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Easy Chocolate Chip Cake Recipe

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3.9 from 6 reviews

This Easy Chocolate Chip Cake is a simple, moist, and tender dessert perfect for any occasion. Made with Greek yogurt, avocado oil, and mini chocolate chips, it delivers a delightful balance of sweet and tangy flavors. The cake is topped with extra chocolate chips and turbinado sugar for a subtle crunch and is delicious served plain or with whipped cream or ice cream.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt

Wet 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 vanilla bean paste

Add-ins & Toppings

  • 3/4 cup mini chocolate chips (plus extra for sprinkling on top)
  • 3 tablespoons turbinado sugar (for sprinkling on top)

Optional for Serving

  • Whipped cream or ice cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with cooking spray, then line the bottom with a round of parchment paper and lightly spray again to ensure easy removal of the cake.
  2. Mix Wet Ingredients: In a large bowl, combine the granulated sugar, Greek yogurt, avocado oil, eggs, and vanilla bean paste. Whisk thoroughly until all ingredients are well combined and the mixture is smooth.
  3. Add Dry Ingredients: Add the flour, baking powder, and kosher salt to the wet mixture. Using a spatula, gently fold and stir the ingredients together until just combined. Be careful not to overmix to maintain a tender crumb.
  4. Fold in Chocolate Chips: Gently fold the mini chocolate chips into the batter ensuring even distribution without overworking the batter.
  5. Pour and Top Batter: Pour the batter into the prepared cake pan. Sprinkle extra mini chocolate chips evenly over the top, then sprinkle with turbinado sugar for a slight crunch and caramelized finish.
  6. Bake the Cake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  7. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then invert the cake onto a wire rack, flip it upright, remove the parchment paper, and allow it to cool completely.
  8. Serve: Once cooled, serve the cake plain or with optional whipped cream or ice cream for added indulgence.

Notes

  • Make sure eggs and Greek yogurt are at room temperature for better mixing and texture.
  • Do not overmix the batter once flour is added to avoid a dense cake.
  • Using avocado oil gives the cake a light texture and neutral flavor; canola or vegetable oil can be substituted.
  • Turbinado sugar on top creates a pleasant crunch and subtle caramel flavor.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Find it online: https://yumntasty.com/easy-chocolate-chip-cake-recipe/