If you love a luscious muffin-like cake but you’re also a fan of gooey chocolate chips, you’re going to love this simple recipe! This Chocolate Chip Loaf Cake is rich with flavor and super easy to make!
Every Been Blown Away by a Picture?
Such was this case earlier today as I went to one of my favorite baking sites. I saw a picture of a chocolate chip loaf cake and knew I had to make it.
I found the recipe at Nancy-c.com and followed it (almost) to the letter. I did have to make one key change.
The recipe called for sour cream, which I didn’t have, so I swapped it out with heavy cream, (which I always have in my fridge).
The batter turned out to be pretty thick, almost like cookie dough, so in the end I doubled the amount of recommend liquid to 1/2 cup instead of 1/4 cup.
A Lovely, Thick Batter
I’m sure the recipe would have been fine with the firmer batter, but I was looking for a cake that wasn’t terribly dense.
I also changed one more thing: the original recipe called for a chocolate frosting made with powdered sugar, cocoa powder, and cream.
I happened to have a bowl of ganache left over from a groom’s cake I made this weekend and decided to use it, instead. Basically, it’s the same thing (a dark gooey chocolate topping).
Enough about all of that! Let’s get busy making that Chocolate Chip Loaf Cake!
Chocolate Chip Loaf Cake Ingredients
You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need. These are simple basic ingredients you probably already have in your pantry or refrigerator.
- all-purpose flour
- baking powder
- salt
- white sugar
- butter, softened (or vegetable oil for lighter cake)
- room temperature eggs
- heavy cream (or whole milk for lighter cake)
- pure vanilla extract
- semi-sweet chocolate chips
How to Make Chocolate Chip Loaf Cake
This is such an easy one, y’all!
Start by preheating your oven to 350 degrees Fahrenheit.
Grease a loaf pan (or use Baker’s Joy spray). Be careful not to overdo it.
Place flour, baking powder, and salt in a bowl and whisk together. Set aside.
Use a bit of flour mixture to coat your mini chocolate chips. Set those aside in a separate bowl.
In a large mixing bowl or the bowl of a stand mixer, cream your butter at medium speed until light and fluffy (about 1-2 minutes). You can use the paddle attachment if you like. (Note: You can substitute oil for a lighter cake.)
Add sugar to the butter. Cream well.
Add eggs and mix well. (The batter will look broken at this point. Don’t worry!)
Alternate dry ingredients with the heavy cream (or milk) until all is combined. You will end up with a luscious cake batter. Scrape down the sides of the bowl with a rubber spatula.
It’s time to add the chocolate chips. Fold them into the batter.
Scoop your batter into prepared loaf pan and place in the preheated oven. (Note: If you like, you can place parchment paper in the loaf pan before adding batter.)
Bake loaf cake for 45 – 50 minutes or until golden brown.
The cake will pull away from the edges of the pan. Be careful not to over bake or the sides and bottom will harden. (Ask me how I know!) Baking time may vary, depending on the kind of pan you use.
Remove pan from oven and place on wire rack to cool.
If you like, you can add the chocolate glaze to the cake in the pan. I opted to turn out my cake and plate it, then add my ganache topping.
Slice and serve! You can get 12 individual slices out of this rich chocolate chip loaf cake.
Store in an airtight container. (I used aluminum foil.)
You can even freeze the cake up to two months. Just make sure it’s completely sealed so that no air gets to it.
What to Expect from This Cake
This is a delicious dense cake, loaded with chocolate flavor. It reminded me a bit of my homemade pound cake recipe.
This delicious recipe will definitely satisfy the chocolate lover in you.
The edges of mine were crispy (a little too crispy, as I accidentally over-baked mine) but the chocolate ganache was the perfect complement.
I’m intrigued by this thick batter. In fact, I’m giving though to substituting brown sugar next time and scooping it into cookies!
All in all, I would say this is a simple cake that will please your guests (as long as you don’t over bake it, as I did)!
Variations on this Chocolate Chip Loaf Cake Recipe
I think this recipe would make a great banana chocolate chip cake. You could probably stir in 3 mashed bananas in place of the cream if you like.
Vegetable oil: To lighten things up, I might use vegetable oil next time around!
Pecans: I don’t know why I didn’t think of this! This cake would be delicious with a cup of finally chopped pecans added to the batter.
Cocoa powder: If you really love chocolate, you could add 1/3 cup of cocoa powder to the batter. That way you would have a double chocolate loaf cake. Yum!
Almond Joy: Add half a cup of shredded coconut and half a cup of sliced almonds to this chocolate chip cake for an Almond Joy-like experience. (You can also top the chocolate with almonds and coconut.)
Other Chocolate Chip Offerings from Out of the Box Baking
Easy Chocolate Chip Brookies: If you love brownies but you’re equally as fond of chocolate chip cookies, this is the perfect recipe for you! These Brookies have a lush brownie bottom and a tender chocolate chip cookie on top. Best of all, they start with a box mix.
Easy Banana Bread Bars with Chocolate Chips: If you love banana bread but enjoy the ease of a bar, you’ve come to the right place. This recipe is simple, tasty, and doesn’t require a plate or a fork!
Ultimate Chocolate Chip Cookies with Brown Butter: Every baker needs an amazing chocolate chip cookie recipe, one that causes people to stop in their tracks and say, “Oh my goodness, this is the best cookie I’ve ever eaten!”
That’s it for this post, friends! I hope you enjoyed this easy dessert recipe.
See this recipe at
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
Chocolate Chip Loaf Cake
If you love a luscious muffin-like cake but you’re also a fan of gooey chocolate chips, you’re going to love this simple recipe! This Chocolate Chip Loaf Cake is rich with flavor and super easy to make!
Ingredients
- * 1 1/2 cups all-purpose flour
- * 1 teaspoon baking powder
- * 1/2 teaspoon salt
- * 3/4 cup sugar
- * 1/2 cup (1 stick) butter, softened
- * 2 large eggs
- * 1 cup heavy cream (or milk, for a lighter cake)
- * 1 teaspoon pure vanilla extract
- * 1 cup mini semi-sweet chocolate chips
Instructions
How to Make Chocolate Chip Loaf Cake
This is such an easy one, y’all!
Start by preheating your oven to 350 degrees Fahrenheit.
Grease a loaf pan (or use Baker’s Joy spray.
Place flour, baking powder, and salt in a bowl and whisk together. Set aside.
Use one tablespoon of the flour mixture to coat your mini chocolate chips. Set those aside in a separate bowl.
In a large bowl or the bowl of a stand mixer, cream your butter until light and fluffy.
Add sugar to the butter. Cream well.
Add eggs and mix well. (The batter will look broken at this point. Don’t worry!)
Alternate dry ingredients with the heavy cream until all is combined. You will end up with a thick, luscious batter.
It’s time to add the chocolate chips. Fold them into the batter.
Scoop your batter into prepared loaf pan and place in the preheated oven.
Bake for 45 - 50 minutes or until golden brown. The cake will pull away from the edges of the pan. A toothpick should come out clean.
Remove pan from oven and place on wire rack to cool.
Add a chocolate ganache topping, if you like. (I happpened to have some left over from a groom's cake I made.)
Slice and serve.
If you like, you can frost the cake in the pan. I opted to turn out my cake and plate it, then add my ganache topping.
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