Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5 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.
Notes
Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices in the microwave for 10-20 seconds for a warm treat.
