I keep a Choc Chip Loaf Cake recipe in my back pocket for busy days when the family needs a quick, crowd-pleasing treat.

Jump to Recipe

I’ve made this Chocolate Chip Loaf Cake so many times I sometimes forget it’s even a recipe, I just throw things together and it always works. It’s a quick, easy snack cake my teens have loved their whole lives and it’s the kind of thing you slice while you’re still packing lunches.

Some folks call it Chocolate Chip Muffin Loaf, others say Choc Chip Loaf Cake, but whatever you name it the mix of all purpose flour and melty semisweet chocolate chips makes everyone stop and stare. You’ll want to know the small tricks I use, but I’ll save that for later.

Ingredients

Print Recipe (No Advertisments)

Flour: provides mostly carbohydrates and a little protein, gives structure but low in fibre.
Butter: adds richness and fat, boosts flavor and a tender crumb, not exactly healthy.
Sugar: main sweetener, supplies quick carbs and calories, helps browning and softness.
Eggs: give protein, help bind and lift the batter, yolks add fat and color.
Chocolate chips: provide fat and sugar, make melty pockets of sweetness and cocoa flavor.
Sour cream or yogurt: adds tang and moisture, brings protein and acidity for a tender crumb.
Milk: thins batter a bit, adds protein and calcium, helps create a smoother texture.

Ingredient Quantities

1 1/2 cups (190 g) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (115 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

2 large eggs, room temp

1 teaspoon vanilla extract

1/2 cup (120 g) sour cream or plain yogurt, whatever you got

1/4 cup (60 ml) milk

1 cup (170 g) semisweet chocolate chips

Optional: 2 tablespoons coarse or turbinado sugar for sprinkling

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment, leaving an overhang to lift the cake out later.

2. In a medium bowl whisk together 1 1/2 cups (190 g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Set aside.

3. In a large bowl cream 1/2 cup (115 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar until light and fluffy, about 2 to 3 minutes with a mixer or a bit longer by hand. Scrape the bowl down.

4. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract. Use room temp eggs if you can, they mix better.

5. Mix in 1/2 cup (120 g) sour cream or plain yogurt until smooth.

6. Add the dry ingredients to the wet in two or three additions, alternating with 1/4 cup (60 ml) milk, beginning and ending with the dry. Stir just until combined, do not overmix or you’ll get a tough loaf.

7. Toss 1 cup (170 g) semisweet chocolate chips with a tablespoon of the flour mixture (this helps keep them from sinking) then fold them gently into the batter.

8. Pour batter into the prepared pan, smooth the top and sprinkle the optional 2 tablespoons coarse or turbinado sugar if you want a crunchy top.

9. Bake 50 to 60 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too fast, tent loosely with foil for the last 10 to 15 minutes.

10. Let the loaf cool in the pan 10 to 15 minutes, then use the parchment or run a knife around the edges and transfer to a wire rack to cool another 20 to 30 minutes before slicing. If you cut it too hot it’ll crumble, so be patient.

Equipment Needed

1. 9×5 inch loaf pan (or line with parchment leaving an overhang)
2. Parchment paper and scissors or nonstick cooking spray
3. Large mixing bowl
4. Medium mixing bowl
5. Electric hand mixer, or a whisk and a sturdy wooden spoon if you wanna do it by hand
6. Measuring cups and spoons, plus a kitchen scale for the gram measurements
7. Rubber spatula for scraping and gentle folding
8. Wire cooling rack and a toothpick to test doneness
9. Oven mitts and a kitchen timer

FAQ

Q: Can I use plain yogurt instead of sour cream? A: Yes, plain yogurt works great, same amount. It gives the same tang and keeps the cake moist, just use full fat if you got it for best texture.

Q: Will the chocolate chips sink to the bottom? A: They can, but toss the chips with a tablespoon of flour before folding them in and fold gently. Also don’t overfill the pan and bake right away so they stay suspended.

Q: What oven temp and bake time should I use? A: Bake at 350 F (175 C) in a greased 9×5 inch loaf pan, about 50 to 60 minutes. Start checking at 45 minutes with a toothpick, if it comes out clean or with a few crumbs it’s done.

Q: How do I keep the cake from being dense or tough? A: Don’t overmix once you add flour, mix until just combined. Use room temperature eggs and don’t overbake, that dries it out.

