Sunday, November 23, 2014

Cinnamon-Chocolate Chip Snack Cake

Cinnamon-Chocolate Chip Snack Cake

Having a quick and easy cake recipe in your back pocket is pretty essential.  A simple, delicious cake that you can whip up on a moment's notice.  A cake that you can just keep on hand at all times for snacks, an easy dessert, or heck, even breakfast.  This is that cake.

It's a very basic, and astonishingly easy buttermilk sheet cake, but it's amped up with a cinnamon-sugar filling and topping and chocolate chips.  I know it's not the most mainstream combination, but I really love cinnamon and chocolate together, so this cake is right up my alley.

You won't believe how easy this is either.  You literally just dump all the ingredients into the mixer, mix it up into a batter, then layer the batter with chocolate chips and cinnamon-sugar in the baking pan. The cake is super soft and moist, with a crackly sweet cinnamon-sugar crust and melted chocolate chips  imbedded throughout.

Between the ease of preparation and the resulting tasty cake, I see no reason why you shouldn't have a big pan of this cake on hand at all times.  Agreed?

Cinnamon-Chocolate Chip Snack Cake
adapted from Mel's Kitchen Cafe
    Cake Batter:
  • 2 cups flour
  • 1 1/2 cups sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 kosher teaspoon salt
  • 1 1/3 cups buttermilk
  • 2/3 cup butter, softened to room temperature
  • 1 tsp vanilla extract
  • 3 eggs

  • Filling and Topping
  • 3 Tbs sugar
  • 1 1/2 tsp cinnamon
  • 1 1/2 cups chocolate chips, divided

Preheat oven to 350 degrees (325 if you're using a glass pan). Grease a 9 X 13 pan with cooking spray. 

In a small bowl, stir together the sugar and cinnamon for the filling and top of the cake and set aside.

In a large bowl combine all of the cake batter ingredients. Mix for 1 minute at low speed; increase the sped to medium and mix 3 minutes.  

Pour 1/2 of batter into greased pan. Generously sprinkle about 2 tablespoons of the cinnamon and sugar over batter making sure to get the corners and then sprinkle with 3/4 cup of the chocolate chips. Pour remaining cake batter on top and spread across bottom layer. Repeat with cinnamon and sugar and chocolate chips. 

Bake for 30-35 minutes or until a toothpick comes out with only a few crumbs attached(don’t overbake or the cake will be dry!).

Cool 15-20 minutes before slicing and serving.  The cake is at its very best served the same day, but it's wonderful microwaved for 15-20 seconds on subsequent days.


Josie said...

Oh I like this cake! Perfect alongside a cup of tea and a quiet chat with a friend.

Josie said...

Cinnamon and chocolate together sounds good to me! I wish I were having a slice right now with a second cup of coffee.

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