Chocolate Chip Cake Recipe

I love the soft, tender crumb of a good vanilla loaf cake, but sometimes I want a little more chocolate in the mix. That’s exactly what inspired this Chocolate Chip Cake. The cake itself is buttery and moist, with mini chocolate chips throughout and a simple ganache on top that makes it feel just a bit more special.

I often serve this cake with coffee in the morning or as an easy dessert after dinner. It has a texture that stays soft for days, and the combination of vanilla cake and chocolate chips is one I never seem to get tired of.

You’ll Love This Chocolate Chip Cake Because:

There are plenty of chocolate chip cake recipes out there, but here are a few reasons I keep making this one:

• Soft and moist for several days thanks to the sour cream and olive oil.
• Mini chocolate chips give you chocolate in every bite.
• Easy to make with simple pantry ingredients.
• The loaf shape makes it easy to slice and serve.
• The ganache topping adds a bakery-style finish without much extra work.
• Freezes beautifully for make-ahead desserts.

Key Ingredients

Sour Cream: I always use full-fat sour cream here. It adds moisture and helps create a soft, tender crumb that stays fresh longer.

Olive Oil: A small amount of olive oil gives the cake extra richness and keeps it from drying out. I’ve found it helps the texture stay soft even after a couple of days.

Mini Chocolate Chips: I prefer mini chips because they distribute more evenly throughout the batter. You get chocolate in every slice instead of large pockets that can sink.

Butter: Butter provides most of the flavor foundation in this cake. I always use unsalted butter so I can control the overall salt level.

Vanilla Extract: Since this is primarily a vanilla cake with chocolate chips, I recommend using a good-quality vanilla extract. It makes a noticeable difference.

Heavy Cream and Chocolate: For the ganache, I keep things simple. Just cream and chocolate create a smooth topping that complements the cake without making it overly sweet.

Full recipe amounts, instructions, estimated prep time, and total time can be found in the recipe card below.

How to Make Chocolate Chip Cake

Start With Wet Ingredients

Start by preparing your loaf pan. Preheat your oven to 350ºF (175ºC), then grease a 9×5-inch pan and line it with parchment. If your pan has corners or details, take time to butter and flour it thoroughly to prevent sticking.

In a medium bowl, whisk together the all-purpose flour, baking powder, and teaspoon salt. In a separate large bowl, beat the softened butter until smooth with a hand mixer or stand mixer, then add the sugar and olive oil. Beat the mixture for 2–3 minutes until light and fluffy. One at a time, add the eggs, mixing well between each addition. Stir in the vanilla.

Add the dry ingredients

Mix in the sour cream until smooth

Then add the dry ingredients to the wet ingredients and mix on low speed just until combined.

Fold in the mini chocolate chips.

Bake the Cake

Pour the batter into your prepared pan in an even layer and smooth out the top.

Bake for about 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let it Cool Down

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Make the Ganache Topping

Warm the heavy cream until it’s steaming—either in the microwave or in a small saucepan. Pour it over your chopped chocolate or chocolate chips and let it sit for a minute to melt. Whisk until completely smooth and glossy.

Let the ganache thicken at room temperature for about 1 hour, or place it in the fridge for 15 minutes, whisking every few minutes to help it set up faster.

Decorate the Cake

Once the cake is completely cool, pour the ganache over the top, letting it drip down the sides. Sprinkle extra mini chocolate chips or semi-sweet chocolate chips on top before it sets.

Serving & Storage

I usually store this cake in an airtight container at room temperature, where it stays fresh for up to 3 days. If I need it to last a little longer, I’ll refrigerate it for up to 5 days and then let it come back to room temperature before serving.

For longer storage, I like to freeze individual slices wrapped tightly in plastic wrap and placed in a freezer-safe container or bag. They keep well for up to 2 months and make an easy treat whenever I’m craving something sweet.

Variations on Chocolate Chip Cake

• Instead of the ganache, top the cooled cake with a thick layer of vanilla or chocolate buttercream. You can even add a swirl of espresso or brown butter for extra flavor.
• For a mocha variation, add 1–2 teaspoons of espresso powder to the batter to give the cake a subtle coffee undertone that pairs beautifully with chocolate. Almost like a coffee cake.
• Use chopped chocolate, bittersweet chips, or even peanut butter chips for a twist.
• Stir in a handful of toasted walnuts, pecans, or hazelnuts for texture and flavor.
• Zest it up: Add a bit of orange or lemon zest to the batter for a citrusy contrast to the chocolate.
• Make it mini: Divide the batter between mini loaf pans or even muffin tins—just adjust the baking time accordingly.
• Add a swirl: For a marbled effect, swirl in a spoonful of Nutella or peanut butter before baking.

Frequently Asked Questions

More Delicious Recipes to Try:

If you enjoyed this chocolate chip cake, there are plenty of other cozy desserts worth trying. My Jumbo Thick Chocolate Chip Cookies have the same classic chocolate chip flavor in a bakery-style cookie, while the Pretzel Chocolate Chip Cookies add a sweet-and-salty twist. If you’re in the mood for another soft, rich cake, the Gooey Butter Cake is always a favorite. And for something a little different, the Chocolate Chip Cookie Vegan Pie combines two classic desserts into one fun treat.

Print The Recipe

Chocolate Chip Cake

Camila Hurst

This soft and tender Chocolate Chip Cake is made with sour cream, mini chocolate chips, and topped with rich ganache. A cozy loaf cake perfect for birthdays or everyday indulgence.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 10 slices

Calories 400 kcal

Ingredients

 

• 1¾ cups flour 223g
• 2 tsp baking powder
• ½ tsp salt
• ½ cup butter 113g
• 1 cup granulated sugar 200g
• ¼ cup olive oil or vegetable oil
• 3 large eggs
• ½ cup sour cream 113g
• 2 tsp pure vanilla extract
• 1 cup mini chocolate chips

Ganache Topping

• ⅓ cup chocolate chopped, or chocolate chips (read notes)
• ¼ cup heavy cream 60ml

To Decorate

• ¼ cup mini chocolate chips

Instructions

 

• Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper. If the pan has details like mine, grease well with butter, and sprinkle flour on top. Shake off the flour excess.
• In a bowl, whisk together flour, baking powder, and salt. Set aside.
• In a large mixing bowl beat the butter for 1 minute. Add the sugar and oil and beat for another 2 to 3 minutes until pale and fluffy.
• Add the eggs one at a time, mixing until fully incorporated before adding the next one.
• Add the vanilla and mix.
• Add the sour cream and beat to combine.
• Add the dry ingredients and mix on low.
• Fold in mini chocolate chips.
• Pour batter into prepared pan. Bake for about 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in the pan for 10 minutes, then transfer to a wire rack.

Chocolate Ganache

• Heat the cream until steaming. Pour over the chopped chocolate. Let sit for 1 minute, then whisk until smooth and glossy.
• Let the ganache rest for about 1 hour at room temperature. You can try to speed up the cooling process by placing the ganache in the fridge for about 15 minutes, whisking a couple of times in between.

To Decorate

• Pour ganache over cooled cake. Sprinkle with additional mini chocolate chips.

Notes

Ganache: Use a chocolate you love for the ganache. I used Lindt 70%. If you like it sweeter, use milk chocolate, or if you like it less sweet, use dark.

Oil: I used olive oil for this recipe. You can use vegetable oil if you want. Olive oil will help make the cake richer.

Nutrition

Serving: 1sliceCalories: 400kcal

Keyword chocolate chip cake

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