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.
One reader, Cheryl, commented: “Second time I’ve made this cake—it was so good! Was craving something with chocolate chips but didn’t want to make cookies and didn’t want to fuss with muffin tins. The loaf is one easy pan and the recipe is so quick to make. Can tell this will be a favorite of mine! Thanks! ★★★★★”
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. And if you need a refresher, here is our video tutorial on how to cream butter and sugar.
- 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.
PS: This topping would be excellent on my peanut butter chocolate chip zucchini bread, too.
Enjoy More Chocolate Desserts
- Our Favorite Frosted Brownies
- 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 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Scrape down the sides and up the bottom of the bowl with a silicone 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.
Reader Comments and Reviews
Did anyone substitute buttermilk for the sour cream and milk? If so, was the cake more tender?
I just popped my cake in the oven, and I did replace sc and whole milk for 3/4 cup of buttermilk. I will follow up with you when I taste it. I do not feel the BM will be a problem, it always adds a nice taste and moisture.
The cake is delicious.
Do yiu think buttermilk might make it a tad softer?
Hi Maria, 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.
Hi…I’m an experienced baker..taste was delicious but I thought it was a little dense…maybe the mini chips would have been better…they take up more room in the batter?
I don’t think I over mixed, maybe 2 minutes less baking?
Hi Maria, if it’s overly dense, make sure your baking powder is fresh. We find it can lose strength after just 3-4 months. Use proper room temperature butter and other room temperature ingredients and be careful not to over-mix the batter (which can lead to dense baked goods). This post on how to prevent dry and dense cakes may also be helpful to review. Hope these tips are helpful for next time!
Hi Sally, the cake was dense in parts. It wasn’t very fluffy. Pls help. What could be the reason
Hi Rakhee, If it’s overly dense, make sure your baking powder is fresh. We find it can lose strength after just 3-4 months. Use proper room temperature butter and other room temperature ingredients and be careful not to over-mix the batter (which can lead to dense baked goods). Hope these tips help for next time!
Hi! I would love to try this recipe, but I can’t cook with that much sugar for my family. I know it’s not a lot, but my parents wouldn’t eat it sadly. if I’d like to replace some of the with maple syrup, do you have any tips or do you think I should just try a whole other recipe? I would still love to be able to try yours if you have any tips on how to replace sugar with maple syrup or agave! Thanks
Hi Maria, we’d really love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Happy baking!
Delicious cake and easy to make but all my choc chips sank to the bottom!
It is always helpful to add a small amount of flour to your chips and then give them a good stir to coat them. That will help suspend them and prevent them sinking to the bottom.
Just made this, but in muffin form.
Used your tip about checking the banana muffin recipe.
The oven I’m using is a little crazy….like 30 degs off, so upped the 350 to 355 and the 425 to 430.
Time was just around 17mins. And, I ended up with 15 muffins.
Also, I wanted a little more peanut butter, than just the topping, so added a handfull of peanut butter chips with the mini.
Now the wait begins. They smell wonderful.
I made this today and it was super duper tasty!! I even did the topping and it added a little something extra for me. Thank you for putting temperature conversions with the recipe as I’m in the UK so it was helpful. Although I did not have sour cream it still turned out very tasty & would make again & recommend to others. I also made mine dairy free as my husband has an allergy. Well good!
This recipe was so easy to follow and make. The cake was delicious. I couldn’t find mini chocolate chips and had to use regular chips which sunk to the bottom as many have said. But will definitely try again with mini chips. Thank you for the recipe.
If you toss your chocolate chips in flour before adding they won’t sink to the bottom. Sane goes with fruit.
I am not happy with how mine turned out. It was dense and in only a middle portion was it moist.
I took it to something, so I had not tasted it. I chose it last minute as I love many of your recipes.
I like sweetness in my cake and not till I measured the choc chips did I see mini.
I may try again, but not for the group I took it too. My cookies and brownies spoiled them.
How can I make this 2 days ahead of time?
Hi Ronna! You can make it two days ahead and store tightly covered at room temperature, it may dry out just a bit.
I have made this bread a few times & it always comes out perfectly. I tried it with regular chocolate chips once & all the chocolate chips fell to the bottom. It comes out much better with the mini chocolate chips.
This was delicious.
When I make your cake loaves, the mix ins like berries or chocolate tend to fall to the bottom, what am I doing wrong?
