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.
Recipe: $4.72 | Per Serving: $0.48 | Servings: 10 slices
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!
Jump to:
🍯 Why This Recipe Works
- It's delicious. Sweet bread, dense but moist, and filled with rich chocolate in every bite. Almost like cross between a pound cake and a One Bowl Chocolate Chip Banana Bread. Yum!
- It's easy to make. This recipe is very easy to make and throw together, making it perfect for novice bakers and anyone trying to make something impressive and tasty.
- Serve your chocolate chip pound cake as a dessert. Top it 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 choc chip loaf up, biting into it whole... Hey, it saves on dishes, right?
🥘 Ingredients
Ingredient Notes:
Sour Cream- This adds richness and moisture to the bread. (We add it to all kinds of cakes and breads, from Easter Confetti Cake and Tres Leches Layered Cake to Super Moist Banana Bread with Sour Cream).
Butter- For necessary fats, adding butter will make our bread taste more flavorful and delicious.
Sugar- For added sweetness and to help the bread be nice and tender, you'll need some granulated sugar.
Chocolate Chips- You can use any size or type of chocolate chip for this recipe. I like to use mini chocolate chips because it means more chocolate in every bite.
If you still have chocolate chips, use them up in our Chocolate Chip Pecan Cookies or Chocolate Chip Cookies Without Eggs.
For specific ingredients and measurements, please see the recipe card below.
🔪 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!
🍴 Recipe Tips
- Mixing the Batter- Carefully avoid overmixing the batter for this chocolate chip loaf pound cake to prevent a chewier texture. The thick batter, enriched with sour cream and butter, will bake into a rich and smooth texture.
- Adjusting Browning- If the top of the loaf becomes too brown, consider loosely covering it with foil to prevent further darkening. However, some prefer the golden edge reminiscent of a cookie cake.
- Slicing and Serving- Allow the loaf to cool for about an hour before slicing. This wait time allows moisture to lock in, chocolate to firm up, and facilitates neater slicing. Slicing too early risks steam loss and a dry loaf.
💭 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.
❤️ More Delicious Quick Bread Recipes
If you tried this Chocolate Chip Loaf Cake, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Chocolate Chip Loaf Cake
Ingredients
- 1 cup granulated sugar ($0.36)
- ½ cup 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 your oven to 350 degrees F.
- Grease an 8x4 inch bread loaf pan. Set it aside.
- Add your sugar and butter to a large mixing bowl.
- Cream together until light and fluffy. This should take about 2 minutes.
- Add in one egg. Mix well to combine.
- Add in the other eggs, mixing well to combine between each addition.
- Add in sour cream and vanilla. Mix again to combine.
- 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.
- Add the chocolate chips. Fold together until well distributed.
- 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 (or with only melted chocolate on it).
- After 10 minutes, flip the bread out of the pan and onto a wire cooling rack.
- Let the bread cool completely before slicing.
Notes
- Avoid overmixing batter to maintain texture; it will be thick due to sour cream and butter.
- If loaf browns quickly, cover loosely with foil.
- Cool cake for about an hour before slicing to retain moisture.
- Use any chocolate chip variety, but mini semi-sweet chips are recommended.
- Store cake in an airtight container at room temperature; consume within a week, best within 2-3 days.
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