Chocolate Chip Cinnamon Roll Cake
We took a simple yellow cake and stirred in chocolate chips and a thick swirl of brown sugar and cinnamon. Whether you enjoy this cake for breakfast or as a sweet treat after dinner, it's sure to quickly become a family favorite.
For the cake:
- 3 cups flour
- 3/4 cup granulated sugar
- ¼ cup brown sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 1 tablespoon vanilla
- 1/2 cup butter melted
- 1 cup chocolate chips any variety
For the glaze:
- 2 cups powdered sugar
- 3 tablespoons milk or more
To make the cake:
Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray.
Add all of the ingredients except for the butter to a mixing bowl and whisk well to combine.
Pour in the melted butter and chocolate chips into the batter and use an electric mixer on low speed, mixing the batter until it’s just combined. Do not overmix.
Pour batter into the prepared baking dish.
For the topping:
To make the topping, whisk together the brown sugar and cinnamon.
Sprinkle the topping over the top of the cake and use a butter knife to swirl the topping into the batter.
Bake for 35-40 minutes or until a tester inserted in the center comes out clean. Cool for 10 minutes.
Whisk together the powdered sugar and milk to make the glaze. Add additional milk 1 tablespoon at a time to reach the consistency you prefer. Pour the glaze over the warm cake.
Let glaze set before slicing and serving.
Easy Option: If you're in a rush, skip the homemade cake batter and use a cake mix instead. Just prepare as directed, stir in the chocolate chips, and continue as the recipe says. Bake according to package directions.
Storage: Store the cake tightly covered at room temperature for 3-4 days.
Serving: 1piece | Calories: 347kcal | Carbohydrates: 65g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 160mg | Potassium: 204mg | Fiber: 1g | Sugar: 45g | Vitamin A: 269IU | Calcium: 107mg | Iron: 2mg