This vintage Chocolate Chip Crater Cake is a charming mid-century dessert that combines a tender, fluffy cake base with a crunchy, cinnamon-sugar topping and melty chocolate chips. Originating from handwritten kitchen notes from the late 1950s, this recipe reflects the era’s love of simple pantry staples like Bisquick, sugar, and butter. The "crater" effect comes from layering batter with chocolate chips, which melt into delightful pockets as the cake bakes. Perfect for family gatherings, afternoon coffee breaks, or as a nostalgic bake, this cake offers a balance of sweetness, spice, and chocolate richness.
Ingredients
Cake Base:
- 1 cup chocolate chips (divided)
- 2 cups Bisquick baking mix
- ¼ cup sugar
- ⅔ cup milk
- 1 egg (large)
- 1 tsp vanilla extract
Topping Mix:
- ¼ cup white sugar
- ¼ cup brown sugar
- ¼ cup Bisquick baking mix
- ¼ cup unsalted butter (softened)
- 1 tsp cinnamon
Instructions
Step 1: Prepare the Batter
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine Bisquick, sugar, milk, egg, and vanilla.
- Beat on low speed until just moistened, then switch to medium speed for 2 minutes until smooth.
Step 2: Assemble the Cake Layers
- Grease an 8″ square baking pan.
- Pour half of the batter into the pan.
- Sprinkle ½ cup chocolate chips over the first layer.
- Pour the remaining batter over the chips, then sprinkle the rest of the chocolate chips on top.
Step 3: Make the Topping
- In a small bowl, combine white sugar, brown sugar, Bisquick, butter, and cinnamon.
- Mix with a fork until crumbly.
Step 4: Bake the Cake
- Sprinkle the topping evenly over the batter.
- Bake at 350°F for 25–30 minutes or until a toothpick inserted comes out clean.
- Cool slightly before serving.
Tips
- Use semi-sweet or milk chocolate chips depending on sweetness preference
- Add ½ cup chopped nuts (walnuts or pecans) to the batter for texture
- Substitute brown sugar for part of the white sugar for deeper caramel flavor
- Ensure the 8-inch pan is greased well so the crater topping releases cleanly
- Do not overmix; mix just until smooth for a tender crumb
- Let cake cool slightly so the “craters” set before slicing
- Add ½ teaspoon almond extract along with vanilla for flavor variation
- Serve warm with vanilla ice cream or whipped cream
- Use mini chocolate chips for more even distribution
- For extra cinnamon flavor, increase cinnamon slightly in the topping mixture
Nutrition
Calories: 345kcalCarbohydrates: 52gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 280mgPotassium: 90mgFiber: 1gSugar: 32gVitamin A: 18IUCalcium: 60mgIron: 1.2mg
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