Chocolate Chip Loaf Cake

why make this recipe

Chocolate Chip Loaf Cake is a delightful treat that brings joy to any occasion. This cake combines the richness of chocolate with a soft, moist texture, making it perfect for breakfast, dessert, or a snack. It’s quick to make and is sure to please both kids and adults alike. Whether you’re surprising a friend with a homemade gift or simply indulging in a sweet treat with your coffee, this cake is always a good choice.

how to make Chocolate Chip Loaf Cake

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 cup mini chocolate chips
• 1/2 cup powdered sugar
• 2 tbsp cocoa powder
• 2 tbsp peanut butter
• 2-3 tbsp milk (as needed)

Directions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, cream the softened butter and sugar until fluffy.
4. Beat in the eggs and vanilla extract.
5. Alternate adding the dry ingredients and buttermilk to the butter mixture, mixing until just combined.
6. Fold in the mini chocolate chips.
7. Pour the batter into the prepared loaf pan.
8. Bake for 50-60 minutes or until a toothpick comes out clean.
9. Cool the cake in the pan for 10 minutes, then transfer to a wire rack.
10. For the glaze, mix powdered sugar, cocoa powder, peanut butter, and milk until smooth. Drizzle over the cooled cake.

how to serve Chocolate Chip Loaf Cake

You can serve Chocolate Chip Loaf Cake plain or dressed up with the chocolate glaze. Slice it into thick pieces and enjoy it with a cup of coffee or tea. It’s also wonderful with a scoop of ice cream or a dollop of whipped cream on top.

how to store Chocolate Chip Loaf Cake

To keep your Chocolate Chip Loaf Cake fresh, store it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to 3 months. Just make sure to thaw it properly before serving.

tips to make Chocolate Chip Loaf Cake

• Make sure your butter is softened at room temperature for the best texture.
• Use mini chocolate chips for even distribution throughout the cake.
• Don’t overmix the batter; mix until just combined to keep the cake light and fluffy.
• Feel free to add nuts or other mix-ins if you like extra crunch!

variation

You can vary this recipe by using dark chocolate or white chocolate chips instead of mini chocolate chips. To make it even more special, add a sprinkle of cinnamon or nutmeg to the dry ingredients for a warm spice flavor.

FAQs

1. Can I use regular milk instead of buttermilk? Yes, you can substitute regular milk for buttermilk. To sour regular milk, add 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk and let it sit for 5 minutes before using.

2. What if I don’t have a loaf pan? If you don’t have a loaf pan, you can use a round cake pan. Just adjust the baking time as it may bake faster.

3. Can I make this cake gluten-free? Yes, you can use a gluten-free all-purpose flour blend to make this cake gluten-free. Make sure the blend contains xanthan gum for better texture.

Chocolate Chip Loaf Cake

A delightful and easy-to-make chocolate chip loaf cake, perfect for a comforting dessert or a sweet snack with your coffee. This moist cake is studded with chocolate chips, offering a burst of flavor in every slice.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 slices

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 1 ½ cups All-purpose flour
• ¾ cup Granulated sugar
• 1 ½ tsp Baking powder
• ½ tsp Salt

Wet Ingredients

• ½ cup Unsalted butter, softened
• 2 Large eggs
• ½ cup Milk
• 1 tsp Vanilla extract

Mix-ins

• 1 cup Semi-sweet chocolate chips

Equipment

• Loaf pan
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Wire rack

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, ensuring it is thoroughly coated.

Mixing

1. In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
2. In a separate large bowl, cream together the softened unsalted butter and eggs until the mixture is light and fluffy. Gradually beat in the milk and vanilla extract.
3. Slowly add the dry ingredients to the wet ingredients, mixing only until just combined. Be careful not to overmix the batter to keep the cake tender.

Final Touches & Baking

1. Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the batter.
2. Pour the prepared batter into the greased loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
3. Allow the cake to cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.

Notes

Ensure butter is at room temperature for a smooth batter. Do not overmix the batter to keep the cake tender. For best results, allow the cake to cool completely before slicing before slicing and serving.