Chocolate Chip Cake Recipe Easy

So you’re craving something warm, gooey, and chocolatey but the thought of spending hours in the kitchen makes you want to nap? Yeah, same. My couch and I are very familiar with that feeling. Good news, buttercup! I’ve got a chocolate chip cake recipe that’s so easy, your oven will practically high-five you for choosing something so delightfully uncomplicated.

Why This Recipe is Awesome

Why is this recipe your new best friend? Because it’s practically idiot-proof. Seriously, I’ve made this after a long day (read: after a long day of arguing with my cat), and it still turned out perfectly. No fancy equipment needed, no obscure ingredients you have to hunt down in an ancient cookbook. Just simple stuff you probably already have, chilling in your pantry.

Plus, it’s a chocolate chip cake that *actually* tastes like a hug. What more could you want, an Oscar?

Ingredients You’ll Need

• 1 ½ cups all-purpose flour: The backbone of all baking adventures. Don’t worry, it doesn’t judge your measuring skills.
• 1 cup granulated sugar: The sweet stuff. Because life’s too short for unsweetened cake.
• 1 teaspoon baking powder: Our cake’s little lift-off mechanism.
• ½ teaspoon baking soda: The other half of the magic leavening duo. Don’t mix them up, they get cranky.
• ½ teaspoon salt: Just a pinch! Makes everything taste better, trust me.
• ½ cup (1 stick) unsalted butter, softened: Like, room temperature soft, not melted. Unless you’re going for a buttery soup, which… no.
• 2 large eggs: They’re basically the glue that holds this deliciousness together.
• 1 teaspoon vanilla extract: The MVP of flavor. Don’t skimp on this, unless you want boring cake.
• ¾ cup whole milk: Or whatever you have lurking in the fridge. But whole milk makes it extra luscious.
• 1 cup semi-sweet chocolate chips: A generous amount. Because it’s not a chocolate chip cake without… well, chocolate chips.

Step-by-Step Instructions

1. Preheat & Prep: Get that oven heated to 350°F (175°C). Grease and flour a 9-inch round cake pan. **Don’t skip this**, unless you want your cake to be emotionally attached to the pan.
2. Dry Mix Magic: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Give it a good whisk, like you’re furious at a whisk for no reason.
3. Wet Mix Wonders: In a separate, larger bowl, cream the softened butter until it’s light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Get it all smooth and happy.
4. Combine & Conquer: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry. Mix until just combined – **don’t overmix**, or your cake will be tough and resentful.
5. Chip It Up: Fold in those glorious chocolate chips. Gently, like you’re tucking them into bed. Save a few for sprinkling on top if you’re feeling fancy (you are).
6. Bake it Baby: Pour the batter into your prepared cake pan. Sprinkle those reserved chocolate chips on top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. **FYI**, ovens vary, so keep an eye on it!
7. Cool Down: Let the cake cool in the pan for about 10-15 minutes before flipping it onto a wire rack to cool completely. Patience, young grasshopper. It’s worth the wait.

Common Mistakes to Avoid

• Not preheating your oven: Rookie mistake. Your cake will be confused and unevenly baked. Like a teenager who just woke up.
• **Overmixing the batter:** This is a biggie. Overmixing develops the gluten, making your cake tough and dry. We want moist and tender, not a doorstop.
• **Using cold butter/eggs:** Your ingredients need to be at room temperature for the best emulsion. Cold ingredients will make your batter clumpy and less fluffy. Think of it as them needing a warm-up before the big show.
• **Opening the oven door constantly:** Resist the urge! Every time you open it, the temperature drops, messing with your cake’s rise. Let it do its thing in peace.
• **Not greasing and flouring your pan properly:** This isn’t just a suggestion; it’s a command. Unless you enjoy chisel work to get your cake out.

Alternatives & Substitutions

Dairy-Free? Swap regular milk for almond or oat milk, and use a plant-based butter alternative. Just make sure the plant butter is the stick kind for baking, not the spread.

Chocolate Chip Variations: Feeling adventurous? Try white chocolate chips, dark chocolate chunks, or even a mix! Mini chocolate chips are also super cute. IMO, more chocolate is always better.

Add-ins: A dash of cinnamon or a pinch of espresso powder can really deepen the flavor. Or, if you’re feeling wild, some chopped nuts (pecans or walnuts) would be delish!

Frosting (or lack thereof): This cake is amazing on its own, maybe with a dusting of powdered sugar. But if you’re a frosting fiend, a simple vanilla buttercream or a chocolate ganache would be heavenly. Or just a scoop of ice cream – no judgment here!

FAQ (Frequently Asked Questions)

• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter just tastes better, period. Margarine might change the texture a bit too.
• My cake sunk in the middle, what happened? Oh, the horror! Usually, this means it was underbaked, or you opened the oven door too early. Don’t worry, it still tastes good, just maybe call it a ‘chocolate chip crater cake’.
• How long does this cake last? If you manage not to devour it all in one sitting (impressive!), it’ll last covered at room temperature for about 3-4 days. In the fridge, maybe a day or two longer, but it’s best fresh.
• Can I make cupcakes instead? Absolutely! Just fill cupcake liners about two-thirds full and bake for 18-22 minutes. Keep an eye on them, they bake faster!
• Can I make this in advance? You bet! Bake, cool completely, wrap tightly in plastic wrap, and store at room temp. If freezing, wrap it well and it’ll last for up to a month. Thaw at room temp when ready to enjoy.

Final Thoughts

And there you have it, folks! Your new go-to easy chocolate chip cake recipe. It’s simple, it’s quick, and it’s ridiculously delicious. Now go impress someone—or just yourself, because you deserve it!—with your new culinary superpowers. You’ve earned that warm, chocolatey slice (or three). Happy baking!