The Ultimate Easy & Moist Chocolate Chip Loaf Cake Recipe
Indulge in a slice of pure comfort with this incredibly easy-to-make **Chocolate Chip Loaf Cake**. Each bite is a symphony of rich, melty chocolate chips nestled within a golden, tender crumb. This versatile quick bread is perfectly suited for a delightful breakfast, a satisfying dessert, or simply an anytime snack that will transport you back to cherished memories. Its ideal balance of sweetness makes it a universally loved, nostalgic treat that everyone in your family will adore.
While we call it a “loaf cake” due to its delightful cake-like texture, this chocolate chip creation is technically a **quick bread**. Much like beloved banana bread or strawberry bread, it’s incredibly simple to prepare, requiring no yeast or lengthy proofing times. However, the generous addition of luscious chocolate chips elevates it to a truly decadent experience, making it a step above your average quick bread.
The secret to achieving this remarkably moist and irresistibly fluffy chocolatey loaf lies in one magical ingredient: buttermilk. Its natural acidity reacts with the baking soda, creating a tender, light crumb that’s hard to resist. Beyond the buttermilk, the quality of your chocolate chips truly makes a difference. For a rich, smooth, and deeply satisfying chocolate flavor that melts beautifully, be sure to choose good quality chocolate chips (or even better, chopped chocolate bars) with at least 60% cocoa content.
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Why This Chocolate Chip Loaf Cake is a Must-Try
This isn’t just another chocolate chip recipe; it’s a carefully crafted experience designed for maximum flavor and minimal fuss. Here’s what makes this particular chocolate chip loaf cake stand out:
- Unmatched Moisture: Thanks to the buttermilk, this loaf boasts an incredibly moist and tender crumb that stays fresh for days.
- Rich Chocolate Pockets: Every slice is studded with pockets of melted chocolate, creating a delightful texture contrast and intense flavor.
- Effortless Preparation: It’s a quick bread, meaning no complicated techniques or special equipment are required. Perfect for beginner bakers or busy weeknights.
- Versatile Delight: Whether it’s a morning pick-me-up, an afternoon treat with coffee, or a simple yet elegant dessert, this loaf fits every occasion.
- Customizable Fun: Easy to adapt with nuts, different kinds of chips, or even a hint of espresso, allowing you to personalize it to your taste.
What You Will Need to Bake This Delicious Loaf
Gathering the ingredients for this delightful chocolate chip loaf is straightforward, as you likely have most of them in your pantry already. You also won’t need any fancy equipment; just a few basic kitchen tools will suffice. The key is to use quality ingredients to achieve the best flavor and texture.
Key Ingredients for Your Chocolate Chip Loaf
- Flour: Good old all-purpose flour forms the structural base of our loaf. Make sure to measure it correctly, preferably by weight (250 grams), to avoid a dense cake.
- Baking Soda: This is our primary leavening agent. It actively reacts with the acidic buttermilk, producing carbon dioxide gas that helps the bread rise beautifully and achieve that signature fluffy texture.
- Cinnamon: A touch of ground cinnamon adds a warm, subtle spice that beautifully complements and enhances the chocolate flavor without overpowering it. It’s an optional but highly recommended addition.
- Salt: A crucial ingredient to balance the sweetness of the sugars and chocolate. It also helps to bring out the depth of all the other flavors in the loaf. Use Kosher or fine sea salt for best results.
- Eggs: Large eggs provide structure, moisture, and richness to the loaf. Ensure they are at room temperature for optimal emulsification with other wet ingredients.
- Sugar: We use a balanced combination of white granulated sugar for sweetness and packed dark brown sugar for its molasses notes, which add depth of flavor and contribute to a wonderfully moist and chewy texture.
- Unsalted Butter: Melted butter infuses the loaf with a rich, buttery flavor and contributes to its tender crumb. Using unsalted butter allows you to control the overall saltiness of the recipe. Remember to cool it slightly after melting before adding it to your wet ingredients.
- Buttermilk: The star ingredient for its tenderizing and moisturizing properties. If you don’t have buttermilk on hand, you can easily make a homemade version by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and filling the rest with regular milk to the 1-cup line. Let it sit for 5-10 minutes until it slightly curdles. Just like eggs, room temperature buttermilk mixes better.
- Vanilla Extract: High-quality vanilla extract or vanilla bean paste is essential for adding a fragrant, warm aroma and intensifying the complex flavors of the chocolate.
