This Chocolate Chip Cake is loaded with chocolate flavor, perfectly moist, and has the most incredible crusty brown sugar topping!
We just returned home from a fun spring break vacation visiting my family. One of the things I love to do most when I’m with my siblings is to bake up a storm! My sisters come over to the house and we make lots of treats while talking and laughing. The kitchen is our happy place and always has been. Plus, I have to say, having a sous-chef is quite amazing! I love to bake, but hate to clean up the mess, so when the responsibility is shared, it makes the process even more enjoyable!
We grew up begging my mom to make this Chocolate Chip Cake on a very regular basis. I shared this recipe a long, long time ago after this blog first began, back when my photography skills were seriously lacking, haha! If I ever need a confidence boost, I look at old food photos, lol. So I decided it was time to revive it and give it some more glory, because it definitely deserves lots of attention. It’s one of those cakes that isn’t necessarily the prettiest thing to look at, but, boy, when you bite into it, you’ll quickly get over that first impression and see straight to its inner beauty that lies in its unbelievable, divine taste!
I’m not a raisin person at all, but I love the raisins in this cake because they contribute to the amazing texture and flavor of it. Boiling the raisins not only makes them so incredibly tender, but, when you incorporate the raisin water into the batter, it makes the cake so moist and scrumptious!
My husband calls this cake “The Proposal Cake” because I made this cake for him when we were dating, and after bite one, he wanted to purchase a ring, get down on one knee in front of me and pop the question. 🙂
Promise me you’ll make this cake soon! Everyone who tries it falls head over heels in love immediately! My sister just had a baby, so while I was visiting, I made her dinner with this cake for dessert. She of course thoroughly enjoyed it!
I can’t get over that crusty brown sugar topping! After spreading the batter out, you sprinkle the top with brown sugar and chocolate chips! It sounds like overkill, but trust me when I say you’re going to be glad you did it!
Chocolate Chip Cake
- 1 1/2 c. raisins
- 2 1/4 c. water
- 1 1/2 tsp. baking soda
- 1 1/2 c. white sugar
- 1 1/4 c. shortening
- 3 eggs
- 1 tsp. vanilla
- 2 1/2 c. plus 2 Tbsp. sifted flour
- 1 1/2 tsp. cinnamon
- 1 tsp. salt
- Simmer raisins in water. Turn the heat off when the raisins are soft. Add baking soda to raisin water. Cream together sugar, shortening, eggs and vanilla.
- In a separate bowl, stir together flour, cinnamon and salt. Add dry to wet mixture and mix until combined. Pour raisin water mixture in small increments into the bowl and mix on low speed until combined.
- This makes a lot, so you can either split the batter between a greased 9x13" cake pan AND a greased 8x8" pan OR you can pour and spread it all into a greased 9x13" and just bake it for longer.
- Sprinkle 1 cup (I usually use less than that) of brown sugar over the top of the batter and 1 pkg. chocolate chips over the brown sugar. Slightly press into batter.
- Bake at 350 degrees for around 30 minutes (if you split the batter between the 9x13 and 8x8), or around 40 minutes for just a 9x13" (cover it with foil so the top doesn't burn because it will take longer to bake) , or until toothpick inserted into center of cake comes out clean. Needs no frosting.
I’d love to hear what you think about this cake when you make it! It’s a tried-and-true family favorite recipe that’s been handed down through the generations! I feel like you can’t go wrong with those kind!
For all other yummy cake recipes, go HERE.