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
Unsalted Butter (Softened)
1 1/4 cups
White Granulated Sugar
Pure Vanilla Extract
Cake Flour (NOT self rising)
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
Fine Table Salt
Unsalted Butter (Melted)
3/4 cup + 2 tablespoons
Cake Flour (Not self rising)
Mini Semi-Sweet Chocolate Chips
Confections Sugar for Dusting
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.
- 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).
- Using a stand mixer or hand beaters, beat the butter, granulated sugar and oil on medium/low speed until light and creamy.
- In a separate bowl, stir the flour, baking soda, baking powder and salt to combine. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.