This cake is one of the favorite foods from my childhood, and I actually still have a recipe card written in my 8th-grade handwriting! I believe the recipe originally came from Sunset Magazine.
I first remember eating Sour Cream Chocolate Chip Cake at our family beach house on Hood Canal. We’d spend a couple of magical weeks there every summer playing with our cousins – swimming, water skiing, digging for clams, playing board games and just hanging out. The weather wasn’t always good, but the food at the canal was always amazing, thanks to our hard-working moms.
There always seemed to be a Sour Cream Chocolate Chip Cake tempting us on the kitchen counter. The trick was to get a piece when the cake was still warm. The gooey chocolate chips, the cinnamon-scented cake — so delicious! The Oswalds are notoriously big eaters… we would simply huddle up football-style around the kitchen counter and devour the cake straight out of the pan. I don’t think a Sour Cream Chocolate Chip Cake ever lasted more than a few hours. Beware, the same thing might happen to you.
Sour Cream Chocolate Chip Cake
- 6 Tbsp. butter, softened
- 1 cup + 2 Tbsp. granulated sugar
- 2 eggs
- 1 1/3 cups all purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 cup sour cream (okay to substitute low-fat or non-fat)
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- With a hand mixer or in a stand mixer, combine the butter and sugar until well blended.
- Add the eggs, one at a time, and incorporate well.
- In a separate bowl, combine the flour, baking powder, baking soda and cinnamon.
- Combine the flour mixture with the butter mixture just until blended.
- Mix in the sour cream.
- Spray a 9″ x 13″ pan with non-stick spray, then pour the batter into the pan.
- Scatter the chocolate chips over the top of the batter and sprinkle with 2 Tbsp. sugar.
- Bake at 350 degrees for 35 minutes or until the cake is light brown and begins to pull away from the pan.
- Store at room temperature – do not refrigerate.