Chocolate Chip Loaf Cake
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.
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.
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.