Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 1/2 cups semisweet chocolate chips
Special equipment needed:
- 9x13 inch baking pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy using an electric mixer.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla extract. Mix until just combined.
6. Fold in the chocolate chips.
7. Pour the batter into the prepared baking pan and smooth the top with a spatula.
8. Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
12-16 servings
Nutritional information:
Calories: 464
Fat: 22g
Saturated Fat: 13g
Cholesterol: 97mg
Sodium: 177mg
Carbohydrates: 63g
Fiber: 2g
Sugar: 41g
Protein: 6g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- You can use any type of chocolate chips you prefer, such as milk chocolate or dark chocolate.
Variations:
- Add 1/2 cup chopped nuts, such as walnuts or pecans, to the batter for extra crunch.
- Replace the chocolate chips with white chocolate chips or butterscotch chips for a different flavor.
- Add 1 teaspoon of cinnamon to the batter for a hint of spice.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Do not overmix the batter once you add the dry ingredients, as this can result in a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing it to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated 350°F (175°C) oven for 5-10 minutes or until warmed through.
Presentation ideas:
Dust the top of the cake with powdered sugar before serving for a pretty presentation.
Garnishes:
Top the cake with whipped cream or fresh berries for a delicious and beautiful garnish.
Pairings:
Serve the cake with a cup of coffee or a glass of milk for a perfect pairing.
Suggested side dishes:
The cake is delicious on its own, but you can serve it with a side of vanilla ice cream or fresh fruit for a complete dessert.
Troubleshooting advice:
- If the cake is too dry, try reducing the baking time or adding a bit more milk to the batter.
- If the cake is too moist, try increasing the baking time or reducing the amount of milk in the batter.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food to prevent the spread of bacteria.
Food history:
Sugar cakes have been a popular dessert in the United States for centuries. They are typically made with sugar, flour, butter, and eggs, and can be flavored with a variety of ingredients, such as chocolate chips, nuts, or fruit.
Flavor profiles:
This chocolate chip sugar cake is sweet and buttery with a hint of vanilla and a rich chocolate flavor.
Serving suggestions:
Serve the cake warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
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