Chocolate chip loaf cake takes the classic vanilla loaf cake to the next level! This moist vanilla cake is filled with melty chocolate chips for a simple but delicious dessert.
This Chocolate Chip Loaf Cake is an even yummier take on the classic vanilla loaf cake. Sweet and buttery, the cake is moist and tender and the addition of melty chocolate chip morsels throughout makes this cake even more delicious.
It will melt in your mouth! Chocolate chip loaf cake is perfect for breakfast, as a snack, or for dessert. Enjoy it plain, lightly toasted, or even served with a scoop of ice cream!
Ingredient notes and substitutions
- Milk: I recommend using whole milk because the fat in the milk will give you softer, moister cake.
- Flour: Weighing the flour is the most accurate way to measure it. You can also sift or stir it to break it up, then lightly spoon into the measuring cup, and level. Avoid packing the flour as that will give you a dense, dry cake.
- Butter: If you would like to use salted butter, just use an equal amount of salted butter and reduce the salt to a pinch or two.
- Mini semisweet chocolate chips: It’s important to use the mini size chocolate chips in this cake. The mini size are small enough to be suspended in the batter where they will remain evenly distributed throughout the cake.
- If you’d like to use regular chocolate chips, toss the chocolate chips with 1 tablespoon of flour before adding to the batter.
How to make chocolate chip loaf cake
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: Preheat the oven to 325ºF and line a 9×5-inch loaf pan with parchment paper.
Step 2: In a large mixing bowl, mix sugar and eggs on low for 30 seconds. Then increase the speed to high and beat until the
mixture is pale and voluminous, about 2-3 minutes.
Step 3: Stir in the milk and vanilla until combined.
Step 4: Add the flour, baking powder, and salt. Stir in just until combined.
Step 5: Add the melted butter, and mix gently to combine.
Step 6: Stir in the chocolate chips until combined. Don’t overmix.
Step 7: Pour the cake batter into the prepared baking pan.
Step 8: Bake for about 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the middle comes out clean. If the cake is browning too quickly, you can tent a piece of aluminum foil over the top of the pan.
Step 9: Remove from the oven and sprinkle additional chocolate chips over the top.
Step 10: Let the cake cool in the pan for 10 minutes.
Step 11: Remove to a wire rack to finish cooling to room temperature.
Step 12: Slice, serve and enjoy!
Recipe Tips!
- Room temperature ingredients: It’s important that the eggs and milk be at room temperature so that they will properly incorporate into the cake batter. The room temperature ingredients also keep the butter from re-solidifying and forming chunks of butter in the batter.
- Browning: If the cake is browning too quickly, you can tent aluminum foil over the top of the pan. Avoid doing this too early as opening the oven can cause the cake to fall. I begin checking around the 35 minute mark and only add foil after that point if needed.
- Baking: Oven temperatures vary! Please adjust the baking time according to how your oven bakes.
Serving suggestions
- Frosting ideas:
- You can sprinkle a few chocolate chips over the top.
- For a quick chocolate frosting, you can sprinkle about 1/4 cup of chocolate chips over the top. Let them stand on the hot cake for about 5 minutes, then gently spread over the cake.
- For an even richer frosting, you can spread chocolate ganache over the cooled cake.
- Serving:
- The cake is delicious served right out of the oven.
- You can also lightly toast it, and serve it warm with a dollop of sweetened whipped cream, chocolate whipped cream, or a scoop of ice cream.
Recipe FAQs
You can! To freeze, wrap individual slices in plastic wrap and then in aluminum foil. Place in a freezer-safe container and freeze for up to 3 months.
It certainly makes removing the cake easier! However, if you don’t have parchment paper, you can grease and flour the pan well. Pan release works well for this.
Storage
This cake can be stored in an airtight container at room temperature for 3 days, or it can be refrigerated for 5 days.
More chocolate chip recipes!
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Chocolate Chip Loaf Cake
Equipment
- 9×5 loaf pan
Ingredients
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 1/2 cup whole milk at room temperature
- 2 teaspoons vanilla extract
- 2 cups all purpose flour properly measured
- 2 teaspoons baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter melted but not hot and sizzling
- 1 cup mini semi sweet chocolate chips plus extra for decorating
Instructions
- Preheat the oven to 325ºF and line a 9×5-inch loaf pan with parchment paper.
- In a large mixing bowl, mix sugar and eggs on low for 30 seconds. Then increase the speed to high and beat until the
- mixture is pale and voluminous, about 2-3 minutes.
- Stir in the milk and vanilla until combined.
- Add the flour, baking powder, and salt. Stir in just until combined.
- Add the melted butter, and mix gently to combine.
- Stir in the chocolate chips until combined. Don’t overmix.
- Pour the cake batter into the prepared baking pan.
- Bake for about 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the middle comes out clean. If the cake is browning too quickly, you can tent a piece of aluminum foil over the top of the pan.
- Remove from the oven and sprinkle additional chocolate chips over the top.
- Let the cake cool in the pan for 10 minutes.
- Remove to a wire rack to finish cooling to room temperature.
- Slice, serve and enjoy!
Notes
-
- Flour: Weighing the flour is the most accurate way to measure it. You can also sift or stir it to break it up, then lightly spoon into the measuring cup, and level. Avoid packing the flour as that will give you a dense, dry cake.
- Butter: If you would like to use salted butter, just use an equal amount of salted butter and reduce the salt to a pinch or two. Also, the butter should be melted, but hot, sizzling butter can give you greasy cake.
- Mini semisweet chocolate chips: It’s important to use the mini size chocolate chips in this cake. The mini size are small enough to be suspended in the batter where they will remain evenly distributed throughout the cake. If you’d like to use regular chocolate chips, toss the chocolate chips with 1 tablespoon of flour before adding to the batter.
- Baking: Oven temperatures vary! Please adjust the baking time according to how your oven bakes.
- Nutrition values are estimates.Â
Nutrition
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