Soft Chocolate Chip Cake Bars
If you’re craving a sweet treat but don’t have time to fuss with measuring flour or chilling dough, these Soft Chocolate Chip Cake Bars are your new favorite dessert shortcut. Made with boxed cake mix and a handful of simple ingredients, they bake up soft, chewy, and full of buttery, vanilla flavor with gooey pockets of melted chocolate in every bite.
Sometimes called “lazy cake cookies,” these bars deliver everything you love about homemade cookies but with a fraction of the effort. They’re perfect for last-minute get-togethers, school treats, or those late-night cravings that hit when you want something warm and fresh from the oven without dragging out half the pantry.
You can stick with classic chocolate chips or make them your own with add-ins like sprinkles, chopped nuts, or even a swirl of peanut butter. However you mix them up, the result is a soft, rich dessert that’s impossible to resist.
Ingredients for Soft Chocolate Chip Cake Bars
- Yellow or white cake mix – The base that gives these bars their soft, tender texture and buttery flavor.
- Eggs – Help bind the dough and give the bars a chewy, cookie-like consistency.
- Vegetable oil – Keeps the bars moist and tender while adding richness.
- Chocolate chips – Semi-sweet chips are classic, but you can use milk, dark, or even white chocolate.
Step-by-Step Soft Chocolate Chip Cake Bars
STEP 1 – Prepare the Pan and Oven
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it with nonstick spray. Using a pan instead of forming individual cookies turns this simple recipe into soft, shareable bars with a chewy center and crisp edges.
STEP 2 – Make the Dough
In a large mixing bowl, combine the cake mix, eggs, and vegetable oil. Stir with a spatula or wooden spoon until the mixture comes together and no dry spots remain. The dough will be thick — somewhere between cookie dough and brownie batter — which is exactly what you want for chewy bars.
STEP 3 – Add the Mix-Ins
Fold in the chocolate chips until they’re evenly distributed throughout the dough. You can also add a handful of white chocolate chunks, butterscotch chips, or colorful sprinkles for a fun twist. If you prefer nuts, chopped pecans or walnuts work beautifully to add crunch.
STEP 4 – Spread and Bake
Press the dough evenly into the prepared baking pan, smoothing the top with a spatula. Bake for 15–18 minutes, or until the edges are golden and the center looks just set. Be careful not to overbake — they’ll continue to firm up as they cool, keeping that soft, cake-like texture.
STEP 5 – Cool and Slice
Allow the bars to cool in the pan for about 10 minutes, then lift them out using the parchment and transfer to a wire rack. Once completely cool, cut them into squares or rectangles. Serve as-is or warm slightly for extra gooeyness.
Can I Use a Different Cake Mix Flavor?
Absolutely! That’s one of the best things about this recipe — it’s endlessly adaptable. Try chocolate cake mix for double chocolate bars, funfetti for birthday cake flavor, or spice cake mix for a cozy fall twist. Just keep the same ratio of eggs and oil, and you can swap in any flavor you like.
How Can I Make Them Extra Soft and Gooey?
To keep the bars super soft, don’t overbake — pull them out when the center still looks slightly underdone. You can also add a tablespoon of milk or a spoonful of melted butter to the dough for even more moisture. If you prefer a denser, chewier texture, reduce the bake time by a minute or two.
Can I Turn These into Cookies Instead of Bars?
Yes! Scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet and bake for 10–12 minutes, or until the edges are set and the centers look slightly soft. Let them cool on the sheet for a couple of minutes before transferring to a rack. You’ll get soft, chewy cookies that taste like bakery treats made in a flash.
Helpful Tips
- Use room-temperature eggs so the dough mixes smoothly.
- Don’t overmix once the ingredients come together — it can make the bars dense.
- Add a pinch of sea salt on top before baking for a sweet-and-salty finish.
Serving Ideas for Soft Chocolate Chip Cake Bars
Serve these warm with a glass of milk or crumble a piece over vanilla ice cream for a quick dessert. They’re also perfect for lunchboxes, potlucks, or as a bake-sale favorite. For a holiday version, drizzle melted chocolate over the cooled bars and sprinkle crushed candy canes or festive sprinkles on top.
Storage & Reheating
Store the bars in an airtight container at room temperature for up to four days. For longer storage, freeze them for up to two months — just separate layers with parchment to keep them from sticking. To reheat, warm individual bars in the microwave for 10–15 seconds for that just-baked softness again.
These Soft Chocolate Chip Cake Bars prove that homemade desserts don’t need to be complicated. A few pantry staples, one bowl, and 20 minutes later, you’ll have warm, chewy, chocolatey perfection — no mixer required.
Soft Chocolate Chip Cake Bars
Ingredients
- 2 whole large eggs
- 1 box approximately 15.25 oz / 432 g of classic yellow or white cake mix
- 1 cup roughly 170 g of semi-sweet chocolate morsels or preferred mix-ins
- 1/3 cup about 80 ml neutral cooking oil such as vegetable oil
Instructions
- Preheat the oven to 350°F (175°C). Prepare a baking sheet by either lining it with parchment paper or applying a thin layer of grease to prevent sticking.
- In a spacious mixing bowl, combine the boxed cake mix with the eggs and oil. Stir the ingredients together thoroughly until a smooth, cohesive dough forms without any visible dry patches.
- Gently incorporate the chocolate chips or other selected additions, folding them evenly throughout the batter.
- Portion the dough using a tablespoon, spacing each mound about 2 inches apart on the prepared baking sheet to allow for spreading during baking.
- Place in the oven and bake for 10 to 12 minutes, or until the edges are firm and lightly golden while the centers remain slightly soft to the touch.
- Allow the bars to rest on the baking tray for 2 to 3 minutes post-baking before relocating them to a wire cooling rack to cool completely.