This chocolate chip loaf cake is deliciously soft and moist. It takes only 10 minutes to prepare the cake batter. No mixer needed!
If you love recipes with chocolate chips such as chocolate chip cookies, banana oatmeal chocolate chip muffins, oatmeal chocolate chip bars, I believe you’ll enjoy today’s recipe as well.
This chocolate chip loaf cake is soft and moist. It is sprinkled with enough chocolate chips inside and also decorated with chocolate chips on top.
You need simple ingredients that you probably have in your kitchen.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- All purpose flour-It gives structure to the cake.
- Baking powder and baking soda-They work as a leavener, make the cake rise.
- Salt-It brings the flavors out but you can omit if you don’t use salt.
- Eggs-They give structure.
- Sugar–I use just enough granulated sugar.
- Unsalted butter-I use melted butter for moisture.
- Buttermilk-It gives moisture. You can use homemade as I do. I mix milk with a little lemon juice. I share the amounts below in the recipe card.
- Vanilla extract-I use pure vanilla extract.
- Chocolate chip-I use mini chocolate chips.
Step by step instructions
First I stir the flour, baking powder, baking soda and salt in a medium bowl with a whisk.
Next, I mix the eggs and sugar in a large bowl with a whisk.
Then I stir in the melted butter, buttermilk and vanilla extract.
I add the dry ingredients-flour mixture over wet ingredients in 2 batches. First I start with a whisk, then continue with a spatula.
I combine the chocolate chips with flour using a spoon in a bowl to avoid chocolate chips sinking to the bottom while baking.
Next, I add the chocolate chips to the batter and fold with a spatula.
Finally, I pour the batter into a loaf pan and extra chocolate chips on top. I bake for almost 48-52 minutes or until the toothpick comes out clean.
Baking time may change from oven to oven and you don’t want to overbake this cake to avoid losing its moisture. So you can start checking after 40 minutes.
Once I remove the pan from the oven, I let the cake stay in the pan for 10 minutes and then remove it from the pan and let it cool on a wire rack for at least 50 minutes.
You can slice this easy chocolate chip cake recipe while it’s still warm. Enjoy!
You can store cooled cake at room temperature for up to 3 days or in the fridge for up to 7 days in an airtight container. You can freeze it for up to 3 months. If you slice the cake before freezing, it’ll thaw quickly.
OTHER CAKE LOAF RECIPES YOU MAY ENJOY!
- Chocolate Loaf Cake
- Raspberry and White Chocolate Loaf Cake
- Apple Cake Loaf
- Carrot Cake Loaf Recipe
- Orange Cake Loaf
- Marble Loaf Cake
- Lemon Loaf Recipe
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Chocolate Chip Loaf Cake
Ingredients
- 220 grams (1 and ½ cup and 1 tablespoon) all-purpose flour, dip and sweep
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt (optional)
- 2 large eggs
- 105 grams (½ cup) granulated sugar
- 115 grams (½ cup) unsalted butter,* melted
- 185 grams (¾ cup) buttermilk**
- 2 teaspoon pure vanilla extract
- 220 grams (1 and ¼ cup) mini chocolate chips***
Instructions
- Preheat the oven to 350°F(177°C). Grease 8 ½ * 4 ½ inch (21,5*10,5cm) loaf pan and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
- Place 210 grams (1 and ½ cup) of flour, baking powder, baking soda and salt into a medium bowl and stir with a whisk. Set aside.
- Put the sugar and eggs into a large bowl and stir with a whisk until just combined.
- Mix in the melted butter, buttermilk and vanilla extract.
- Add the flour mixture over the dry ingredients in 2 batches. You can start to stir with a whisk and continue with a spatula.
- Stir 135 grams (¾ cup) of chocolate chips with 10 grams (1 tablespoon) of flour in a bowl with a spoon to avoid chocolate chips sinking to the bottom of the cake once baked. Fold the chocolate chips into the batter with a spatula.
- Pour the batter into the loaf pan. Add the extra chocolate chips evenly on top.
- Bake for almost 48-52 minutes or until a toothpick that is inserted into the center comes out clean. You can check the oven after 40 minutes as baking time may change from oven to oven. Don't overbake so the cake will be moist.
- After you remove the pan from the oven, let the cake stay in the pan for 10 minutes and then let the cake cool for at least 50 minutes on a wire rack. You can enjoy it while it is still warm.
pepper
Absolutely marvelous! May i ask what brand of chocolate chips you use? they look nice and dark/ delicious!
Meymi
Hi, I’m glad you loved it. I use a local brand, semi sweet mini chocolate chips.