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    Broken Oven Baking » Recipes » Cakes & Cupcakes

    Chocolate Chip Loaf Cake

    Published: Apr 10, 2023 by Kayla Burton · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe

    Chocolate Chip Loaf Cake is perfect for a simple breakfast recipe or as a snacking cake! It is a vanilla and sour cream loaf cake filled with mini chocolate chips in every bite. This easy chocolate chip cake recipe is super simple to make with lots of opportunities to customize to your heart's content.

    Fluffy chocolate chip loaf cake with mini chocolate chips on top.

    I always loved chocolate chip pancakes for breakfast as a kid, and this chocolate chip pound cake is so reminiscent of that childhood meal. It is sweet, packed with mini chocolate chips, and honestly, just so nostalgic. Sprinkle some cinnamon on top with a drizzle of honey, and it's like a chocolatey version of my cinnamon honey pancakes!

    Throw this recipe together to have a sweet treat throughout the week for breakfast or a snack, or serve it at your next party with whipped cream and some berries on top!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • How to Make a Chocolate Chip Loaf Cake
    • Expert Baking Tips
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • 📖 Recipe

    Why You'll Love This Recipe

    • This easy chocolate chip bread recipe doesn't require any special ingredients or equipment.
    • It's a combination of the best classic flavors - vanilla and chocolate - in bread form, and it's even easier than my Marble Loaf Cake recipe!
    • It tastes like delicious chocolate chip muffins and makes a great quick breakfast, snack, or dessert!
    • This chocolate loaf cake is perfectly moist thanks to butter, sour cream, and whole milk.
    • This chocolate chip vanilla cake freezes really well, so double the recipe and freeze a loaf. Your future self will thank you!

    Ingredients

    Ingredients needed to make a chocolate chip loaf cake.
    • Semi-sweet chocolate chips are what sets this chocolate chips cake apart from other loaf cakes. I recommend using mini chocolate chips for the best texture and to get chocolate chips in every bite!
    • Sour cream makes the cake extra moist and tender. Regular fat sour cream is highly recommended for this recipe!
    • Whole milk adds richness and moisture. Other milks can be used, but whole will give the best results.
    • Vanilla extract adds delicious sweetness to the cake batter.

    See recipe card below for a full list of ingredients and measurements.

    Substitutions & Variations

    • Top your chocolate chip loaf cake with melted chocolate, Nutella, or a mixture of melted chocolate and cookie or peanut butter.
    • Sprinkle cinnamon sugar on top of the cake before baking and/or mix cinnamon into the batter like my Cinnamon Chocolate Chip Muffins!
    • Feel free to substitute plain greek yogurt for the sour cream.
    • Want to make a smaller loaf? Cut the recipe in half and bake it in an 8x4 inch or standard loaf pan (may take less time to bake).
    • Turn this recipe into regular or jumbo bakery-style chocolate chip muffins by following the instructions noted in the recipe card below!

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    How to Make a Chocolate Chip Loaf Cake

    Whisking flour, baking powder, and salt in a bowl.

    Step 1: In a medium bowl, whisk together the all purpose flour, baking powder, and salt.

    Butter, sugar, eggs, vanilla extract, and sour cream mixed together in a bowl.

    Step 2: Cream the butter and granulated sugar until light and fluffy. Mix in the eggs followed by the sour cream and vanilla extract.

    Vanilla cake batter mixed in a bowl.

    Step 3: Gently stir the dry ingredients into the wet ingredients alternately with the whole milk.

    Folding mini chocolate chips into vanilla cake batter.

    Step 4: Fold in the chocolate chips to evenly distribute throughout the batter.

    Chocolate chip loaf cake batter in a bread pan.

    Step 5: Pour the cake batter into a greased and lined 9x5 inch loaf pan and top with extra chocolate chips if desired.

    A baked chocolate chip loaf cake in a pan.

    Step 6: Bake at 350°F until a toothpick comes out of the center clean.

    Expert Baking Tips

    1. Use a scale to weigh the dry ingredients in grams (see "metric" tab in recipe card below). This is the most accurate way to measure!
    2. Don't overmix the batter or it will come out dense and gummy.
    3. Bake the cake on the middle rack and use an oven thermometer to make sure your oven temperature is actually at 350°F.
    4. Make a parchment paper sling, leaving a 2-3 inch overhang on the long sides of the pan, to make it easy to remove the cake from the pan after baking.
    5. If you notice the loaf starting to brown midway through the bake, place a sheet of aluminum foil loosely over the top to help prevent it from burning.

