April Recipe Feature: Carol’s Chocolate Chip Cake

There’s something about April that calls for simple, comforting recipes. The kind you can make on a quiet afternoon, share with family, or bring to a spring gathering. This Chocolate Chip Cake is exactly that. It’s easy, nostalgic, and always a crowd favorite.

Carol loves recipes like this one because they feel effortless but still special. It’s the perfect balance of soft, buttery cake with a hint of cinnamon and just enough chocolate to make it feel like a treat.

Whether you’re hosting for the holidays, bringing dessert to a friend’s home, or just want something sweet on the counter for the week, this is one to keep in your rotation.

Ingredients

For the cake:

• ¼ lb. butter (1 stick)
• 1 cup sugar
• 2 eggs
• 1 cup sour cream
• 1 tsp. vanilla extract

Dry ingredients:

• 2 cups flour
• 1 ¼ tsp. baking powder
• 1 tsp. baking soda

For the topping:

• ½ cup sugar
• 1 tsp. cinnamon
• 1 cup chocolate chip morsels

Instructions

Preheat your oven to 350°F.

In a mixing bowl, cream together the butter, sugar, and eggs until smooth. Add in the sour cream and vanilla extract, mixing until fully combined.

In a separate bowl, sift together the flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, stirring until smooth.

Grease an 11×7 or 13×9 pan. Pour half of the batter into the pan and spread evenly. Sprinkle half of the topping mixture over the batter. Repeat with the remaining batter and topping.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before serving.

A Little Note from Carol

This is one of those recipes that never goes out of style. It’s simple, dependable, and always delicious. Perfect with a cup of coffee, shared with friends, or enjoyed at home with family.

If you make it this month, we’d love to hear what you think.