Description
A classic and moist Chocolate Chip Loaf Cake with a tender crumb and bursts of rich chocolate chips throughout. Perfect for a simple dessert or an afternoon treat with coffee or tea.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups plain flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup butter, at room temperature
- 3/4 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly and line the bottom with parchment paper, then grease the parchment as well to prevent sticking.
- Mix dry ingredients: In a medium bowl, sift together the plain flour, baking powder, and salt. Set this mixture aside for later use.
- Prepare vanilla milk: Whisk the vanilla extract into the milk in a small bowl and set aside to combine the flavors.
- Cream butter and sugar: In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar until the mixture becomes pale and fluffy, which should take a few minutes.
- Add eggs: Incorporate the eggs one at a time into the creamed butter and sugar, mixing well after each addition to maintain a smooth batter.
- Combine flour and milk: Add half of the sifted dry ingredients to the creamed mixture and gently fold it in. Then add all the milk mixture and continue mixing before adding the remaining flour. Stir just until combined to avoid overmixing.
- Add chocolate chips: Toss the chocolate chips in a tablespoon of flour to prevent sinking, then fold them evenly into the batter.
- Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 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: Remove the loaf from the oven and transfer to a wire rack. Let the cake cool in the pan for about 5 minutes before removing it to continue cooling on the rack for several more minutes. Serve warm or at room temperature.
Notes
- To prevent chocolate chips from sinking, toss them in about 1 tablespoon of flour before folding into the batter.
- Baking times vary depending on your oven; expect between 40 to 55 minutes. If the cake browns too fast, loosely cover with foil.
- The cake is best eaten the day it’s made as it tends to dry out quickly.
Nutrition
- Serving Size: 1 slice (1/8 of the loaf)
- Calories: 310
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 38g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 85mg
