Get the Recipe:
Chocolate Chip Loaf Cake
This no-fuss Chocolate Chip Loaf Cake is a quick and easy dessert that's sure to please!
Ingredients
- 1 3/4 cups (210 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) firmly packed light brown sugar
- 3 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 cup (120 ml) milk
- 1 cup (170 g) 170g dark chocolate chips, semisweet or bittersweet
- coarse sugar, like sanding sugar or turbinado sugar (optional)
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Instructions
- Preheat the oven to 350°F (175°C). Grease a 9" x 5" loaf pan, line with parchment paper, and lightly grease the paper.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
- Reduce the mixer speed to low. Add the flour in three portions, alternating with two portions of milk. Mix just until combined or a few streaks of flour remain. Set aside 1/4 cup of the chocolate chips, and stir the remainder into the batter.
- Transfer the batter to the prepared pan, and spread it evenly. Sprinkle the reserved chocolate chips over the top of the cake. If you like, sprinkle a few pinches of coarse sugar over the top of the batter.
- Bake 60 to 65 minutes, or until the top is lightly browned and a pick inserted into the center comes out clean.
- Cool in the pan on a wire rack for 10 to 15 minutes. Then remove the cake from the pan and place directly on a wire rack to continue cooling.
Notes
- Store in an airtight container at room temperature up to 3 days.
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