So here’s the deal: this Chocolate Chip Loaf Cake is exactly what you want when your morning coffee needs a partner, or when you’re craving something sweet but not complicated. It’s soft, so buttery, packed with chocolate chips that actually stay melty, and so easy to pull together that you’ll wonder why you didn’t make it sooner. It’s one of those loaf cake recipes that somehow feels fancy and cozy all at once.
Whether you’re hunting for a quick breakfast cake or a go-to chocolate chip recipe to impress without stress, this loaf is your answer.
Why You Can’t Skip This Chocolate Chip Loaf Cake
Effortless but impressive – It looks like you spent hours baking, but honestly, it’s almost foolproof.
Perfectly soft every time – The crumb is tender, buttery, and just moist enough to slice easily.
Simple ingredients, big impact – No weird tricks, just everyday pantry staples coming together to steal the show.
The kind of recipe you’ll make again… and again – It’s that reliable, “go-to” loaf that somehow always hits the mark.
The Ingredients You’ll Need
- All-purpose flour: This is your loaf’s backbone, it keeps everything together without making it heavy.
- Baking powder: The little helper that makes your cake rise and stay fluffy, so it’s never dense.
- Baking soda: Works quietly behind the scenes to give your cake that soft, tender crumb.
- Salted butter: Adds richness and flavor, and makes that top crust beautifully golden, yum!
- Granulated sugar: Sweetens things up and helps the loaf brown just right.
- Light brown sugar: Adds a gentle caramel note and keeps the loaf wonderfully moist.
- Vanilla extract: A tiny splash makes everything taste a bit more… “baked with love.”
- Eggs: They hold the cake together and give it that nice tender texture you want.
- Sour cream: Keeps the loaf soft and adds a subtle tang that balances the sweetness.
- Whole milk: Makes the batter smooth and ensures each slice is soft and perfect.
- Mini chocolate chips: Little melty surprises in every bite, honestly, can you ever have too much chocolate?
- Dark chocolate: The star of the show, giving you that rich, indulgent chocolate flavor.
- Heavy cream: Softens the chocolate into a silky, pourable topping, so easy to spread!
- Espresso powder (optional): A little secret boost for the chocolate flavor, no coffee taste, just depth.
How to Make Chocolate Chip Loaf Cake
Step 1: Get your pan and oven ready
Preheat your oven to 350°F. Grease your (9 x 5inch) loaf pan lightly, and line it with parchment paper. Pro tip: leave a little overhang on the sides, it makes lifting the loaf out super easy without breaking it.
Step 2: Prep the dry ingredients
Whisk together the flour, baking powder, baking soda, and a pinch of salt. Set aside a small spoonful of this mix for later, you’ll toss your chocolate chips in it so they don’t all sink to the bottom. Tiny tip: this step makes sure every bite has chocolate evenly throughout.
Step 3: Cream your butter and sugars
Beat the softened butter with the granulated and brown sugar until fluffy and light. You’ll notice the color lighten and the batter feel airy, this is the step that gives your loaf a soft, tender crumb.
Step 4: Add eggs and flavor
Add each egg separately, mixing lightly in between to keep the batter smooth. Then stir in the vanilla extract.
Step 5: Mix the milk and sour cream
Use a separate bowl to blend the milk with the sour cream. This mixture keeps your loaf soft, adds a subtle tang, and keeps it from drying out, especially if you like your slices super tender, set this bowl aside.
Step 6: Prep the dry ingredients
Whisk together the flour, baking powder, and baking soda in a different bowl. (you now have three bowls, the butter mixture, the milk and sour cream, and the flour mixture one).
Step 7: Combine dry and wet
Add the flour mixture to the butter-sugar-egg mix in parts, alternating with the milk-sour cream combo. Start and end with flour. Beat in low just until incorporated, overmixing is the quickest way to a dense loaf, and we definitely don’t want that.
Step 8: Fold in chocolate chips like a pro
Toss the mini chocolate chips slightly with flour and fold them gently into the batter. This ensures even distribution. Bonus: if you sneak a few extra chips on top before baking, you’ll get that gorgeous chocolatey crown on your loaf.
Step 9: Pour, smooth, and prep to bake
Pour the batter into your pan and smooth the top with a spatula. Give the pan a gentle tap on the counter to release any trapped air bubbles, this is the little trick that helps your loaf look polished without extra effort.
Step 10: Bake it just right
Bake for 55–60 minutes. Insert a toothpick in the center: a few dry crumbs are perfect. Let it cool in the pan for a few minutes, then carefully lift it out using the parchment overhang. Set it on a wire rack and give it time to cool all the way through.
