I have loved Mel’s Kitchen Cafe for about four years now. I’ve made dozens and dozens of recipes from her blog, and they never disappoint (I’ve made exactly one dud and that was definitely user error).
This cake recipe is one I’ve made over and over again, and it’s probably Bart’s very favorite cake.
Also, it’s super super easy. Dump all the ingredients in a bowl, mix, pour in the pan with some cinnamon and chocolate chips.
It’s best served with ice cream (of course! what isn’t?) but it’s lovely on its own too.
The main thing is not to overbake it (I’m sorry to say that when I made it most recently, when Preethi and her family were over, I did slightly overbake it and it was a tad dry. Do I ever do that when I’m making it just for our family? No. Only when there is company. And I didn’t even have ice cream).
Cinnamon Chocolate Chip Cake
- 1 cup flour I frankly like this cake best with half white and half white-wheat flour
- 3/4 cup sugar
- 1 t baking powder
- 1/4 t salt
- 2/3 cup sour cream
- 1/3 cup butter softened
- 1/2 teaspoon vanilla
- 2 eggs
- 1/4 teaspoon baking soda
- 1/3 cup cinnamon/sugar mixture
- 2/3 cup chocolate chips
Preheat oven to 350 degrees. Grease a 9-inch round cake pan.
In the bowl of an electric mixer, combine all ingredients (except the cinnamon/sugar and chocolate chips). Beat on low for 1 minute. Scrape down the sides of the bowl and beat for 3 more minutes on medium.
Pour half the batter into the prepared cake pan and sprinkle with half of the cinnamon sugar mixture. Sprinkle half of the chocolate chips on top. Pour the remaining batter over the first layer, cover with the remaining cinnamon/sugar mixture and finish with the remaining chocolate chips.
Bake for 25-30 minutes or until a toothpick comes out with just a few crumbs. Don't overbake! Serve warm.