Chocolate Chip Loaf Cake
A simple, moist loaf cake generously studded with chocolate chips. This recipe uses a straightforward creaming method for a tender crumb, making it a reliable and quick-to-prepare treat for any occasion.
An original recipe by Forkin
- Total time
- 2 hr 15 min
- Serves
- 8
- Difficulty
- Easy
- Per serving
- 522 kcal
Allergen information: may contain eggs, gluten, milk, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 240 gall-purpose flour
- 2 tspbaking powder
- 0.5 tspsalt
- 115 gunsalted butter, softened to room temperature
- 100 ggranulated sugar
- 200 glight brown sugar, packed
- 3 pcslarge egg, room temperature
- 240 mlwhole milk, room temperature
- 1.5 tspvanilla extract
- 170 gsemi-sweet chocolate chip
Equipment
spatula · wire rack · mixing bowl · electric mixer · whisk · oven · loaf pan
The method
Step by step
- 1
Preheat your oven to 175°C (350°F). Grease and flour a 23x13 cm (9x5 inch) loaf pan, or line it with parchment paper for easy removal.
About 5 min
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
About 1 min
- 3
In a large bowl using an electric mixer, cream the softened butter with both the granulated and light brown sugars until light and fluffy, about 2-3 minutes.
About 3 min
Cook’s note: Scrape down the sides of the bowl to ensure everything is evenly mixed.
- 4
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
About 2 min
- 5
With the mixer on low speed, add the flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour mixture.
About 2 min
Cook’s note: Mix just until combined; overmixing can result in a dense, tough cake.
- 6
Gently fold in the semi-sweet chocolate chips using a spatula.
About 1 min
- 7
Pour the batter into the prepared loaf pan and spread the top evenly.
About 1 min
- 8
Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
About 1 hr
- 9
Let the loaf cool in the pan on a wire rack for 15 minutes.
About 15 min
Cook’s note: This helps the cake set and makes it easier to remove from the pan.
- 10
Carefully remove the loaf from the pan and let it cool completely on the wire rack before slicing and serving.
About 45 min
Per serving
Nutrition
- Calories
- 521.8kcal
- Protein
- 8.2g
- Carbs
- 73.9g
- Fat
- 22g
- Fibre
- 1.9g
- Sugar
- 49.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container at room temperature or in the refrigerator.
This cake is best served at room temperature, or slightly warmed in a microwave for 10-15 seconds per slice.
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