This chocolate chip snack cake has the best moist texture! It’s loaded with mini chocolate chips and has a simple sugared topping. You will love how quick and easy this cake recipe comes together in one bowl without a mixer.
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As with every recipe I post, I tested this cake multiple times to perfect the texture and flavor. This chocolate chip cake embraces everything I want recipes on two sugar bugs to convey. The cake has an old fashioned feel, with brown sugar and extra vanilla giving it a taste similar to chocolate chip cookies.
The cake is sweet, soft, packed with mini chocolate chips, like my chocolate chip cupcakes. And much like my sprinkle cake, it has a ridiculously easy, no frosting topping.
Y'all are busy, like me. Since I have been baking cakes for decades {should I be aging myself here???}, I love an easy one layer cake that is simple to whip up, like my chocolate snack cake or brown sugar snack cake bars. This chocolate chip snack cake checks all the boxes ~ easy, impressive and wildly delicious! Perfect for your next birthday party or just because you are craving a slice of nostalgia.
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🍪 chocolate chip cake key ingredients
I started with a butter based cake batter, but found the combo of sour cream and oil made this cake even easier to make; while also giving it the softest texture. Here are a few ingredients that help to create this moist cake.
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Chocolate chips ~ I used semisweet mini chocolate chips. The mini size is perfect because they spread more evenly through the cake batter. Plus they are a nice small size for biting into with the soft vanilla crumb on the snack cake. You also don’t have to do anything special to keep the mini chips from sinking to the bottom of the cake!
Brown sugar ~ a higher amount of brown sugar really helps to bring home the chocolate chip cookie flavor. Brown sugar also adds extra moisture to the crumb. Dark brown sugar will give the richest flavor, but light brown sugar can be substituted.
Vanilla extract ~ a full tablespoon of vanilla adds flavor and gives this cake chocolate chip cookie dough flavor vibes. For the best flavor, use pure vanilla extract.
Sour cream ~ making cakes with sour cream brings extra moisture by working to make the gluten strands in the flour shorter, which results in a tender and soft cake. For the best from scratch cake, use full fat sour cream and bring it to room temperature.
Oil ~ the oil brings a ton of moisture to the snack cake, creating a super soft, moist and tender crumb. Vegetable oil or canola oil can be used.
Eggs ~ should be at room temperature to give the cake the best rise and soft texture.
🥣 how to make this easy snack cake
Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.
Preheat the oven and butter a 9-inch round pan and place a parchment round in the bottom.
In a large bowl, whisk together the granulated sugar, brown sugar, kosher salt, vegetable oil, eggs, sour cream and vanilla.
Then whisk in the baking powder and baking soda until fully combined.
Now add the flour and gently mix together with a spatula. When the batter is still showing a few streaks of flour, add the mini chocolate chips and mix until the batter comes together.
Pour the batter into the prepared pan and sprinkle 2 tablespoons of mini chocolate chips over the top of the cake. Now sprinkle two tablespoons of granulated sugar over the chocolate chips.
Bake in the preheated oven for 30-35 minutes or until a toothpick in the center comes out with just a few moist crumbs. The sugar top gets a little crunch to it, so be sure to push the toothpick through it to test.
Allow the chocolate chip cake to cool 15-20 minutes before removing it to a wire rack to cool completely. The cake can also cool completely in the pan.
💬 frequently asked questions
What baking pan do I need?
I recommend a 9-inch round pan. An 8x8 pan can be used, if you prefer a square cake. If you only have an 8-inch round cake pan, the cake will be a little taller and will need a little more time to bake.
For a small batch chocolate chip cake, I have successfully halved the recipe and baked this cake in a 6-inch round pan.
How should I store this chocolate chip snack cake?
Store the cake at room temperature for up to five days. The cake can also be frozen for up to two months. You can either wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices once cool; then wrap each slice tightly in a double layer of plastic wrap.
Allow to defrost at room temperature before serving. The chocolate chip cake tastes best at room temperature.
👩🏻🍳 tips for the best from scratch cake
Mini chocolate chips work best. If you only have regular sized chips, I would chop them into smaller pieces before adding them to the batter.
For the perfect crumb, use full fat sour cream. It will give the chocolate chip cake more flavor and moisture than a low fat version.
Don't over bake the cake. Remember your oven is different from mine and baking times may vary a little. The homemade chocolate chip snack cake is done when a toothpick inserted in the center comes out with just a few moist crumbs. The sugar top gets a little crunch to it while baking, so be sure to push the toothpick through it to test.
It is not unusual for the center to sink just a little bit once the cake is cool.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Moist Chocolate Chip Snack Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
📖 recipe
Moist Chocolate Chip Snack Cake
This moist chocolate chip snack cake is loaded with mini chocolate chips and a sugared top. Quick and easy, mixed in one bowl with no mixer needed!
I highly recommend using weight {metric} measurements when available for more accuracy and the best results.
Ingredients
- ½ cup granulated sugar (100g)
- ¾ cup packed brown sugar (150g)
- ½ teaspoon kosher salt
- ½ cup vegetable oil (120mL)
- 2 large eggs, room temperature
- ½ cup full fat sour cream, room temperature (120g)
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ¾ cup all-purpose flour (219g)
- ½ cup mini chocolate chips (90g)
topping
- 2 tablespoons mini chocolate chips (25g)
- 2 tablespoons granulated sugar (25g)
Instructions
- Preheat the oven to 325°F/163°C and butter a 9-inch round pan and place a parchment round in the bottom.
- In a large bowl, whisk together the granulated sugar (½ cup/100g), brown sugar (¾ cup/150g), kosher salt (½ teaspoon), vegetable oil (½ cup/120mL), eggs (2 large), sour cream (½ cup/120g) and vanilla (1 tablespoon).
- Then whisk in the baking powder (1 teaspoon) and baking soda (½ teaspoon) until fully combined. Now add the flour (1 ¾ cups/219g) and gently mix together with a spatula. When the batter is still showing a few streaks of flour, add the mini chocolate chips (½ cup/90g) and mix until the batter comes together.
- Pour the batter into the prepared pan and sprinkle 2 tablespoons of mini chocolate chips (25g) over the top of the cake. Now sprinkle two tablespoons (25g) of granulated sugar over the chocolate chips.
- Bake in the preheated oven for 30-35 minutes or until a toothpick in the center comes out with just a few moist crumbs. The sugar top gets a little crunch to it, so be sure to push the toothpick through it to test.
- Allow the cake to cool in the pan set on a wire rack for 15-20 minutes. If desired, remove the cake from the pan to cool completely on a wire rack. The chocolate chip cake can also cool completely in the pan.
- Once the cake is room temperature slice, serve and enjoy!
Notes
If using regular size chocolate chips, I recommend chopping them into smaller pieces before adding to the cake batter.
Vegetable or canola oil can be used.
It is not unusual for the center of the cake to sink slightly once cool.
An 8x8 pan can be used, if you prefer a square cake. If you only have an 8-inch round cake pan, the cake will be a little taller and will need a little more time to bake. I have also successfully halved the recipe and baked this cake in a 6-inch round.
The chocolate chip snack cake can be stored in an airtight container at room temperature for up to 5 days.
The cake can also be frozen for up to two months. You can either wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices once cool; then wrap each slice tightly in a double layer of plastic wrap.
Allow to defrost at room temperature before serving. The cake tastes best at room temperature.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 232Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 27mgSodium: 124mgCarbohydrates: 32gFiber: 1gSugar: 20gProtein: 3g
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
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