I taught my daughter to make this when she was three. It has become our signature cake with her friends, and mine as well. This recipe is so easy and so good. Could be topped with cinnamon sugar, if desired.

Advertisement

Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan.

    Advertisement
  • In a small bowl, mix flour, baking powder, baking soda and chocolate chips. Set aside.

  • In a large bowl, cream butter and sugar until light. Add eggs and mix thoroughly. Add sour cream and vanilla extract; mix well. Add flour mixture and mix thoroughly.

  • Pour batter into 9 inch pan and bake at 350 degrees F (175 degrees C) for 30 minutes or until golden brown and springy on the top.

Nutrition Facts

414 calories; 5.2 g protein; 51.4 g carbohydrates; 79.7 mg cholesterol; 325.4 mg sodium. Full Nutrition

Reviews (86)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/27/2004
My family loved this cake. I am not a chocolate chip fan but I liked this recipe because it was easy to make no frosting is required or desired(makes it easy to transport in bag lunches or for picnic lunches). "Cake in the hand" no fork required! Do not forget to add the vanilla that is mentioned in the ingredients but neglected in the directions. Read More
(38)

Most helpful critical review

Rating: 3 stars
07/03/2011
I was so excited about this recipe. I chose to make this into cupcakes and they were not nearly as moist as I thought they would be. With the butter and sour cream I was expecting a moist flavorful cupcake. But they were rather dry and crumbly. Cupcakes usually don't last that long around here but these were still here days after I made them. Read More
(3)
103 Ratings
  • 5 star values: 62
  • 4 star values: 28
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
01/27/2004
My family loved this cake. I am not a chocolate chip fan but I liked this recipe because it was easy to make no frosting is required or desired(makes it easy to transport in bag lunches or for picnic lunches). "Cake in the hand" no fork required! Do not forget to add the vanilla that is mentioned in the ingredients but neglected in the directions. Read More
(38)
Rating: 4 stars
01/27/2004
This was a quick and easy recipe. I used a 11x7 pan and mixed semi-sweet and milk chocolate chips then sprinkled with powdered sugar after baking. I didn't make any adjustments to baking time and it was perfect. Great snack cake. Read More
(20)
Rating: 5 stars
01/16/2003
It came out quite well like a tasty coffee cake. I made it with half chocolate chips and half butterscotch and it was brilliant. However I did have to bake it at least 15 minutes more than the specified time. Read More
(19)
Advertisement
Rating: 5 stars
12/23/2003
this cake was very easy and turned out fabulous. perfect with coffee. i dusted the top with a little powdered sugar to give it a finished look but honestly it didn't even need it. it's just sweet enough but not over the top - perfect. i will definitely make this one again! and as to the extra 15 minutes of cooking time that others said it needed.. it ended up done for me in a little less than the 30 minutes alotted but i use the heavy dark colored bakeware which may have contributed to that. Read More
(16)
Rating: 5 stars
01/25/2004
Well I bake alot but for some reason when the recipe called for a 9 in pan I used a 9 in round pan what a mess in the oven next time I will realize that the pan is too full...just one of those days for me........BUT the rest of the cake that stayed in the pan was great deformed but wonderful taste. Thanks a bunch...hope everyone else has better luck then I did! Read More
(16)
Rating: 5 stars
02/09/2004
I made this cake to serve with coffee after our Christmas Eve meal. It was great! It was the perfect ending to a big meal - not too sugary sweet. I got lots of compliments. It's not a "pretty" cake so I pre-sliced it into rectangles & served it with a dollop of freshly made barely sweetened whipped cream. I will definitely be making this cake again & again. Read More
(13)
Advertisement
Rating: 5 stars
02/21/2005
Great. Moist. Spongy. Not too sweet but perfect amount of chocolate. Don't forget to add the vanilla to the wet mixture. I used low fat sour cream and it worked out wonderfully. Will definitely make again. Read More
(12)
Rating: 5 stars
08/26/2003
Really good flavor. But I agree with the others that it needs extra baking time. Also I added extra chocolate chips but I wouldn't do that next time because when they baked they ended up as melty globs of chocolate instead of individual bits. Too much chocolate can't be bad but it does affect the resulting texture. Read More
(12)
Rating: 5 stars
12/31/2003
My 5 year old daughter was home from school sick and wanted to make a chocolate chip cake....found this recipe and followed the advice of some other readers. I did not add any extra chocolate chips cooked it the extra 15 minutes added a little cinnamon and dusted the top with powered sugar. I also used margarine because I didn't have any butter on hand...came out perfect...very easy and very good. My whole family loved it. Thanks for sharing and all the tips.... Read More
(11)
Rating: 3 stars
07/03/2011
I was so excited about this recipe. I chose to make this into cupcakes and they were not nearly as moist as I thought they would be. With the butter and sour cream I was expecting a moist flavorful cupcake. But they were rather dry and crumbly. Cupcakes usually don't last that long around here but these were still here days after I made them. Read More
(3)