Preheat your oven to 350°F (175°C).
Grease your 9x13 inch baking pan with butter or non-stick spray, then set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the room-temperature butter and granulated sugar together until light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract until fully combined.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients, mixing until just combined.
Gently fold in the chocolate chips until evenly distributed throughout the batter.
In a small bowl, combine the granulated sugar, brown sugar, and cinnamon for the topping. Mix until well combined.
Pour half of the batter into the prepared baking pan. Sprinkle half of the cinnamon sugar mixture on top, then add the remaining batter. Finish by sprinkling the rest of the cinnamon sugar topping over the top.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Serve warm or at room temperature.