Q: How should I store or freeze the loaf? A: Cool completely, wrap tight in plastic, store at room temp up to 3 days or in fridge up to a week. Freeze slices or whole loaf for up to 3 months, thaw at room temp.

Q: Can I change the chocolate or add nuts? A: Yep, swap to milk or dark chocolate, or chop a bar for bigger chunks. Stir in 1/2 cup chopped nuts or dried fruit if you want, just don’t add too much or it’ll change bake time.

Chocolate Chip Loaf Cake Recipe Substitutions and Variations

Flour: Use whole wheat pastry flour cup for cup instead of all purpose. It will be a touch denser and nuttier, but still tender. If you need gluten free use a cup for cup GF baking blend, no other changes.
Butter: Swap with an equal amount neutral oil like vegetable or light olive oil, so 1/2 cup oil. Cake stays moist, crumb is a bit different. For lower fat try 1/2 cup applesauce and cut sugar by about 1 tablespoon.
Eggs: Replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes to thicken. Or use 1/4 cup applesauce per egg for a moister, slightly denser loaf.
Sugar: Substitute granulated sugar cup for cup with packed light brown sugar for more caramel flavor and chew. Coconut sugar also works cup for cup but the cake will be darker.

Pro Tips

1) Bring the butter, eggs and sour cream to room temp before you start, it makes the batter mix way smoother and youll get a lighter crumb. If youre in a hurry put the eggs in a bowl of warm water for 5 to 10 minutes.

2) Dont overmix once you add the flour, stir just until you cant see streaks. Overworking the batter = tough loaf, so fold gently when you add the chips or chunks.

3) To keep chocolate from sinking toss the chips with a tablespoon of the flour from the recipe, or use some chopped chocolate with the chips so theres variety and it stays distributed. For extra insurance chill the batter in the fridge for 10 to 15 minutes before baking.

4) Keep an eye on baking not the clock; ovens vary a lot so use an oven thermometer if you got one and start checking at the earlier end of the time. If the top is browning too fast tent loose foil for the last 10 to 15 minutes, and let the loaf cool 20 to 30 minutes before slicing so it doesnt crumble.

Chocolate Chip Loaf Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I keep a Choc Chip Loaf Cake recipe in my back pocket for busy days when the family needs a quick, crowd-pleasing treat.

Servings

servings

Calories

284

kcal

Equipment: 1. 9×5 inch loaf pan (or line with parchment leaving an overhang)
2. Parchment paper and scissors or nonstick cooking spray
3. Large mixing bowl
4. Medium mixing bowl
5. Electric hand mixer, or a whisk and a sturdy wooden spoon if you wanna do it by hand
6. Measuring cups and spoons, plus a kitchen scale for the gram measurements
7. Rubber spatula for scraping and gentle folding
8. Wire cooling rack and a toothpick to test doneness
9. Oven mitts and a kitchen timer

Ingredients

1 1/2 cups (190 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
2 large eggs, room temp
1 teaspoon vanilla extract
1/2 cup (120 g) sour cream or plain yogurt, whatever you got
1/4 cup (60 ml) milk
1 cup (170 g) semisweet chocolate chips
Optional: 2 tablespoons coarse or turbinado sugar for sprinkling

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment, leaving an overhang to lift the cake out later.
In a medium bowl whisk together 1 1/2 cups (190 g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Set aside.
In a large bowl cream 1/2 cup (115 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar until light and fluffy, about 2 to 3 minutes with a mixer or a bit longer by hand. Scrape the bowl down.
Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract. Use room temp eggs if you can, they mix better.
Mix in 1/2 cup (120 g) sour cream or plain yogurt until smooth.
Add the dry ingredients to the wet in two or three additions, alternating with 1/4 cup (60 ml) milk, beginning and ending with the dry. Stir just until combined, do not overmix or you'll get a tough loaf.
Toss 1 cup (170 g) semisweet chocolate chips with a tablespoon of the flour mixture (this helps keep them from sinking) then fold them gently into the batter.
Pour batter into the prepared pan, smooth the top and sprinkle the optional 2 tablespoons coarse or turbinado sugar if you want a crunchy top.
Bake 50 to 60 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too fast, tent loosely with foil for the last 10 to 15 minutes.
Let the loaf cool in the pan 10 to 15 minutes, then use the parchment or run a knife around the edges and transfer to a wire rack to cool another 20 to 30 minutes before slicing. If you cut it too hot it'll crumble, so be patient.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.