Gigi’s Chocolate Chip Cake

May 23, 2018
IN: birthday, dessert, gluten free, recipe

My mother-in-law’s chocolate chip cake is famous in our family. It’s a birthday tradition that started back when my husband was 8 years old. He fell in love with this cake and requested that she make it for his birthday. And she’s been baking him this chocolate chip cake for his birthday ever since. In fact when Brad and I got engaged, the first thing my mother-in-law did was to give me this recipe…..like she was passing on the torch. 😉

As those of you who follow me on instagram know, my son just celebrated his 14th birthday! And this year he requested this cake. Truth be told, it tastes way better when Gigi bakes it; she has magical baking powers!

So many of you requested the recipe; so I asked my mother-in-law if I could share her recipe here on the blog and she said YES!

*You can easily make this gluten free and soy free!

Ingredients

for cake ~

2/3 cup butter

1 & 1/2 cups white sugar

3 eggs

1 & 1/3 cups sour cream

2 cups flour (you can sub gluten free cup-for-cup baking flour) (My mother-in-law likes this particular gf flour for baking.)

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp.salt

1 tsp. vanilla

for topping ~

1/2 cup white sugar

1 tsp. cinnamon

1 1/2 cups chocolate chips – I use Enjoy Life.

Directions

Grease and flour a 9 by 13 inch cake pan. Preheat the oven to 350. In a bowl, mix the topping ingredients together and set aside. Then for the cake batter, mix the wet ingredients. Next mix together the dry ingredients. Pour the wet into the dry and mix well.

Pour half of the batter into the cake pan. Sprinkle on half of the topping mixture and sprinkle on 3/4 cup of chocolate chips. Then layer on the rest of the batter. Sprinkle on the remaining topping mixture and chocolate chips. Bake about 30 minutes or until you can remove a clean toothpick.

While our family sees this cake as a birthday cake, this recipe works really well in a brunch setting as it’s kind of like a coffee cake. It’s really yummy! I recommend baking it the night before you want to eat it because it tastes even better the next day!