Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
CAKE
- Preheat oven to 350 degrees F. Grease a 13x9 pan generously with shortening or nonstick spray (the kind with flour).
- Using a handheld or stand mixer, beat butter and sugar until light and fluffy, about 2 minutes. Scrape down sides and bottom of bowl as necessary. Add the eggs, one at a time, mixing well after each addition.
- In a separate bowl, combine flour, baking powder, baking soda, salt, and chocolate chips. Add half to butter mixture, beating gently on low until just incorporated. Then, add sour cream, vanilla, and the remaining half of flour mixture. Mix just until combined. Take care to not over-mix. Batter will be thick.
- BAKE: Pour batter into prepared pan and bake for 70-75 minutes or until toothpick inserted in center has a few moist crumbs. Remove from oven and let cool.
STORAGE
- Store covered cake at room temperature for up to 2 days or in the refrigerator for up to a week. (If storing in fridge, please note that the cold temperature will cause the butter in the cake to firm up, making the crumb feel hard. This is completely normal and does not mean the cake is stale! To restore its original soft, tender texture, simply let the cake (or each serving) rest at room temperature for 20-30 minutes before serving. This allows the butter to soften, bringing the cake back to its delicious, moist state.)
Notes
OTHER SIZES: I love baking this cake in other pans as well. Keep temperature the same at 350 degrees. Then, for three 9-inch pans, bake 23-25 minutes. For two 9-inch pans, bake 33-35 minutes. For two 6-inch pans, bake 31-33 minutes.
FREEZE: Cake may be frozen in plastic wrap and aluminum foil for up to 3 months. When ready to use, thaw (still wrapped) on the counter. It is important to keep the cake wrapped while thawing so the condensation forms on the outside wrapping and not the cake.