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.
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This chocolate chip pound cake loaf is 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.
One of the great things about Chocolate Chip Loaf Cake is its simplicity. It's easy to make, even for novice bakers, and doesn't require any complicated steps or intricate decorating.
If you're a chocolate fan, this cake is definitely something worth trying (and soon). But you should also check out my Chocolate Mason Jar Ice Cream too!
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⭐⭐⭐⭐⭐ The Buzz From Readers
"I made this to take to a couple along with my Meal Train meal. I got brave, doubled the recipe, mixed it in my stand mixer and made two loaves. It's absolutely delicious! I like that there's no icing on top and it doesn't need a plate. I will add it to my favorites on Pinterest to make again."
- Cheryl
💛 Why You'll Love This Recipe
- It's delicious. Sweet, dense but moist bread filled with rich chocolate in every bite. It's almost like a cross between pound cake and One Bowl Chocolate Chip Banana Bread.
- Easy to make. This recipe comes together quickly and is approachable for beginner bakers while still looking impressive.
- Perfect for dessert. Serve slices topped with whipped cream, ice cream, or fresh strawberries for an extra indulgent treat. Or do what my toddler does and grab the cooled loaf for a bite straight from the kitchen. Fewer dishes that way, right?
🛒 Ingredients
Sour cream. Adds richness and keeps the bread moist. We use it in everything from Easter Confetti Cake and Tres Leches Layered Cake to Super Moist Banana Bread with Sour Cream.
Butter. Provides the fat needed for great flavor and a tender crumb.
Sugar. Granulated sugar adds sweetness and helps keep the bread soft.
Chocolate chips. Any size or type works. Mini chocolate chips are great for more chocolate in every bite.
If you still have chocolate chips, use them in our Chocolate Chip Pecan Cookies or Chocolate Chip Cookies Without Eggs.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use store-brand chocolate chips: They're usually much cheaper and melt just as well.
Swap sour cream smartly: Plain Greek yogurt works as a 1:1 substitute if it's already in your fridge.
Buy butter in bulk: Freeze extra sticks when they're on sale to cut baking costs later.
🥄 Instructions for Chocolate Chip Loaf Cake
Step 1: Preheat your oven to 350 degrees F.
Step 2: Grease an 8x4 inch bread loaf pan. Set it aside.
Step 3: Add your sugar and butter to a large mixing bowl (Image 1).
Step 4: Cream together until light and fluffy (Image 2). This should take about 2 minutes.
Step 5: Add in one egg (Image 3).
Step 6: Mix well to combine (Image 4).
Step 7: Add in the other eggs, mixing well to combine between each addition.
Step 8: Add in sour cream and vanilla (Image 5).
Step 9: Mix again to combine (Image 6).
Step 10: Add in the salt, baking powder, and flour (Image 7).
Step 11: Mix to combine, but do not overmix (Image 8). Make sure to scrape down the sides of the bowl as you go.
Step 12: Add the chocolate chips (Image 9).
Step 13: Fold together until well distributed (Image 10).
Step 14: Pour the batter into your bread pan and spread it down smoothly (Image 11).
Step 15: Bake for 55-60 minutes or until a toothpick can be inserted and come out clean (or with only melted chocolate on it) (Image 12).
Step 16: After 10 minutes, flip the bread out of the pan and onto a wire cooling rack.
Step 17: Let the bread cool completely before slicing.
Enjoy!
👩🏻🍳 Expert Tips
- Don't overmix. Mix just until combined to avoid a chewy texture. The thick batter will bake up rich and smooth.
- Watch browning. If the top browns too quickly, loosely tent with foil. A golden edge is normal and adds a cookie cake vibe.
- Cool before slicing. Let the loaf cool for about an hour so moisture sets and the chocolate firms up. Cutting too soon can dry it out.
❄️ Storage, Reheating & Make Ahead
Storage: Store the loaf in an airtight container at room temperature for up to 1 week, though it's best within 2-3 days.
Reheating: Warm slices in the microwave for 10-15 seconds to soften and refresh the texture.
Make Ahead: Bake the loaf a day ahead and store tightly wrapped at room temperature. You can also freeze the fully cooled loaf or individual slices for up to 3 months.
🥗 Side Dishes or Pairing Ideas
Serve Chocolate Chip Loaf Cake with fresh fruit, a glass of milk or coffee, or a dollop of whipped cream or yogurt for a simple dessert or snack. Or pair with other sweet treats for a full dessert spread.
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❓ Recipe FAQs
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 container 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 to slice and serve.
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🐝 If you tried this Chocolate Chip Loaf Cake, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Chocolate Chip Loaf Cake
Ingredients
- 1 cup granulated sugar - ($0.36)
- ½ cup unsalted butter, softened - ($0.99)
- 3 large eggs - ($0.45)
- ½ cup sour cream - ($0.50)
- 1 teaspoon vanilla extract - ($0.03)
- ½ teaspoon salt - ($0.01)
- 1 teaspoon baking powder - ($0.05)
- 2 cups all-purpose flour - ($0.26)
- 2 cups chocolate chips - ($2.07)
Instructions
- Preheat and prepare. Preheat the oven to 350°F and grease an 8x4-inch loaf pan.
- Cream butter and sugar. In a large bowl, cream together the granulated sugar and softened butter until light and fluffy, about 2 minutes.
- Add eggs. Mix in the eggs one at a time, fully incorporating each before adding the next.
- Add dairy and vanilla. Stir in the sour cream and vanilla extract until combined.
- Add dry ingredients. Mix in the salt, baking powder, and flour just until incorporated, scraping down the sides of the bowl as needed. Do not overmix.
- Fold in chocolate chips. Gently fold in the chocolate chips until evenly distributed.
- Bake. Pour the batter into the prepared pan and smooth the top. Bake for 55 to 60 minutes, until a toothpick inserted comes out clean or with only melted chocolate.
- Cool and serve. Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely before slicing.
Notes
- Mixing tip. Avoid overmixing to keep the loaf tender. The batter will be thick due to the sour cream and butter.
- Browning control. If the top browns too quickly, loosely tent with foil.
- Slicing. Allow the loaf to cool for about 1 hour before slicing to retain moisture.
- Chocolate choice. Any chocolate chips work, but mini semi-sweet chips distribute especially well.
- Storage. Store in an airtight container at room temperature for up to 1 week. Best texture within 2 to 3 days.
Nutritional Information
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Lucille says
Is it right that the only liquid in the recipe are the eggs?
Nicole Durham says
Nope! The sour cream is actually the main liquid here, plus the eggs and butter add moisture too. It’s a thicker pound cake batter, so it doesn’t need milk.
Phalphin says
While I loved the chocolaty flavor, it turned out too dense. I may have baked it 5 mins too long, but that shouldn’t have accounted for the dense texture. Not sure I would make it again.
Nicole Durham says
Thanks for trying it! This loaf is meant to be more of a pound cake, so it naturally has a denser crumb. The chocolate chips also add weight, which makes it extra rich. For a lighter texture, you can pull it from the oven a bit earlier or swap some all-purpose flour for cake flour. Glad you enjoyed the chocolaty flavor!
Cheryl Davitz says
I made this to take to a couple along with my Meal Train meal. I got brave, doubled the recipe, mixed it in my stand mixer and made two loaves. It’s absolutely delicious! I like that there’s no icing on top and it doesn’t need a plate. I will add it to my favorites on Pinterest to make again.
Sherry says
Oh I wish I had some sour cream, I can't wait to try this recipe sounds delicious !!
Nicole says
Greek yogurt could be used in place of the sour cream, but this recipe really needs 1 of the 2 to taste perfect