Experience a decadent dessert masterpiece featuring layers of moist vanilla chocolate chip cake sandwiching a velvety cheesecake center studded with semisweet chocolate chips. This cake epitomizes the Best Chocolate Chip Cake Recipe and offers a modern twist on Chocolate Chip Cheesecake, delivering an unforgettable blend of textures and flavors for any celebration.

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I’ve been perfecting this Chocolate Chip Cheesecake Cake recipe for a while and finally decided to share it with you. It’s the best chocolate chip cake recipe you’ll ever try with two layers of moist vanilla chocolate chip cake and a full layer of rich chocolate chip cheesecake in the middle.

I love how the 2 1/4 cups all-purpose flour and 2 1/2 tsp baking powder give the cake a perfect rise while the 1/2 cup unsalted butter and 1 1/2 cups granulated sugar provide a sweet buttery taste. I mix in 3 large eggs and 2 tsp vanilla extract to add lightness.

For the cheesecake layer, I incorporate 16 oz cream cheese, 1/2 cup granulated sugar, and eggs together with sour cream and a dash of vanilla extract. I also stir in semisweet chocolate chips making every bite full of texture and flavor.

Enjoy baking and eating this chocolate chip cheesecake treat.

Why I Like this Recipe

I love this cake because it’s such a cool mix of flavors. I’ve always been into recipes that don’t just do one thing, and this one really brings together two classics in the best way possible. Here are a few reasons why I like this recipe:

1. I love how the vanilla chocolate chip cake layers and the chocolate chip cheesecake layer come together, making each bite a fun surprise.
2. I dig the way the texture comes out – it’s moist and tender with little bursts of melty chocolate chips that make it extra special.
3. I appreciate that while the recipe might seem a bit challenging at first, it turns out super rewarding and gives me a sense of achievement when it’s done.

This cake is pretty much two layers of chocolate chip cake with a full layer of chocolate chip cheesecake right in the middle. Its a mash-up of my favorite desserts that somehow work together perfectly, and i’m always excited to share it with family and friends even though the process isn’t without its little quirks.

Ingredients

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All-purpose flour provides structure and lots of carbs for energy and a hearty cake base
Unsalted butter adds moisture and richness, boosting flavor and creating a tender crumb
Granulated sugar sweetens the mix and gives that soft texture with subtle caramel hints
Cream cheese is rich, tangy and creamy it gives the cheesecake layer a delicious boost
Chocolate chips bring bursts of sweet, melted chocolate that makes every bite a fun surprise
Eggs act as natural binders and add protein which helps keep the texture smooth
Sour cream lends a creamy tang balancing the sweetness and adds even more moisture
Vanilla extract enhances the flavors with its subtle aroma tying the ingredients together

Ingredient Quantities

2 1/4 cups all-purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, softened

1 1/2 cups granulated sugar

3 large eggs

2 tsp vanilla extract

1 cup milk

1 cup semisweet chocolate chips (for the cake layers)

16 oz cream cheese, softened

1/2 cup granulated sugar (for the cheesecake layer)

1/2 cup sour cream

2 large eggs (for the cheesecake layer)

1 tsp vanilla extract (for the cheesecake layer)

2 tbsp all-purpose flour (for the cheesecake layer)

1 cup semisweet chocolate chips (for the cheesecake layer)

How to Make this

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1. Preheat your oven to 350°F and grease a 9-inch round cake pan really well.

2. In one bowl, whisk together 2 1/4 cups flour, 2 1/2 tsp baking powder, and 1/2 tsp salt.

3. In a separate large bowl, beat 1/2 cup softened butter with 1 1/2 cups granulated sugar until it’s nice and creamy, then beat in 3 eggs and 2 tsp vanilla extract.

4. Alternately add the dry ingredients and 1 cup milk to the butter mixture, stirring until everything is just combined. Stir in 1 cup semisweet chocolate chips for the cake batter.

5. Divide your batter in half. Pour the first half into the prepared pan and bake it for about 10 minutes until it starts to set a bit.

6. While the base is baking, make the cheesecake layer: beat 16 oz softened cream cheese with 1/2 cup granulated sugar and 1/2 cup sour cream until the mixture is smooth.

7. Add 2 eggs, 1 tsp vanilla extract, and 2 tbsp flour to the cheesecake mixture and mix well. Then, gently fold in 1 cup semisweet chocolate chips.

8. Remove the pan from the oven and evenly spoon the cheesecake layer over the partially baked cake layer.

9. Top the cheesecake evenly with the remaining cake batter, smoothing out the top with a spatula.

10. Return the pan to the oven and bake for about 35-40 minutes until the cake is set and lightly golden around the edges. Let it cool completely before serving.