- Chocolate Chips: I prefer semi-sweet chocolate chips for a classic balance of sweetness and cocoa bitterness. However, feel free to use bittersweet for a more intense chocolate flavor or milk chocolate for a sweeter, creamier profile. My go-to supermarket brand for consistent quality is Ghirardelli. For an even smoother, meltier chocolate experience, consider chopping up a good-quality chocolate bar (at least 60% cocoa) instead of using pre-made chips; chopped chocolate melts more evenly throughout the batter.
Easy Step-by-Step Instructions to Bake Your Chocolate Chip Loaf
Here is a quick, easy-to-follow overview of how to create your perfect chocolate chip loaf. Before you begin mixing, ensure your oven is preheated to 350℉ (175°C). Properly prepare a 9 by 5-inch loaf pan by coating it generously with baking spray, or line it with parchment paper, leaving an overhang on the longer sides to easily lift the finished loaf out.
1. Combine Dry Ingredients: In a large mixing bowl, thoroughly whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Whisking ensures these ingredients are evenly distributed, which is vital for a consistent rise and flavor throughout your loaf.
2. Prepare Wet Ingredients (Part 1): In a separate, larger bowl, vigorously whisk together the room temperature eggs, both white and dark brown sugars, and vanilla extract until they are well combined and slightly lighter in color. This step ensures the sugars dissolve somewhat and creates a homogeneous base.
3. Prepare Wet Ingredients (Part 2): Gradually whisk in the room temperature buttermilk into the egg mixture. Once combined, gently pour in the slightly cooled, melted unsalted butter, whisking until everything is just incorporated. Avoid adding hot butter, as it can scramble the eggs.
4. Combine Wet and Dry: Pour the wet ingredient mixture into the bowl containing your dry ingredients. Using a spatula or wooden spoon, gently stir until just combined. It’s crucial not to overmix the batter; a few small flour streaks are perfectly fine. Overmixing develops gluten, which can lead to a tough, dry loaf.
5. Fold in Chocolate Chips: In a small bowl, toss your chocolate chips with the reserved 1-2 teaspoons of flour. This light coating helps prevent them from sinking to the bottom of the loaf during baking. Gently fold the coated chocolate chips into the batter until they are evenly distributed, again taking care not to overmix.
6. Bake the Loaf: Pour the prepared batter evenly into your greased or parchment-lined loaf pan. If desired, sprinkle a few extra chocolate chips and a tablespoon or two of turbinado sugar over the top for a beautiful, sparkling finish. Bake for 45-55 minutes. The loaf is done when the top is golden brown and a wooden skewer or toothpick inserted into the very center comes out clean, with no wet batter attached. If using a smaller loaf pan (8 by 4 inches), you may need to add an additional 5-10 minutes of baking time, as the batter will be deeper. Let it cool in the pan for 5-10 minutes before carefully inverting it onto a wire rack to cool completely, or at least until it’s warm enough to enjoy.
👩🍳Expert Tips for the Perfect Chocolate Chip Loaf
Achieving a bakery-worthy chocolate chip loaf cake is easier than you think with these expert insights. Follow these tips to ensure your loaf turns out perfectly moist, fluffy, and full of flavor every single time.
- Room Temperature Ingredients are Key: Ensure your buttermilk and eggs are at room temperature. Cold ingredients don’t emulsify (mix) as well with other ingredients, especially melted butter, which can lead to a lumpy batter and a less uniform, tougher texture in your finished loaf. Take them out of the fridge at least 30 minutes to an hour before you start baking.
- Prevent Chocolate Chips from Sinking: To guarantee an even distribution of those delicious chocolate chips throughout your loaf, lightly coat them in a teaspoon or two of flour before folding them into the batter. This thin flour layer acts as a barrier, preventing the heavier chips from sinking to the bottom during baking.
- For a Prettier Presentation: If you love that bakery-style look, reserve a few tablespoons of chocolate chips and sprinkle them on top of the batter just before it goes into the oven. They will bake beautifully on the surface, making for an appealing golden crust dotted with melted chocolate.
- Elevate Your Chocolate Flavor with Quality Bars: Instead of just using chocolate chips, consider chopping up a good-quality chocolate bar (look for at least 60% cocoa for a rich taste). Chopped chocolate melts more evenly and creates delightful streaks and pools of pure melty goodness in every bite, offering a more luxurious texture than standard chips.
- Don’t Overmix the Batter: Overmixing is the enemy of tender quick breads. Once you combine the wet and dry ingredients, stir *just* until no dry flour streaks remain. A few small lumps are fine. Overmixing develops gluten, leading to a tough, rubbery texture.
Mix It Up: Creative Variations for Your Loaf
One of the best things about this chocolate chip loaf cake recipe is its versatility. You can easily customize it with a few simple swaps and additions to create a unique flavor profile that perfectly suits your mood. Which delightful variation will you choose first?
