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Chocolate Chip Snack Cake

Recipe Author Jessie Sheehan
Course Dessert
Cuisine Cake


  • 1 cup mini chocolate chips
  • 2 cups 1 tbsp all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1 tsp salt
  • 3/4 cup oil
  • 1 cup granulated sugar
  • 3/4 cup dark brown sugar
  • 2 large eggs
  • 1 tbsp pure vanilla extract
  • 1 cup full-fat sour cream
  • Turbinado sugar for sprinkling
  • Vanilla ice cream and hot fudge sauce for serving optional


  • Preheat the oven to 350 degrees. Lightly spray an 8-by-8-inch pan with cooking spray. Cover the bottom of the pan with parchment paper. Spray the parchment paper.
  • Place the mini chocolate chips in small bowl and lightly spray them with cooking spray. Toss them with 1 tablespoon of the all-purpose flour until covered, and place in the freezer.
  • Whisk the 2 cups of flour, baking powder, and salt in a medium-sized bowl, and set aside.
  • Place the oil and sugars in a large bowl and whisk until thoroughly combined. Add the eggs and vanilla and whisk again, add the sour cream and whisk a final time. With a rubber spatula, gently fold the dry mixture into the wet, until a few streaks of flour remain..
  • Fold about 3/4 of the frozen chocolate chips into the batter. Transfer the batter to the prepared pan and sprinkle the remaining chips and the Turbinado sugar over the top. Place the pan in the oven and bake for 50 to 55 minutes, rotating the pan after 25, and checking on the cake after 45. The cake is ready when a toothpick inserted in the center comes out with a moist crumb or two.
  • Let the cake rest on a wire rack until cool enough to handle - it will sink a bit in the middle as it cools - then invert the cake right side-up on to a serving platter. Let cool completely and serve slices with vanilla ice cream and chocolate sauce. Or eat the cake warm (I won't tell).


If spraying chips with cooking spray is not your thing, try tossing them with a tablespoon or two of melted butter instead.