recipe image

  • Prep time
    20 minutes
  • Cook time
    55 minutes
  • Serves
Author Notes

Reminiscent of your favorite old school boxed cake, but better! Fluffy, buttery vanilla cake dotted with semi-sweet chocolate morsels and topped with a crunchy chocolate cinnamon crumble. —Danielle Sepsy

  • Cake

  • 1/2 cup

    Unsalted Butter (Softened)

  • 1/3 cup

    Canola Oil

  • 1 1/4 cups

    White Granulated Sugar

  • 2

    Large Eggs

  • 2 teaspoons

    Pure Vanilla Extract

  • 1 cup

    Sour Cream

  • 2 cups

    Cake Flour (NOT self rising)

  • 1/2 teaspoon

    Baking Soda

  • 1/2 teaspoon

    Baking Powder

  • 3/4 teaspoon

    Fine Table Salt

  • 1 1/2 cups

    Mini Semi-Sweet Chocolate Chips (can use regular size also)

  • Crumb Topping

  • 1/4 cup + 2 tablespoons

    Granulated White Sugar

  • 1/4 cups + 2 tablespoons

    Dark Brown Sugar

  • 2 tablespoons

    Cocoa Powder

  • 1/8 teaspoon

    Fine Table Salt

  • 1/8 teaspoon

    Ground Cinnamon

  • 1/4 cup

    Unsalted Butter (Melted)

  • 3/4 cup + 2 tablespoons

    Cake Flour (Not self rising)

  • 1/3 cup

    Mini Semi-Sweet Chocolate Chips

  • Confections Sugar for Dusting

  1. Prepare the crumb topping:
    In a medium bowl, whisk the 3/4 Cup plus 2 Tablespoons of Cake Flour, sugars, cocoa powder, cinnamon and salt. Add the melted butter to combine using a fork. Set aside while you make the batter.
  2. Preheat oven to 325 degrees F. Spray an 8×4-inch loaf pan with nonstick cooking spray and line with parchment paper; allow excess to overhang edges of pan. ( You can also just butter and flour the loaf pan however sometimes you lose some crumbs this way when you remove the cake from the pan).
  3. Using a stand mixer or hand beaters, beat the butter, granulated sugar and oil on medium/low speed until light and creamy.
  4. In a separate bowl, stir the flour, baking soda, baking powder and salt to combine. Set aside.
  5. With the mixer continuing to run at low speed add the eggs one at a time until fully incorporated and light and fluffier. Add the vanilla.
  6. On low speed add the sour cream and flour mixture alternating in 3 additions scraping down the bowl in between each addition to ensure everything mixes properly. Do not overheat, just mix until fully incorporated. Using a rubber spatula, fold the mini chocolate chips into the batter.
  7. Pour the batter into the prepared loaf pan and spread into even layer. You only want the batter to go 3/4 the way up the sides of the pan as it needs room to rise. I had a little extra batter leftover so I bake the rest in a mini loaf pan, or you can use muffins cups etc.
  8. Break apart the crumb topping into large pea-sized pieces and spread in even layer over the batter, beginning with edges and then working toward center.
  9. Bake until a wooden skewer inserted into center of cake comes out clean, 45 to 55 minutes. Immediately after taking the cake out of the oven, sprinkle with mini chocolate chips.
  10. Cool on a wire rack at least 30 minutes. Remove the cake from the pan by lifting parchment overhang. Dust with powdered sugar before serving.

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