This Chocolate Chip Loaf Cake is moist, buttery, and packed with chocolate in every bite. Perfect for breakfast, a snack, or dessert, it’s an easy, crowd-pleasing treat made with just a few simple ingredients, in one bowl, and no mixer required!
This easy Chocolate Chip Loaf Cake is the perfect balance of light, fluffy cake and rich, melty chocolate chips. It’s an easy-to-make dessert that’s ideal for any occasion—whether it’s for breakfast, afternoon tea, or a sweet after-dinner treat. With its tender crumb and pockets of gooey chocolate, this loaf cake will quickly become a family favorite!
For more easy loaf cake recipes try my pumpkin swirl loaf cake or cream cheese topped pumpkin bread.
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Why You Will Love This Recipe
- Easy to make: This easy one bowl loaf cake comes together in no time and uses only a few basic ingredients.
- Deliciously versatile: Enjoy it as a dessert, snack, or even breakfast! It pairs beautifully with coffee, tea or even with a scoop of vanilla ice cream .
- Perfect texture: Soft, moist, and filled with melty chocolate chips in every bite.
- Great for sharing: This moist chocolate chip loaf cake is ideal for gatherings, bake sales, or just to treat your family to something sweet.
Ingredient Notes
- Butter: Use unsalted butter, softened to room temperature. It gives the cake a rich, buttery flavor and a tender crumb.
- Granulated White Sugar
- Eggs:I like to use room temperature large eggs.
- Pure Vanilla Extract:Enhances the flavor of the cake.
- Milk: Whole milk provides richness, but you can substitute with any other type of milk, such as almond milk or oat milk, for a slightly different texture and flavor.
- Plain Yoghurt: This cake uses a combination of yoghurt and milk to create the most soft and tenser crumb.You can use all milk if yoghurt is not available.You can even substitute sour cream for the yoghurt.
- Baking Powder & Soda: This cake uses both baking soda and powder as leavening agents.
- All Purpose Flour: All-purpose flour provides the base for the cookie dough.
- Chocolate chips: Semi-sweet chocolate chips work best for a balanced sweetness. You can also use dark or milk chocolate chips, depending on your preference.
- Mini Chocolate Chips: These are used to cover the top of the loaf. You can use extra chocolate chips in place of mini.
Step-by-Step Instructions
Here is how to make this easy chocolate chip cake recipe.Preheat your oven. Grease and line a 9 x 5-inch loaf pan with parchment paper overhang.
Step 1.Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 2.Cream butter and sugar: In a large bowl with an electric hand mixer or in the bowl of your stand mixer fitted with a paddle attachment cream the softened butter and granulated sugar together on medium-high speed until light and fluffy (about 2-3 minutes).
Step 3.Add eggs and vanilla: Beat in the eggs, one at a time, until fully combined. Stir in the vanilla extract.Make sure to scrape the sides of the bowl using a rubber spatula.
Step 4.Combine wet and dry ingredients: With the mixer on low speed add the flour mixture to the wet ingredients in two batches, alternating with the milk and yoghurt. Mix just until combined—be careful not to overmix. Over mixing will lead to a tough cake.
Step 5.Fold in chocolate chips: Toss the chocolate chips in a little bit of flour, then gently fold them into the batter.
Step 6.Bake the cake: Pour the batter into the prepared loaf tin. Sprinkle a few mini chocolate chips on top of the loaf if desired. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 7.Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar if desired, then slice and enjoy!
Tips & Tricks
- Use a kitchen scale: For best results use a digital weighing scale.Baking with a scale would ensure
- Don’t overmix: After adding the flour, mix just until combined to avoid a dense or tough texture.
- Check for doneness: Insert a toothpick into the center of the loaf. If it comes out with a few moist crumbs or clean, the cake is ready. Be careful not to overbake, as this can dry out the loaf.
- Use parchment paper overhang: Make a parchment paper overhang, leaving a 2-3 inch overhang on the long sides of the pan, to make it easy to remove the cake from the pan after baking.You can even use silicone loaf liners in place of the parchment paper.
- Prevent Over-Browning: If the bread begins to brown too quickly during baking, loosely cover it with aluminum foil to prevent over-browning while ensuring it cooks through.
FAQs
Although I have not tested this recipe with gluten free flour, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend to make this loaf cake gluten-free. Just be sure to use gluten-free chocolate chips if necessary.
Absolutely! You can swap the semi-sweet chocolate chips for milk, dark, or even white chocolate chips, depending on your taste preferences.
Yes! just substitute the butter with vegan butter and the regular milk with your favorite non-dairy milk.
To prevent chocolate chips from sinking, toss them in a little bit of plain flour before folding them into the batter. This helps keep them suspended throughout the cake.
Yes! Feel free to add your favorite toasted chopped nuts, dried fruit, or even a swirl of Nutella.You can even give this cake a citrus note by adding fresh orange zest along with the dry ingredients.
Make sure not to overbake the cake. Check for doneness by inserting a toothpick into the center—if it comes out with a few moist crumbs, the cake is ready. Overbaking can result in a dry loaf.
Storage & Freezing
Storage
- Store the Chocolate Chip Loaf Cake in an airtight container at room temperature for up to 3 days. If you prefer, you can also refrigerate it for up to 5 days. Just let it come to room temperature before serving for the best flavor.
Freezing
- To freeze the loaf cake, let it cool completely. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It can be frozen for up to 3 months.
- To thaw, place the loaf in the fridge overnight or at room temperature for a few hours. Once thawed, you can warm slices in the microwave for 10-15 seconds to enjoy that fresh-baked taste.
Recipe 📖
Chocolate Chip Loaf Cake
Equipment
- 1 9*5 inch Loaf Pan
Ingredients
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup milk
- ¼ cup yoghurt
- 1 cup semi-sweet chocolate chips
- ⅓ cup mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).
- With the mixer on medium high speed beat in the eggs, one at a time, until fully combined. Stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients in two batches, alternating with the milk and yoghurt. Mix just until combined—be careful not to overmix.
- Toss the chocolate chips in a little flour, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan. Sprinkle a few extra chocolate chips on top if desired. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
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