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Upright slices of chocolate chip loaf cake on a wooden cutting board.
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Chocolate Chip Loaf Cake

Chocolate chip loaf cake is moist vanilla loaf cake with melty chocolate chips throughout.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 382kcal
Author Kate @ I Heart Eating

Equipment

  • 9x5 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
US Customary - Metric

Instructions

  • Preheat the oven to 325ºF and line a 9x5-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. 

Nutrition

Serving: 1serving | Calories: 382kcal | Carbohydrates: 44g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 74mg | Sodium: 122mg | Potassium: 371mg | Fiber: 2g | Sugar: 25g | Vitamin A: 440IU | Calcium: 124mg | Iron: 3mg