Chocolate chip loaf cake is a soft, buttery cake baked in a loaf pan and generously filled with chocolate chips that melt into the batter, creating a delightful texture and flavor.
This chocolate chip loaf cake was created to bring warmth and comfort through home baking, designed for family, friends, or anyone who enjoys sweet treats.
The purpose is to make a dessert that is easy to prepare, yet rich in flavor and enjoyable at any time of the day. Chocolate chips became popular in the 1930s, inspiring countless recipes.
The steps to make this cake are presented along with serving suggestions, tips, health benefits, variations, storage methods, and answers to common questions.
What Does Chocolate Chip Loaf Cake Taste Like?
Chocolate Chip Loaf Cake has a rich, buttery flavor with a tender, moist crumb that melts in the mouth. The chocolate chips add bursts of sweetness and a slightly gooey texture, creating a contrast with the soft cake.
It has a subtle vanilla undertone from the extract, which enhances the overall sweetness without being overpowering. The crust is lightly golden and slightly firm, offering a gentle bite before reaching the soft interior.
Warm slices feel comforting and indulgent, while cooled slices remain soft and flavorful, making it enjoyable for breakfast, snack, or dessert.
How To Prepare Chocolate Chip Loaf Cake?
To make this Chocolate Chip Loaf Cake turn out beautifully, we’ll follow each step carefully. Clear instructions are provided to help the process go smoothly, along with practical tips for best results.
A list of helpful kitchen tools is included, though not all are required. Using what you have will still result in a moist, buttery, chocolate-filled loaf everyone will enjoy.
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Calories: 310
Yield: 10 servings
Kitchen Utensils
- Loaf pan (8×4 inches recommended)
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Ingredients
- 1¾ cups all-purpose flour (spooned and leveled)
- 1 cup mini chocolate chips
- 1½ teaspoons baking powder
- ¾ cup granulated sugar
- ¼ teaspoon salt
- ½ cup whole milk, at room temperature
- ¾ cup unsalted butter, softened to room temperature
- 2 large eggs, at room temperature
- ¼ cup sour cream, at room temperature
- 1½ teaspoons pure vanilla extract
How to Make Chocolate Chip Loaf Cake
1. Preheat and Prepare Pan
Set your oven to 350°F (175°C). Grease an 8×4-inch loaf pan with butter or cooking spray, then lightly dust it with flour. Alternatively, line the pan with parchment paper so the bread comes out easily.
2. Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later.
3. Cream Butter and Sugar
In a large bowl, use a whisk or electric mixer to beat the softened butter and granulated sugar together. Beat until the mixture is light and fluffy, about 2 to 3 minutes.
4. Add Wet Ingredients
Beat in the eggs, one at a time, making sure each egg is fully incorporated. Then stir in the sour cream, vanilla extract, and milk until everything is evenly combined.
5. Combine Wet and Dry Mixtures
Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until combined—doesn’t over mix. Next, fold in the chocolate chips evenly throughout the batter.
6. Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
7. Cool and Serve
Let the loaf cool in the pan for 10 minutes. Then remove it from the pan and place it on a wire rack to cool completely before slicing.
Special Notes
❖ For Extra Moisture: Adding sour cream or Greek yogurt is key to making this cake extra moist. If you don’t have either on hand, you can substitute with buttermilk or even whole milk, though the texture may differ slightly.
Why My Recipe Works
This Chocolate Chip Loaf Cake recipe works because the ingredients and techniques are balanced to create a moist, tender, and flavorful loaf.
The butter and sugar are creamed together to incorporate air, giving the cake lightness, while the eggs add structure and richness.
Sour cream adds moisture and a subtle tang, keeping the crumb soft and preventing dryness. The flour and baking powder are measured carefully to ensure proper rise without making the cake dense.
Chocolate chips are folded in at the end to distribute them evenly without sinking. Using room-temperature ingredients allows the batter to mix smoothly, producing a consistent texture.
Serving Suggestions
Chocolate Chip Loaf Cake can be enjoyed in many ways. Serve slices plain alongside a cup of coffee, tea, or hot chocolate for a simple treat. Spread a thin layer of butter, cream cheese, or Nutella for added richness.
Warm slices slightly in the oven or microwave to make the chocolate chips soft and gooey. Pair it with fresh berries, a drizzle of caramel, or a scoop of vanilla ice cream for a dessert-style presentation.
It can also be cut into smaller pieces for lunchboxes, afternoon snacks, or shared at gatherings. The cake holds its shape well, making it easy to serve on a platter.
Health Benefits
Chocolate Chip Loaf Cake provides a few nutritional benefits alongside its sweetness. The eggs and milk contribute protein and essential vitamins such as B12 and calcium, which support bone health.
Butter and sour cream supply healthy fats that can give a feeling of satiety. If made with moderate sugar, the cake can be a source of quick energy. Using whole ingredients and high-quality chocolate chips adds antioxidants from cocoa.
Enjoying a slice in moderation can satisfy cravings without overindulgence, making it a balanced treat for breakfast, a snack, or dessert while still providing small nutritional value from dairy and eggs.
