Easy Chocolate Chip Cake
Recipe from Two Peas and Their Pod
This Easy Chocolate Chip Cake is moist, tender, and packed with mini chocolate chips in every bite. Made with Greek yogurt for a soft crumb and topped with crunchy turbinado sugar, it tastes like a giant chocolate chip muffin. Perfect for dessert, brunch, or an everyday treat.
Servings: 12
Calories: 301kcal
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
Calories: 301kcal | Carbohydrates: 41g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 45mg | Sodium: 131mg | Potassium: 133mg | Fiber: 1g | Sugar: 23g | Vitamin A: 105IU | Vitamin C: 0.2mg | Calcium: 76mg | Iron: 1mg