    Recipe FAQs

    How do I prevent chocolate chips from sinking to the bottom?

    Use mini chocolate chips and/or lightly coat the chocolate chips with flour before mixing into the batter.

    Can I make this in a mini loaf pan?

    Yes, absolutely! Fill greased mini loaves halfway with batter and keep an eye on them in the oven. They will likely bake for a shorter amount of time.

    A loaf of chocolate chip bread cut into slices.

    Storage

    Room Temperature

    Store cooled chocolate chip loaf cake in an airtight container for up to 1 week at room temperature. 

    Freezing Instructions

    Slice and freeze the fully cooled cake in a freezer-safe container for up to 2 months.

    More Recipes You'll Love

    • Jumbo Cinnamon Chocolate Chip Muffins
    • Chocolate Chip Banana Bundt Cake
    • Classic Chocolate Chip Cookies
    • Vanilla and chocolate swirled marble loaf cake.
      Vanilla and Chocolate Marble Loaf Cake

    Did you try this recipe?
    Leave a ⭐️ review below and tag @brokenovenbaking on Instagram & Facebook!

    📖 Recipe

    A fluffy chocolate chip loaf cake.

    Chocolate Chip Loaf Cake

    Kayla Burton
    This easy chocolate chip loaf cake recipe has a moist crumb and mini chocolate chips in every bite! It's perfect for a quick breakfast, snack, or dessert!
    5 from 2 votes
    Print Recipe Pin Recipe Save for LaterSaved!
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 55 mins
    Total Time 1 hr 10 mins
    Course Breakfast, Brunch, Dessert, Snack
    Cuisine American
    Servings 12 slices
    Calories 393 kcal

    Equipment

    • 9x5 inch loaf pan lined with parchment paper
    • Mixing bowls
    • Measuring spoons
    • Scale/measuring cups
    • Electric mixer recommended
    • Whisk
    • Spatula

    Ingredients
     
     

    • 2 cups all-purpose flour weighed in grams or spooned and leveled
    • 1½ teaspoons baking powder
    • ½ teaspoon salt
    • ¾ cup unsalted butter room temperature
    • 1 cup granulated sugar
    • 2 large eggs room temperature
    • ½ cup sour cream room temperature
    • 1½ teaspoons vanilla extract
    • ⅓ cup whole milk room temperature
    • 1 cup mini semi-sweet chocolate chips plus more for topping (optional)

    Instructions
     

    • Preheat oven to 350°F. Grease and line a 9x5 inch loaf pan with parchment paper hanging over the sides.
    • In a medium bowl, whisk together the flour, baking powder, and salt.
    • In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the eggs, followed by the sour cream and vanilla extract.
    • Alternately mix the dry ingredients and milk into the wet ingredients, just until combined. Then, fold in the chocolate chips.
    • Pour the batter into the prepared loaf pan and bake on the middle rack until a toothpick comes out clean (start checking it around 50 minutes; may take 60-70 minutes to bake).
      Note: If the loaf starts to brown, place a sheet of foil over the top.
    • Let the cake cool in the pan for 20-30 minutes, then transfer it to a wire rack to finish cooling.

    Notes

    Regular Muffins: Fill about 16 muffin liners ¾ full, top with extra mini chocolate chips, and bake at 375°F for 20-30 minutes.
    Jumbo Muffins: Fill 6-7 jumbo muffin liners ¾ full and top with extra mini chocolate chips. Bake at 425°F for 5 minutes, then reduce the temperature to 375°F and bake for an additional 20-25 minutes (25-30 minutes total).
    Storage: Store cooled chocolate chip loaf cake in an airtight container at room temperature for 1 week or in the freezer for up to 2 months.
    Nutrition: The provided nutrition information is an estimate per slice, assuming 12 slices are cut. Accuracy is not guaranteed.

    Nutrition

    Calories: 393kcalCarbohydrates: 44gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 69mgSodium: 171mgPotassium: 172mgFiber: 2gSugar: 25gVitamin A: 480IUVitamin C: 0.1mgCalcium: 71mgIron: 2mg

    The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

    Tried this recipe?Leave a comment below & tag @brokenovenbaking on social!

    More Cake & Cupcake Recipes

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      Easy Rainbow Sprinkle Cake with Vanilla Frosting
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    Hey, I'm Kayla!

    I'm a self-taught baker, recipe developer & food photographer in Chicago. I created this blog to share simple, sweet recipes that bakers of any level can enjoy! I hope you find your new favorite brunch or dessert recipe here! If you have any questions or want to connect, I'd love to hear from you!
    About Kayla →

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