This Chocolate Chip Loaf Cake is the kind of comforting bake that never disappoints. Soft, buttery, and incredibly moist, it’s packed with mini chocolate chips so every slice delivers rich chocolate flavor.
Baked in a simple loaf pan, this scaled-down butter cake is effortless yet impressive, perfect for everyday treats or special moments. Topped with an optional glossy chocolate peanut butter glaze, it turns into a bakery-style dessert that feels indulgent without being complicated.
❤️ Why You’ll Love This Recipe
- Extra Moist & Tender – The use of sour cream and whole milk ensures a light, moist crumb.
- Loaded with Chocolate – Mini chocolate chips guarantee chocolate in every single bite.
- Easy & Convenient – No complicated assembly or decorating required, perfect for a simple dessert.
- Fudge-Like Topping – The optional 2-ingredient chocolate peanut butter glaze is thick, glossy, and sets beautifully.
🛠 Tools You’ll Need
- 9×5-inch loaf pan
- Parchment paper (optional, for lining)
- Handheld or stand mixer 🎛️
- Wire rack
- Small saucepan or microwave-safe bowl (for topping)
🥄 Key Ingredients
For the Cake:
- All-purpose flour – The main dry ingredient.
- Baking powder & Salt – For lift and flavor balance.
- Unsalted butter – Softened to room temperature (crucial for texture). 🧈
- Granulated sugar – For sweetness.
- Large eggs – At room temperature, for structure and tenderness.
- Sour cream – At room temperature, for moisture and a tender crumb.
- Pure vanilla extract – Adds flavor.
- Whole milk – At room temperature, to thin the batter.
- Mini chocolate chips – Preferred for more chocolate in each bite.
For the Optional Topping:
- Mini chocolate chips – Melts easily for the glaze.
- Creamy peanut butter – Use a processed brand (like Jif or Skippy) for best results.
🍪 How to Make Chocolate Chip Loaf Cake
1. Preheat Oven & Prepare Pan:
Preheat the oven to 350°F (177°C). Generously grease a 9×5-inch loaf pan.
2. Mix Dry Ingredients:
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and sugar on medium-high speed until smooth and creamy, about 3 minutes.
4. Add Wet Ingredients:
Add the eggs and beat on high speed for 1 minute. Beat in the sour cream and vanilla extract. The mixture will look lumpy and slightly curdled—this is normal.
5. Combine Batter:
Pour the dry ingredients into the wet ingredients. With the mixer on low speed, slowly pour in the milk. Beat just until all ingredients are combined. Do not over-mix. Gently fold in the chocolate chips.
6. Bake:
Pour and spread the batter evenly into the prepared loaf pan. Bake for about 60-75 minutes or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely tent with aluminum foil.
7. Cool:
Cool the cake in the pan on a wire rack for at least 1 hour before removing it from the pan.
8. Optional Topping:
Stir and melt the chocolate chips and peanut butter together in a small saucepan over medium heat or in the microwave (in 30-second increments). Drizzle over the cake while it is still slightly warm (after the 1-hour cooling) or wait until it has cooled completely.
💡 Tips for Success
- Room Temperature Ingredients: All refrigerated ingredients (butter, eggs, sour cream, milk) must be at room temperature for the batter to emulsify and mix properly, resulting in a tender cake.
- Do Not Over-mix: Mix the batter only until the ingredients are just combined. Over-mixing develops gluten, leading to a tough, dry cake.
- Use All-Purpose Flour: Cake flour is too light for this recipe and will cause the cake to lose structure.
- Check for Doneness: Start checking the cake around 55 minutes. The baking time is a guideline, and all ovens vary.
🆘 Cake Troubleshooting Guide
Problem: The cake is dense and heavy.
Likely Cause: Over-mixing the batter or using cold ingredients.
Solution: Ensure all refrigerated ingredients are at room temperature. Mix only until the flour is just incorporated.
Problem: The cake is dry.
Likely Cause: Over-baking.
Solution: Check the cake for doneness at the earliest time (around 60 minutes) and remove it as soon as the toothpick comes out clean.
Problem: The chocolate chips sank to the bottom.
Likely Cause: The batter was too thin.
