Chocolate Chip Loaf Cake Recipe

I’m really excited to share this Chocolate Chip Loaf Cake Recipe with you because it’s one of those comforting, easy-to-make cakes that always feels like a warm hug. Whether you’re serving it up for an afternoon coffee or just craving a simple sweet treat, this loaf cake never disappoints. It’s got just the right balance of moist, tender crumb and pockets of melty chocolate chips that my family absolutely goes crazy for. Stick with me—I’m going to walk you through everything you need to know so you can nail this recipe every single time.

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Ingredients You’ll Need

The magic in this Chocolate Chip Loaf Cake Recipe really comes from the way these simple classic ingredients work together. Choosing good quality butter and fresh eggs makes a difference, and I always recommend tossing your chocolate chips in a bit of flour to keep them from sinking.

• Plain Flour: The foundation of your cake, providing structure without heaviness—make sure it’s fresh and sift it for extra lightness.
• Sugar: Adds sweetness and helps create that lovely crumb texture; I use regular granulated sugar here.
• Baking Powder: Your leavening agent that lifts the cake just perfectly—check it’s not expired for best results.
• Salt: Just a pinch to balance the sweetness and enhance the flavors.
• Butter (Room Temperature): I always soften my butter at room temp to help cream it with sugar for fluffiness.
• Eggs (Large): Eggs add richness and structure – bring them to room temp before mixing to avoid curdling.
• Vanilla Extract: The secret flavor booster that rounds everything out beautifully.
• Whole Milk: For moisture and tenderness—don’t substitute skim milk here if you want the best texture.
• Chocolate Chips: The star of the show – I prefer semi-sweet chips, but dark or milk work too depending on your preference.

Variations

I love making this Chocolate Chip Loaf Cake Recipe as-is, but sometimes I like to mix things up and adapt it a bit. You should feel free to personalize it to match your taste or dietary needs—cooking is all about fun and flexibility after all!

• Whole Wheat Flour: I swapped half the flour for whole wheat once to make it a bit heartier and added a nutty flavor—my family actually enjoyed the change!
• Dairy-Free: I’ve tried almond milk and coconut oil instead of butter with success—just remember the texture will be slightly different but still fantastic.
• Add Nuts or Dried Fruit: Throwing in some toasted walnuts or dried cranberries gives this loaf an extra texture and taste twist that’s perfect for holidays.
• Spices: Cinnamon or a hint of orange zest can really brighten the cake and add a cozy feel during cooler months.

How to Make Chocolate Chip Loaf Cake Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan really well—I like to line the bottom with parchment paper and grease over that too to be safe. This step makes it so much easier to remove the cake without sticking or breaking it apart, which I learned the hard way during my first runs.

Step 2: Mix Dry Ingredients

In a medium bowl, sift together the plain flour, baking powder, and salt. This ensures there are no lumps and helps your cake rise evenly. I always set this aside while I work on the wet ingredients—it keeps things moving smoothly.

Step 3: Combine Wet Ingredients

Whisk the vanilla extract into the milk and set aside. In a large mixing bowl, cream the softened butter with the sugar until pale and fluffy. This takes about 3-5 minutes with an electric mixer. Then, add the eggs one at a time, beating well after each addition to incorporate fully—this step builds a luscious, smooth batter.

Step 4: Combine Dry and Wet Mixtures

Add half the sifted flour mixture into the wet batter and gently fold it in—you don’t want to overmix! Next, pour in the milk mixture and stir just until combined. Finish by gently folding in the remaining flour, then the chocolate chips (which I toss in a tablespoon of flour before to prevent sinking). The batter should be thick but easily spreadable.

Step 5: Bake the Cake

Pour the batter into your prepared loaf pan and bake for about 45 to 55 minutes. Check doneness with a toothpick inserted in the center—it should come out with just a few moist crumbs attached. If the cake starts browning too fast, tent it loosely with foil. Once done, let it cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

How to Serve Chocolate Chip Loaf Cake Recipe

Garnishes

I usually keep it simple and garnish slices with a light dusting of powdered sugar or a smear of butter while it’s still a little warm. Sometimes, if I’m feeling fancy, a drizzle of melted chocolate or a scoop of vanilla ice cream on the side really elevates the experience.

Side Dishes

This chocolate chip loaf cake pairs beautifully with a hot cup of coffee or tea, which I swear enhances every bite. For brunch, I often serve it alongside fresh fruit or a simple yogurt parfait to balance the sweetness.

Creative Ways to Present

For birthdays or special gatherings, I slice the loaf and arrange the pieces on a pretty board alongside bowls of fresh berries and whipped cream. I’ve also wrapped slices individually in parchment tied with twine for cute party favors—people love that personal touch!

Make Ahead and Storage

Storing Leftovers

I store leftover loaf cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. Beyond that, it tends to dry out quickly, so eating it fresh is definitely best. If you keep it sealed well, it will still be lovely for the first couple days.

Freezing

Freezing is a lifesaver! I slice the cake first, then wrap each slice tightly in plastic wrap and pop them in a freezer bag. When I want a treat, I just pull out a slice and thaw it at room temp or gently warm it. The texture holds up surprisingly well this way.

Reheating

Reheating gently in a microwave for about 15-20 seconds brings the cake back to that warm, soft perfection. If you froze slices, I suggest thawing first, then warming so it doesn’t dry out. Alternatively, a quick 5 minutes in a 325°F oven works wonders to revive that fresh-baked feel.

FAQs

Final Thoughts

This Chocolate Chip Loaf Cake Recipe is truly a keeper for me. It’s one of those reliable, easy crowd-pleasers that makes any day feel a little more special. I love sharing it with friends because it’s approachable, quick to whip up, and always tastes like you put in way more effort than you did. Give this recipe a try—you’ll enjoy every gooey chocolate-y bite just like I do.

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