Equipment Needed

1. Oven – preheat it to 350°F
2. 9-inch round cake pan – make sure you grease it really well
3. Two mixing bowls – one for the dry ingredients and one for the wet ingredients (you can use one more if you need to prep the cheesecake layer)
4. Whisk – for mixing the dry ingredients together
5. Electric or hand mixer – to beat the butter with sugar and later the cream cheese mixture
6. Measuring cups and spoons – to accurately measure the flour, baking powder, salt, and other ingredients
7. Spatula – to fold in the chocolate chips and smooth the batter on top
8. Cooling rack – for letting the cake cool completely before serving

FAQ

How long does it take to bake the cake?

The cake layers usually take about 25-30 minutes in the oven while the cheesecake part bakes for around 35-40 minutes so plan your timing accordingly.

Can I make this dessert ahead of time?

Yup, you can make it a day before, just make sure to tightly cover it and keep it in the fridge so that the flavors can meld well.

What if I don't have sour cream for the cheesecake layer?

No worries, you can substitute it with an equal amount of plain Greek yogurt which will give a similar tangy flavour.

How do I prevent the cheesecake layer from cracking?

One trick is to bake it in a water bath and avoid overbaking which helps to keep the cheesecake layer fudgy and smooth.

Can I swap out the semisweet chocolate chips for something else?

Sure thing, you can use dark chocolate chips or even milk chocolate depending on your preference, just keep in mind that it might subtly change the overall taste.

Chocolate Chip Cheesecake Cake Recipe Substitutions and Variations

All-purpose flour: Try using cake flour if you prefer a lighter texture in your cake.
Unsalted butter: If you’re out, margarine or even coconut oil can work well in its place.
Granulated sugar: Brown sugar is a good substitute and gives your cake a richer flavor.
Cream cheese: Mascarpone is a decent alternative if you can’t find cream cheese, keeping that creamy vibe.
Sour cream: Plain Greek yogurt is a great option and tends to be easier to locate.

Pro Tips

1. Make sure all your dairy and butter are softened before you start mixing; it helps the batter come together way easier and you avoid ugly lumps.
2. Be gentle when adding the cheesecake layer on top of the partially baked cake; try not to overmix it so that the layers stay distinct and the texture stays smooth.
3. Keep an eye on the baking time especially when layering the cake; even small differences in oven temperature can make a big difference so test it with a toothpick towards the end.
4. If you really want a consistent spread of chocolate chips in both layers, give the chips a quick toss in a little extra flour before folding them in, this way they dont sink to the bottom too fast.

Chocolate Chip Cheesecake Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

600

kcal

Equipment: 1. Oven – preheat it to 350°F
2. 9-inch round cake pan – make sure you grease it really well
3. Two mixing bowls – one for the dry ingredients and one for the wet ingredients (you can use one more if you need to prep the cheesecake layer)
4. Whisk – for mixing the dry ingredients together
5. Electric or hand mixer – to beat the butter with sugar and later the cream cheese mixture
6. Measuring cups and spoons – to accurately measure the flour, baking powder, salt, and other ingredients
7. Spatula – to fold in the chocolate chips and smooth the batter on top
8. Cooling rack – for letting the cake cool completely before serving

Ingredients

2 1/4 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
2 tsp vanilla extract
1 cup milk
1 cup semisweet chocolate chips (for the cake layers)
16 oz cream cheese, softened
1/2 cup granulated sugar (for the cheesecake layer)
1/2 cup sour cream
2 large eggs (for the cheesecake layer)
1 tsp vanilla extract (for the cheesecake layer)
2 tbsp all-purpose flour (for the cheesecake layer)
1 cup semisweet chocolate chips (for the cheesecake layer)

Directions

Preheat your oven to 350°F and grease a 9-inch round cake pan really well.
In one bowl, whisk together 2 1/4 cups flour, 2 1/2 tsp baking powder, and 1/2 tsp salt.
In a separate large bowl, beat 1/2 cup softened butter with 1 1/2 cups granulated sugar until it's nice and creamy, then beat in 3 eggs and 2 tsp vanilla extract.
Alternately add the dry ingredients and 1 cup milk to the butter mixture, stirring until everything is just combined. Stir in 1 cup semisweet chocolate chips for the cake batter.
Divide your batter in half. Pour the first half into the prepared pan and bake it for about 10 minutes until it starts to set a bit.
While the base is baking, make the cheesecake layer: beat 16 oz softened cream cheese with 1/2 cup granulated sugar and 1/2 cup sour cream until the mixture is smooth.
Add 2 eggs, 1 tsp vanilla extract, and 2 tbsp flour to the cheesecake mixture and mix well. Then, gently fold in 1 cup semisweet chocolate chips.
Remove the pan from the oven and evenly spoon the cheesecake layer over the partially baked cake layer.
Top the cheesecake evenly with the remaining cake batter, smoothing out the top with a spatula.
Return the pan to the oven and bake for about 35-40 minutes until the cake is set and lightly golden around the edges. Let it cool completely before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.