Step 11: Make that silky ganache
Put your chopped chocolate into a bowl. Warm the cream just until you see little bubbles, no need to boil it! Pour the hot cream over the chocolate and let it sit quietly for two minutes so it softens perfectly. Then, gently stir with a spatula until it’s silky, smooth, and shiny. Finish with the vanilla extract, and if you want a subtle boost of flavor, sprinkle in a tiny pinch of espresso powder, it makes the chocolate taste richer without tasting like coffee at all.
Step 12: The finishing touch
Spoon the ganache over the cooled loaf. Let it set for a few minutes. Here’s a tiny trick: if you want that bakery-style drizzle, pour in one direction only and use the back of a spoon to gently nudge it. Slice, and serve.
Watch Out For These
Pouring ganache on a warm cake: If the cake is too warm, the ganache can melt right off. Wait until your loaf is fully cooled before topping it. Your chocolate deserves a calm landing!
Not checking oven temperature: Ovens can be tricky. Use an oven thermometer if you can, or start checking your loaf a few minutes before the timer, baking times can vary.
Ignoring ingredient temperatures: Room temperature butter, eggs, and milk/sour cream help your batter come together smoothly
Not measuring flour properly: Scooping straight from the bag can pack too much flour into your cup. Use a spoon to fluff it first or weigh it if you can, your loaf will thank you.
Other Toppings for Your Chocolate Chip Loaf Cake
- Powdered sugar dust: a simple touch that makes your loaf look like it came straight from a cozy café.
- Honey drizzle: sweet, natural, and just enough to add warmth.
- Shredded coconut: for a little texture and a hint of tropical sweetness without overpowering the chocolate.
- Caramel drizzle: Sweet, sticky, and just a little decadent, perfect for an indulgent twist.
How to Store Your Chocolate Chip Loaf Cake
Keep it cozy at room temp: Pop your loaf in an airtight container or wrap it in plastic wrap. It’ll stay soft and perfect for 2 days, great if you plan to enjoy it fresh.
Fridge-friendly: Store in an airtight container for up to 5 days. Pro tip: let it sit out a few minutes or zap it for 10–15 seconds in the microwave for that just-baked softness.
More Similar Cakes You’ll Love
I’d love for you to try this loaf cake, bake it, enjoy it, and drop a comment to share how it turned out!
Chocolate Chip Loaf Cake
Ingredients
For the Loaf Cake
- ½ cup 1 stick salted butter, softened
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar packed
- 2 eggs room temperature
- 1½ tsp vanilla extract
- 5 tablespoons sour cream
- 1 cup whole milk
- 2 cups all-purpose flour
- ¾ tsp baking powder
- ½ tsp baking soda
- 1½ cups mini chocolate chips
For the Chocolate Ganache
- 4 ounces dark chocolate chopped
- ⅓ cup heavy cream
- ½ tsp vanilla extract
- Pinch of espresso powder optional
Instructions
- Preheat your oven to 350°F and prepare your (9 x 5inch) loaf pan by greasing it lightly and lining it with parchment paper so the cake comes out easily. Make sure to leave a little overhang on the sides.
- In a separate large bowl, beat the butter with both sugars until fluffy and light. Add the eggs one at a time, mixing gently, then stir in the vanilla extract. In another small bowl, combine the milk and sour cream until smooth.
- In a bowl, mix the flour, baking powder, and baking soda.
- Now, gently fold the flour mixture into the butter mixture in parts, alternating with the milk-sour cream mixture, starting and ending with the flour. Mix only until everything comes together to keep the loaf soft and tender.
- Toss the chocolate chips in some flour and fold them into the batter, saving a few to sprinkle on top for a pretty, chocolatey finish.
- Pour the batter into the prepared pan, smooth the surface with a spatula, and tap the pan lightly on the counter to release any air bubbles.
- Bake for about 55–60 minutes, checking with a toothpick in the center, it should come out with just a few crumbs clinging. Let the loaf cool in the pan for a few minutes, then lift it out using the parchment and place on a wire rack to cool completely.
- For the ganache, put the chopped chocolate in a bowl. Heat the cream just until small bubbles appear, then pour it over the chocolate. Give it a short pause, then stir softly until it turns velvety and completely smooth. Add the vanilla extract and a pinch of espresso powder if you want a subtle depth of flavor.
- Spread the ganache over the cooled loaf and let it set for a few minutes. For a neat, bakery-style look, pour in one direction and gently nudge with the back of a spoon. Slice and enjoy!
Notes
- Mini chocolate chips melt just right, but you can toss in a few bigger ones for surprise bites.
- You can add a tiny pinch of cinnamon or nutmeg for a cozy flavor twist.
- Don’t worry if the top cracks a little, that’s part of the charm, and we will cover that with the ganache anyway.