- Add Nuts for Extra Texture: Enhance the crunch and nutty flavor by adding your favorite nuts. Walnuts, pecans, or even chopped almonds would be fantastic. If adding nuts, replace about ½ cup of the chocolate chips with your chosen nuts to prevent the batter from becoming too dense or drying out.
- Peanut Butter Swirl: For the ultimate peanut butter and chocolate lover, swirl in about ⅓ cup of creamy or crunchy peanut butter into the batter just before baking. Use a knife or skewer to create beautiful ribbons of peanut butter throughout the chocolatey goodness.
- Experiment with Different Chips: Don’t limit yourself to just semi-sweet chocolate chips! Try adding a mix of chips. Toffee bits, white chocolate chips, butterscotch chips, or even peanut butter chips can create exciting new flavor combinations alongside or in place of some of the chocolate.
- Mocha Twist with Espresso Powder: For a deeper, more sophisticated chocolate flavor, add 1-2 teaspoons of instant espresso powder or finely ground coffee to your dry ingredients. It won’t make your loaf taste like coffee, but it will intensely enhance the chocolate notes.
- Banana Chocolate Chip Loaf: Transform this into a classic banana chocolate chip loaf by replacing ½ cup of the buttermilk with about ½ to ¾ cup of ripe, mashed bananas. Ensure your bananas are very ripe for maximum sweetness and flavor.
- Citrus Zest for Brightness: For a subtle zesty kick that brightens the rich chocolate, add 1-2 teaspoons of orange or lemon zest to your wet ingredients. Citrus pairs wonderfully with chocolate.
Serving Suggestions for Your Chocolate Chip Loaf Cake
This chocolate chip loaf cake is a true chameleon, adapting to any meal or moment. It’s truly best served slightly warm, as this allows the chocolate chips to remain beautifully soft and gooey, creating an irresistible melty texture. Pair it wonderfully with a freshly brewed cup of coffee for a comforting breakfast, a soothing mug of chai tea for an afternoon break, or a cold, crisp glass of milk for a classic combination that children and adults alike will love.
For an extra indulgent experience, elevate your serving game:
- Double Chocolate Delight: Enjoy a warm slice alongside a rich, decadent hot chocolate.
- Nutty Topping: Spread on some homemade chocolate tahini spread, classic peanut butter, or even almond butter for a protein-packed and flavorful topping.
- Creamy Indulgence: A dollop of whipped cream, a scoop of vanilla ice cream, or a light cream cheese frosting can turn this simple loaf into a more elaborate dessert.
- Fruity Freshness: A side of fresh berries or a spoonful of berry compote adds a lovely tart contrast to the sweetness of the chocolate.
However you choose to enjoy it, this chocolate chip loaf is guaranteed to be a hit!
Storage for Optimal Freshness
To keep your delicious chocolate chip loaf cake fresh and moist for as long as possible, proper storage is key. Following these guidelines will ensure you can enjoy this treat for days, or even months!
- Countertop Storage (Short Term): For immediate enjoyment, store the bread on the counter at room temperature for up to 3 days. To prevent it from drying out, wrap it tightly in plastic wrap or aluminum foil. An extra tip for moisture control: place a paper towel over the top of the loaf before wrapping it. The paper towel will absorb any excess moisture, preventing sogginess while keeping the crumb tender.
- Long-Term Storage (Freezing): This bread freezes exceptionally well, making it perfect for meal prep or enjoying a homemade treat whenever a craving strikes.
- Allow the loaf to cool completely to room temperature.
- Wrap the entire loaf, or individual slices, tightly in food-safe plastic wrap. Ensure there are no air gaps to prevent freezer burn.
- For an extra layer of protection, place the wrapped loaf into a freezer-safe bag or an airtight container.
- Store in the freezer for up to 3 months.
- To thaw, simply remove from the freezer and let it come to room temperature on the counter, or gently warm slices in the microwave or oven for a fresh-baked feel.
If you find yourself making a lot of quick breads or loaves, I highly recommend investing in a portable loaf storage container. It’s incredibly convenient for both transporting your homemade baked goods safely and keeping them fresh on your countertop.
Frequently Asked Questions About Chocolate Chip Loaf Cake
Here are some common questions and helpful answers to ensure your chocolate chip loaf cake baking experience is a success!
