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
- loaf pan,
- Mixing bowls
- Whisk
- Spatula
- Cooling rack
- Measuring Cups
- Measuring spoons
- Electric mixer (optional)
Ingredients
- 2 3/4 cups 345g all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup 226g unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- 2 cups mini chocolate chips or regular chocolate chips
- 1 cup whole milk
- Optional: 1 cup chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Add the sour cream (or Greek yogurt) and milk, mixing until combined.
- Gradually add the dry ingredients, mixing just until incorporated.
- Fold in the chocolate chips and optional nuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
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.