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Chocolate chip sour cream cake

January 17, 2010

Chocolate Chip Sour Cream Cake

As I write this, I’ve got a houseful of 10-year-old basketball players.  Hard to believe I can find time to write a post, isn’t it??  I know! I’m really not neglecting them, but they are the most well-behaved bunch of kids ever!  These boys spend a lot of time together – meeting 5 times a week for practices or games, but they don’t get any time to just hang out together.  We decided to invite them all back to the house today for pizza and snacks.  A little foosball.  A little lego rock band.  I also got to eavesdrop on a few very cute conversations.  It’s been a blast.

I wanted to bake a cake for the party too, and chose this chocolate chip sour cream cake for a couple reasons.  First, who doesn’t love chocolate chips?  And second, it called for a 9×13″ pan, which is what I was looking for.  No frosting was a perk too.  Anyway, this cake turned out great.  It’s really moist with a nice crunch from the cinnamon sugar.  And the chocolate chips more than make up for having no frosting.

There are a lot of different bowls in play here…. sorry.  But this cake tasted great and the kids loved it, so it was worth the extra dirty dishes.

Recipe:  Chocolate Chip Sour Cream Cake

(inspired by this boston.com recipe)

1/2 c. butter, room temperature

2 c. sugar, divided

3 eggs, separated

16 oz. sour cream

1 1/2 tsp. vanilla extract

3 c. all-purpose flour

1 1/2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 tsp. cinnamon

12 oz. semi-sweet chocolate chips

Preheat oven to 350 degrees.  Coat a 9×13″ baking pan with cooking spray.

In a large bowl, cream butter and 1 1/2 c. sugar.  Mix in egg yolks, sour cream, and vanilla.

In a medium bowl, sift together the flour, baking soda, baking powder, and salt.  Stir into the butter mixture.

Beat the egg whites until they hold stiff peaks, then fold into the batter.  In a small bowl, mix the cinnamon with the remaining 1/2 c. of sugar.  ***(I think this was too much cinnamon sugar mixture and I ended up not using it all.)***

Pour half the cake batter into the prepared pan.  Sprinkle with half the chocolate chips and half the cinnamon sugar mixture.  Pour the remaining cake batter on top and spread evenly.  Top with more chocolate chips and the rest of the cinnamon sugar mixture.

Bake 40-45 minutes, or until a toothpick inserted in the center comes out clean.

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12 Comments leave one →
  1. January 17, 2010 10:45 am

    One of my favorite things to do is eavesdrop on my kids. They are just so funny and cute! :)

    This cake definitely looks to be worth the extra dishes! Great recipe.

  2. January 17, 2010 1:33 pm

    Oh, this cake looks and sounds incredible!!!! I want some now!

  3. January 17, 2010 2:42 pm

    Looks fabulous. I love cakes like this–you can get away with eating them for dessert or breakfast!

  4. January 17, 2010 3:17 pm

    Um, could I just be a kid again so I can sit around eating a cake like this!! Hello….you said crunchy cinnamon sugar with buttery chocolate cake? I don’t often say this, but it probably didn’t even need the frosting because of all the yumminess all ready in this cake. Besides u probably don’t want to give a bunch of 10 year old boys a heaping dose of extra sugar :)

  5. January 17, 2010 4:05 pm

    You’re a brave, brave soul taking on a team of boys! :) With two of my own I can only handle 4 or 5 more before the rowdiness gets out of control.

    Your cake looks good though I think it would have benefited from more cinnamon sugar. LOL, kidding. I read that you didn’t use all of what the recipe called for and you know of course that I love cinnamon sugar. :)
    ~ingrid

  6. January 17, 2010 7:17 pm

    You brave woman! They’re either really cute at that age or they totally drive you nuts :-)

    I’m glad they had some off time together though. And this cake looks perfect. love the cinnamon sugar with the chocolate chips.

  7. January 18, 2010 2:15 am

    this cake ought to distract even the rowdiest crowd of kids–it sounds sensational! i do love a moist cake, and this, my dear, is a moist cake. :)

  8. January 20, 2010 4:17 pm

    That cake looks so good to me right now. Would be perfect with a cup of tea at about 4 pm when my kiddies are driving me nuts!

  9. Carla Keith permalink
    February 4, 2010 9:39 am

    I made this Monday and it was so good! The texture of the batter was worrying, but it baked up great. We were still eating it several days later, so it keeps well, too. It definitely did not need frosting.

  10. Sally permalink
    June 22, 2010 11:00 am

    my brother is coming home from the hospital week and when I asked him what he wanted, he simply said “chocolate chip cake” so I made him this- I’m so excited for him to devour it!

  11. Sally permalink
    June 24, 2010 5:18 pm

    Update: The whole family loved this cake. It’s almost gone and I made it yesterday (and this is a big cake). The only suggestion that I got was maybe not to put in as much sugar next time because the chocolate was already adding a lot.

  12. oneordinaryday permalink*
    June 25, 2010 2:04 am

    Sally – Thanks for stopping back to tell me how the cake turned out. It was a big hit with the kids I made it for too. Glad you liked it!
    ~ Michelle

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