All purpose flour Cake Video

Scrumptious Chocolate Chip Cake with Cream Cheese Whipped Cream Frosting | Best Cake Recipe

Scrumptious chocolate chip cake with cream cheese-whipped cream frosting…

A special treat on special occasions or any day. Bake this delicious cake & frost with decadent cream cheese & whipped cream frosting.

This cake can be made the previous day & chilled in the refrigerator, will set beautifully.

If you don’t have sour cream, add non-sour yogurt instead.

Enjoy with your dear ones.

Baking Video


Scrumptious Chocolate Chip Cake with Cream Cheese Whipped Cream Frosting | Best Cake Recipe
Prep time
Cook time
Total time
Recipe type: Cake
For making the Cake Batter
  • Butter, unsalted and softened- 1½ sticks (1 stick=1/2 cup) or ¾ cup
  • All-purpose flour, cake flour- 2¼ cups
  • Baking soda- 1½ tsp
  • Salt- 1 tsp
  • Sugar, granulated- 1 cup
  • Egg yolk- of 1 egg
  • Eggs, large- 2
  • Vanilla extract- ½ tbsp
  • Sour cream- 1½ cups (or add non-sour yogurt)
  • Milk- ¾ cup
  • Semi-sweet chocolate chips- ¾ cup
For making Frosting
  • Cream Cheese- 450 grams or 16 oz
  • Powdered sugar- ¾ cup
  • Sweetened Cocoa powder- ¼ cup
  • Heavy whipping cream, cold- 1 cup
Making the cake
  1. Preheat oven to 350 F or 175 C.
  2. Use a 9 inch springform pan or regular cake pan.
  3. Line the cake pan with parchment paper, and grease the sides & bottom with melted butter. Keep aside the pans.
  4. In a bowl, combine the flour, baking soda and salt together.
  5. In a stand mixer or using an electric hand mixer, cream the butter and sugar together.
  6. Add the egg yolk, combine well.
  7. Add the eggs, one at a time, beat well after each addition.
  8. Add vanilla extract and beat it.
  9. Combine the sour cream and milk in a measuring cup.
  10. Now, slowly add the flour in 3 additions, alternating with sour cream/milk mixture: beginning and ending with flour.
  11. Beat for a couple of minutes until well incorporated. Don't over beat the batter.
  12. Using a silicone spatula scrape down the sides of the bowl, to ensure even mixing.
  13. Add the chocolate chips and fold it into the batter.
  14. Pour the cake batter into the prepared cake pan, fill only ¾ th of the pan as the batter will rise while baking. Spread the batter evenly with a spatula.
  15. Place the cake pan on the middle rack in the preheated oven.
  16. Bake for 55 minutes or until a fork inserted into the middle of the cake comes out clean.
  17. Remove the baked cake from the oven.
  18. If baked in a springform pan, remove the sides of the pan.
  19. Let the cake cool down completely.
Making the Frosting
  1. Into the bowl of a stand mixer (or use electric hand mixer) add the cream cheese, beat using paddle attachment until smooth.
  2. Add powdered sugar & cocoa powder; beat till smooth.
  3. Now, change to the whisk attachment and add the cold heavy whipping cream to the beaten cream cheese.
  4. Make sure the heavy whipping cream is cold.
  5. Whip the heavy cream till stiff peaks have formed.
Assembling the cakes and frosting
  1. Cut the cake horizontally into 2 equal halves.
  2. Place one of the cake halves on a cake stand.
  3. Spread the top of the cake with frosting.
  4. Place the other cake half over the frosting.
  5. Frost the cake with the frosting. Use an angled spatula for a smooth finish.
  6. Decorate the cake the way you want.
  7. I used a 1 M star tip & decorated the cake with rose swirls. Placed some chocolate chips on the cake.
  8. Refrigerate the cake for 2 to 3 hours or overnight- the cake will set well when refrigerated.
  9. While serving, cut into wedges using a sharp knife.
  10. Leftover cakes can be refrigerated for a couple of days.
  11. Leftover frosting can be refrigerated, spread the frosting over bread or crepes and serve for breakfast.
  12. Enjoy with your dear ones.




Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...