Greek Yogurt-Spiked Chocolate Chip Cake

This slab-style chocolate chip cake may look simple, but boy is it delicious. An absolute favourite for many, this cake is made with Greek yogurt and has a hint of cinnamon to go with the chocolaty goodness. Sprinkling the chocolate chips over the top of the batter (rather than stirring them into the batter) allows the chocolate chips to sink down into the cake as it bakes, but, along with a sprinkling of sugar, helps to create a chocolaty crunchy top to this delightful cake.

This cake is a hit with kids and will quickly become a go-to at any kid-friendly summer birthday party you throw.

Servings

makes 12-24 squares

You’ll Need

1 1/3 cups all purpose flour
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp sea salt
6 tbsp unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 tbsp pure vanilla extract
1 cup plain Greek yogurt
2 tbsp granulated sugar
1 1/2 cups dark chocolate chips

Prep and Cook

Preheat oven to 350 F
Lightly grease and flour a 9” x 13” pan and set aside
In a medium bowl, combine the flour, baking soda, cinnamon, and salt, and set aside
With an electric mixer or in the bowl of a food processor fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 to 4 minutes
Add eggs one at a time and beat well after each addition
Beat in vanilla
Add flour mixture and stir with a wooden spoon until just combined
Fold in the Greek yogurt
Pour mixture into prepared pan
Sprinkle top with 2 tbsp sugar and top with chocolate chips
Bake for 30-35 minutes until top is firm and golden and a toothpick comes out clean when inserted