Solution: This batter is naturally thick, which helps prevent sinking. Ensure you are measuring your flour correctly (spooned and leveled) and that your butter is not melted.
👩🍳 Pro Chef Tips
- Buttermilk Substitute: You can replace the milk AND sour cream with 3/4 cup of buttermilk for a slightly tangier flavor.
- Make Ahead: The cake can be made 1-2 days in advance. Store it tightly covered at room temperature.
- Freezing: The cake (topped or plain) freezes well for up to 3 months. Thaw overnight in the refrigerator.
☕ Perfect Pairings: What to Enjoy with Your Chocolate Chip Loaf Cake
- Coffee or Espresso: The classic pairing, especially for a morning or afternoon treat.
- Tea: A simple black tea or a light herbal tea.
- Cold Milk: A tall glass of cold milk is perfect with this buttery cake.
- Whipped Cream & Berries: Serve each slice with fresh whipped cream and seasonal berries for a lighter dessert option.
📦 How to Store
- Room Temperature: Cover tightly and store at room temperature for up to 3 days.
- Refrigerator: Store in the refrigerator for up to 1 week.
This comprehensive guide ensures you’ll create perfect Chocolate Chip Loaf Cake every time, making your baking delightful and delicious!
🍰 More Cloud-Cakes to Bake Next
👉 🍫 Classic German Chocolate Cake (With a Twist!) 🇩🇪✨
👉 Ultimate Unicorn Cake Recipe: A Magical, Rainbow-Topped Dessert 🦄🍰
👉 💗 Pink Velvet Cake Recipe: The Dreamiest Blush-Colored Dessert Ever 💕
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Moist Chocolate Chip Loaf Cake – Easy Homemade Butter Cake Recipe 🍫🍰
Description
A super moist and buttery chocolate chip loaf cake with a light crumb, perfect for a simple dessert or snack.
Ingredients
For The Cake
For the Optional Topping:
Instructions
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Preheat your oven to 350°F (177°C) and generously grease a 9×5-inch loaf pan. Set the pan aside.
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To prepare the cake batter, whisk together the flour, baking powder, and salt in a medium bowl until well combined. Set aside.
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Using a handheld mixer or a stand mixer fitted with a paddle or whisk attachment, beat the softened butter and granulated sugar together on medium-high speed for about 3 minutes, or until the mixture becomes pale, smooth, and creamy. Stop and scrape down the sides and bottom of the bowl with a silicone spatula as needed to ensure even mixing.
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Add the eggs and beat on high speed for 1 minute. Next, mix in the sour cream and vanilla extract, scraping the bowl again as necessary. The batter will appear thick, lumpy, and slightly curdled at this stage—this is completely normal and expected.
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Add the dry ingredients to the wet ingredients. Reduce the mixer speed to low and, while the mixer is running, slowly pour in the milk. Continue mixing on low speed just until the batter comes together. Do not overmix. If needed, gently whisk the batter by hand to make sure no large pockets of dry ingredients remain at the bottom of the bowl. The finished batter will be slightly thick.
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Carefully fold the chocolate chips into the batter using a spatula.
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Transfer the batter to the prepared loaf pan and spread it evenly.
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Bake for 60 to 75 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Baking time may vary depending on your oven, so begin checking for doneness after about 55 minutes. If the top of the cake starts to brown too quickly, loosely cover it with aluminum foil and continue baking.
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Once baked, remove the cake from the oven and place the pan on a wire rack. Allow the cake to cool in the pan for at least 1 hour before removing it. You may continue cooling the cake directly on the wire rack or slice and serve it while still slightly warm.
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If using the optional topping, combine the chocolate chips and peanut butter in a small saucepan over medium heat, stirring constantly until melted and smooth. Alternatively, melt them together in a heatproof bowl in the microwave, heating in 30-second intervals and stirring after each interval until fully smooth. Drizzle the topping over the cake while it is still slightly warm after the initial cooling period, or wait until the cake has cooled completely before topping. The glaze will set into a thick, fudge-like layer after several hours.
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Cover any leftovers tightly. Store the cake, with or without the topping, at room temperature for up to 3 days, or in the refrigerator for up to 1 week.