I’ve been dreaming about this Cinnamon Chocolate Chip Cake for days now. There’s something magical about the marriage of warm, spicy cinnamon and rich chocolate chips that makes my mouth water just thinking about it. If you’re looking for a cake that’s simple enough for a Tuesday night but special enough for weekend company, this is your new best friend. The aroma alone will draw everyone to your kitchen, wondering what heavenly creation awaits them. But the taste? That’s where the real story begins.
Why You’ll Love this Cinnamon Chocolate Chip Cake
While there are countless desserts to choose from, this Cinnamon Chocolate Chip Cake stands out as something truly special.
The hint of warm cinnamon perfectly balances the sweet, melty chocolate chips in every bite. Trust me, your kitchen will smell absolutely divine as it bakes.
What makes it irresistible? The sour cream creates an incredibly moist texture that stays fresh for days (if it lasts that long).
It’s simple enough for beginners but impressive enough for company. No fancy decorating skills required. Just honest, homemade goodness that’ll have everyone asking for the recipe.
What Ingredients are in Cinnamon Chocolate Chip Cake?
To make this deliciously cozy cinnamon chocolate chip cake, you’ll need a perfect blend of pantry staples and a few special ingredients that work together to create that irresistible texture and flavor.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cornstarch (this helps create tenderness)
- 1/2 teaspoon cinnamon (the star spice!)
- 1/4 teaspoon salt
- 3/4 cup white sugar
- 1/2 cup butter, softened
- 1 cup + 2 tablespoons full-fat sour cream, at room temperature
- 2 eggs, at room temperature
- 1 tablespoon vanilla extract
- 1/2 cup mini chocolate chips
Room temperature ingredients might seem like a small detail, but they make a world of difference in how your cake turns out—the butter and sour cream blend more smoothly, creating that tender crumb we’re all looking for in a perfect homemade cake.
How to Make this Cinnamon Chocolate Chip Cake
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C) and give your 9×9-inch baking pan a good greasing.
This temperature creates the perfect environment for our cake to rise evenly without drying out.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 tablespoon of cornstarch, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt.
These dry ingredients form the foundation of our cake’s structure.
Step 3: Prepare the Wet Mixture
Beat 1/2 cup of softened butter with 3/4 cup of white sugar until light and fluffy, then add 2 room-temperature eggs, 1 tablespoon of vanilla extract, and 1 cup plus 2 tablespoons of full-fat sour cream.
Room temperature ingredients really do make a difference here—they blend so much more smoothly than cold ones.
A professional stand mixer will make the creaming process much easier and produce a more uniformly textured batter.
Step 4: Combine Wet and Dry
Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
We’re just looking for the flour to disappear; overmixing activates the gluten and can make your cake tough rather than tender.
Step 5: Add the Chocolate Chips
Fold in 1/2 cup of mini chocolate chips, distributing them evenly throughout the batter.
Mini chips work better than regular-sized ones because they don’t sink to the bottom during baking.
Step 6: Bake to Perfection
Pour the batter into your prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
The cake should have a golden hue and spring back slightly when touched.
Step 7: Cool Before Serving
Let the cake cool in the pan for about 10 minutes before transferring to a wire rack.
This cooling period allows the structure to set properly, making it easier to slice without crumbling.
What to Serve with Cinnamon Chocolate Chip Cake
This cozy cake works beautifully as a breakfast treat, afternoon snack, or casual dessert.
For breakfast, pair it with a dollop of Greek yogurt and fresh berries for a not-too-guilty morning indulgence. Coffee lovers will appreciate how a smooth latte or cappuccino complements the cinnamon notes, while milk (dairy or plant-based) is the classic accompaniment for kids and the young at heart.
For dessert, transform it with a scoop of vanilla ice cream or a drizzle of warm caramel sauce.
And don’t underestimate how invigorating a small fruit salad on the side can be—the acidity balances the cake’s sweetness perfectly.
When I’m feeling fancy but lazy (which is often), I’ll whip up some cinnamon-dusted whipped cream in about two minutes flat.
Cinnamon Chocolate Chip Cake Substitutions and Variations
- Seasonal add-ins: Fold in ½ cup chopped nuts, dried cranberries, or orange zest for holiday flair.
- Spice it up: Double the cinnamon or add ¼ teaspoon of cardamom or nutmeg for a warming winter version.
- Simple topping ideas: Dust with powdered sugar, drizzle with maple glaze, or sprinkle with cinnamon-sugar before baking for a delicate crust.
Leftovers and Storage for this Cinnamon Chocolate Chip Cake
This delightful cake keeps remarkably well and might even taste better on day two as the flavors meld together!
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
For longer storage, freeze individual slices wrapped tightly in plastic wrap, then placed in a freezer bag for up to 2 months.
When you’re ready to enjoy, thaw at room temperature for about an hour.
To refresh slightly stale cake, microwave a slice for 10-15 seconds—it’ll bring back that just-baked softness.
For maximum moisture retention, place a small damp paper towel over the cake before reheating.
Pro tip: Cut the cake only as needed to keep the exposed edges from drying out.
Final Thoughts
There’s something undeniably special about this Cinnamon Chocolate Chip Cake—perhaps it’s the hint of warmth from the cinnamon or the pockets of melty chocolate chips scattered throughout the tender crumb.
It’s the kind of simple, unfussy dessert that feels right any day of the week, whether for a casual weekend brunch or as a sweet ending to a family dinner.
The combination of sour cream and butter creates that melt-in-your-mouth texture that boxed mixes simply can’t replicate.
When life demands a little sweetness, this cake answers with honest ingredients and straightforward preparation—comfort baking at its finest.