Baking a Chocolate Chip Loaf Cake Recipe has quickly become one of my favorite things to do whenever I’m in the mood for something sweet and comforting.
There’s something about the combination of tender, buttery cake and melty chocolate chips that just feels like home.
Every time I bake this Chocolate Chip Loaf Cake Recipe, I’m reminded of cozy afternoons spent in the kitchen, the scent of vanilla and chocolate filling the air, and the excitement of sharing it with family and friends.
What I love most about this recipe is how easy it is to make—yet it always turns out perfectly moist and delicious. It’s the perfect balance of simple and indulgent, and it never fails to put a smile on my face!
Why This Recipe Is A Must-Try?
This chocolate chip loaf cake recipe is a must-try for anyone who loves rich, buttery desserts. It delivers a perfect balance of moist cake and gooey chocolate chips in every bite.
The chocolate chip loaf cake recipe is simple and uses basic ingredients, making it accessible for bakers of all levels. Plus, it’s incredibly versatile—add a swirl of peanut butter, a handful of nuts, or a drizzle of chocolate glaze to make it your own.
This chocolate chip loaf cake recipe is perfect for any occasion, from a sweet snack to a special dessert, and is sure to become a go-to favorite in your baking collection!
How To Prepare Chocolate Chip Loaf Cake Recipe?
Recipe Details
Preparation Time: 15 minutes
Cooking Time: 55-60 minutes
Total Time: 1 hour 15 minutes
Course: Dessert, Snack
Calories: 280
Cuisine: American
Yield: 1 loaf (12-14 slices)
Kitchen Utensils Needed
- 9×5-inch loaf pan
- Mixing bowls (one large, one medium)
- Electric mixer or hand whisk
- Measuring spoons and cups
- Rubber spatula
- Cooling rack
- Parchment paper or non-stick spray for greasing the pan
Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 ⅓ cups unsalted butter (softened)
- 1 ⅔ cups white granulated sugar
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups semi-sweet chocolate chips
- 1 ½ cups buttermilk (room temperature)
- ⅓ cup vegetable oil
How to Make Chocolate Chip Loaf Cake Recipe
1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the chocolate chips and vegetable oil until evenly distributed.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Ideas For Add More Deliciousness
1. Swirl in Nutella or Peanut Butter
Take your loaf cake from good to great by swirling in some creamy Nutella or peanut butter. After pouring the batter into the pan, drop spoonfuls of Nutella (or peanut butter) over the top and use a knife to swirl it into the batter.
The result is a rich, gooey, and utterly delicious twist that pairs wonderfully with the chocolate chips.
2. Add a Crunch with Chopped Nuts
For a bit of texture and a nutty contrast to the softness of the loaf, fold in chopped nuts like walnuts, pecans, or almonds.
Not only will the nuts add a delightful crunch, but they also bring a warm, toasty flavor that complements the chocolate beautifully.
3. Topping with a Chocolate Glaze
Why not add a glossy, rich chocolate glaze to the top of your loaf cake for an extra layer of chocolate indulgence?
Simply melt ½ cup of semi-sweet chocolate chips with 2 tablespoons of heavy cream, drizzle over the cooled loaf, and let it set for a few minutes. This will add a beautiful sheen and even more chocolatey goodness!
Tips To Trick
1. Use Mini Chocolate Chips: Mini chips distribute more evenly throughout the batter, giving you chocolatey bites in every slice.
2. Check Your Oven Temperature: Ovens can vary, so use an oven thermometer to ensure the temperature is accurate. Baking at the right temperature helps the loaf rise evenly.
3. Add a Pinch of Cinnamon: A small pinch of cinnamon adds warmth and depth to the flavor without overpowering the chocolate.
4. Line Your Pan with Parchment Paper: For easier removal, line your loaf pan with parchment paper, leaving an overhang. This makes it easy to lift the cake out once it’s cool.
5. Freeze for Moistness: After the cake cools, wrap it tightly in plastic wrap and freeze it for up to a month. It keeps the cake moist, and you can enjoy it later by thawing at room temperature.
FAQs About Chocolate Chip Loaf Cake
Can I use milk instead of sour cream in this recipe?
While sour cream adds richness and moisture to the cake, you can substitute it with milk or Greek yogurt. If using milk, the cake may be slightly less dense, but it will still taste delicious. Greek yogurt is a great alternative that will maintain the cake’s moisture and texture.
Can I make this recipe with whole wheat flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. Keep in mind that whole wheat flour will make the cake denser, so you may need to adjust the baking time slightly. If you prefer a lighter texture, stick with all-purpose flour or use a blend of both flours.
How can I make my chocolate chip loaf cake extra chocolatey?
If you love a richer chocolate flavor, you can increase the amount of chocolate chips to 1 ½ cups or even 2 cups. You could also fold in a handful of cocoa powder (about ¼ cup) into the dry ingredients for a more intense chocolate flavor.
Can I use frozen chocolate chips in this recipe?
Yes, frozen chocolate chips can be used, but be sure to fold them in gently so they don’t break up too much. There’s no need to thaw them first—just add them directly into the batter. Keep in mind that frozen chips might cause the batter to firm up a bit more than using room-temperature chocolate chips.
Storage Information
To store your chocolate chip loaf cake recipe, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for about 3-4 days.
For longer storage, you can refrigerate it for up to a week, though the cake may lose some of its softness.
If you want to keep it for even longer, slice the loaf and freeze it in a sealed bag or container for up to 3 months.
When you’re ready to enjoy, simply thaw the slices at room temperature or heat them in the microwave for a few seconds.
Closing
This Chocolate Chip Loaf Cake Recipe is more than just a recipe—it’s a comforting treat that brings joy to both the baker and the lucky folks who get to enjoy it.
It’s simple to make, yet the results are always impressive. I love how versatile this chocolate chip loaf cake recipe is—you can customize it with your favorite mix-ins or enjoy it just as it is, with those irresistible pockets of chocolate throughout.
I truly hope you give this recipe a try—it’s one of those timeless bakes that never disappoints! Happy baking, and enjoy every slice!
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Chocolate Chip Loaf Cake Recipe
Equipment
- 9×5 inch loaf pan
- Mixing bowls (one large, one medium)
- Electric mixer or hand whisk
- Measuring spoons and cups
- Rubber spatula
- Cooling rack
- Parchment paper or non-stick spray for greasing the pan
Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 ⅓ cups unsalted butter softened
- 1 ⅔ cups white granulated sugar
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups semi-sweet chocolate chips
- 1 ½ cups buttermilk room temperature
- ⅓ cup vegetable oil
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the chocolate chips and vegetable oil until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.