Description
This Easy Chocolate Chip Cake combines irresistible flavors with simple preparation. Made with yogurt and chocolate chips, it’s perfect for dessert or a sweet treat any time!
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
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the sugar, Greek yogurt, oil, eggs, and vanilla extract until well combined.
- Add the flour, baking powder, and salt; stir with a spatula until just combined without over-mixing.
- Gently fold in the mini chocolate chips.
- Pour the batter into the prepared pan and top with extra chocolate chips and turbinado sugar.
- Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- After baking, let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Notes
For a richer flavor, use high-quality vanilla extract.
Make sure all wet ingredients are at room temperature for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 17g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg