Chocolate Chip Loaf Cake
The cake is baked in a loaf pan, giving it that long, rectangular shape that's just begging to be sliced up! With the chocolate chips scattered throughout, every bite is a fun burst of chocolaty party.
Print Recipe
Pin
Servings: 8 slides
Calories: 376kcal
Ingredients
- 1 ⅛ cups all-purpose flour (leveled & spooned)
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup softened, unsalted butter
- ½ cup granulated sugar
- 1 large egg, room temperature
- ⅛ cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
- ⅓ cup whole milk, room temperature
- ⅔ cup mini chocolate chips
Topping (Optional)
- ⅓ cup mini chocolate chips
- 1 ⅓ tablespoons creamy peanut butter
Instructions
Cake
- Preheat the oven to 350°F (177°C) and grease a 8 x 4 loaf pan.
- Whisk together baking powder, flour, and salt in a medium bowl.
- Mix butter and sugar until creamy, then add eggs, sour cream, and vanilla extract.
- Combine dry ingredients (Step 2) with wet ingredients, adding milk slowly. Mix until just combined.
- Gently fold in chocolate chips.
- Pour batter into the greased loaf pan and bake for 60 to 75 minutes.
- Cool your cake in the pan on a rack for one hour before removing.
Topping (Optional)
- Melt chocolate chips with peanut butter and drizzle over the cake.
- Allow your topping to set for a few hours before serving.
Notes
- Use a food scale for accurate measurements, especially for flour.
- Ensure the batter is thick enough to prevent chocolate chips from sinking to the bottom of the cake.
- Chocolate chips maintain their shape well during baking, so there's no need to worry about them melting into a mess.
Nutrition
Calories: 376kcal | Carbohydrates: 29.7g | Fat: 24.8g | Saturated Fat: 11.1g | Cholesterol: 84mg | Sodium: 206mg | Potassium: 1450mg | Fiber: 1.4g | Sugar: 13.7g | Calcium: 578mg | Iron: 3mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!