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Yossy Arefi’s Easy Recipe for Chocolate Chip Snickerdoodle Cake
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Prep Time:
10 minutes
10 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
40 minutes
40 minutes
One-bowl Chocolate Chip Snickerdoodle Cake recipe from "Snacking Bakes" by Yossy Arefi for a delightful sweet treat.
Ingredients:
- ¾ cup (150g) plus 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 2 large eggs
- ¾ cup (173g) sour cream
- ½ cup (95g) neutral oil
- ½ teaspoon fine sea salt
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1¾ cups (225g) all- purpose flour
- ½ cup (85g) semisweet chocolate chips
Instructions:
- Preheat the oven to 350ºF. Grease an 8x8-inch baking pan with cooking spray or butter. Line the pan with parchment paper hanging over two edges and lightly grease the parchment.
- Mix 2 tablespoons of sugar with cinnamon in a small bowl. Sprinkle half of the cinnamon-sugar mixture on the bottom and sides of the pan.
- Whisk together the remaining 3/4 cup (150g) sugar and eggs in a large bowl until pale and foamy (about 1 minute). Add sour cream, oil, and salt, and whisk until smooth and well combined.
- Combine baking powder and baking soda with a whisk. Gently incorporate flour and chocolate chips using a spatula until evenly mixed.
- Gently transfer the batter into the pan, create a smooth surface, and generously sprinkle the remaining cinnamon sugar on top.
- Bake the cake for 30 to 40 minutes, until it puffs up, turns golden, and a tester comes out clean or with a hint of melted chocolate.
- Allow the cake to cool in the pan on a rack for 15 minutes. Then, use the parchment paper to easily transfer the cake onto the rack to finish cooling. Store covered at room temperature for up to 3 days.