This Chocolate Chip Loaf Cake Recipe is fluffy and moist, and it’s quick to make. The best part of this easy loaf cake is the mini chocolate chips throughout and the crunchy sugary top. It’s absolutely delicious and can be enjoyed with a cup of coffee in the morning or as a dessert in the evening with the whole family.
Key Ingredients & Substitutes
This loaf cake recipe has that chocolate chip cookies flavor, but better. It’s truly delicious and decadent, and I’m sure you have all the basic ingredients to make it.
All-Purpose Flour. We tested the recipe using cake flour, but it turned out flakier and lighter in texture. We prefer using all-purpose flour for this recipe. We haven’t tested any gluten free variations.
Cane Sugar. Our go-to sugar for baked goods is cane sugar, but you could use granulated or white sugar. We also add extra cane sugar or turbinado sugar to the top of the loaf to make this crunchy sugary top.
Baking Powder. Helps with the rising of the loaf cake.We don’t add baking soda to this recipe as this would make it more denser.
Salt. This helps offset the sweetness.
Eggs. This recipe calls for 2 eggs, just make sure they are at room temperature.
Melted Unsalted Butter. If you use salted butter, make sure to cut back 1/4 tsp of salt.
Yogurt. We recommend using greek yogurt or nonfat yogurt, like Siggis. We either will opt-in for plain or vanilla-flavored yogurt. Both work well and we hardly notice the difference. If you don’t have any yogurt, sour cream works really well too, to create that crumbly, moist and tender center.
Whole Milk. Or, substitute with milk of choice. For plant-based options, we prefer oat or cashew milk. To get a pound cake texture, substitute with heavy cream.
MiniChocolate Chips. You can use either semi-sweet, dark chocolate chips, milk chocolate chips, or a combination of all three! We prefer semi-sweet and dark chocolate chips the most.
How to make this easy Chocolate Chip Loaf Cake
This moist cake is simple to make and requires minimal effort. It takes about 10-minutes to prepare all ingredients and the oven does the rest. Before you know it, you will have a decadent cake ready for devouring! Here are some the key steps to making it.
Combine Wet Ingredients. First, you want to beat melted butter in a large mixing bowl with the sugar for about 1-2 minutes until smooth and creamy. You can use an electric hand mixer or the stand mixer with the paddle attachment. Next, add vanilla, yogurt, milk, and the eggs. Blend on medium speed to medium-high speed.
Add Dry Ingredients. To the same bowl, add flour, salt, and baking. Mix on low speed until combined.
Add Chocolate. Fold in chocolate chips to the bowl by using a rubber spatula.
Bake. Pour cake batter into a prepared loaf pan. Sprinkle sugar on top, add more chocolate chips, and bake in the middle of a preheated oven at 350 F for 45-55 minutes, or until a knife inserted into the center of the cake comes out “almost all” clean. The top should have a deep golden brown color.
Cool & Enjoy. Remove the cake from the oven to cool for 10 minutes in the pan, then carefully transfer it to a cooling rack to cool completely before slicing into individual slices.
How to store leftovers?
Add slices to an airtight container or a ziplock bag, and store them in the refrigerator for 4-5 days.
You can also store leftovers at room temperature, but we prefer keeping them in the refrigerator.
If the cake feels drier the next day from storing in the fridge, wrap a slice of the cake in a piece of paper towel and pop it in the microwave for 10 seconds.
Can you freeze leftovers?
Yes! Add to a freezer-safe container, and store for up to 3 months. When ready to enjoy, pop it in refrigerator overnight to thaw completely.
This moist chocolate chip loaf cake is easy to make, decadent, and fluffy. It’s a great cake recipe to make any time of the week, and we hope you all love our recipe. Enjoy! ♡
Chocolate Chip Loaf Cake
5 from 1 vote
This moist chocolate chip loaf cake is easy to make, decadent, and fluffy.
Preheat the oven to 350°F and generously grease a 9×5 inch loaf pan with butter and then tap flour inside to coat. Or, use parchment paper.
Combine Wet Ingredients. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes.Add the yogurt, milk, vanilla and the eggs and beat on medium speed until combined.
Add Dry Ingredients. To the same bowl, add flour, salt and baking powder and mix on low speed, until all of the ingredients are combined. Gently fold in the chocolate chips.
Pour batter evenly into the prepared loaf pan. Generously top the batter with cane sugar and extra chocolate chips.
Bake for about 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and let the cake cool in the pan on a wire rack for at least 30 minutes. Once removed from the pan, continue cooling on a wire rack for another 30 minutes as it will still be warm. If you cut the cake when it's too warm, it make be more crumbly.