This cake is made with so much vanilla and butter, and the added chocolate drops bring its deliciousness to another level. In a mixing bowl, sift all-purpose flour with a teaspoon of salt, baking powder, baking soda, and one cup of white granulated sugar, whisk it up, and then set the dry ingredients aside.

In another bowl, add very soft butter, milk, sour cream, three eggs, and vanilla extract. Whisk that up. There will be little clumps of butter in the mixture; that is fine; it will all even out when added to the batter. Once whisked, pour the wet into the dry and mix to combine gently until you get a nice smooth batter. You can also use a stand mixer with a paddle attachment or an electric beater.

Once the batter is done and there are no lumps, add one cup of chocolate chips. If you don’t have chocolate chips, you can use chunks of your favourite chocolate. Fold the chocolate chips in the batter until they are evenly combined, and then prepare the baking tin by lightly greasing the pan and flouring it.

Pour the batter into the prepared baking pan and bake in a 350 degrees Fahrenheit preheated oven for 40 to 45 minutes or until the cake is golden brown and a skewer inserted in the centre comes out clean. Once out of the oven, let the cake cool down before slicing and serving it. This cake improves with time and will taste even better the next day. Enjoy with a cup of tea.


  • 1 2/3 cups (213g/ 7.5Oz) all-purpose flour
  • 1 cup (170g/ 5.9Oz) of chocolate chips
  • 1 cup (200g/ 7Oz)  granulated sugar
  • 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (171g/ 6Oz) unsalted butter, room temperature or partially melted
  • Three eggs, room temperature
  • 1 tbsp (15mL) vanilla extract
  • 1/2 cup (120mL) sour cream, room temperature
  • 1/2 cup (118mL) whole milk, room temperature


  1. Butter and lightly flour baking pans, then preheat the oven to 350 degrees Fahrenheit.
  2. Sift the flour, salt, baking soda, baking powder, and sugar in a large bowl. In a separate bowl, beat the sour cream, milk, butter, egg whites and vanilla.
  3. Add the wet to the dry mixture and mix until combined, then add the chocolate chips and fold them until they are well distributed in the batter.
  4. Pour the batter into the prepared pan to about three-quarters full. If your pan is small, you can bake this cake in two pans; do not fill those pans with the batter because the cake will overflow when baking.
  5. Bake for 40 -45 minutes or until the centres are set and springy.
  6. Let the cake cool in the pan for about 2 minutes, then invert each layer onto a cooling rack.