Chocolate Chip Loaf Cake

Chocolate chip loaf cake tastes extra moist and is loaded with chocolate chips in each bite. This easy butter cake is manageable and convenient because it’s smaller and quicker than a traditional layer or sheet cake. There’s no complicated decorating required and each slice comes with a fudge-like chocolate peanut butter garnish on top. It’s fun to serve for a small special occasion like Mother’s Day, Father’s Day, Valentine’s Day, or whenever you want a treat alongside coffee, tea, or a tall glass of milk!

Have you ever tasted an Entenmann’s or TastyKake style treat? You know those store-bought confections like breakfast pastries, donuts, donut holes, dessert cakes, etc? Well, I created a homemade version of those mass-produced treats. Completely not on purpose—the goal was to make a simple and scaled down chocolate chip cake, but tasting this brought us back to our childhood snacking on chocolate frosted donuts.

A very happy and delicious accident, if you will.

One reader, Cheryl, commented: “Second time I’ve made this cake—it was so good! Was craving something with chocolate chips but didn’t want to make cookies and didn’t want to fuss with muffin tins. The loaf is one easy pan and the recipe is so quick to make. Can tell this will be a favorite of mine! Thanks! ★★★★★”

---

Chocolate Chip Loaf Cake Details

• Texture: This is basically a super moist butter cake scaled down to fit a loaf pan. I loosely adapted the recipe from this raspberry swirl pound cake, but made today’s version much lighter. You’ll notice fewer eggs and butter and the addition of milk to lighten up the batter. Consider this a VERY light-crumbed pound cake. I recommend slicing it while it’s still a little warm so the chocolate chips are extra melty.
• Flavor: If you love butter and chocolate, you’ll enjoy this chocolate chip loaf cake. I recommend using mini chocolate chips so you get dozens of chips in every single bite. You can leave the loaf cake plain, but I certainly didn’t regret garnishing it with a glossy chocolate peanut butter topping. Yes, this loaf cake is nearly perfect.
• Ease: We have a basic butter-based cake on our hands and the great news is that there’s no crazy assembly or complicated decoration required. All of the equipment (mixer, loaf pan) and ingredients are pretty standard for a baking recipe. I always appreciate an easy dessert that delivers big!
• Time: Set aside a few hours to complete this recipe which includes preparing the batter, baking, and cooling.

Chocolate Chip Loaf Cake Batter

I want you to feel confident when it’s your turn to try this loaf cake recipe, so I’m explaining each ingredient. If you keep scrolling, you’ll find the full printable recipe.

1. Butter & Sugar: Like many cake recipes, creamed butter & sugar make up the base of this recipe. Make sure you’re using proper room temperature butter. This does not mean very soft butter—rather, room temperature butter is cool to the touch. If it’s melted in the slightest, your cake is doomed from the very beginning. Feel free to borrow our trick to soften butter quickly. And if you need a refresher, here is our video tutorial on how to cream butter and sugar.
2. Eggs: 2 eggs add structure and tenderness to this loaf cake.
3. Sour Cream: Sour cream works hard in cake recipes, making each crumb moist and tender. Just like in my marble loaf cake, even a little bit (1/4 cup) makes a big difference.
4. Vanilla Extract: Vanilla extract adds flavor. If you have homemade vanilla extract on hand, this chocolate chip loaf cake is a great place to use it!
5. All-Purpose Flour: We tested the recipe using cake flour, but it proved to be much too light—the cake lost most structure. All-purpose flour is the ideal choice. We haven’t tested any gluten free variations.
6. Baking Powder: Baking powder adds lift so this isn’t a super dense loaf cake.
7. Salt: Salt offsets the sweetness.
8. Milk: Most cake recipes include milk and this is to help thin out the batter so you get a cake-like crumb. For best results, use whole milk. Lower fat or nondairy milks work in a pinch. If you want to use buttermilk, you absolutely could but we recommend replacing the milk AND sour cream with buttermilk. Use 3/4 cup buttermilk.
9. Mini Chocolate Chips: You can use regular chocolate chips, but just like with my chocolate chip scones, I prefer using mini because you enjoy more in each bite. I use semi-sweet, but milk chocolate or dark chocolate work too. I’m sure white chocolate or butterscotch morsels would be tasty.

---

NOTE: The batter is a little thick and lumpy. During the mixing process, you’ll notice that the wet ingredients don’t emulsify together very smoothly—that’s ok! It’s nothing to worry about because once you add the dry ingredients, everything comes together.

You’ll Love This Chocolate Peanut Butter Topping

Feel free to serve this chocolate chip loaf cake plain, but if there’s an opportunity for chocolate and peanut butter, we should take it. This is the same topping we use on our no bake peanut butter bars. Made with just 2 ingredients, it’s thick, glossy, and eventually sets into a fudge-like consistency.

Other options are chocolate ganache (halve the recipe), salted caramel (halve the recipe or keep leftovers), or serve each slice with fresh whipped cream and berries.

PS: This topping would be excellent on my peanut butter chocolate chip zucchini bread, too.

Enjoy More Chocolate Desserts

• Our Favorite Frosted Brownies
• Oatmeal Chocolate Chip Cookies
• Dark Chocolate Mousse Cake
• Chocolate Orange Slice & Bake Cookies

Print