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    Home » Recipes » Cakes

    Published: Mar 29, 2021 by Nicole This post may contain affiliate links.

    Chocolate Chip Loaf Cake

    Jump to Recipe Print Recipe
    promotional images for Chocolate Chip Loaf Cake

    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.

    aerial view of a sliced loaf of chocolate chip loaf cake

    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.

    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 choc chip loaf up, biting into it whole... Hey, it saves on dishes, right?

    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 🔪 Instructions
    • 📖 Recipe
    • 💬 Comments
    a chocolate chip loaf cake on a wire rack next to a linen towel

    🥘 Ingredients

    • Flour
    • Sour Cream
    • Butter
    • Eggs
    • Vanilla
    • Baking Powder
    • Salt
    • Sugar
    • Chocolate Chips

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Mixing bowls
    • Electric mixer
    • Measuring cups
    • Measuring spoons
    stacked slices of chocolate chip loaf cake

    🍴 Recipe Tips

    Be very careful not to overmix the batter for this chocolate chip loaf cake 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.

    looking at the inside of a loaf of chocolate chip loaf cake

    💭 FAQs

    What type of chocolate chip should I use for choc chip loaf?

    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.

    How long is choc chip loaf cake good for?

    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.

    Why is it called a loaf cake?

    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.

    collage showing how to make chocolate chip loaf cake

    🔪 Instructions

    Check out how to make chocolate chip loaf cake with these simple step-by-step instructions:

    1. Preheat your oven to 350 degrees F and grease an 8x4 inch bread loaf pan. Set it aside.
    2. Cream together the sugar and butter in a bowl until light and fluffy. This should take about 2 minutes.
    3. Add in the eggs, one at a time, beating well after each addition.
    4. 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.
    5. Fold in the chocolate chips.
    6. Pour the batter into your bread pan and spread it down smoothly.
    7. Bake for 55-60 minutes or until a toothpick can be inserted and come out clean.
    8. Let the bread cool before slicing.
    sliced chocolate chip loaf cake on a plate and cutting board

    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

    📖 Recipe

    Chocolate Chip Loaf Cake
    Print Recipe
    5 from 1 vote

    Chocolate Chip Loaf Cake

    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.
    Prep Time 20 mins
    Cook Time 1 hr
    Cool Time 1 hr
    Total Time 2 hrs 20 mins
    Servings: 10 slices
    Calories: 518kcal
    Cost Recipe $3.79 / Serving $0.38
    Prevent your screen from going dark

    Equipment

    • Mixing Bowls
    • Electric Mixer
    • Measuring Cups
    • Measuring Spoons

    Ingredients

    • ½ cup butter, soft .75
    • 1 cup sugar .22
    • 3 large eggs .24
    • ½ cup sour cream .40
    • 1 teaspoon vanilla .02
    • 2 cups flour .16
    • 1 teaspoon baking powder .02
    • ½ teaspoon salt .05
    • 2 cups chocolate chips 1.98

    Instructions

    • Preheat oven to 350 degrees F and grease an 8x4 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 8x4 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.

    Notes

    Recipe Tips

    Be very careful not to overmix the batter for this chocolate chip loaf cake 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.
    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.

    Storage

    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. 

    Nutritional Information

    Serving: 1slice | Calories: 518kcal | Carbohydrates: 69.3g | Protein: 8.6g | Fat: 25.3g | Saturated Fat: 15.2g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.7g | Cholesterol: 84.2mg | Sodium: 148.5mg | Potassium: 176.5mg | Fiber: 3.9g | Sugar: 45.8g | Vitamin A: 115.3IU | Vitamin C: 0.1mg | Calcium: 74.7mg | Iron: 1.5mg
    Author NicoleDurham
    Course Dessert, Snack
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.
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    Reader Interactions

    Comments

    1. Sherry says

      February 06, 2022 at 6:40 pm

      Oh I wish I had some sour cream, I can't wait to try this recipe sounds delicious !!

      Reply
      • Nicole says

        February 06, 2022 at 6:42 pm

        Greek yogurt could be used in place of the sour cream, but this recipe really needs 1 of the 2 to taste perfect

        Reply

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    I'm Nicole and I am the owner and recipe developer here at Beeyond Cereal. I love saving money and one of the best places to trim expenses is in the kitchen. With this site, we are serving up tasty and frugal homemade dishes that the whole family will enjoy.

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