Chocolate Chip Loaf Cake
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!
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 9x5-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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