Moist Chocolate Chip Loaf Cake

Chocolate chip loaf cake is a twist on a classic vanilla pound cake.  Simple to make, it is a buttery, tender and moist cake, packed with mini chocolate chips and topped with a vanilla icing.

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Would you believe me if I told you I dreamed about cake last night? True story; not only do I love cake, especially one I don't have to decorate, but I do dream about it too.

I've been baking cakes for multiple decades now and I love a simple loaf cake. I know you are busy, like me, so sometimes a no frills cake is the way to go. One loaded with chocolate makes it even better! Like my chocolate chip cupcakes and chocolate chip sugar cookies, we are using mini chocolate chips to get more morsels of chocolate in each bite!

🍰 why this is the best chocolate chip loaf

Texture ~ a dense and soft crumb studded with chocolate chips, it’s perfect for a treat with a cup of coffee or tea.

Simple ingredients ~ nothing fancy here!

One layer ~ no fussy decorating needed.

Great for any occasion ~ whether it’s a birthday, holiday or just a random Thursday!

💭 what is the difference between quick bread and loaf cake?

Quick bread is made with a leavening agent {like baking powder or baking soda} and not yeast, which allows it to be made quickly.  Some of the most common quick breads are banana bread and zucchini bread and they are usually baked in a loaf pan.

Loaf cakes are a traditional type of cake, such as a pound cake, that is baked in a loaf pan.

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

All-purpose flour ~ Too much flour can result in a dry chocolate chip pound cake. If you aren't using a kitchen scale, be sure to spoon and level your flour. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.

Baking powder ~ to help the cake rise and have a nice soft texture.

Unsalted butter ~ used in both the cake and icing.  If you only have salted butter, leave out the kosher salt. The butter should be room temperature so pull it out of the refrigerator an hour or two before starting with the cake recipe.

Kosher salt ~ to balance the sweetness.  If you only have table salt, use half the amount.

Sugars ~ granulated sugar is used for the pound cake and confectioners’ sugar or powdered sugar is used for the icing.

Eggs ~ four large are needed at room temperature.

Vanilla ~ I prefer pure vanilla extract for the best flavor, vanilla bean paste is also delicious here.

Chocolate chips ~ mini chocolate chips are preferred, but standard size chips can also be used.  

Half and half, heavy cream or milk {not shown} - to create the vanilla icing.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

🥣 how to make this easy chocolate chip cake

Line a 9x5 inch loaf pan with parchment paper and set aside. Preheat oven to 325°F.

In a stand mixer with the paddle attachment, cream the unsalted butter for two minutes on medium. Scrape up and down the bowl, then add the sugar and kosher salt and beat on medium for 4-5 minutes.

Next, scrape up and down the bowl and add the eggs one at a time, mixing on medium-low about 30 seconds per egg and scraping the bowl after each egg is mixed in. Add the vanilla with the final egg. The mixture will likely look curdled at this point, but don't let it bother you.

Now scrape up and down the bowl and add the baking powder and mix until incorporated. Turn the mixer to it's lowest setting and slowly add the flour. Stop when about half the flour has been added and scrape the bowl, then add the final half of flour stopping when some streaks of flour still remain. Gently mix in the mini chocolate chips with a spatula. The batter is quite thick.

Pour the batter into the prepared loaf pan and spread it evenly with an off-set spatula.

Bake in the preheated oven until a toothpick inserted into the center comes out with some moist crumbs attached. Check the cake around 50 minutes and lightly tent with aluminum foil if the top is browning too much.

You really don't want to over bake this chocolate chip loaf or it will come out dry.

Allow the loaf cake to cool in the pan set on a wire cooling rack for 15 minutes, before using the parchment to remove the cake from the pan to cool completely.

easy vanilla icing

Once the chocolate chip cake has cooled, make the simple icing.

Place confectioners’ sugar in a bowl and add the room temperature butter and vanilla. Do your best to mix the butter evenly into the confectioners' sugar.

