Chocolate Chip Sour Cream Cake
There’s only one way to describe this cake, CRAZY GOOD! The cake baked for 35 minutes, it was gone in less time than it took to bake it. When the baking time was up and I got my first peek at the golden brown top, my first thoughts were…Oh man look at that.
I let it cool a whole ten minutes, then I couldn’t stand it anymore and had to taste it. Oh good grief it was good! Soft, moist ,tender , the cinnamon sugar and milk chocolate chips, it was perfect in ever way imaginable.
I cut pieces of it to share with some of my neighbors that were outside enjoying the first nice day we’ve had here since October. Their reactions were all the same, this cake is INCREDIBLE! This isn’t just a keeper, it’s a… make 20 copies of the recipe so you never loose it kind of keeper.
You’ve been warned, bake at your own risk and bask in the deliciousness of this incredible Chocolate Chip Sour Cream Cake! Enjoy!
Chocolate Chip Sour Cream Cake
Ingredients
- 2 cups all purpose flour
- 1 1/2 cups sugar plus 1/2 cup divided
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups sour cream
- 2/3 cup butter softened
- 1 teaspoon vanilla
- 3 eggs room temperature
- 1 teaspoon cinnamon
- 1 cup milk chocolate chips
Instructions
- Preheat oven to 350 degrees. Grease a 13x9 inch baking pan with shortening.
- In the bowl of an electric stand mixer combine the flour, 1 1/2 cups sugar, baking powder, baking soda, salt, sour cream, butter, vanilla and eggs. Beat on low speed for 3 minutes or just until ingredients are well incorporated.
- Pour half of the batter into the prepared baking pan. Combine the 1/2 cup of sugar and cinnamon, stir to combine. Sprinkle half the cinnamon sugar over the batter evenly. Sprinkle 1/2 the milk chocolate chips over the cinnamon sugar. Using a large spoon, drop the remaining batter in dollops over top. Gently spread the batter over all to cover the cake. Sprinkle the remaining cinnamon sugar and chocolate chips over the top of the batter. Bake at 350 degrees for 35 - 40 minutes. Testing with a tooth pick for doneness. Remove from oven, cool on wire rack.
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Mary, this looks really good. Great flavors.
looks very good
It’s an excellent cake Linda, I hope you try it.
Can you use baking spray in place of the shortening when greasing the cake pans?
Yes Marcy you can use baking spray, I hope you love it as much as I did!
Oh yes!! This is my type of recipe. I must make it!! YUM!!
I hope you do Diana, you’re going to love it! Thanks for visiting!
Where I live in Europe there are no chocolate chips but plenty of good chocolate. Could I use chocolate chunks?
Claudia yes you could use the chunks, try not to make them big chunks. Let me know how it goes for you!! You’ll love this cake!
This looks perfect! Thanks for linking up with What’s Cookin’ Wednesday!
Wow…that looks delicious!!!
Thank you Lisa!
Looks delish!!
I hope you can stop by:
http://collettaskitchensink.blogspot.com/2015/05/in-kitchen-oatmeal-butterscotch-cookies.html
Colletta
Thank you Colletta!
That sounds so different! I like chocolate & sour cream combo!
xx
Mila (Idea Box)
Thank you Mila!
Looks yummy!
Pinned
Thank you Mary!
This sounds amazing! I can’t wait to try it. Thanks for sharing at the #HomeMattersParty 🙂
Thank you Brittany!
Hi, this cake sounds delicious. Is it possible to make it in a bundt pan instead? If so, do I need to alter anything? Thanks!
Talia this is a very thin cake and wouldn’t do well in a bundt pan.