Description
This chocolate chip loaf cake is the perfect balance of moist, buttery goodness and rich chocolate chips. A deliciously simple dessert, it combines the fluffy texture of a pound cake with the indulgent bite of semi-sweet chocolate chips in every slice. Ideal for any occasion, this easy-to-make cake is the perfect treat for chocolate lovers. Whether you serve it plain, with a glossy chocolate glaze, or topped with powdered sugar, this loaf cake is sure to become a family favorite. You can even customize it by adding nuts, fruits, or other delicious mix-ins to make it your own. Perfect for breakfast, dessert, or as a sweet snack!
Ingredients
- 2 ½ cups (315g) all-purpose flour
- 1 tsp (4g) baking powder
- ½ tsp (2g) baking soda
- ½ tsp (3g) salt
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (110g) brown sugar
- 3 large eggs (about 150g)
- 1 tsp (5g) vanilla extract
- 1 cup (240g) sour cream (or buttermilk)
- 1 ½ cups (255g) semi-sweet chocolate chips (or dark chocolate chips)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, alternating with the sour cream (or buttermilk). Start and end with the flour mixture, mixing just until combined.
- Fold in Chocolate Chips: Toss the chocolate chips in a tablespoon of flour to prevent sinking, then fold them gently into the batter.
- Bake: Pour the batter into the prepared loaf pan. Smooth the top and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Cool and Serve: Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Serve plain, with a dusting of powdered sugar, or drizzle with a rich chocolate glaze.
Notes
- For a Dairy-Free Version: Use coconut oil instead of butter and almond milk or coconut milk in place of sour cream or buttermilk.
- Customize the Cake: Feel free to add ½ cup of chopped walnuts or pecans for a nutty twist, or stir in dried fruit like cranberries for extra flavor.
- Storage Tip: Keep the chocolate chip loaf cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices wrapped in plastic wrap for up to 3 months.
- Prep Time: PT15M
- Cook Time: PT45M
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 330
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
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