Easy Chocolate Chip Cake
Published on March 11, 2026
Quick Summary
This Easy Chocolate Chip Cake is soft, moist, and packed with chocolate in every bite. Made with creamy Greek yogurt for a tender crumb and topped with crunchy turbinado sugar, this simple one-bowl cake tastes like a giant chocolate chip muffin. It’s the perfect everyday cake, easy enough for a weekday treat but delicious enough to serve for dessert with whipped cream or ice cream.
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If you love chocolate chip muffins, just wait until you try this cake. Imagine a giant, soft chocolate chip muffin baked in a cake pan, with a tender crumb, chocolate in every bite, and a lightly crunchy sugar crust on top. That’s exactly what this easy chocolate chip cake delivers.
This is the kind of cake I make when I want something homemade but don’t want anything complicated. No mixer required, no layers, no frosting, just simple ingredients stirred together in one bowl and baked into a perfectly soft cake.
The secret ingredient is Greek yogurt, which keeps the cake incredibly moist and tender while adding a subtle richness. It also gives the cake that soft, bakery-style texture that makes every slice feel special.
I use mini chocolate chips so you get little bursts of chocolate throughout the entire cake. And don’t skip the turbinado sugar on top, it creates the most irresistible lightly crunchy, sugary crust that makes the cake taste like it came straight from a bakery.
This is truly a great everyday cake. It’s perfect for an afternoon treat, a simple dessert after dinner, or even a sweet addition to brunch. I love serving it plain with a cup of coffee, but it’s also delicious with a dollop of whipped cream or a scoop of vanilla ice cream.
If you’re looking for a cake that’s simple, comforting, and guaranteed to disappear fast, this chocolate chip cake is it.
Ingredients (with Helpful Notes)
- Granulated sugar: Sweetens the cake and helps create a soft, tender crumb.
- Greek yogurt: he secret to the cake’s moist texture. Whole milk Greek yogurt works best for richness and structure. Let it come to room temperature before mixing.
- Oil: Oil keeps the cake extra moist and tender. Use a neutral oil like avocado, vegetable, or canola so the chocolate flavor shines.
- Eggs: Provide structure and richness. Room temperature eggs blend more smoothly into the batter.
- Vanilla extract: Enhances the chocolate flavor and adds warmth.
- All-purpose flour: Spoon and level the flour so the cake stays light and tender instead of dense.
- Baking powder: Gives the cake lift and a soft crumb.
- Kosher salt: Balances the sweetness and enhances the overall flavor.
- Mini chocolate chips: Mini chips distribute evenly throughout the batter so you get chocolate in every bite.
- Turbinado sugar: Sprinkled on top before baking to create a crunchy, sparkly sugar crust.
- Whipped cream or ice cream (optional) – Perfect for serving if you want to turn this simple cake into an extra special dessert.
Tips for Making the Best Chocolate Chip Cake
- Line the pan with parchment. A parchment round ensures the cake releases easily from the pan.
- Use room temperature ingredients. Room temperature yogurt and eggs blend more easily, creating a smooth batter and even texture.
- Don’t overmix the batter. Once you add the dry ingredients, stir just until combined. Overmixing can make the cake dense instead of tender.
- Use mini chocolate chips. They distribute evenly throughout the batter so every bite has chocolate.
- Don’t skip the turbinado sugar. This simple step creates the most delicious crunchy topping that makes the cake extra special.
- Check the cake early. Ovens vary, so start checking at 30 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs.
How to Store
- At room temperature: Store the cake covered at room temperature for up to 3 days.
- In the refrigerator: You can refrigerate it for up to 5 days, but bring slices to room temperature before serving for the best texture.
- To freeze: Wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Easy Chocolate Chip Cake
Ingredients
- 1 cup granulated sugar
- 1 cup plain whole milk Greek yogurt, at room temperature
- 1/2 cup avocado oil, can use canola or vegetable oil
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup mini chocolate chips, plus extra for sprinkling on top
- 3 tablespoons turbinado sugar, for sprinkling on top
- Whipped cream or ice cream, for serving, optional
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round cake pan with cooking spray. Line the bottom with a round of parchment paper and lightly spray again.
- In a large bowl, add the sugar, Greek yogurt, oil, eggs, and vanilla extract. Whisk together until well combined.
- Add the flour, baking powder, and salt use a spatula to stir until just combined. Don’t over mix.
- Fold in the mini chocolate chips.
- Pour the batter into the prepared pan and top with extra chocolate chips and turbinado sugar.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let cool in the pan for 10 minutes. Then, invert it onto a wire rack, flip it upright, remove the parchment, and let cool completely. Serve the cake plain or with whipped cream or ice cream.
Notes
- Use room temperature Greek yogurt and eggs for a smooth, tender batter.
- Don’t overmix after adding the flour—overmixing makes the cake dense.
- Mini chocolate chips give chocolate in every bite, sprinkle extra on top for a bakery-style look.
- Turbinado sugar on top adds a light, crunchy, sweet crust.
- Serve the cake plain, with whipped cream, or a scoop of ice cream.
- Store covered at room temperature up to 3 days, or refrigerate for up to 5 days.
- Can be frozen for up to 2 months; thaw at room temperature before serving.
Nutrition
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