One-Bowl Chocolate Chip Cake
This chocolate chip cake is the one I turn to when I need a quick dessert that still feels like a small occasion. It comes together in one bowl, no mixer, no fussy steps.
The cake bakes up tender with soft melted chocolate pockets in every bite. It is the kind of cake you can slice straight from the pan and hand out while it is still warm, and it only gets better the next day.
What Makes This Cake So Good
The crumb is soft and tight with a slight chew from the chocolate chips, and the top gets a faint golden crackle. It is a plain cake in the best way, not too sweet, sturdy enough to slice, but still moist enough to eat without frosting.
I love that it uses oil and yogurt together instead of just butter. That keeps it from drying out even if it sits on the counter for a day or two. The one-bowl method means you can have it in the oven by the time the oven preheats.
Ingredients
- 1 ½ cups all-purpose flour: spooned and leveled, not scooped
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup plain yogurt: full-fat or low-fat, not nonfat
- 2 large eggs: room temperature
- ⅓ cup neutral oil: vegetable or canola
- ¼ cup unsalted butter, melted and cooled slightly
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips: plus a few extra for scattering on top
Variations / Substitutions
- Swap the chocolate: Use milk chocolate for a sweeter cake, or dark chocolate for a more intense flavor. Chunks work the same way, just cut them into chip-sized pieces.
- Make it dairy-free: Use a plant-based yogurt and replace the butter with an equal amount of oil (making it ½ cup plus 2 tablespoons total oil). Choose dairy-free chocolate chips.
- Add nuts: Stir in ½ cup chopped walnuts or pecans with the chips for a little crunch in each bite.
- Go gluten-free: Use a 1:1 gluten-free flour blend that contains xanthan gum; the cake will be slightly more delicate but still good.
If you want something with fruit, try my Very Berry Muffins.
How To Make One-Bowl Chocolate Chip Cake
Step 1: Whisk the Wet Ingredients
Preheat your oven to 350°F (180°C) and grease an 8-inch square baking pan with butter or cooking spray. In a large bowl, whisk together the ½ cup yogurt, 2 eggs, ⅓ cup oil, ¼ cup melted butter, 1 cup sugar, and 2 teaspoons vanilla until smooth and no streaks remain.
The mixture will look pale yellow and feel slightly thick, like a thin pudding. You should not feel any sugar granules when you rub a little between your fingers.
Step 2: Fold in the Dry Ingredients and Chocolate Chips
Add the 1 ½ cups flour, 2 teaspoons baking powder, and ½ teaspoon salt to the wet mixture. Stir gently with a silicone spatula just until you no longer see dry flour, a few small lumps are fine. Then fold in the 1 cup chocolate chips, reserving a handful to scatter on top.
The batter will be thick and dotted with chips. Overmixing here can make the cake tough, so stop as soon as the flour disappears.
Step 3: Bake Until Golden
Pour the batter into the prepared pan and use the spatula to nudge it evenly into the corners. Scatter the reserved chocolate chips over the surface. Bake on the middle rack for 30 to 35 minutes, until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.
The edges will pull slightly from the pan, and the cake will spring back when you press the center lightly with your finger. If the top is browning too fast, tent loosely with foil after about 20 minutes.
Step 4: Cool and Slice
Let the cake cool in the pan on a wire rack for 10 minutes. Then run a knife around the edges and turn it out onto the rack to cool completely. Slice into squares and serve.
Serve the slices warm or at room temperature. The chocolate chips will still be a little soft if you cut into it while it is still warm.
A Few Notes Before You Start
- Room-temperature eggs blend more evenly and help the cake rise better. If you forget to take them out, set them in a bowl of warm water for 5 minutes.
- Use yogurt that is at least 2% fat. Nonfat yogurt can make the cake lean and a bit dry.
- Measure the flour by spooning it into the cup and leveling with a knife. Scooping straight from the bag packs in too much flour and makes the cake heavy.
- If you only have a 9-inch square pan, the cake will be thinner and bake faster, so start checking at 25 minutes.
Bake times for different pans:
| Pan Size | Bake Time |
|---|---|
| 8-inch square (metal) | 30-35 mins |
| 9-inch round (metal) | 25-30 mins |
| 8×4-inch loaf pan | 45-50 mins |
Keeping the Cake Fresh
Room temperature: Store leftover cake in an airtight container at room temperature for up to 3 days. The chocolate chips stay soft and the crumb stays tender.
Reheating: Microwave individual slices for 10 to 15 seconds just until the chocolate softens again. It tastes fresh from the oven.
Serve cold: The cake is just as good at room temperature or chilled; the texture firms up a little in the fridge but the flavor stays rich.
Frequently Asked Questions
Why did my chocolate chips sink to the bottom?
The batter is loose enough that chips can sink. Toss them in 1 teaspoon of flour before folding them in, and don’t let the batter sit before baking.
Can I use whole wheat flour?
Yes. Use half whole wheat and half all-purpose flour for a hearty crumb. All whole wheat will make the cake dense and a bit dry.
Can I freeze this cake?
Yes. Wrap individual squares tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temperature.
Can I swap the oil for more butter?
You can, but the cake will dry out faster. The oil keeps it moist, so I stick with the combination. If you prefer all butter, use ½ cup melted butter in total and note the texture will be a little less tender.
Chocolate Chip Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (180°C). Grease an 8-inch square pan. In a large bowl, whisk yogurt, eggs, oil, melted butter, sugar, and vanilla until smooth.
- Add flour, baking powder, and salt. Stir gently just until combined, then fold in 1 cup chocolate chips.
- Spread batter into the pan, scatter a few extra chips on top, and bake 30 to 35 minutes until a toothpick comes out with moist crumbs.
- Cool in the pan 10 minutes, then turn out onto a rack. Cool completely before slicing. Serve warm or room temperature.
