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.
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!
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!
- 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
Step 1: In a medium bowl, whisk together the all purpose flour, baking powder, and salt.
Step 2: Cream the butter and granulated sugar until light and fluffy. Mix in the eggs followed by the sour cream and vanilla extract.
Step 3: Gently stir the dry ingredients into the wet ingredients alternately with the whole milk.
Step 4: Fold in the chocolate chips to evenly distribute throughout the batter.
Step 5: Pour the cake batter into a greased and lined 9x5 inch loaf pan and top with extra chocolate chips if desired.
Step 6: Bake at 350°F until a toothpick comes out of the center clean.
Expert Baking Tips
- 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!
- Don't overmix the batter or it will come out dense and gummy.
- Bake the cake on the middle rack and use an oven thermometer to make sure your oven temperature is actually at 350°F.
- 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.
- 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.
Use mini chocolate chips and/or lightly coat the chocolate chips with flour before mixing into the batter.
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.
Store cooled chocolate chip loaf cake in an airtight container for up to 1 week at room temperature.
Slice and freeze the fully cooled cake in a freezer-safe container for up to 2 months.
Chocolate Chip Loaf Cake
- 9x5 inch loaf pan lined with parchment paper
- Mixing bowls
- Measuring spoons
- Electric mixer recommended
- 2 cups (250 g) all-purpose flour weighed in grams or spooned and leveled
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (170.25 g) unsalted butter room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs room temperature
- ½ cup (120 g) sour cream room temperature
- 1½ teaspoons vanilla extract
- ⅓ cup (78.86 ml) whole milk room temperature
- 1 cup (170 g) mini semi-sweet chocolate chips plus more for topping (optional)
- 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.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.