Then add the half and half {heavy cream or milk can be substituted}, starting with 1 tablespoon, and stir until a thick icing is formed.  Add a teaspoon of half and half at a time if the glaze is too thick, but you don’t want a super runny glaze.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

💬 frequently asked questions

do I need to use mini chocolate chips?

I prefer mini chocolate chips as they seem to disperse through the cake batter better and are easier to eat when cutting pieces of cake.  That being said, if you only have regular size chocolate chips, they can also be used.

what if I over baked my cake?

Yikes! I've been there. You can try to add moisture to the cake by poking some holes into the top of the cake with a fork or toothpick.Then brush it with a simple syrup. I would do this while the cake is still warm.

To make the simple syrup ~ mix ¾ cup granulated sugar and ½ cup water in a small saucepan over medium-low heat. Stir until the sugar completely dissolves and the mixture is clear. Remove from the heat and allow to cool before using.

what size loaf pan do I need?

I recommend a 1.25 pound loaf pan, which is 9x5, I use this USA loaf pan.  If you have a larger loaf pan, it will work, but the bake time will likely be reduced and the chocolate chip loaf will be shorter.

👩🏻‍🍳 tips for the best from scratch loaf cake

Use a scale to measure your ingredients for the best results. If you do not have a kitchen scale, see the notes in the ingredient section on how to measure the flour.

Make sure your butter and eggs are at room temperature for the best cake texture. Depending on the temperature of your kitchen, this means pulling the butter and eggs out of the refrigerator one to two hours before starting the recipe.

Don't over mix the batter. Use low speed when combining the wet and dry ingredients and mix until everything is just combined. I usually stop when just a few streaks of dry ingredients remain and use a spatula to finish the mixing.

The cake batter is thick so an off-set spatula works great to smooth it into the pan.

Don't over bake the cake. Loaf cakes take a long time to bake. This cake usually takes about 60 - 62 minutes in my oven. BUT remember, your oven is different from mine and baking times will vary. The easy chocolate chip loaf cake is done when a toothpick comes out clean or with just a few moist crumbs attached.

You can tell if a cake is fully baked with a few different methods ~

• The top and sides of the cake should be lightly golden.
• The edges of the cake should just slightly be pulling away from the sides of the pan.
• A toothpick should come out clean or with just a few moist crumbs attached.
• The top of the cake should spring back when lightly pressed on.
• You can check the internal temperature with an instant read thermometer; most cakes will be fully baked at 210°F.

Allow the cake to cool in the loaf pan for 15 minutes, then use the parchment paper to remove the cake from the pan. Set the cake on a wire cooling rack to cool completely before icing.

💡 frosting variations

Leave the cake unfrosted ~ this chocolate chip loaf cake already has lots of flavor from the vanilla and chocolate chips so if frosting isn't your thing, just leave it off.

Chocolate frosting ~ use a half recipe of the chocolate buttercream from this chocolate snack cake.

White chocolate glaze ~ use the glaze from this raspberry and white chocolate loaf cake.

🫙 how to store

Store any leftover cake tightly wrapped on the counter for up to 2 days or in the refrigerator for up to one week. We enjoyed this moist pound cake best at room temperature.

The chocolate chip loaf also freezes well, with or without the glaze. If you know you are freezing the cake, I would wait to glaze it until you defrost it.

Wrap it tightly and store in an airtight container or zip-top bag in the freezer for up to two months. Allow to defrost at room temperature before serving.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this moist Chocolate Chip Loaf Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

🍰 more pound cake-like desserts

• Red Velvet Loaf
• Cinnamon White Chocolate Pound Cake
• Oreo Pound Cake

📖 recipe

Moist Chocolate Chip Loaf Cake

recipe created and tested by:

Tasia Harper

Chocolate chip loaf cake is a twist on a classic vanilla pound cake.  It's simple to make and buttery, moist and packed with chocolate chips.