Hi N, This thick cake batter should be able to support mini chocolate chips. Did you use mini? Regular sized chips may be a little too heavy.
I used mini ones but they all sank to the bottom
I used regular chocolate chips once & they all fell to the bottom too. It comes out much better with the mini chocolate chips.
I love this recipe with the chocolate – peanut butter frosting! I followed the directions for the 9 x 9 cake pan and it came out perfect! However, it was a little dry, should I have used a little more sour cream? Thank you!
Hi Sally, 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!
Hi there
Wondering if you can use plain yougurt instead of sour creme?
Hi Renata, yes, you can use plain yogurt instead. Same amount.
What would be the measure of I need to replace the all purpose flour with wheat flour?
Hi Preethh, we don’t recommend all whole wheat flour. You could try replacing half of the flour with whole wheat flour, but the loaf will likely still be quite dense/dry.
This was excellent. It really hit the spot, I was looking for something quick sweet and chocolaty. I popped it into the fridge after about 1/12 hour so I could frost and serve with dinner. I used King Arthur 1 to 1 flour to make it gluten free and it worked well. Watch baking time when using gluten free flour it usually bakes faster.
This is my favorite thing to bake. I must have baked this at least 20 times in the past 2 years!
Hi! I was wondering if the handheld mixer is definitely needed for this recipe?
Hi Sofia, an electric mixer is recommended for a recipe that calls for creaming butter and sugar together.
Great recipie, super moist!
However all of my mini choc chips sank to the bottom of the cake. Do you know how I can prevent this from happening next time?
Hi Niesh, the best way to prevent that from happening is to toss the chips in a tablespoon of flour before mixing into the batter. Hope this helps for next time!
This recipe came out very nice! I made a few adjustments (added a bit more sour cream, decreased baking time) for my high altitude, but it was easy and delicious.
I made this yesterday and it came out perfect. Used regular chocolate chips, both semi sweet and milk chocolate. There were plenty of chocolate mixed in the cake. I will make again as it is a very easy recipe.
I love your recipes. I want to bake this cake tomorrow and would like to know what I need to do to make it in a 9×13 pan. Please help. Thank you.
Hi Callie! We haven’t tested this cake in a 9×13. We would try double the recipe, but are unsure of the thickness. Instead, you could add mini chocolate chips to our white cake recipe (can be baked in a 9×13) or our vanilla sheet cake recipe.
Omg, I love this recipe! It tastes amazing and is really moist.
Can I divide the batter into two small loaf tins that are about 6 inches in length each? How long would I bake them for? Thanks!
Hi Talar, can’t see why not, but we’re unsure of the bake time.
Hi Helen, that should work just fine. Enjoy!
This is a definite keeper. We had a piece when it was a little warm. Wow! I didn’t have smooth peanut butter so l opted to not ice it. I was wondering if I could use my USA one-pound pan instead of the 9×5. It would get a bit higher. Anyway, thanks for another one of your great recipes, Sally!
WOW !!! Great, American living in Germany, and all my German friends are impressed –who says Americans can’t bake. Every recipe I have from here is impressive.
Hello Sally 🙂 I love your recipies!
I’m trying to do this recipe with wholeweat, do you think it would be possible? Maybe adding more baking powder to avoid a to heavy cake?
Hi Marisella, we don’t recommend all whole wheat flour. You could try replacing half of the flour with whole wheat flour, but the loaf will likely still be quite dense/dry.
Your recipes are all amazing but this cake was fantastic. So easy but such a light fluffy cake.
Delicious cake! I made cupcakes while waiting for a loaf pan to arrive in the mail. The first batch was a litte dry as I live at 7,500 feet so I doubled the sour cream and increased the milk and they came out perfect. I’ve made this cake three times in two weeks. I sprinkled extra chocolate chips on top before baking as I’m allergic to peanuts.
Great recipe–thanks!
Can oil be used in place of the butter?
Hi Allison! 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. You could try solid coconut oil, but we’re unsure of the results and recommend sticking with butter for best results.
I did oil and it came out beautifully. But I am guessing the original recipe makes a dreamy cake and oil would not make that. But I loved what came out for me
Hi I just made your recipe and all my chocolate chips have fallen to the bottom of the cake why would this have happened? Thank you.
Hi Maddy! This thick cake batter should be able to support mini chocolate chips. Did you use mini? Regular sized chips may be a little too heavy.