This simple Chocolate Chip Loaf Cake Recipe is buttery and extra moist! It’s loaded with chocolate chips and perfect to serve for any occasion.
This post is all about how to make Chocolate Chip Loaf Cake.
This recipe is insanely delicious, and you could serve it for dessert, as a snack, or even as a brunch sweet. This cake requires no decorating, and it’s easy to make and will be the BEST you’ve ever tasted as long as you follow the step-by-step directions.
Each moist bite is filled with chocolate chips, so there’s no need for fancy frosting. The recipe calls for basic ingredients, and you can make it pretty quickly, with most of the time spent baking.
If you’re wondering what the differences are between loaf cake and pound cake, it all comes down to the pans and the cake’s density. Pound cake is denser and often baked in a tube pan, while loaf cake is fluffier and baked in a loaf tin.
Let’s dive into all of the details for making this simple loaf cake. I can promise you that this tasty sweet recipe won’t disappoint!
Chocolate Chip Loaf Cake
Why You’ll Love This Recipe
- Chocolate Chip Loaf Cake tastes extra buttery and moist.
- This recipe is easy to make and requires simple ingredients.
- Each slice is loaded with delicious bites of chocolate.
- You can make this ahead of time for bake sales, holiday parties, or just because occasions!
Every Ingredient You’ll Need:
- All-Purpose Flour, 2 cups
- White Granulated Sugar, 1 cup
- Unsalted Butter, 1.5 sticks (room temperature)
- Vanilla Extract, 1 tablespoon
- Eggs, 2 Large (room temperature)
- Buttermilk, 3/4 cup (room temperature)
- Salt, 1/4 teaspoon
- Baking Powder, 2 teaspoons
- Non-stick Cooking Spray or Crisco for greasing the loaf pan.
Equipment Needed:
- Oven
Crucial Tips For Success:
- Allow your eggs, butter, and buttermilk to be at room temperature. Set them out on the counter for at least two hours. Generally, room temperature is around 68-72 degrees F.
- Cream your butter and sugar with a mixer at medium speed for four minutes. This allows the sugar to dissolve into the butter, making for a fantastic cake texture.
- Use the “Spoon and Level Method” for measuring dry ingredients. Spoon the dry ingredients into the measuring cup and level it off with a knife.
How To Make This Moist Chocolate Chip Loaf Cake, Step-By-Step Instructions
Step 1: Preheat the oven to 350 degrees F.
Step 2: Measure the flour with the “Spoon and Level Method.” Add the flour, salt, and baking soda to a medium bowl and mix thoroughly with a spoon. Set this bowl aside.
Step 3: Add the butter and sugar to a mixing bowl. At low speed, begin combining the sugar and butter. Once incorporated, turn the mixer on high for three minutes to cream the butter mixture. During the three minutes, stop the mixer to scrape down the sides of the mixing bowl.
Step 4: Next, add the eggs to the mixing bowl one at a time. This stage ensures the eggs get incorporated evenly into the batter. Be sure to scrape down the sides of your mixing bowl.
Step 5: Add the vanilla extract to the batter. Mix until combined.
Step 6: Now, add the dry flour ingredients. At medium-low speed, add 1/2 cup of dry ingredients at a time. To avoid overmixing the batter, keep the mixing pace low and mix until the 1/2 cup of ingredients are incorporated, no more than 15 seconds for each 1/2 cup.
Step 7: Grease the sides and bottom of your pan with Crisco or use non-stick cooking spray.
Step 8: Add the buttermilk to the batter. Mix on low until incorporated. Scrape down the sides of the mixing bowl to ensure all ingredients are mixed.
Step 9: Lastly, add the milk chocolate chips and mix on low until combined.
Step 9: Using a spatula, add and spread the batter evenly to the loaf pan, 2/3 of the way full. If you want to add extra chocolate chips on top, you can at this time.
Quick Note: Check the cake at around 25 minutes of baking. If it looks brown, add a piece of foil on top to prevent it from getting browner. Remove the foil piece 10 minutes before it’s finished baking.
Step 10: Bake at 350 degrees F for 50 to 60 minutes. Check the cake at 50 minutes by inserting a toothpick into the thickest part of the cake. If the toothpick comes out clean, it’s finished baking. If not, bake the cake for another 10 minutes and repeat the toothpick test. *Every oven performs differently.*
Step 11: Set the loaf pan on a wire rack to cool for 5 to 10 minutes after the cake has finished baking. Set a timer.
Step 12: After 5 to 10 minutes, remove the chocolate chip loaf cake from the pan and allow it to continue cooling on the wire rack for another 10 to 20 minutes before slicing.
Step 13: Cut the loaf cake into 12 slices using a sharp knife, and enjoy!
FAQs For Chocolate Chip Loaf Cake
What is the difference between a pound cake and a loaf cake?
As mentioned earlier, a loaf cake is baked in a loaf pan instead of a tube tin, and it’s not as dense as pound cake.
Do I need to worry about the chocolate chips sinking to the bottom of the pan?