This is a very common issue with quick breads and muffins! Because of their weight, heavier ingredients like chocolate chips (or fruit) tend to sink to the bottom of the batter during baking. To prevent this, the secret is to coat your chocolate chips in 1-2 teaspoons of flour (part of the total flour amount in the recipe) before adding them to the wet ingredients. The flour creates a light coating that helps suspend the chips more evenly throughout the batter, acting as an additional buffer to keep them in place as the loaf rises.
Absolutely! This recipe is incredibly versatile and works wonderfully for muffins. Instead of pouring the batter into a loaf pan, divide it evenly among a lined 12-cup standard muffin pan. For those desirable tall, domed muffin tops, bake at a higher temperature initially: start baking at 425℉ (220°C) for 6 minutes. After 6 minutes, reduce the oven temperature to 350℉ (175°C) and continue to bake for an additional 15-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. If you want even taller muffins, you can fill only 10 wells, which will give more batter per muffin, resulting in a higher rise.
A dry or dense loaf is usually a sign of overmixing the batter or using too much flour. When you overmix, you develop the gluten in the flour too much, leading to a tough, dry texture. Always mix just until the ingredients are combined and no dry streaks of flour remain. For flour, it’s best to measure by weight (grams) if possible, as scooping directly from a bag can compact the flour, leading to using more than intended.
Yes, you can substitute a neutral-flavored oil like vegetable or canola oil for butter, using the same quantity. However, butter contributes a unique richness and flavor that oil cannot fully replicate. While oil will make the cake very moist, you might notice a slight difference in taste and the tender crumb that butter provides.
More Indulgent Chocolatey Recipes
For many of us, chocolate isn’t just a food; it’s a food group! If you’re looking to satisfy your chocolate cravings further, explore these other delightful recipes that celebrate the magic of cocoa.
- Chocolate Muesli with Candied Orange
- Pistachio Muffins with Chocolate Chips
- Nutella Overnight Oats
- Chocolate Tahini Spread
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don’t forget to tag me on Instagram @brunchandbatter.
📖Recipe
Chocolate Chip Loaf Cake
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Equipment
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9×5 inch loaf pan
Ingredients
- 2 cups (250 grams) all-purpose flour, plus 2 teaspoon for coating the chips
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon Kosher or fine sea salt
- 2 large eggs, room temperature
- ½ cup (4 ounces) white granulated sugar
- ½ cup (4 ounces) packed dark brown sugar
- 1 tablespoon vanilla extract or vanilla bean paste
- 1 cup (8 ounces) buttermilk, room temperature
- ½ cup (4 ounces or 1 stick) unsalted butter, melted and slightly cooled
- 1½ cups semisweet chocolate chips, plus more for the top can also use bittersweet or milk chocolate chips
- 1-2 tablespoon turbinado sugar (Sugar in the Raw) for topping, optional
Instructions
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Preheat the oven to 350℉. Line a 9×5 inch loaf pan with parchment paper, or coat the pan with baking spray.
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In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.2 cups (250 grams) all-purpose flour, plus 2 teaspoon for coating the chips, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon Kosher or fine sea salt
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In a separate bowl, whisk the eggs, sugars, and vanilla until blended. Whisk in the buttermilk and the cooled butter. Add this mixture to the bowl with the dry ingredients, and stir until no flour streaks appear.2 large eggs, room temperature, ½ cup (4 ounces) white granulated sugar, ½ cup (4 ounces) packed dark brown sugar, 1 tablespoon vanilla extract or vanilla bean paste, 1 cup (8 ounces) buttermilk, room temperature, ½ cup (4 ounces or 1 stick) unsalted butter, melted and slightly cooled
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In a small bowl, toss the chocolate chips in the remaining 1-2 teaspoon of flour until lightly coated. Fold the chocolate chips into the batter until evenly distributed. Do not over-mix.1½ cups semisweet chocolate chips, plus more for the top
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Pour the batter into the prepared loaf pan. If you reserved some chocolate chips, sprinkle them over the top, followed by the turbinado sugar. Bake for 45-50 minutes until golden brown, and a toothpick inserted into the center of the loaf comes out clean. Allow to cool in the pan for 5-10 minutes before inverting onto a wire rack to finish cooling. Serve warm or at room temperature.1-2 tablespoon turbinado sugar (Sugar in the Raw) for topping, optional
Notes
Storage: Store the bread on the counter for 3 days wrapped in plastic wrap. Place a paper towel over the top to absorb some of the moisture.
To make muffins: Instead of a loaf pan, pour the batter into a lined 12-cup standard muffin pan. Bake at 425℉ for 6 minutes. After 6 minutes, turn down the heat to 350℉ and bake for an additional 15-20 minutes until golden brown. For taller muffins, fill only 10 wells. More batter will yield taller muffins.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.