These Chocolate Chip Cake Squares are perfectly moist and delicious. A great after school snack or dessert for adults and kids alike. If you’re a fan of chocolate chips and easy recipes, this one is for you!
This recipe was first posted on the blog way back in December 2015. I know! A loooong time ago. And they are always overlooked because the photo was shockingly terrible. Like, you never would have given them a second look.
I make them at least once a month because my teens love them. So do I!. I have been meaning to give them a face lift for literally about three years. Talk about putting things off. Well, today, they are finally getting that makeover and, hopefully, you can all enjoy them like we do.
What We Need To Make The Cake Squares
Here, you can see all the ingredients to make the cake squares. We got flour, baking powder, salt, sugar, eggs, butter, milk, vanilla and chocolate chips.
The full recipe with measurements can be found in the recipe card at the end of the post.
Time To Get Baking
- Always read the full recipe to the end before starting. Be that person…hahaha!
- Start by adding the sugar and room temperature butter to a mixing bowl. Mix on high speed until light and fluffy, about 2 – 3 minutes.
- Then mix in the eggs, one at a time, until incorporated.
- Whisk the vanilla into the milk.
- Whisk the baking powder and salt into the flour.
- Next up, we’ll add the flour and milk in three additions, starting and ending with the flour.
- Now, you’ll have a smooth batter like you see below.
- Add the chocolate chips and stir them in until incorporated.
- Evenly spoon batter into prepared cake tins. This is basically just a square muffin tin. Don’t let it put you off, use a regular medium sized muffin tin if that’s what you have.
- Bake them in a preheated 350 degrees f/180 degrees C oven between 15 – 18 minutes. They will spring back lightly when pressed. Or, alternatively, you can insert a toothpick into the center. When it comes out clean, they are ready.
Fresh from the oven and ready to devour. Easy to make and are sure to be enjoyed by all you chocolate chip lovers out there.
Fact, these are best fresh the day they are baked. But will keep up to two days in an airtight container on the counter.
If you Like These, Here’s a few Other Things You Should Check Out
This is a just a start of the chocolate chip recipes on the blog, but here’s a few to get you started. If you search “chocolate chip” in the search bar, you will find so many more!
- Chocolate Chip Oat Squares
- Cream Cheese Chocolate Chip Squares
- Chocolate Chip Loaf Cake
- Cherry Chocolate Chip Blondies
- Chocolate Zucchini Loaf Cake
Such a simple, yet great recipe to have on hand. Like I said, I’ve been making them forever and ever. Finally, they are brought back to the spotlight and you can all enjoy them just as much as we do. And if you love that Chocolate Chip Loaf Cake, you are bound to love these just as much.
Happy baking friends and see you all in a few days.
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Get the recipe!
Chocolate Chip Cake Squares
Ingredients
- 1 1/2 Cups flour
- 3/4 Cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 Cup butter at room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 Cup whole milk
- 1 Cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Grease 12 muffin tins. Or in this case square individual cake tins. I recommend you line the bottom of the pan with parchment paper and grease that as well.
- In a medium sized bowl sift together the flour, baking powder and salt. Set aside.
- Whisk the vanilla into the milk and set aside.
- In a large mixing bowl cream the butter and sugar. After the mixture is pale and fluffy, add the eggs one at a time mixing until they are incorporated into the batter.
- Next, add half the flour and stir in gently. Then add all the milk and stir to combine. Add remaining flour ans stir to combine. Once it is all incorporated, add the chocolate chips and stir to combine.
- Pour batter into your prepared dish and bake for approximately 15-18 minutes. Insert a toothpick in the center and when just a few crumbs come off, it is done. Remove from oven and place on a wire rack to cool for just a few minutes. Remove from pan after about 5 minutes and let it cool for a further few minutes. This can be served straight away. Will keep for a few days in an airtight container.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Baking time will vary between 15 – 18 minutes depending on your oven and the type of tin you are using.
- Best served fresh, but will keep up to two days in an airtight container.
- I strongly recommend whole milk, as stated, as it will result in moister cakes.
Thanks For Stopping By & Hope To See You Soon!
Hello! Have you ever made these with fresh or frozen blueberries?