good old-fashioned whisk. I’ve made it both ways, and it turns out delicious either way. The key is to not overmix the batter. We want a tender cake, not a tough one.
And let’s talk about the chocolate chips for a second. You can use whatever kind you like – semi-sweet, bittersweet, milk chocolate, even white chocolate! I personally prefer semi-sweet, because I like that little bit of bitterness to balance out the sweetness. But feel free to experiment! That’s what cooking is all about, right? Finding what you love. I’ve even tossed in some chopped walnuts sometimes, for a little extra crunch.
I’ve been getting a lot of questions lately about freezing baked goods, and the answer is yes! This cake freezes beautifully.
Just wrap it tightly in plastic wrap and then in foil, and it will stay fresh in the freezer for up to two months.
Perfect for having a slice whenever the craving hits. And honestly, who doesn’t get a chocolate chip cake craving every now and then?
This easy chocolate chip cake recipe is a lifesaver!
Chocolate Chip Cake Recipe
Recipe Header: Buttery Chocolate Chip Pound Cake
Prep Time: 10 minutes
Cook Time: 1 hour
PrintThe Easiest Chocolate Chip Cake Ever (Seriously!)
This easy chocolate chip cake recipe is incredibly forgiving and perfect for bakers of all levels. It’s a classic, comforting cake that comes together quickly and tastes like childhood!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Cuisine: American
Ingredients
- 1 ½ cups (210g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt (optional)
- ¼ cup (55g) unsalted butter, softened to room temperature
- ¼ cup (60 ml) canola or vegetable oil
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- ¾ cup (180 ml) buttermilk, sour cream or heavy cream
- 1 cup (170g) chocolate chips
Instructions
- Preheat oven to 350°F/180°C. Grease a 9×5-inch loaf pan. Set aside.
- In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- In a medium bowl using a mixer fitted with the paddle attachment, beat butter, oil, and sugar on medium speed for about 4 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as necessary.
- Add eggs and vanilla extract and beat until combined.
- On low speed, beat in flour mixture in 3 additions, alternating with the buttermilk (or sour cream/heavy cream) in 2 additions, starting and ending with the flour.
- Mix in chocolate chips. Be careful not to overmix the batter.
- Scrape batter into prepared pan and smooth the top.
- Bake for 45-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top browns too quickly while baking, cover pan loosely with aluminum foil.
- Allow cake to cool completely on a wire rack before serving.
Notes
For a less sweet cake, you can reduce the sugar to ¾ cup (150g).
You can add an optional teaspoon of orange zest during the butter/sugar mixing step for extra flavor.
Store cake at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days.
Don’t forget to rate and comment below if you try this recipe! I love hearing from you guys!
Nutrition Information: (Per serving, approximate) Calories: 350, Fat: 20g, Carbohydrates: 45g, Protein: 5g
Nutrition
- Calories: 350
- Fat: 20g
- Carbohydrates: 45g
- Protein: 5g
Total Time: 1 hour 10 minutes
Yields: 1 loaf
And there you have it! A super simple, incredibly delicious chocolate chip cake that’s guaranteed to brighten your day.
Remember my motto:
“Fun Cooking, Easier Life!” Let me know how it turns out for you! Happy baking! ❤️
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