My Tips For Success
1. Make sure all ingredients are at room temperature before starting. Eggs, butter, milk, and sour cream blend more evenly, giving the cake a soft, smooth texture.
2. Measure flour carefully by spooning it into the cup and leveling it off with a knife. This prevents a dense or dry loaf.
3. Do not over mix the batter after adding the flour. Gently fold the ingredients until combined to keep the cake light and tender.
4. Use mini chocolate chips for an even distribution in every slice. Regular-sized chips may sink or create uneven pockets.
5. Preheat the oven fully and bake in the center rack. This ensures the cake cooks evenly without browning too quickly on top.
6. Let the cake cool in the pan for 10 minutes before removing, then transfer to a wire rack. This helps maintain the shape and prevents the bottom from becoming soggy.
Variations Of Chocolate Chip Loaf Cake
1. Banana Chocolate Chip Loaf Cake – Mash 1–2 ripe bananas and fold them into the batter for natural sweetness, extra moisture, and a subtle fruity flavor.
2. Nutty Chocolate Chip Loaf Cake – Add ½ cup chopped walnuts, pecans, or almonds to the batter for a crunchy texture and nutty aroma.
3. Double Chocolate Loaf Cake – Replace ¼ cup of flour with unsweetened cocoa powder and increase chocolate chips slightly for a richer, chocolate-forward loaf.
4. Coconut Chocolate Chip Loaf Cake – Fold in ¼ cup shredded coconut into the batter for a tropical twist and extra texture.
5. Orange or Lemon Zest Chocolate Chip Loaf Cake – Add 1–2 teaspoons of citrus zest to the batter for a bright, fragrant flavor that complements the chocolate.
Storage Methods
After cooling completely, store the cake at room temperature in an airtight container or wrap tightly with plastic wrap. It will remain fresh for up to three days.
For longer storage, refrigerate the cake wrapped in plastic or foil for up to five days, though this may slightly dry it, so warming slices before serving is recommended.
For extended preservation, freeze the cake by wrapping it tightly in plastic wrap and then foil or a freezer-safe bag for up to two months. Slicing before freezing allows easy portioning and quick thawing when needed.
Frequently Asked Questions
Can this cake be made without eggs?
Yes, eggs can be replaced with mashed bananas, applesauce, or a commercial egg replacer, though the texture may be slightly denser.
Is it possible to make it gluten-free?
Use a gluten-free all-purpose flour blend instead of regular flour. Ensure it contains xanthan gum for structure.
Can I add nuts or dried fruit?
Chopped walnuts, pecans, or dried cranberries can be added for extra flavor and texture.
What is the best way to serve it warm?
Slice the loaf and lightly toast or microwave for 10–15 seconds to soften the chocolate chips.
Can the sugar be reduced?
Yes, reducing sugar slightly works, but too much reduction may affect texture and browning.
The End
This Chocolate Chip Loaf Cake is a delightful treat that everyone enjoys, whether for breakfast, a snack, or dessert. Making it brings a sense of joy, and the moist, buttery texture combined with melty chocolate chips makes it irresistible.
I created this recipe to serve loved ones and share a simple, easy-to-follow method that delivers consistently delicious results.
Every time I bake it, it brings smiles and warmth to the table. I hope you will try this recipe and experience the same enjoyment and satisfaction.
Here Are Some Amazing Recipes For You
Simple Mills Vanilla Cake Mix Recipe
Homemade Strawberry Filled Vanilla Cake Recipe
Vegan Vanilla Pound Cake With Applesauce
Perfect Chocolate and Strawberry Cake
Heavenly Chocolate Coconut Cake
Chocolate Chip Loaf Cake
Equipment
- Loaf pan (8×4 inches recommended)
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Ingredients
- 1¾ cups all-purpose flour spooned and leveled
- 1 cup mini chocolate chips
- 1½ teaspoons baking powder
- ¾ cup granulated sugar
- ¼ teaspoon salt
- ½ cup whole milk at room temperature
- ¾ cup unsalted butter softened to room temperature
- 2 large eggs at room temperature
- ¼ cup sour cream at room temperature
- 1½ teaspoons pure vanilla extract
Instructions
Preheat and Prepare Pan
- Set your oven to 350°F (175°C). Grease an 8×4-inch loaf pan with butter or cooking spray, then lightly dust it with flour. Alternatively, line the pan with parchment paper so the bread comes out easily.
Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later.
Cream Butter and Sugar
- In a large bowl, use a whisk or electric mixer to beat the softened butter and granulated sugar together. Beat until the mixture is light and fluffy, about 2 to 3 minutes.
Add Wet Ingredients
- Beat in the eggs, one at a time, making sure each egg is fully incorporated. Then stir in the sour cream, vanilla extract, and milk until everything is evenly combined.
Combine Wet and Dry Mixtures
- Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until combined—doesn’t over mix. Next, fold in the chocolate chips evenly throughout the batter.
Bake
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
Cool and Serve
- Let the loaf cool in the pan for 10 minutes. Then remove it from the pan and place it on a wire rack to cool completely before slicing.