Description
This classic Chocolate Chip Loaf Cake is a moist, tender treat perfect for any occasion. With a buttery vanilla base studded with rich chocolate chips, it bakes up beautifully in a loaf pan to create a deliciously soft cake with a slightly crisp crust. Simple ingredients and straightforward steps make this recipe ideal for bakers of all levels.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups plain flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup butter at room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
Add-ins
- 1 cup chocolate chips
Instructions
- Prepare Oven and Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9×5 inch loaf pan thoroughly, and for best results, line the bottom with parchment paper and grease the paper as well to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, sift together the plain flour, baking powder, and salt. Set this mixture aside to be combined later with the wet ingredients.
- Whisk Vanilla into Milk: In a separate small bowl or measuring jug, whisk the vanilla extract into the whole milk. Set this aside to incorporate into the batter stepwise.
- Cream Butter and Sugar: Using a large mixing bowl, cream together the softened butter and sugar until the mixture becomes pale and fluffy in texture, which usually takes a few minutes with an electric mixer.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate into the batter.
- Combine Ingredients: Gently add half of the sifted flour mixture into the wet batter and stir carefully. Then pour in all the milk with vanilla and mix to combine. Follow this with the remaining flour mixture, blending all ingredients well but without overmixing.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the batter to distribute them for a consistent chocolatey flavor in every slice.
- Bake the Cake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for approximately 45 to 55 minutes. Test doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs attached.
- Cool and Serve: Remove the cake from the oven and allow it to cool on a wire rack for a few minutes. Carefully remove the cake from the pan after about 5 minutes and let it cool further on the rack. Serve warm or at room temperature for the best flavor and texture.
Notes
- To prevent chocolate chips from sinking to the bottom of the cake, toss them in about 1 tablespoon of flour before folding into the batter.
- Oven temperatures and baking times may vary; keep a close eye on your cake during the last 10 minutes. If it begins to brown too quickly, loosely cover it with foil to avoid over-browning.
- This cake is best enjoyed fresh on the day it is baked as it tends to dry out quickly. For optimal freshness, consume within the first 24 hours.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of loaf)
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
