Chocolate Chip Snickerdoodle Cake
A delightful blend of chocolate chip cookies and snickerdoodles in a moist cake, perfect for any occasion.
Ingredients
For the cake
- 150 g ¾ cup + 2 tbsp white granulated sugar
- 1 tsp cinnamon powder
- 2 large eggs Use at room temperature
- 173 g ¾ cup sour cream Use at room temperature
- 95 g ½ cup neutral-flavored oil (like vegetable or sunflower oil)
- ½ tsp fine sea salt
- 1½ tsp baking powder
- ½ tsp baking soda
- 225 g 1¾ cups all-purpose flour
- 85 g ½ cup semi-sweet chocolate chips
Cinnamon Sugar Mixture
- 2 tbsp granulated sugar Combine with cinnamon for sprinkling
Instructions
Preparation
- Heat the oven to 350°F (180°C). Grease and line an 8×8-inch baking pan with parchment paper.
- Mix 2 tbsp of sugar with cinnamon in a small bowl and sprinkle half over the greased pan base and sides.
Mixing the Batter
- In a large bowl, whisk the remaining sugar with eggs until light and slightly foamy.
- Add the sour cream, oil, and salt, mixing until the batter becomes smooth.
- Stir in baking powder and baking soda, then gently fold in the flour and chocolate chips until just combined.
Baking
- Transfer the batter into the prepared pan, level the surface, and sprinkle the remaining cinnamon-sugar mixture on top.
- Bake for 30–40 minutes until golden and a toothpick inserted in the center comes out clean or with melted chocolate crumbs.
- Allow to cool briefly in the pan, then lift out using parchment and finish cooling on a rack.
Notes
To store, use an airtight container to keep the cake fresh for up to 3 days at room temperature, or refrigerate for up to one week. For longer storage, freeze individual slices wrapped tightly.