How to Stop Chocolate Chips from Sinking in Your Cake

Your Cooking Questions Answered

Suz Boyle from Ask the Community writes: "I baked a cake with white chocolate chips, but they all sank to the bottom, sticking and making the cake difficult to serve. How can I keep the chips suspended in the cake instead of them sinking?"

Recipe: Jan's Chocolate Chip Pound Cake

Coating your chocolate chips with a little flour or cake mix will help them stay suspended in the batter, Suz.

This flour method works for other mix-ins too. Try it with nuts, dried fruits, or fresh berries before folding them into your cake, cupcake, or muffin batter.

Keep in mind that flouring only "helps." If your batter is too runny, the weight of the add-ins will still pull them to the bottom (thanks, Newton, for your laws of gravity). To counter this, use smaller chocolate chips — they’re lighter and fall more slowly.

* Discover 12 simple ways to elevate your cake from good to great.

* Explore more highly-rated chocolate dessert recipes.