Coffee Cake

Eat the Damn Cake

We talk a lot about cozy living on the blog—it’s such a delightful little lifestyle, and there are endless ways to create your most satisfying, comfy experience. One of the things we’re always encouraging?

Eat the damn cake.

Cake comes in all shapes, sizes, and flavors, which means there’s a type for everyone. And besides, what else are you supposed to have with your afternoon coffee?

If you’re like Lauren, your cake probably looks more like a scone—dense enough to double as a dumbbell. But if you’re like me, then chocolate chips are non-negotiable, and it has to be sweet, but not too sweet.

This recipe is one our mom made often when we were kids. And, honestly, we’re all feeling a little nostalgic these days—eating her food is a way for us to feel close to her. Her famous cake has every ingredient society tells us to avoid: sugar, dairy, gluten.

We say screw it. Eat the damn cake.

Share it with your family after dinner. Pair it with coffee for breakfast. Bring a hunk to work and gift it to your co-workers. There are no rules here.

Well, actually, there’s one:
Just eat the cake.

Relish the moment. Enjoy how it tastes. Let yourself feel happy after indulging.

Don’t stress about the calories—life is far too short to do otherwise.

Mom’s Chocolate Chip Cake

A classic, nostalgic cake with a perfect balance of sweetness and chocolatey goodness.

Ingredients

Cake:

¼ lb butter
1½ cups sugar
1½ tsp vanilla
3 eggs
3 cups flour
1 tbsp baking powder
1⅓ tsp baking soda
16 oz sour cream
Powdered sugar (for dusting)

Center & Topping:

½ cup sugar
1 tsp cinnamon
12 oz chocolate chips

Instructions

Preheat the oven to 350°F.
In a large bowl, cream together butter, sugar, and vanilla until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Blend in flour, baking powder, and baking soda until just combined.
Stir in sour cream until smooth.
In a separate bowl, mix the sugar, cinnamon, and chocolate chips for the filling and topping.
Assemble the cake:
- Pour half of the cake batter into a greased bundt pan.
- Sprinkle half of the chocolate chip mixture over the batter.
- Pour in the remaining cake batter.
- Finish with the rest of the chocolate chip mixture on top.
Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before flipping it over—so the chocolate chip topping becomes the bottom.
Dust with powdered sugar, slice, and enjoy with your favorite cozy drink.

This cake is warm, nostalgic, and utterly satisfying. Make it. Share it. Enjoy every bite.

xo, Michelle