Print

Chocolate Chip Cake

Chocolate Chip Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

An effortless, bakery-style single-layer snacking cake featuring a plush, ultra-moist crumb powered by Greek yogurt and finished with a crackly turbinado sugar topping. Simple, quick, and made without an electric mixer.

Ingredients

Scale
  • 1 cup (200g) granulated white sugar
  • 1 cup (245g) plain whole-milk Greek yogurt, room temperature
  • 1/2 cup (120ml) avocado oil (or canola/vegetable oil)
  • 3 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 1/2 cups (180g) all-purpose flour, spooned and leveled
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 3/4 cup (135g) mini semi-sweet chocolate chips (plus 2 tbsp extra for topping)
  • 3 tbsp turbinado sugar (coarse raw sugar), for topping
  • Optional: Whipped cream or vanilla ice cream for serving

Instructions

  1. Preheat and Prep: Set oven to 350°F (175°C). Grease a 9-inch round cake pan and line the base with parchment paper.
  2. Combine Wet Ingredients: In a large mixing bowl, whisk granulated sugar, Greek yogurt, avocado oil, eggs, and vanilla extract until smooth and fully emulsified.
  3. Incorporate Dry Ingredients: Add all-purpose flour, baking powder, and kosher salt. Fold gently with a spatula just until the flour streaks disappear.
  4. Fold Mix-Ins: Gently fold the 3/4 cup mini chocolate chips into the batter.
  5. Pan & Garnish: Spread batter evenly into the prepared pan. Sprinkle the surface with the extra mini chocolate chips and turbinado sugar.
  6. Bake: Bake for 30–35 minutes until the center tests clean with a toothpick.
  7. Cool & Serve: Rest in the pan for 10 minutes, invert onto a cooling rack, discard parchment, flip upright, and cool before slicing.

Notes

  • Room Temperature Ingredients: Cold eggs or yogurt can cause the oil to separate; bring them to room temperature for the most even emulsion.
  • Why Mini Chips? Standard chocolate chips sink to the bottom of oil-based cakes; mini chips remain evenly suspended throughout the crumb.
  • Storage: Keep covered in an airtight container at room temperature for up to 3 days or freeze sliced wedges for up to 2 months.

Find it online: https://cakeshungry.com/chocolate-chip-cake/