Description

This Easy Chocolate Chip Cake features a delightful blend of rich flavors and simple ingredients. With yogurt for moisture and mini chocolate chips for bursts of sweetness, it’s an ideal treat for any occasion, whether it’s a family gathering or a cozy day at home.

Ingredients

Scale

1 cup granulated sugar
1 cup plain whole milk greek yogurt, at room temperature
1/2 cup avocado oil, can use canola or vegetable oil
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup mini chocolate chips, plus extra for sprinkling on top
3 tablespoons turbinado sugar, for sprinkling on top
whipped cream or ice cream, for serving, optional

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Instructions

Preheat the oven to 350°F. Prepare a 9-inch round cake pan by greasing it with cooking spray and lining the bottom with parchment paper, then spraying it lightly again.
In a large bowl, combine the sugar, Greek yogurt, oil, eggs, and vanilla extract. Whisk until everything is well mixed.
Add flour, baking powder, and salt to the mixture. Use a spatula to stir gently until just combined; be careful not to overmix.
Fold in the mini chocolate chips to the batter.
Transfer the batter into the prepared cake pan, topping it with additional chocolate chips and turbinado sugar before baking.
Bake in the oven for 30 to 35 minutes. It is ready when a toothpick inserted into the center comes out clean.
Once baked, let the cake cool in the pan for 10 minutes. Then, invert it onto a wire rack, remove the parchment, and allow it to cool completely. Serve warm or with whipped cream or ice cream.

Notes

Ensure all ingredients are at room temperature for the best results.
You can substitute the Greek yogurt with sour cream if preferred.
The cake can be stored in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 15g
Sodium: 150mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 25mg