Chocolate Chip Bumpy Cakes Recipe

Name: Chocolate Chip Bumpy Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 tablespoons unsalted butter; 2 cups milk; 6 eggs; 1 ¾ cups flour; 1 teaspoon salt; 3 tablespoons sugar; ½ cup mini chocolate chip, plus more for topping; syrup (maple, chocolate, caramel, etc.); confectioners' sugar; whipped cream

Servings: persons

2 tablespoons unsalted butter
2 cups milk
6 eggs
1 ¾ cups flour
1 teaspoon salt
3 tablespoons sugar
½ cup mini chocolate chip, plus more for topping
syrup (maple, chocolate, caramel, etc.)
confectioners' sugar
whipped cream

1
Preheat oven to 375F.
2
Melt butter in the bottom of a 9- x 13-inch pan in the oven, or in individual ramekins set on top of a baking sheet.
3
Combine the milk, eggs, flour, salt, and sugar in a blender, food processor or mixer until fully incorporated.
4
Fold in the chocolate chips.
5
Pour the batter into the hot buttered pan(s), making sure the chocolate chips are evenly spread (they will sink to the bottom).
6
Bake for 15 to 20 minutes, until high bumps appear and the top is lightly browned.
7
To serve from the 9- x 13-inch pan, cut into individual rectangle servings.
8
Serve immediately with a sprinkling of additional mini chocolate chips and optional toppings.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 cups milk, 6 eggs, 1 ¾ cups flour, and more.

Yes, Chocolate Chip Bumpy Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Chip Bumpy Cakes

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