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.
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.
- 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.
- Eggs: 2 eggs add structure and tenderness to this loaf cake.
- 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.
- 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!
- 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.
- Baking Powder: Baking powder adds lift so this isn’t a super dense loaf cake.
- Salt: Salt offsets the sweetness.
- 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.
- 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.
Enjoy More Chocolate Desserts
- Our Favorite Frosted Brownies
- Brookie Pie
- Oatmeal Chocolate Chip Cookies
- Dark Chocolate Mousse Cake
- Chocolate Orange Slice & Bake Cookies
Chocolate Chip Loaf Cake
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 4 hours (includes cooling)
- Yield: serves 8-10
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This super moist and buttery chocolate chip loaf cake uses basic baking ingredients and tastes unbelievable with a 2 ingredient fudge-like glaze on top.
Ingredients
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (60g) sour cream, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 cup (120ml) whole milk, at room temperature
- 1 cup (180g) mini chocolate chips
Optional Topping
- 1/2 cup (90g) mini chocolate chips
- 2 Tablespoons (30g) creamy peanut butter
Instructions
- Preheat the oven to 350°F (177°C) and generously grease a 9×5-inch loaf pan.
- Make the cake: Whisk the flour, baking powder, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and beat on high speed for 1 minute, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. The mixture will be very lumpy and appear curdled—that’s ok. Pour the dry ingredients into the wet ingredients. Turn the mixer to low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no large lumps at the bottom of the bowl. The batter will be slightly thick. Gently fold in the chocolate chips.
- Pour and spread batter evenly into prepared loaf pan.
- Bake for about 60-75 minutes or until a toothpick inserted in the center comes out clean. That time is a guideline—all ovens differ, so keep a close eye on the cake after 55 minutes. If the cake is browning too quickly on top, loosely tent with aluminum foil as it bakes.
- Cool cake in the pan set on a wire rack for at least 1 hour before removing from the pan. Feel free to continue cooling it directly on a wire rack or slice and enjoy then. (It will still be slightly warm.) You can drizzle the topping on the cake when the cake is still slightly warm after that 1 hour of cooling or wait until the cake has cooled completely to top it.
- Optional Topping: Stir and melt chocolate chips and peanut butter together in a small saucepan over medium heat on the stove or in a heatproof bowl using the microwave. We usually use the microwave and melt in 30 second increments, stirring after each until smooth. Drizzle over cake. Topping sets into a fudge-like consistency after several hours.
- Cover leftovers tightly and store cake (with or without topping) at room temperature for 3 days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: Topped or plain cake freezes well up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold.
- Special Tools (affiliate links): 9×5-inch Loaf Pan | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack
- Sour Cream & Milk: Feel free to replace the sour cream with lowfat plain yogurt. 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.
- Chocolate Chips: 1 standard 12 ounce bag is enough for this recipe. You can use regular size chocolate chips in both the cake and topping. We prefer using mini because you get more in each bite and for the topping, they melt down easier. We use semi-sweet, but milk chocolate or dark chocolate work too. We’re sure white chocolate or butterscotch morsels would be tasty as well.
- Peanut Butter: For best results, use processed creamy peanut butter such as Jif or Skippy. We do not recommend oily or natural style peanut butter because the topping will separate.
- Topping Options: See blog post for other topping options.
- Cupcakes/Muffins: We haven’t tested this recipe as cupcakes, muffins, or mini muffins, so let us know if you do. We imagine it would work just fine, but aren’t sure of the quantity. We recommend following the same baking instructions (steps 1 and 3) as our banana muffins.
- 1 layer cake: This batter will fit in a 9-inch greased square pan and take about 45 minutes to bake through at 350°F (177°C). The batter will not fit or bake evenly in a 9-inch round cake pan.
- Bundt Cake: We haven’t tested this recipe as a Bundt cake, but we recommend doubling the batter and using a 10-12 cup Bundt cake pan. Bake at 350°F (177°C). We’re unsure of the best bake time. The batter, without doubling, would yield a very short Bundt cake.
- Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together properly. Read here for more information.
Hi Sally!
I love all your recipes every one that I have tried has been a hit and your blog is my go to for whenever I want to bake something new!
I have some heavy cream I’d like to use up and everything bc else I’d need to make this recipe on hand… is it possibly to substitute the milk with cream or do you not recommend this??
Many thanks,
Rebecca
Hi Rebecca, Heavy cream may be a little thick for this recipe. We recommend sticking with whole milk if possible. Here are all of our recipes that use heavy cream.
This tastes similar to a coffee cake that Starbucks used to have. It was banana flavored but was not like banana bread. How could I incorporate banana flavor into this?
Hi Debbie, That sounds delicious! We haven’t tried incorporating banana into this recipe, but you may enjoy this banana chocolate chip crumb cake.
Could I use Greek yogurt instead of sour cream?
Hi Marisa! Plain greek yogurt will work in a pinch.
Would it work to replace the butter with oil?
Thank you!
Hi Maya! The base of the cake batter is butter creamed with sugar. You can’t cream sugar and oil, so it wouldn’t be a suitable swap here.
Hello, Can this recipe be made in mini loaf pans? If so, how long would they bake? Thanks for your help.
Hi Sonia, the exact baking time will depend on the size of your pans. Keep a close eye on them and use a toothpick to test for doneness. Enjoy!
Hi Sally, any idea how to incorporate browned butter into this recipe? I know the notes say not to use melted butter but what if I brown the butter and then re-solidify it? Can’t wait to try this recipe!
Hi Mav, We haven’t tested it but you could certainly try it with brown butter that you let re-solidify. Let us know if you give it a try!
I only have a 7 1/2 ” by 3 1/2 ” ( 2lb) loaf pan. Can I bake this cake in that?
Hi Hope! The cake will be quite a bit thicker in your smaller pan and may be difficult to bake through properly without burning the edges. It will take more time to bake – let us know if you try it!
I really loved this loaf cake, but it came out a little dry. I first used a 5” x 9” loaf pan. Next time I tried a 5” x. 10”. I used 2% milk with some 1/2 and 1/2 cream to try to increase the fat contact. Could that have made a difference? I adjusted the baking time to accommodate the pan size. I found it hard to decide when the cake was done because of the chocolate chips.
Hi Teresa, the ingredient changes could be impacting the texture of the cake. How are you measuring your flour? Be sure to spoon and level or use a food scale to ensure just the right amount. Otherwise, too much flour can significantly dry out baked goods. It’s also possible the cake was slightly over baked which can also produce a dry cake. This post on how to prevent dry and dense cakes may also be helpful to review. Hope these tips are helpful for next time!
So delicious! Thank you for detailing all the substitutions too, I used buttermilk in place of the sour cream and whole milk. It was so delicious. Soft and buttery and chocolatey on the inside and so perfectly crispy on the outside. Glad I checked at 55 mins because that was the perfect amount of time.
Hi Sally! I made this yesterday and it came out pretty fabulous. I replaced the milk and sour cream with buttermilk and baked the cake for 60 mins. The toothpick came out clean when I tested the cake, however, when I sliced the cake after completely cooling down I noticed that there were a few small wet patches on the inside. Does this mean the cake was undercooked and should have been cooked longer? The toothpick did come out clean, so I am a little confused as to why this could have happened. Is it because of the buttermilk by any chance?
Hi Neha, Yes it sounds like your cake could have used a few more minutes in the oven. It’s likely not from the buttermilk and simply slightly under baked. If you try it again, use a toothpick in to test the cake in a few different places to be sure it’s all finished baking.
Please help! I just made this loaf, it’s very good, but I have a question for future reference, that’s sort of difficult to explain.
I am an experienced baker, I am aware of how to cream butter and sugar and making sure your butter is the correct temp ect.
