This is the only chocolate chip loaf cake recipe you will need. It is soft, chocolatey, with vanilla flavor. This recipe comes together in just 5 minutes and is ready in under an hour.
This is one of those loaf cake recipes you’ll want to make again and again because your house will smell like vanilla and chocolate. Sounds interesting?
Love nutty flavor? check out my Pistachio loaf cake recipe.
Let’s get right in!
Why will you love this chocolate chip loaf cake recipe?
- Moist, soft, and full of chocolate chips.
- Super simple and quick to prepare.
- With the addition of chocolate chips, this recipe is simply delicious.
- An ideal teatime snack.
- Ready in under one hour.
- Uses basic pantry supplies.
How do you make a chocolate chip loaf cake recipe?
Before going into a step-by-step recipe , it’s important to first understand the summary.
| Sr. No. | Steps |
| 1. | Sift dry ingredients and add chocolate chips. |
| 2. | Combine all wet ingredients. |
| 3. | Add wet to the dry and prepare a smooth batter. |
| 4. | Pour into the pan, bake, and cool. |
| 5. | Cut and serve. |
Chocolate chip loaf cake ingredients
All-purpose flour – Use plain flour of your choice, no specific brand here. Do not replace it with any other flour, such as self-rising or cake flour that has lower protein content. It is ok to use cake flour for a layered vanilla cake, but not in this recipe.
Baking powder – Acts as a rising agent, helping the cake to rise.
Salt – Please do not skip. Just add a tiny pinch, but it brings out the flavors.
Egg – Use a free-range, room temperature egg. Keep the egg in a bowl of tap hot water for 5 minutes if you forgot to take it out of the fridge.
Unsalted butter – Use melted unsalted butter. Skip out on salt if you used salted butter.
Sugar – This adds sweetness to the cake. Use sugar, caster sugar, or granulated sugar. They are all the same, but avoid using icing sugar as it’s different and may contain cornstarch..
Vanilla extract – Use pure vanilla extract or vanilla imitation, or vanilla bean paste for this recipe, whichever is available in the pantry.
Milk – Adds rich dairy flavor to the cake. Use full-fat milk that contains 3.25% fat. It is ok to use 2% or low-fat milk, but it will slightly impact the taste of the cake.
Oil – Use any flavorless oil. Oil adds moisture and makes our loaf moist.
Chocolate chips – Use small sized or regular sized chocolate chips.
Any substitutes?
Sugar – Replace sugar with the same quantity of sugar-free alternatives, such as monk fruit sweetener or coconut sugar.
All-purpose flour – I have not tried this recipe with gluten-free flour yet. Please let me know if you do.
Tools needed
- Mixing bowl – to make the chocolate chip loaf cake batter.
- Measuring spoons and cups – to measure ingredients.
- Weighing scale – to precisely measure the ingredients.
- Hand beater – to make chocolate chip loaf cake batter.
- Rubber spatula – to scrape the sides and mix the chips with the dry ingredients.
- Loaf pan – To bake the loaf cake.
- Parchment paper – to insert into the loaf pan.
Chocolate chip loaf cake (step-by-step) recipe
- Preheat the oven to 350°F or 180°C and prepare your loaf pan. First, apply oil and then add a layer of parchment paper.
- Sift all dry ingredients (all-purpose flour, baking powder, salt) in a large mixing bowl.
- Add half of the chocolate chips to the dry ingredients and mix using a spatula. Keep aside.
- In a mixing bowl, add melted unsalted butter, oil, sugar, egg, and vanilla extract. Combine using a whisk until combined.
- Now, add the wet and dry ingredients to mix until well combined and smooth.
- Scrape the sides and make sure no flour is left at the bottom.
- Pour the cake batter into the prepared loaf pan.
- Add the remaining chocolate chips on top.
- Bake in a preheated oven at 350°F or 180°C for 35 to 38 minutes or until it is loosened from the sides.
- Take it out and keep it on the wooden board. Add some chocolate chips on top when the loaf is still warm. Let it cool down completely or until you can touch it with your bare hands.
- Once cooled down, remove it from the pan and transfer to a wire rack.
- Cut into pieces and serve with a cup of coffee or tea. Enjoy!
How to serve?
Here are some of my favorite ways to enjoy this chocolate chip loaf cake.
- Serve with drink – There is nothing more satisfying than having a slice with your favorite coffee or drink.
- Serve at a gathering – This pistachio loaf cake is a perfect snack to serve at your gathering or kitty party.
Watch me making it (video)
Storing and freezing instructions for the chocolate chip loaf cake recipe
Just like my other cakes, this chocolate chip loaf cake can be stored at room temperature, in the refrigerator, or in the freezer.
