Chocolate Chip Cake Recipe

A perfectly moist, golden loaf cake packed with melty chocolate chips and drizzled with rich chocolate ganache. Every slice offers a tender crumb with sweet chocolate surprises, making it ideal for any occasion from breakfast to dessert. Simple to make yet impossibly delicious, this cake is guaranteed to become your new favorite!

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Chocolate Chip Cake Recipe

Prep Time: 20

Cook Time: 25

Servings: slices

Calories: 385kcal

Cost: $13

Equipment

9x13-inch baking pan or two 9-inch round cake pans
Stand mixer or hand mixer
Large mixing bowls
Measuring cups and spoons
Rubber spatula
Wire cooling rack
Parchment paper

Ingredients

the Cake:

3 cups all-purpose flour
2 cups granulated sugar
3 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter softened
4 large eggs room temperature
1 cup whole milk
2 teaspoons pure vanilla extract
2 cups semi-sweet chocolate chips
¼ cup vegetable oil

the Optional Chocolate Glaze:

1 cup semi-sweet chocolate chips
½ cup heavy cream
2 tablespoons unsalted butter

Instructions

Preparation

Preheat your oven to 350°F (175°C)
Grease your baking pan and line with parchment paper, leaving overhang for easy removal
Toss 2 tablespoons of flour with the chocolate chips in a small bowl to prevent sinking

Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, and salt
Set aside the dry mixture

Cream Butter and Sugar

Using a stand mixer or hand mixer, beat softened butter and sugar until light and fluffy (about 3-4 minutes)
Scrape down the sides of the bowl as needed

Add Wet Ingredients

Beat in eggs one at a time, incorporating fully after each addition
Mix in vanilla extract
Add vegetable oil and mix until combined
Gradually add milk, alternating with the dry ingredients mixture

Finish the Batter

Fold in the flour-coated chocolate chips gently
Pour batter into prepared pan(s)
Smooth the top with a spatula

Bake and Cool

Bake for 45-50 minutes for a 9x13 pan (or 30-35 minutes for round pans)
Test with a toothpick - it should come out clean with a few moist crumbs
Cool in pan for 15 minutes
Transfer to a wire rack to cool completely

Notes

Use room temperature ingredients
Don't overmix batter
Test doneness 5 minutes early
Cool completely before glazing

Nutrition