Chocolate Chip Loaf Cake

5 from 5 votes

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!

Prep Time15

Cook Time55

Total Time1 10

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Servings: slices

Calories: 393kcal

Author: Kayla Burton

Equipment

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

Ingredients

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)

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