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Chocolate Chip Loaf Cake Recipe

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4.3 from 86 reviews

  • Author: Amina
  • Total Time: 4 hours including cooling
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This moist and rich Chocolate Chip Loaf Cake combines a tender buttery crumb with bursts of mini chocolate chips throughout. Lightly sweetened and enhanced with sour cream and vanilla, this cake bakes up beautifully in a loaf pan, making it perfect for sharing with family or friends. A luscious peanut butter and chocolate ganache topping can be drizzled on for an extra indulgent finish. Ideal as a dessert or a sweet afternoon treat, this recipe balances classic flavors and an easy preparation method.

Ingredients

Dry Ingredients

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1/4 cup (60g) sour cream, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) whole milk, at room temperature

Chocolate & Topping

  • 1 cup (180g) mini chocolate chips (for batter)
  • 1/2 cup (90g) mini chocolate chips (for topping)
  • 2 Tablespoons (30g) creamy peanut butter (for topping)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (177°C) and generously grease a 9×5-inch loaf pan to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened unsalted butter and granulated sugar together on medium-high speed until the mixture is smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.
  4. Add Eggs, Sour Cream, and Vanilla: Add the eggs one at a time, beating on high speed for 1 minute after adding. Then mix in the sour cream and pure vanilla extract. The batter may look lumpy or curdled at this stage, which is normal.
  5. Combine Wet and Dry Mixtures: Gradually add the mixed dry ingredients to the wet ingredients while mixing on low speed. Slowly pour in the whole milk as the mixer runs. Beat on low speed just until all ingredients are combined, avoiding overmixing. Use a whisk by hand to ensure there are no large lumps, resulting in a slightly thick batter.
  6. Fold in Chocolate Chips: Gently fold 1 cup of mini chocolate chips into the batter with a spatula to evenly distribute them without overworking the batter.
  7. Pour Batter into Pan and Bake: Pour and spread the batter evenly into the prepared loaf pan. Bake in the preheated oven for about 60 to 75 minutes. Begin checking for doneness at 55 minutes; a toothpick inserted in the center should come out clean. If the top browns too quickly, tent loosely with aluminum foil.
  8. Cool the Cake: Allow the cake to cool in the pan set on a wire rack for at least 1 hour before removing. You can then either cool it further on the rack or slice and enjoy it slightly warm.
  9. Prepare Optional Topping: In a small saucepan over medium heat or in a microwave-safe bowl using 30-second increments, melt 1/2 cup of mini chocolate chips and 2 tablespoons of creamy peanut butter together, stirring until smooth. Drizzle this chocolate-peanut butter mixture over the cake. The topping will set into a fudge-like consistency after several hours.
  10. Storage: Cover leftovers tightly. Store cake with or without topping at room temperature for up to 3 days, or refrigerate for up to 1 week.

Notes

  • Room temperature ingredients help ensure a smooth batter and even baking.
  • Do not overmix the batter to keep the cake tender and avoid toughness.
  • If the cake starts browning too rapidly, tent with foil to prevent burning.
  • The peanut butter and chocolate topping is optional but adds extra richness and flavor.
  • Make sure to scrape the mixing bowl sides and bottom frequently to fully incorporate ingredients.
  • Use mini chocolate chips for better distribution and melt-in-your-mouth texture.
  • Cooling the cake properly helps it set well and prevents it from crumbling when sliced.
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/chocolate-chip-loaf-cake-recipe/