5 from 2 votes

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Print Recipe rate this recipe Pin Recipe

Prep Time 20 minutes mins

Bake Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Cakes and Cupcakes

Cuisine American

Servings 8 -10 slices

Calories 466 kcal

Cook ModePrevent your screen from going dark

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Ingredients

  

1x2x3x

chocolate chip loaf

• ▢ 1 cup unsalted butter room temperature (226g)
• ▢ 1 cup + 2 tablespoons granulated sugar 225g
• ▢ 1 teaspoon kosher salt
• ▢ 4 large eggs room temperature
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1 teaspoon baking powder
• ▢ 1 ¾ cups all-purpose flour 219g
• ▢ 1 cup mini chocolate chips 180g + a few extra for decorating the top of the cake, if desired.

vanilla icing

• ▢ 1 cup confectioners' sugar 120g
• ▢ 2 tablespoons unsalted butter room temperature (28g)
• ▢ 1 teaspoon pure vanilla extract or vanilla bean paste
• ▢ 1 tablespoon half and half 15mL

Instructions

 

• Line a 9x5 inch loaf pan with parchment paper and set aside. Preheat oven to 325°F.
• In a stand mixer with the paddle attachment, cream the unsalted butter (1 cup/226g) for two minutes on medium (speed 6 on a KitchenAid). Scrape up and down the bowl, then add the sugar (1 cup+2 tablespoons/225g) and kosher salt (1 teaspoon) and beat on medium for another 4-5 minutes (start on low until the sugar and butter are incorporated before turning to medium), stopping and scraping the bowl 1-2x during the beating.
• Next, scrape up and down the bowl and add the eggs one at a time (four large eggs in total), mixing on medium-low (speed 4 on a KitchenAid) about 30 seconds per egg and scraping the bowl after each egg is mixed in. Add the vanilla (2 teaspoons) with the final egg. The mixture will likely look curdled at this point, but don't let it bother you.
• Now scrape up and down the bowl and add the baking powder (1 teaspoon) and mix on medium-low for about 30 seconds, until incorporated. Turn the mixer to it's lowest setting (stir on KitchenAid) and slowly add the flour (1 ¾ cups/219g). Stop when about half the flour has been added and scrape the bowl, then add the final half of flour stopping when some streaks of flour still remain. Gently mix in the mini chocolate chips (1 cup/180g) with a spatula. The batter is quite thick.
• Pour the batter into the prepared loaf pan and bake in the preheated oven for 60-70 minutes* or until a toothpick inserted into the center comes out with some moist crumbs attached. Check the cake around 50 minutes and lightly tent with aluminum foil if the top is browning too much.
• Allow the chocolate chip loaf to cool in the pan set on a wire cooling rack for 15 minutes, before using the parchment to remove the cake from the pan to cool completely.

for the vanilla icing

• Place confectioners’ sugar (1 cup/120g) in a bowl and add the room temperature butter (2 tablespoons/28g) and vanilla (1 teaspoon). Do your best to mix the butter evenly into the confectioners' sugar. Then add the half and half (heavy cream or milk can be substituted), starting with 1 tablespoon, and stir until a thick glaze is formed.  Add a teaspoon of half and half at a time if the glaze is too thick, but you don’t want a super runny glaze.  Spoon it over the cooled cake.  Garnish with extra chocolate chips, if desired.

Notes

If you only have salted butter, leave out the kosher salt.

If you only have table salt, use half the amount.

To quickly bring eggs to room temperature, place them in a bowl of warm water for 10-15 minutes.

*Please remember your oven is different than mine and baking times may vary slightly.

Store any leftover cake tightly wrapped on the counter for up to 2 days or in the refrigerator for up to one week. We enjoyed this moist pound cake best at room temperature.

The chocolate chip loaf also freezes well, with or without the icing. If you know you are freezing the cake, I would wait to glaze it until you defrost it.

Wrap it tightly and store in an airtight container or zip-top bag in the freezer for up to two months. Allow to defrost at room temperature before serving.

Recipe lightly adapted from The Practical Kitchen's old-fashioned vanilla pound cake.

Nutrition

Serving: 1gCalories: 466kcalCarbohydrates: 44gProtein: 7gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 10gCholesterol: 139mgSodium: 239mgFiber: 1gSugar: 25g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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