Chocolate Chip Loaf Cake
Chocolate chip loaf cake is a moist, flavorful dessert that combines the rich taste of chocolate chips with a soft, buttery cake. Perfectly baked into a loaf shape, it offers a comforting treat for any occasion. This cake is simple to make and always a crowd-pleaser with its delicious sweetness.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Loaf pan (9×5 inches)
- Cooling rack
- Spatula
Ingredients
- 2 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup sour cream room temperature
- 1 cup mini chocolate chips
- 1/4 cup sour cream room temperature
- 1/2 cup whole milk room temperature
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until the mixture becomes light and fluffy, about 4-5 minutes.
- Add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- Add the sour cream (both the 1 cup and the 1/4 cup) to the butter-sugar mixture, mixing until smooth. Gradually add the flour mixture in three parts, alternating with the whole milk, beginning and ending with the flour mixture. Mix until just combined.
- Gently fold in the mini chocolate chips using a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent the cake with aluminum foil.
- Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing and serving. Enjoy your homemade chocolate chip loaf cake!
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.
❖ Storing the Cake: This chocolate chip loaf cake stays moist for up to 3-4 days when stored in an airtight container at room temperature. You can also refrigerate it if you prefer to keep it longer, though refrigeration may slightly alter the texture.
❖ Freezing: This loaf cake freezes wonderfully! Wrap the cake tightly in plastic wrap and then foil, and freeze for up to 3 months. To enjoy, simply thaw at room temperature for a few hours or pop a slice in the microwave for 20-30 seconds.