Easy Chocolate Chip Cake Recipe (No Cream!)

Looking for an easy homemade chocolate chip cake recipe without cream? This soft and buttery chocolate chip cake is simple to make, beginner-friendly, and uses basic pantry ingredients. The addition of lemon juice and zest gives the cake a light, fresh flavour that balances perfectly with the sweetness of the chocolate chips.

Perfect for tea time, dessert, gatherings, or a cozy weekend bake, this moist chocolate chip cake comes together quickly with just a hand whisk and no fancy equipment required.

@cupfuldays Easy Chocolate Chip Cake Recipe (No Cream!)

Why You’ll Love This Chocolate Chip Cake

• No cream required

• Soft, moist, and buttery texture

• Beginner-friendly recipe

• Simple ingredients

• Light citrus flavour from lemon zest

• Loaded with chocolate chips

• Great for afternoon tea or snack time

Ingredients

Wet Ingredients

• 180g unsalted butter, melted and cooled

• 150g sugar

• 2 eggs

• 5ml vanilla essence

• 30ml lemon juice

• Lemon zest (from about half a lemon)

Dry Ingredients

• 225g all purpose flour

• 3g baking powder

• 1 cup chocolate chips

How to Make Easy Chocolate Chip Cake

1. Prepare the Butter

Melt the unsalted butter first and allow it to cool slightly before mixing.

2. Mix the Wet Ingredients

In a large mixing bowl, whisk together the sugar and melted butter using a hand whisk.

Add in:

• Eggs

• Vanilla essence

• Lemon juice

• Lemon zest

Whisk until the mixture is smooth and well combined.

3. Add Dry Ingredients

Add the all purpose flour, baking powder, and chocolate chips into the bowl.

Using a spatula, gently fold the mixture together. Avoid overmixing, stop folding once you no longer see dry flour.

This helps keep the cake soft and tender.

4. Bake the Cake

Preheat your oven to 170°C.

Pour the batter into an 8-inch square pan. The pan size affects baking time and temperature, so this size is recommended for best results.

Bake for 30–35 minutes, or until a skewer inserted into the center comes out mostly clean.

Allow the cake to cool before slicing.

@cupfuldays Easy Chocolate Chip Cake Recipe (No Cream!)

Baking Tips

• Make sure the butter has cooled before adding the eggs to prevent scrambling.

• Do not overmix the batter after adding flour.

• Slightly coat chocolate chips with flour if you want to reduce sinking.

• Every oven is slightly different, so check your cake around the 30-minute mark.

How to Store

Store the chocolate chip cake in an airtight container at room temperature for up to 3 days.

You can also refrigerate it for a slightly firmer texture, especially in Singapore’s warm weather.

Frequently Asked Questions

Can I use dark chocolate chips?

Yes! Dark chocolate chips work very well and balance the sweetness nicely.

Can I make this cake without lemon?

You can omit the lemon juice and zest, but they help enhance the flavour and balance the richness of the butter and chocolate.

Can I use a different pan size?

Yes, but baking time and texture may change. An 8-inch square pan is recommended for this recipe and temperature setting.

This easy chocolate chip cake recipe is one of those reliable bakes that feels comforting and effortless. The buttery crumb, melty chocolate chips, and hint of lemon make it perfect for casual home baking, gifting, or enjoying with coffee or tea.

If you enjoy simple homemade cakes with a soft texture and rich flavour, this recipe is definitely worth saving!