You’re going to love this chocolate chip loaf cake recipe. It’s a soft and tender cake that’s packed with melty chocolate chips, which is EXACTLY what you need right now.
Chocolate chip pound cake loaf
With a dense but moist pound cake speckled with mini chocolate chips, every bite is flavorful and wonderful. I may or may not have eaten a good portion of the loaf before it even cooled down. It was too good to walk away from.
If you’re a chocolate fan, this cake is definitely something worth trying (and soon). It’s soo good and easy to make too.
Serve your chocolate chip pound cake up with whipped cream, ice cream, or fresh strawberries for an even more decadent dessert option. Or, you can be like my toddler, and pick the cooled loaf up, biting into it whole… Hey, it saves on dishes, right?
Choc chip loaf ingredients
- Sour Cream
- Baking Powder
- Chocolate Chips
What you’ll need to make this recipe
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Tips for making chocolate chip loaf cake recipe
Be very careful not to overmix the batter for this recipe as that can cause a chewier texture and one which we don’t want. The batter will be very thick when finished, but as it bakes the sour cream and butter will give it a rich and smooth texture that tastes great.
If at any point you feel the top of the loaf is getting too brown for your liking, you can loosely place a foil tent over the top to avoid it getting too dark. Personally, I like the shade it is because it gives a thick golden edge that reminds me of the sides of a cookie cake. Yum!
Waiting about an hour before slicing is ideal. It helps the moisture to lock into the loaf, helps the chocolate to firm up a bit, and makes it “slightly” less messy to cut into. To slice it too early is like giving all of the steam inside an exit route and could result in a dry loaf before you can safely store it away. I know, patience is hard.
FAQ’s about choc chip loaf cake
You can use any type of chocolate chip. I personally used semi-sweet mini chocolate chips so that there was plenty of bitter/sweet balance and chocolate in every bite. You could use regular sized milk chocolate chips, jumbo sized chips, or any other variety you think you might enjoy.
If properly stored in an airtight contianer at room temperature this cake can last up to a week and still taste good. For best results, I recommend eating within 2-3 days.
This cake gets its name from the shape of the cake and the item it is baked in. It’s baked in a bread LOAF pan and when finished the cake itself looks like a loaf of bread. These cakes are normally not frosted like a stacked cake and are much easier for slicing and serving.
How to make chocolate chip loaf cake
Preheat your oven to 350 degrees F and grease an 8×4 inch bread loaf pan. Set it aside.
Cream together the sugar and butter in a bowl until light and fluffy. This should take about 2 minutes.
Add in the eggs, one at a time, beating well after each addition.
Add in the salt, baking powder, and flour. Mix to combine, but do not overmix. Make sure to scrape down the sides of the bowl as you go.
Fold in the chocolate chips.
Pour the batter into your bread pan and spread it down smoothly.
Bake for 55-60 minutes or until a toothpick can be inserted and come out clean.
Let the bread cool before slicing.
More great recipes to try
- Fresh Strawberry Pie
- Mac and Cheese Tuna Casserole
- Simple Dairy Free White Bread
- Rustic Strawberry Galette
- Strawberry Cream Cheese Turnovers
- Pizza Dough In a Bag
Chocolate Chip Loaf Cake
- 1/2 cup butter soft
- 1 cup sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups chocolate chips
- Preheat oven to 350 degrees F and grease an 8×4 inch bread loaf pan. Set aside.
- In bowl cream sugar and butter till light and fluffy, about 2 minutes.
- Add in eggs, one at a time, beating till smooth.
- Add in sour cream and vanilla, beat again to combine.
- Add in salt, baking powder, and flour. Mix till combined but do not over mix. You want all flour streaks gone, don't forget to scrape down sides of bowl.
- Fold in chocolate chips.
- Bake in a standard 8×4 bread loaf pan at 350 degrees F for 55-60 minutes or until a toothpick can be inserted and come out clean
- Let cool before slicing.