I did not have this problem, and I even used regular-sized chocolate chips. If you’re worried this could happen, the experts suggest tossing the chocolate chips lightly in flour before adding them to the batter. Some believe using mini chocolate chips prevents this problem altogether. Again, I did not have this issue with this recipe.
Why is my chocolate chip cake dry?
It’s crucial to follow the baking times closely. Because every oven performs differently, it’s wise to check on the cake while it’s baking and always perform the toothpick cake test.
Are there any topping ideas for this cake?
This cake tastes perfect, but feel free to add fruit like strawberries, whipped cream, or even chocolate frosting if you want more!
How do I store this chocolate chip loaf cake?
You can store this cake in an airtight container at room temperature for three days. If you store the cake in the refrigerator, you can keep it there for five days.
Can you freeze this cake?
Yes! I like to slice the cake, cover the individual pieces with plastic wrap, and place them in a Ziploc bag or airtight container for three months. It’s then super easy to grab one slice quickly from the freezer.
How long does loaf cake keep?
Here’s a quick recap! You can store loaf cake at room temperature for three days, in the fridge for five days, and in the freezer for three months.
What can I serve with this chocolate chip loaf cake?
Again, serve this cake alone, and it won’t disappoint! However, it goes with almost anything like ice cream, cream cheese topping, chocolate, whipped cream, and, as mentioned above, chocolate frosting.
Should I use full-size chocolate chips or the mini size?
This is entirely up to you! The mini-size chips will add more chocolate to each bite.
Can I make a double batch of this chocolate loaf cake?
I would not double this recipe because you want to prevent overmixing the batter. Instead, I would mix up another batch separately. The goal is to serve a loaf cake with a tender texture, and if you overmix, the batter will be tough.
Do I need to add oil to this chocolate chip loaf cake?
No! There is enough butter in this recipe, so you do not need to add oil to this cake recipe.
Why is Mary Berry famous for her UK chocolate loaf cake?
Mary Berry is a well-known cook from the UK and famous for her baking, so it’s no surprise her chocolate chip loaf cake recipe would stand out in a deliciously unique way!
Chocolate Chip Loaf Cake
Equipment
- Stand Mixer or Hand Mixer
- Measuring Cups and Spoons
- Oven
- 9 x 5 Loaf Pan
- Spatula
- Wire Cooling Rack
Ingredients
Ingredients For Chocolate Chip Loaf Cake
- 2 cups All-Purpose Flour
- 1 cup White Granulated Sugar
- 1.5 sticks Unsalted Butter (room temperature)
- 1 tbsp Vanilla Extract
- 2 large Eggs (room temperature)
- 3/4 cup Buttermilk (room temperature)
- 1/4 tsp Salt
- 2 tsp Baking Powder
- 1 cup Milk Chocolate Chips or Mini Chocolate Chips
- Non-stick Cooking Spray or Crisco for greasing the loaf pan.
Instructions
How To Make Chocolate Chip Loaf Cake, Step-By-Step
- Preheat the oven to 350 degrees F.
- Add the butter and sugar to a mixing bowl. At low speed, begin combining the sugar and butter. Once incorporated, turn the mixer on high for three minutes to cream the butter mixture. During the three minutes, stop the mixer to scrape down the sides of the mixing bowl.
- Next, add the eggs to the mixing bowl one at a time. This stage ensures the eggs get incorporated evenly into the batter. Be sure to scrape down the sides of your mixing bowl.
- Add the vanilla extract to the batter. Mix until combined.
- Now, add the dry flour ingredients. At medium-low speed, add 1/2 cup of dry ingredients at a time. To avoid overmixing the batter, keep the mixing pace low and mix until the 1/2 cup of ingredients are incorporated, no more than 15 seconds for each 1/2 cup.
- Grease the sides and bottom of your pan with Crisco or use non-stick cooking spray.
- Add the buttermilk to the batter. Mix on low until incorporated. Scrape down the sides of the mixing bowl to ensure all ingredients are mixed.
- Lastly, add the milk chocolate chips and mix on low until combined.
- Using a spatula, add and spread the batter evenly to the loaf pan, 2/3 of the way full. If you want to add extra chocolate chips on top, you can at this time.
- Quick Note: Check the cake at around 25 minutes of baking. If it looks brown, add a piece of foil on top to prevent it from getting browner. Remove the foil piece 10 minutes before it’s finished baking.
- Bake at 350 degrees F for 50 to 60 minutes. Check the cake at 50 minutes by inserting a toothpick into the thickest part of the cake. If the toothpick comes out clean, it’s finished baking. If not, bake the cake for another 10 minutes and repeat the toothpick test. *Every oven performs differently.*
- Set the loaf pan on a wire rack to cool for 5 to 10 minutes after the cake has finished baking. Set a timer.
- After 5 to 10 minutes, remove the chocolate chip loaf cake from the pan and allow it to continue cooling on the wire rack for another 10 to 20 minutes before slicing.
- Cut the loaf cake into 12 slices using a sharp knife, and enjoy!
Nutrition
Final Thoughts On Chocolate Chip Loaf Cake
Chocolate Chip Loaf Cake is the perfect sweet treat for any occasion. It’s easy to make and calls for simple ingredients, making it a perfect go-to dessert!
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