Chocolate Chip Cinnamon Roll Cake
Chocolate Chip Cinnamon Roll Cake is a simple, cozy swirl cake loaded with gooey chocolate chips—a dreamy homemade brunch, breakfast, or dessert treat.
Ingredients
- ½ cup (1 stick, 113 g) unsalted butter, softened (or vegan butter for dairy-free)
- 1 cup (240 ml) whole milk (a splash of heavy cream gives extra richness)
- 1 cup (180 g) semi-sweet chocolate chips (or dark chocolate chunks)
- 1 cup (115 g) powdered sugar (optional glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or an 8-inch round cake pan with butter, then line the bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and sea salt until evenly blended; set aside.
- In a large bowl or stand mixer, beat softened butter with granulated and brown sugars until light and fluffy.
- Crack in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- With the mixer on low, add the dry ingredients in three parts, alternating with milk. Scrape the bowl sides to incorporate all ingredients.
- Combine cinnamon with brown sugar. Layer batter and cinnamon sugar in pan, then swirl with chocolate chips.
- Bake in the preheated oven for 35–40 minutes until a toothpick inserted near the center comes out with just a few moist crumbs.
- Allow the cake to rest, then cool on a wire rack. Prepare and drizzle the optional glaze over the warm cake.
- Slice with a serrated knife. Enjoy warm or cooled for school or work lunches.
Notes
Sifting flour ensures a light crumb; fresh cinnamon is key for aroma. Variations: Berry Twist, Hazelnut Crunch, Maple Glaze, Vegan-Friendly, Espresso Swirl.
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