The Best Chocolate Chip Loaf Cake is your simple yet incredibly satisfying solution for a quick sweet treat. This recipe delivers a moist, tender cake packed with melty chocolate chips, perfect for breakfast, dessert, or an afternoon pick-me-up.
Key Ingredients for The Best Chocolate Chip Loaf Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk, at room temperature (or 1/2 cup milk mixed with 1/2 tsp white vinegar, let sit for 5 minutes)
- 1 cup (170g) semi-sweet chocolate chips, plus more for topping
How to Make The Best Chocolate Chip Loaf Cake:
Get ready for pure joy with this exceptionally easy yet delightfully rich Best Chocolate Chip Loaf Cake. It’s a testament to how simple ingredients can create something truly special, boasting a melt-in-your-mouth texture and a comforting aroma that fills your home. With a preparation time of just 15 minutes and a bake time of around 50-60 minutes, this loaf cake is perfect for satisfying those sweet cravings with minimal fuss.
Step-by-Step Instructions:
Preheat and Prep Pan: Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper, leaving some overhang for easy removal. This ensures your beautiful loaf cake releases perfectly.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This step evenly distributes the leavening agents and salt, which are crucial for the cake’s texture and flavor balance. Set aside.
Cream Butter and Sugar: In a large bowl, using an electric mixer (or a whisk and strong arm!), beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes. This creaming process incorporates air, contributing to a tender cake crumb.
Add Eggs and Vanilla: Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract. The eggs provide structure and richness to the cake.
Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix; overmixing can develop the gluten too much, resulting in a tough cake. You should have a slightly thick batter.
Fold in Chocolate Chips: Gently fold in the chocolate chips using a spatula until they are evenly distributed throughout the batter. Save a small handful of chocolate chips to sprinkle on top before baking for an extra chocolatey finish.
Bake the Loaf Cake: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips over the top. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. If the top begins to brown too quickly, you can loosely tent it with aluminum foil.
Cool Properly: Once baked, let the loaf cake cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely. This resting period in the pan helps the cake hold its shape.
Why You’ll Love This Best Chocolate Chip Loaf Cake:
You’ll absolutely adore this Best Chocolate Chip Loaf Cake for its incredibly moist and tender crumb, studded with generous amounts of perfectly melty chocolate chips in every bite. It offers that delightful, comforting taste and texture that rivals any bakery-bought treat, but at a fraction of the cost. The simplicity of its preparation, combined with the rich flavor and satisfying sweetness, makes it a consistent winner, much like a classic pound cake, but with an irresistible chocolatey twist that everyone adores, so why not give this marvelous loaf cake a try today?
This recipe is a game-changer for busy weeknights or impromptu gatherings, providing a homemade indulgence that feels both special and accessible. The aroma alone is worth the effort, hinting at the rich, chocolatey goodness that awaits. So gather your ingredients, preheat your oven, and get ready to experience the pure comfort and deliciousness of the Best Chocolate Chip Loaf Cake that you can make right in your own kitchen!
Storing and Reheating Tips:
- Room Temperature Storage: Once completely cooled, the Best Chocolate Chip Loaf Cake can be stored in an airtight container or well-wrapped in plastic wrap at room temperature for up to 3 days. This method is ideal for daily enjoyment.
- Refrigerator Storage: For extended freshness, especially in warmer climates, store the cake tightly wrapped in the refrigerator for up to a week. The texture might become slightly firmer when chilled.
- Freezing: To freeze the Best Chocolate Chip Loaf Cake, wrap it tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe bag. It can be kept frozen for up to 3 months.
- Reheating: To reheat at room temperature, simply unwrap and let it sit on the counter for about 30 minutes. For a warm slice, gently warm individual slices in the microwave for 10-20 seconds, or in a toaster oven at a low temperature. Thaw frozen cake overnight in the refrigerator before slicing and serving, or gently warm slices as described.
Final Thoughts:
This Best Chocolate Chip Loaf Cake is a simple yet profoundly satisfying bake that’s perfect for any occasion. Give it a try and discover a new favorite go-to recipe that brings warmth and deliciousness to your table. Happy baking!
The Best Chocolate Chip Loaf Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper, leaving some overhang for easy removal. This ensures your beautiful loaf cake releases perfectly.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This step evenly distributes the leavening agents and salt, which are crucial for the cake’s texture and flavor balance. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- In a large bowl, using an electric mixer (or a whisk and strong arm!), beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes. This creaming process incorporates air, contributing to a tender cake crumb.½ cup unsalted butter, ¾ cup granulated sugar
- Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract. The eggs provide structure and richness to the cake.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix; overmixing can develop the gluten too much, resulting in a tough cake. You should have a slightly thick batter.½ cup buttermilk
- Gently fold in the chocolate chips using a spatula until they are evenly distributed throughout the batter. Save a small handful of chocolate chips to sprinkle on top before baking for an extra chocolatey finish.1 cup semi-sweet chocolate chips
- Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips over the top. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. If the top begins to brown too quickly, you can loosely tent it with aluminum foil.1 cup semi-sweet chocolate chips
- Once baked, let the loaf cake cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely. This resting period in the pan helps the cake hold its shape.