However, I have never used a recipe that calls for equal parts butter and sugar in creaming before. (3/4 cup butter, 3/4 cup sugar)
(With the mixer I have, it personally takes me 7-8 minutes to achieve the correct, fluffy, non gritty, and visibly lighter butter consistency)
But, with this recipe, I found when mixing them together, it turned instantly smooth.
What I mean, is that it was smooth in 2 minutes (compared to my usually 8 minutes my mixer takes) it had hardly any grittiness from the sugar granules. So I was afraid to mix anymore and over mix or turn it possibly into a soupy mess! (The temperature of my butter was also correct, I used a thermometer per your suggestion in other posts)
But it had NOT lightened in color. In other words, my question is, should I have gone until the color of the butter and sugar had visibly lightened, or was it sufficient just being creamy and not gritty? My cake also didn’t not rise very much, probably due to a of lack of proper aeration! I’m still learning! Thank you!!
Hi Amy! You’ll know butter and sugar are properly creamed when you achieve that slightly lighter color. So glad you loved this loaf cake!
Hi i would like to know if i can double this receipt and put in a 9″ pan would i also double the time for cooking
Hi Mars, This batter will fit in a 9-inch greased square pan and take about 45 minutes to bake through at 350°F (177°C). The batter will not fit or bake evenly in a 9-inch round cake pan.
Could this work as chocolate chip cupcakes? I need to make 24 cupcakes for an event.
Absolutely! I would follow the same baking instructions as these vanilla cupcakes, but use this batter.
Sally you stress keeping everything room temp if butter, eggs, etc., are to be at room temp. This recipe did not call for the milk to be at room temp, but by the rules, I did have the milk at room temp! My cake is good but a bit dry. Could having used room temp milk possibly been the reason!
I baked it for 1 hour & it was done according to my toothpick In the future if the recipe calls for milk, but does not call for it to room temp as are the butter & eggs, what do I use, room temp or right out of the refrigerator?
Hi Linda, you’re correct — all refrigerated items should be at room temperature so the batter mixes together properly. If the cake was a bit dry, it’s possible it was slightly over baked. How did you measure your flour? Be sure to spoon and level (or use a food scale) to measure to ensure just the right amount. Too much flour can dry out baked goods, too. Hope these tips help for next time!
I always spoon & level ever since I first read about doing it to measure flour! I am inclined thin that I may have over baked it! Next time I will check it at 55 minutes, & not wait until 60 minutes!
Thanks, Linda
I would like to use chocolate crumbs on top, like a crumb cake ? Would this work?
Recipe please for them
Hi Maura, we don’t have a chocolate crumb recipe, but you could start with the crumb topping from this muffin recipe.
Hi Sally,
I am planning on using regular sized chocolate chips as I don’t have a bag of mini sized chocolate chips.
I wanted to know if I would need to add more to the recipe since they’re regular sized and if so how much more would I need to add?
Hi Jessica, you can use the same amount of regular chocolate chips. Enjoy!
Hi, Can I use plain yogurt instead of sour cream?
If so how much plain yogurt should I use?
Hi Hiba, that should work in a pinch — use the same amount.
Hi! I loved this recipe so much! I’ve tried Banana bread recipe too. It’s soo good… but I’ve a question, the side crust got so burnt. I’ve covered the top, the top is ok but the sides got so burnt. What can I do?
Hi Jasmine! You can try moving the pan to a position farther away from the heating element in your oven. We always recommend using an in-oven thermometer as well, to ensure your oven isn’t too hot, which would promote uneven baking and browning. Thank you for giving this recipe a try!
I made this today, a snow day where I wasn’t leaving the house and just had to bake with what I had on hand. I used salted butter, large ghirideli bittersweet chocolate chips, chopped them so I could have a fun variety of chocolate chunks throughout and coated them with flour, I used vinegar + milk to fake buttermilk to sub out the sour cream I didn’t have, and used dark brown sugar instead of white sugar hoping to add a little complexity to the flavor. It turned out nice, not dry, temped at 200 degrees. I felt it was maybe missing something flavor-wise. But I guess kinda just wanted it to be banana bread. I do think this would be great with a dried fruit addition too maybe.
