This easy Chocolate Chip Loaf Cake is a tender, buttery vanilla loaf cake packed with melty chocolate chips! It’s delicious as is or topped with luscious chocolate ganache! This quick cake recipe makes the perfect treat to enjoy with coffee or for a small gathering.
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This Chocolate Chip Loaf Cake is a buttery loaf cake infused with vanilla and generously packed with gooey chocolate chips. It’s topped with a thick layer of chocolate ganache.
Whether you enjoy it as an afternoon treat or decadent dessert, this cake is guaranteed to be a hit! You’ll also love how easy this chocolate chip cake loaf is. It’s made with simple steps and basic ingredients.
For more loaf cake recipes, try my White Chocolate Raspberry Loaf Cake, Chocolate and Carrot Cake, and this Double Chocolate Zucchini Bread.
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Why This Recipe Works
- Chocolate chip loaf pound cake is packed with chocolate chips just like my chocolate chip sour cream cookies! To make it even more chocolatey, top it with chocolate ganache!
- It’s super rich and buttery like these banana chocolate chip blondies.
- You probably have all the ingredients to make this recipe for chocolate chip loaf cake!
- Enjoy with coffee for breakfast, an afternoon snack or dessert!
Ingredients
Below are notes about some of the ingredients for this chocolate chip loaf cake recipe.
- Butter: Unsalted, room temperature butter.
- Eggs: 3 large, room temperature eggs.
- Milk: Room temperature whole milk or 2% milk.
- Sour cream: Full fat, room temperature sour cream.
- Chocolate chips: Regular or mini sized semi-sweet chocolate chips. For more chocolate chip recipes, try my cornflake marshmallow cookies and brownies crinkle cookies!
- Semi-sweet chocolate (optional): If you want to top the cake with ganache, I recommend using semi-sweet baking bars. You can find them in the baking aisle. I like them for ganache because they melt better than chocolate chips.
- Heavy cream (optional): Use heavy cream or heavy whipping cream for the chocolate ganache. The cream makes it super rich and spreadable.
Please see recipe card below for full list of ingredients and their measurements.
Substitutions & Variations
- Instead of a combination of milk and sour cream, you can use buttermilk.
- Enjoy the cake without ganache if you prefer.
- Butterscotch or peanut butter chips can be used in place of chocolate chips.
- For a little crunch, stir in some chopped nuts.
Instructions
Step 1: (Picture 1 above) Beat the butter and sugar until creamy and light.
Step 2: (Picture 2 above) Add the eggs followed by the vanilla extract.
Step 3: (Picture 3 above) With the mixer on low, add the dry ingredients alternatively with the sour cream and milk.
Step 4: (Picture 4 above) Stir in the chocolate chips until just incorporated.
Step 5: (Picture 5 above) Pour the batter into a loaf pan. Top with the remaining chocolate chips.
Step 6: (Picture 6 above) Bake at 350 Fahrenheit for 55-70 minutes until the cake is a toothpick comes out mostly clean. Cool completely before frosting with the ganache (if using).
Recipe FAQs
Ganache is made with chocolate and heavy cream. Frosting is usually made with butter and powdered sugar. Ganache has a pourable consistency while frosting is usually fluffier and sweeter.
Your cake is done when the top springs back when you touch it and a toothpick or cake tester comes out clean or with just a few crumbs attached. For more tips on this topic, check out this thorough article called How to Tell When Cake Is Done by King Arthur Baking.
Store the cooled chocolate chip pound cake loaf in an airtight container at room temperature for up to 3 days. Wrap the chocolate chip loaf cake with plastic wrap and place in a freezer safe bag. Freeze for up to 3 months.
Expert Baking Tips
For a greater distribution of chocolate, use mini chocolate chips!
Line your loaf pan with parchment paper. Leave an overhang of a few inches on two of the sides. This will make it easier to lift the cake out of the pan.
If you notice the top of the cake browning too much, place a sheet of aluminum foil loosely over the cake. This will keep the top from browning too much.
Chop the chocolate for the ganache into small, even pieces. This will help the chocolate melt faster and more evenly.
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Chocolate Chip Loaf Cake
Equipment
Ingredients
Chocolate Chip Loaf Cake
- 1 ⅔ cups (208.33 g) all-purpose flour
- 1½ teaspoons (1½ teaspoons) baking powder
- 1/2 teaspoon (1/2 teaspoon) salt
- ¾ cup (170.25 g) unsalted butter room temperature
- ¾ cup (150 g) granulated sugar
- 2 (2) large eggs room temperature
- 2 ½ teaspoons (2 1/4 teaspoons) vanilla extract
- ½ cup (120 g) sour cream full fat, room temperature
- ¼ cup (59.15 ml) milk full fat, room temperature
- 1 cup (180 g) chocolate chips regular or mini sized, semi-sweet or dark
Chocolate Ganache (Optional)
- 4 ounces (113.4 g) semisweet chocolate chopped
- 5 tablespoons (73.93 ml) heavy cream
Instructions
- Preheat the oven to 350 F. Grease a 9×5 inch loaf pan and line it with parchment paper.
- In a medium sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a medium sized bowl, stir to combine the milk and sour cream. Set aside.
- In a large mixing bowl, beat the butter and sugar together with an electric mixer on medium-high speed for 2-3 minutes until creamy and light.
- Scrape down the sides of the bowl. Turn the mixer down to medium speed and mix in the eggs one at a time followed by the vanilla extract.
- With the mixer running on low speed, slowly add the dry ingredients alternatively with the milk and sour cream mixture. Beat until dry ingredients are just incorporated, being careful not to overmix. Stir in the chocolate chips until just incorporated.
- Spoon or pour the batter into the prepared loaf pan.
- Bake 50-57 minutes until the cake is a toothpick comes out mostly clean inserted in the center of the cake. Remove the cake from the oven and set on a cooling rack to cool in the pan for 20 minutes. Turn the cake out and allow it to cool completely on the rack.
Chocolate Ganache (Optional)
- Place the chopped chocolate in a heatproof bowl. In a small saucepan on medium heat, bring the heavy cream to a simmer. Do not let it get to a boil.
- Pour the heavy cream over the chocolate. Do not stir. Let stand 3-4 minutes then stir slowly with a metal spoon until the chocolate has melted and is completely combined with the heavy cream. Spread the ganache over the cooled cake.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Rose Marie
Can this recipe be converted to gluten free and lactose free?
Natalie
Hi Rose,
I haven’t tried this recipe gluten free or lactose free. Most of my recipes do work well using a 1:1 gluten free flour such as Bob’s Red Mill or King Arthur Baking. Unfortunately, I can’t recommend a lactose free substitute yet without testing it myself. Please let me know if you have any other questions and have a great rest of your week!
Joan
Amazing cake! A must try … made it for my family over the holidays and they all loved it. Will be making again for sure .. Thank you for the great recipe.
Natalie
Hi Joan! Thanks so much for making this loaf cake. I’m so happy it was a hit!! XO Natalie
Barbara Briggs-Ward
I love baking & enjoying loaf cakes. This recipe is the best I’ve ever made & Ever Tasted!
Natalie
I’m so happy you enjoyed this Chocolate Chip Loaf Cake! Thanks so much for making it and for taking the time to comment! XO Natalie