Chocolate Chip Loaf Cake Recipe

If you’re on the lookout for a simple yet utterly delicious treat, I’m thrilled to share my Chocolate Chip Loaf Cake Recipe with you! This cake is like the perfect hug from your oven—moist, tender, with pockets of melty chocolate chips. You’ll find that it’s just the right balance between a bread and a cake, making it perfect for breakfast, snack time, or even dessert. Trust me, once you try this loaf, you’ll want to keep this recipe in your baking arsenal forever.

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Ingredients You’ll Need

This Chocolate Chip Loaf Cake Recipe uses straightforward ingredients that come together to create a crumb that’s both tender and flavorful. Plus, a little trick with the chocolate chips keeps them from sinking to the bottom, which I’ve always found essential.

• Plain flour: Sifted to keep your cake light and free of lumps.
• Sugar: I use regular granulated sugar, but feel free to experiment with fine sugar for a finer crumb.
• Baking powder: The secret behind that lovely rise and fluffy texture.
• Salt: Just a pinch to enhance all the sweetness and chocolate flavors.
• Butter (room temperature): Make sure it’s soft for easy creaming—cold butter won’t create that light texture.
• Eggs (large): Adds richness and structure to the loaf.
• Vanilla extract: Gives a warm, inviting depth to the cake’s flavor.
• Whole milk: Adds moisture and keeps the crumb tender.
• Chocolate chips: The star of the show! I love a mix of semi-sweet, but dark or milk chocolate works beautifully.

Variations

I love that this Chocolate Chip Loaf Cake Recipe is a blank canvas—you can easily swap ingredients or add extras to suit your mood or dietary needs. Play around and make it your own!

• Gluten-Free Version: I once swapped plain flour with a gluten-free baking blend and it turned out beautifully, just make sure it includes xanthan gum or a similar binder.
• Add Nuts or Dried Fruit: Chopped walnuts or dried cranberries add a lovely texture and complexity; my kids especially enjoy the crunch!
• Brown Butter Twist: For a nuttier depth, I browned the butter before creaming it—such a game-changer, but a bit more hands-on.
• Dairy-Free Adaptation: Substitute the butter with coconut oil and use almond or oat milk for a tasty, dairy-free loaf.

How to Make Chocolate Chip Loaf Cake Recipe

Step 1: Prep and Preheat Like a Pro

Start by preheating your oven to 350°F (175°C). I highly recommend lining your loaf pan with parchment paper and then greasing it to ensure the cake doesn’t stick; this step always saves me the stress of a broken loaf. Trust me, that little extra care is worth it!

Step 2: Dry Ingredients Come First

In a medium bowl, sift together your flour, baking powder, and salt. Sifting here is key—it helps keep your loaf light and airy by eliminating lumps and aerating the dry mixture. Set this aside so you can work on the wet ingredients.

Step 3: Cream Butter and Sugar to Perfection

Grab a large bowl and beat the room temperature butter and sugar together until the mixture turns pale and fluffy. This part takes patience but it’s the secret to that dream texture. Then, add the eggs one at a time, making sure each is fully incorporated before adding the next. This keeps the batter smooth and stable.

Step 4: Gently Combine Dry and Wet

Next, stir the vanilla extract into the milk, then alternate adding the flour mixture and milk to the butter-egg mixture. Start with half the flour, mix gently, then add all the milk, and finally, the remaining flour. Mixing gently here is crucial: overmixing can make the cake tough. Once the batter is just combined, fold in the chocolate chips—toss them first in a tablespoon of flour to keep them suspended throughout the loaf instead of sinking to the bottom.

Step 5: Bake and Test for Doneness

Pour that beautiful batter into your prepared pan and bake for about 45 to 55 minutes. Ovens vary, so I always start checking at 40 minutes by inserting a toothpick in the center—when it comes out with just a few moist crumbs clinging to it, your cake is ready. If you notice the top browning too fast, loosely cover it with foil to prevent burning while the middle finishes baking.

Step 6: Cooling and Serving

Once baked, place the loaf on a wire rack to cool for about 5 minutes before removing from the pan. This helps prevent the cake from breaking apart. Let it cool a bit more before slicing—although if you’re anything like me, you’ll be sneaking taste-tests while it’s still warm!

How to Serve Chocolate Chip Loaf Cake Recipe

Garnishes

My go-to garnish for this loaf is a light dusting of powdered sugar—simple but pretty. Sometimes I add a dollop of whipped cream or a scoop of vanilla ice cream to turn it into a fancy dessert. Fresh berries on the side also brighten up the plate and add a fresh contrast to the rich chocolate.

Side Dishes

I love pairing this loaf with a cup of coffee or a glass of cold milk. For brunch, it goes great alongside scrambled eggs or a fresh fruit salad—balances that sweetness nicely. It’s also wonderful with a scoop of peanut butter on the side for those days you want an indulgent, protein-packed boost.

Creative Ways to Present

For special occasions, try slicing the loaf and serving it open-faced with a slather of mascarpone and a drizzle of honey. I’ve even layered slices with whipped cream and fresh fruit to make a quick, no-fuss trifle that wows guests every time. Wrapping thin slices in festive parchment paper makes adorable take-home gifts too.

Make Ahead and Storage

Storing Leftovers

This cake is best enjoyed fresh, but if you have leftovers (lucky you!), I keep mine in an airtight container at room temperature for up to 2 days. Wrapping in plastic wrap before placing in the container helps keep it moist for longer. I’ve noticed the texture starts to dry out after that, so plan accordingly!

Freezing

Freeze any extra loaf wrapped tightly in plastic wrap and then in a freezer bag to avoid freezer burn. It freezes beautifully for up to 3 months. When I’ve thawed it, the texture is still lovely and the chocolate chips stay melty and delicious—just like the day it was made.

Reheating

To warm a slice, I pop it in the microwave for about 15 seconds or toast it lightly in a toaster oven. This softens the cake nicely and slightly re-melts the chocolate chips for that fresh-from-the-oven feel all over again. Just be careful not to overheat and dry it out.

FAQs

Final Thoughts

This Chocolate Chip Loaf Cake Recipe holds a special place in my heart because it’s one of those recipes that’s forgiving, easy, and reliably delicious every time. I remember the first handful of times I made it, the chocolate chips would sink or the loaf would come out dry, but now it’s a staple in my kitchen—and I know you’ll enjoy making it just as much as I do. So go ahead, grab your ingredients, and whip up a loaf that feels like a warm, comforting hug in cake form. You won’t regret it!

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