Delicious, refreshing change from chocolate chip cookies! I made this for National Chocolate Chip Day last Sunday, it was awesome. I didn’t feel like peanut butter, so I used the chocolate topping from your cookies & cream brownies recipe, worked great!
What other icing can I make vs the peanut butter one?
Hi Paula! This loaf cake is delicious plain. 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.
Hi there
I can only eat a small amount of dairy.. what can I replace the sour cream with, that’s dairy free?
Hi Elaine, you could try swapping the sour cream with a non-dairy yogurt alternative, but we’re unsure of the results. 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.
I have made this cake several times following the recipe exactly and it’s always gobbled down quicker than it should be!
Today I had some buttermilk and peanut butter chips I wanted to use up. I replaced the sour cream and whole milk with buttermilk (per your notes) and replaced half of the chocolate chips with p.b. chips. Baked in a muffin tin @ 425⁰ for 5 min, then 350⁰ for 16 minutes. I got 12. I topped them with a peanut butter-chocolate glaze and crushed reese’s pieces! They are amazing!!
Would it make a significant difference if salted butter was used instead of unsalted? And/or if salted butter was used, should the 1/4tsp of salt be omitted? Thank you, the recipe looks great!!
Hi Sam, you can use salted butter if needed. You can keep the 1/4 teaspoon of salt — the loaf won’t be salty.
I’d really like to try this recipe! I came across it while looking for something to make that will use up my ripe bananas…could I put bananas in this recipe!?
Hi Samantha, we’d recommend our banana bread instead — you can add chocolate chips there! Or, here are all of our recipes using bananas.
I love this recipe !! Question, can it be doubled ? Thank you !! Christine
Hi Christine, for best results, we recommend making two separate batches so as not to overmix. Glad you love this one!
Just made this and it is just as delicious as it looks! I baked it only 50 mins and it was plenty done. I would also recommend using parchment paper to line the loaf pan. I would do that next time. Otherwise, left it unfrosted and used regular chocolate chips, as that’s what I had on hand. Will definitely be making again!
I used to think I could not bake until I came across your website. Every item I ever baked using other recipes online have turned out terrible! Including Tasty’s!!. Everything I have baked using your recipes have turned out awesome!! I brag to my friends that I am now a certified baker thanks to sally and I send your recipes to them as well. Currently waiting for this particular recipe as it bakes in the oven. I just made the banana bread as well and munching on it as I type this. All I want to say is Thank you!
I made this yesterday for a simple dessert and it was a big hit. I loved how easy it was to put together, that I could make it in a loaf pan and that it wasn’t overwhelming in size or scale. I also liked that it was lighter instead of being very dense or heavy like pound cake. I was wondering if this could be a good base recipe for a variety of different mix-ins, flavorings and/or toppings – like different kinds of fresh or dried fruit, nuts, spices and glazes or strudel on top. I may try to adapt this recipe and do some experimenting!
Hi Rachel, We are so happy you enjoy this recipe! Yes, you can definitely use this as a base to experiment with different add-ins and spices. Let us know what you try!
Wow! This was delicious! Followed recipe exactly and everyone loved this. I can’t wait to make it again. Also, I really like the smaller size, otherwise, I’d eat WAY too much! Thank you so much! Looking forward to making lots more recipes from this website:)
Hi Sally
I made this couple of times and every time all of. the chips sunk right at the bottom.
Although I covered them in flour.
Do you know what might have caused it?
Thanks
Hi Kasia, We use and recommend mini chocolate chips for this loaf cake. If you are using regular size chips and they are still sinking even when coated with flour, try switching to mini chips!
Made this last night and it’s a huge hit around here! The peanut butter chocolate ganache really took it over the top. I followed the recipe exactly, and used a 9″ square pan and cut into 12 pieces. I probably could have taken it out of the oven at about 40 mins instead of 45, its slightly over-done. But nonetheless, it’s delicious and it was easy. I also have all these ingredients on hand, which is a huge plus.