Pour batter into prepared pan
Spread evenly with a spatula
Sprinkle chocolate chips uniformly over the surface
Bake for 35 minutes or until a toothpick comes out clean
The Milk Soak
While cake is still hot, poke holes all over with a skewer
Pour cold milk evenly over the surface
Let stand 30 seconds to absorb
Milk should disappear completely into the cake
Pro Tips
For best results:
Use room temperature eggs for better incorporation
Don’t overmix the batter once wet ingredients are added
Poke plenty of holes for even milk absorption
Variations:
Add 1 teaspoon vanilla extract for extra flavor
Use different chip varieties (dark, milk, or white chocolate)
Sprinkle with powdered sugar before serving
Storage & Serving
Room temperature: Up to 3 days in airtight container
Refrigerated: Up to 5 days
Best served:
Warm for breakfast
Room temperature for snacking
Slightly warmed for dessert
Nutritional Information
Calories: 325
Protein: 6g
Carbohydrates: 48g
Fat: 14g
Fiber: 2g
Sugar: 26g
Prep Time: 5 minutes
Bake Time: 35 minutes
Total Time: 40 minutes
Servings: 8-10 slices
This versatile cake bridges the gap between breakfast and dessert, offering a quick solution for both morning cravings and after-dinner treats. The milk-soaking technique ensures each bite is perfectly moist, while the chocolate chips add bursts of sweetness throughout. Whether enjoyed with morning coffee or as an afternoon pick-me-up, this cake delivers comfort and satisfaction in every slice.
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