Soft and fluffy, this super delicious Vanilla Chocolate Chip Cake is oozing with chocolate! Although it looks like a giant cookie, this tastes like a chocolate chip muffin. It’s so delicious and so easy to make! Best of all, it’s gluten free, nut free, egg free and can easily be dairy free (vegan)!
As much as I adore layer cakes, sometimes my kids want a cake that isn’t a process to make.
This gorgeous Vanilla Chocolate Chip Cake only takes about 15 minutes to whip up and takes 60 minutes to bake but it’s so worth the wait!
It doesn’t need any type of frosting, it’s sweet enough as it is with that amazing chocolate middle layer and it’s perfect to eat any time of the day!
If you guys can’t tell, I have an insane sweet tooth.
I know I know it’s quite shocking. I’m sure you never would have guessed!
I heard if you eat sweets in the morning, you’re less likely to crave them all day long.
I’m sure that’s probably bologna but I do love sweets for breakfast and this cake is a perfect breakfast.
Ok yes. It’s called a snack cake. My daughter was eating it for an after school snack and for dessert so yes it’s absolutely perfect for any time of the day.
The other thing is, it’s not super heavy, so one piece won’t fill you up and spoil your next meal.
Unless you’re like me. And can’t stop at just one slice.
I always pretend I’m having one and then keep going back and cutting small slices off.
I’d be better off just cutting myself one large slice!
At any rate it’s super delish and a must try!
For more chocolate chip recipes, try my Red Velvet Chocolate Chip Muffins, Wow Butter Chocolate Chip Cookies and Chocolate Chip Banana Cake.
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Substitutions and Variations
How to Make this Vegan
- Only use vegan gf flour.
- Use vegan baking sticks.
- Pick a non dairy milk.
- Buy vegan/gf chocolate chips: I use these.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Vanilla Chocolate Chip Cake
Here are the step by step instructions to make this cake!
Step 1: Preheat the Oven
Preheat the oven to 325 degrees Fahrenheit and grease a 9 inch baking dish with butter or vegan baking stick. Set aside.
Step 2: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour, baking powder and salt. Set aside.
Step 3: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and the water until it is thin and watery. It will be thick and tacky at first.
Step 4: Cream the Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, or using a hand held mixer, beat the softened butter or vegan baking stick and the granulated sugar until smooth and creamy. About 2 minutes.
Step 5: Mix in the Wet Ingredients Slowly
With the mixer on low speed, beat in the cornstarch water mixture and vanilla until combined.
Pour in the milk of choice and beat to combine. It will look chunky and that’s normal.
Step 6: Mix in the Dry Ingredients
Slowly add in the flour mixture until just combined. You might see little chunks of butter and that’s ok because when it bakes they will melt and be oh so delicious.
Step 7: Fold in the Chocolate Chips
Using a spatula, fold in 1 cup of the chocolate chips.
Step 8: Spread the Batter in Half at a Time
Using the spatula, spread half the batter into the greased baking dish. Smooth with a butter knife.
Pour 1 cup of chocolate chips on top of the batter and gently press down with your hands.
Spread the rest of the batter on top and smooth again using the butter knife.
Step 9: Top with Chocolate Chips
Sprinkle the remaining ½ cup of chocolate chips on top and gently press into the batter.
Step 10: Bake
Bake in the center rack of the oven for 60 minutes until the cake is a beautiful golden brown yet still soft and springy when gently touched.
Take out of the oven and keep the cake in the baking dish. Wait at least until the dish cools before serving or you may burn your hand and the cake may fall apart.
For extras, cover the top with foil and leave at room temperature.
I can’t say enough good things about this Vanilla Chocolate Chip Cake!
As usual with gluten free food, it is always amazing the first day but this cake is still soft the second day…IF you have any left!
No one will ever know it’s gluten free, nut free and egg free! Enjoy!
Expert Baking Tips
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cake pan, gently smooth the top with a butter knife prior to baking.
Other Easy Cake Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Vanilla Chocolate Chip Cake
Ingredients
- 6 tablespoons unsalted butter or vegan baking stick softened
- 1 cup granulated sugar
- 2 tablespoons cornstarch mixed with 3 tablespoons water
- ¾ cup milk of choice
- 1 teaspoon pure vanilla extract
- 1.5 cups gluten free flour
- 1.5 teaspoons baking powder
- ½ teaspoon salt
- 2.5 cups semi sweet chocolate chips
Instructions
- Preheat the oven to 325 degrees Fahrenheit and grease a 9 inch baking dish with butter or vegan baking stick. Set aside.
- In a large bowl, whisk together the gluten free flour, baking powder and salt. Set aside.
- In a small bowl, using a spoon, mix together the cornstarch and the water until it is thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment, or using a hand held mixer, beat the softened butter or vegan baking stick and the granulated sugar until smooth and creamy. About 2 minutes.
- With the mixer on low speed, beat in the cornstarch water mixture and vanilla until combined.
- Pour in the milk of choice and beat to combine. It will look chunky and that’s normal.
- Slowly add in the flour mixture until just combined. You might see little chunks of butter and that’s ok because when it bakes they will melt and be oh so delicious.
- Using a spatula, fold in 1 cup of the chocolate chips.
- Using the spatula, spread half the batter into the greased baking dish. Smooth with a butter knife.
- Pour 1 cup of chocolate chips on top of the batter and gently press down with your hands.
- Spread the rest of the batter on top and smooth again using the butter knife.
- Sprinkle the remaining ½ cup of chocolate chips on top and gently press into the batter.
- Bake in the center rack of the oven for 60 minutes until the cake is a beautiful golden brown yet still soft and springy when gently touched.
- Take out of the oven and keep the cake in the baking dish. Wait at least until the dish cools before serving or you may burn your hand and the cake may fall apart.
- For extras, cover the top with foil and leave at room temperature.
Nutrition
This recipe was adapted from Martha Stewart's Strawberry Cake.
John
This Chocolate Chip Snack Cake is a great idea! I can’t wait to make this!
Lee
Hope you love it!