Description
This Easy Chocolate Chip Cake is a moist, tender, and delicious dessert featuring Greek yogurt for added richness and avocado oil for a light texture. Studded with mini chocolate chips and topped with crunchy turbinado sugar, it’s perfect for a simple yet impressive treat that pairs wonderfully with whipped cream or ice cream.
Ingredients
Dry Ingredients
- 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)
Wet Ingredients
- 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 vanilla bean paste
For Serving (Optional)
- Whipped cream or ice cream
Instructions
- Prepare the Pan: Preheat your oven to 350°F (177°C). Grease a 9-inch round cake pan with cooking spray, then line the bottom with a round piece of parchment paper and lightly spray the parchment to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the granulated sugar, Greek yogurt, avocado oil, eggs, and vanilla bean paste. Whisk thoroughly until the mixture is smooth and well combined, ensuring an even texture.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, and kosher salt to the wet mixture. Use a spatula to gently stir until just combined, being careful not to overmix to maintain a tender crumb.
- Fold in Chocolate Chips: Gently fold the mini chocolate chips into the batter, distributing them evenly without deflating the mix.
- Assemble the Cake: Pour the batter into the prepared cake pan. Sprinkle extra mini chocolate chips on top for added texture and then generously dust with turbinado sugar for a sweet, crunchy crust.
- Bake: Place the cake in the oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, invert it onto a wire rack, flip it upright, remove the parchment paper, and allow it to cool completely.
- Serve: Serve the cake plain or topped with whipped cream or ice cream for an extra indulgent dessert experience.
Notes
- Room temperature eggs and yogurt ensure a smoother batter and better rise.
- Using avocado oil adds a mild flavor and moistness; can substitute with canola or vegetable oil.
- Do not overmix the batter to keep the cake light and tender.
- Turbinado sugar on top adds a delightful crunch and sweetness.
- Serve with whipped cream or ice cream for a creamy contrast.
- Store leftover cake tightly covered at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