Storing instructions
Store the chocolate chip loaf at room temperature (up to 4 days)
First of all, cool the cake completely and then store it in a Ziplock bag or an airtight container. This will stay ok at room temperature for up to 4 days.
Store the chocolate chip loaf in the refrigerator ( up to 1 week)
Slice the loaf and then cover it with cling wrap and place it in a Ziplock bag or an airtight container before refrigerating. This will keep the cake fresh and also save it from the outside odors.
Freezing instructions
Freeze the cake (for up to 2 months)
To enjoy the cake for longer, freeze it. Freeze the plastic-wrapped cake directly, or cover it with an extra layer of aluminum foil before freezing. Use an airtight container or a freezer-safe Ziplock bag; both are OK. Also, make sure to include a date so you know when you need to finish it.
Thawing instructions
Defrost the individual slices in the fridge overnight. If you’re in a hurry, leave the cake on the kitchen counter for a few hours or microwave it for 8 to 10 seconds, and you’re good to enjoy.
Is it necessary to thaw the cake? Yes, since every cake tastes better when served at room temperature. So, bring it to room temperature and enjoy the juicy, velvety, melt-in-your-mouth slices.
Secret tips to make the chocolate chip loaf cake recipe
- Read the recipe – I strongly advise you to read the entire recipe, including the ingredients and detailed directions, before you begin. What if we need cold butter rather than soft? What if we need room temperature eggs and haven’t taken them out?
- Measure ingredients properly – Baking is a science, so adding a few ingredients here and there could destroy the recipe. I strongly advocate using a weighing scale instead of measuring cups. I mentioned the quantities in both units on the recipe card.
- Do not overmix – Overmixing the cake batter will result in a dry, thick cake. Overmixing incorporates too much air into the batter, which causes it to lose moisture while baking. Overmixing also causes gluten to form, resulting in a dense cake.
- Do not remove from pan when hot –If you attempt to remove the cake from the oven right away, it may break. Let it set in the loaf pan for 10 to 15 minutes, or until you can easily touch the pan.
- Cool the cake – Before applying orange glaze or powdered sugar on the orange cake, make sure it is thoroughly cooled. If the cake is warm, the glaze or sugar will melt, adding too much moisture to the cake and potentially causing fungus. So, please make sure to chill it on the wire rack.
FAQs
- Why is my chocolate chip loaf cake dry? There can be multiple reasons behind dry cake. Overmixing the matter, less moisture, quantity of all-purpose flour are few of them. I would highly recommend to measure your ingredients using weighing scale as it gives perfect results. Also, mix the dry ingredients until just combined.
- Can I make this chocolate chip cake without eggs? – I have not tried replacing the eggs yet. Please let me know if you give it a try :).
- Can I make the loaf cake ahead of time? – Absolutely. You can easily make this ahead of time and store it. In my opinion, cake always tastes better after a day it is baked.
If you have any further questions, please feel free to comment below, and I will happily answer them.
Want to try some other loaf recipes?
- Easy and homemade banana chocolate loaf cake.
- My favorite vanilla loaf cake.
- Moist lemon pound cake.
- Citrusy orange loaf cake.
Did you like it?
Now it is your turn to make this chocolate chip loaf cake 🙂 Please let me know how this recipe turns out for you in the comments! I love hearing from you, and your feedback is very important to me.
If you post the chocolate chip loaf cake recipe to Instagram, do not forget to tag me. Tag @DessertKatta or Hashtag it #DessertKatta
Recipe card
Chocolate Chip Loaf Cake Recipe
Description
Impress your friends and family with this luscious chocolate chip loaf cake. Grab a slice for breakfast, dessert, or anytime your sweet hunger strikes—you won't be disappointed.
Ingredients
Recipe
- Preheat the oven to 350°F or 180°C and prepare your loaf pan. First, apply oil and then add a layer of parchment paper.
- Sift all dry ingredients (all-purpose flour, baking powder, salt) in a large mixing bowl.
- Add half of the chocolate chips to the dry ingredients and mix using a spatula. Keep aside.
- In a mixing bowl, add melted unsalted butter, oil, sugar, egg, and vanilla extract. Combine using a whisk until combined.
- Now, add the wet ingredients to the dry ingredients and mix until well combined and smooth.
- Scrape the sides and make sure no flour is left at the bottom.
- Pour the cake batter into the prepared loaf pan.
- Add the remaining chocolate chips on top.
- Bake in a preheated oven at 350°F or 180°C for 35 to 38 minutes or until it is loosened from the sides.
- Take it out and keep it on the wooden board. Add some chocolate chips on top when the loaf is still warm. Let it cool down completely or until you can touch it with your bare hands.
- Once cooled down, remove it from the pan and transfer to a wire rack.
- Cut into pieces and serve with a cup of coffee or tea. Enjoy!
