Easy Chocolate Chip Cake with Oil
This chocolate chip cake is made with oil for the easiest one bowl batter you'll ever throw together. It's the kind of snack cake you make on a Sunday and just leave on the counter all week. Loaded with chocolate chips and topped with the fluffiest Swiss meringue chocolate buttercream, there's no special occasion needed to make this cake!
Ingredients
- 3/4 cup white sugar, 150g
- 1/4 cup brown sugar, 50g
- 1 1/2 cup all purpose flour, 180g
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 cup chocolate chips, mini or reg
- 3/4 cup milk, any kind, even dairy free
- 1 tbsp vanilla extract
- 2 eggs
- 1/4 cup neutral oil, vegetable or avocado
Instructions
- Preheat the oven to 350° F and line or spray a 9x9 inch pan.
- In a medium sized bowl add the 3/4 cup white sugar, 1/4 cup brown sugar, 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp kosher salt. Mix well to combine.
- Add the 1 cup chocolate chips and mix to coat well.
- Add I the 3/4 cup milk, 1 tbsp vanilla, 2 eggs, and 1/4 cup oil.
- Mix just until combined.
- Pour the batter into the pan and bake for 26-28 minutes. The cake is done when the cake is pulling away from the sides and a toothpick inserted comes out with moist crumbs.
Notes
Storage and freezing
No need to store in the fridge. Store covered on the counter.
To freeze, skip the frosting. Wrap in freezer safe plastic wrap and freeze for up to 3 months.
Serving: 1slice, Calories: 165kcal, Carbohydrates: 30g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.3g, Trans Fat: 0.02g, Cholesterol: 24mg, Sodium: 118mg, Potassium: 43mg, Fiber: 1g, Sugar: 20g, Vitamin A: 73IU, Vitamin C: 0.1mg, Calcium: 50mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review in the form below. I read them all!
