A simple chocolate chip loaf cake – easy and so delicious! This moist chocolate chip pound cake loaf has a soft crumb, buttery vanilla flavor, and lots of mini chocolate chips! And if you love this chocolate chip cake, you'll love my Lemon Sour Cream Pound Cake, my Key Lime Pound Cake, and my Apple Cider Donut Cake!
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Simple Chocolate Chip Loaf Cake Recipe
I'm obsessed with this cake! It's so fun and simple to make, and that chocolate glaze on top is perfect. You may notice that It's the same glaze from my Chocolate Sour Cream Pound Cake, and it works perfect for this chocolate chip cake!
What is a loaf cake?
Simply put, a loaf cake is just a cake baked in a loaf pan. Often it's a pound cake, like this chocolate chip pound cake loaf, but not always. My marble loaf cake is another great example of a loaf cake!
What is the difference between pound cake and loaf cake?
Actually, pound cake refers more to the ingredients and texture of the cake than the pan it's baked in. In fact, traditionally, pound cakes were made with a base of only butter, sugar, flour, and eggs. Modern versions of a pound cake may add a small amount of leavening, but like with this simple chocolate chip loaf cake, they are able to maintain the tight crumb and buttery flavor of traditional pound cake. Check out my Lemon Sour Cream Pound Cake post for a little more on the history of pound cakes!
Chocolate Chip Cake Ingredients
- granulated sugar - creaming sugar with butter is what gives this chocolate chip cake its soft, fluffy crumb!
- butter - I use salted butter in most of my baking, but you can use unsalted butter if you like -- just add in ½ teaspoon of salt with your dry ingredients. Also, your butter should be softened to room temperature - see below for a tip soften your butter quickly!
- eggs - your eggs should also be room temperature -- check below for a tip!
- vanilla extract - make sure you use a good-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
- sour cream - opt for full-fat sour cream to ensure a moist chocolate chip loaf cake! And again, make sure your sour cream is room temperature.
- cake flour - this is what gives this chocolate chip cake such a light and fluffy texture and a soft crumb. Cake flour is lighter in protein and more finely-milled than all-purpose flour, so it's perfect for achieving the soft and tender crumb we're looking for here. If you're in a pinch and don't have cake flour, check below for a tip for making your own!
- baking soda - this leavener works with the moisture in the batter and the acid in the sour cream to give this chocolate chip cake a nice lift!
Then we'll add a delicious chocolate ganache glaze to this cake -- you may recognize this glaze from my Chocolate Sour Cream Pound Cake:
- bittersweet chocolate - I like to use a Ghirardelli Bittersweet Baking Bar for this glaze, but you can also use another good-quality dark chocolate or dark chocolate chips. If you prefer to use semi-sweet chocolate, feel free, but note that it'll make this glaze a bit sweeter, so you may want to cut down the sugar in the cake batter to ¾ cup.
- heavy cream - along with the chocolate, heavy whipping cream creates a chocolate ganache, which is a decadent and delicious dessert topper.
- light corn syrup - we'll add in a bit of light corn syrup to thin out the ganache a bit and give it a glossy shine. If you don't have corn syrup, you can also use light agave nectar.
First of all, you'll need a loaf pan for this chocolate chip cake recipe. This recipe yields a good amount of batter, so a 9 x 5 inch pan works best, but I've also made it in a medium loaf pan (8.5 x 4.5 in.) with great results. As you'll see below in the recipe card, the loaf pan just changes the baking time a bit, and the slightly smaller loaf pan might help with a higher dome top. In addition to your loaf pan, you'll need a stand mixer or hand mixer and mixing bowl, and parchment paper. I also recommend a kitchen scale to accurately measure your flour.
Tips and F.A.Q.
To cool your chocolate chip cake, let it cool in the pan for 10-20 minutes, then remove it from the loaf pan and let it cool the rest of the way on a wire rack. This helps to prevent the bottom of the loaf from getting soggy.
In this chocolate chip cake, your mini chocolate chips will melt a bit while it's baking, but as the cake cools, they'll solidify. As you can see in the images, they stay intact but get a little gooey while the cake is still warm.
If you're in a rush, soften your butter in seconds by popping it in the microwave! Heat your stick of butter on high for about 20 seconds, rotating every few seconds.
It’s important to use room temperature eggs in most baking so that the cold egg doesn’t affect the rise or even baking of your result. However, if you didn’t have a chance to leave your eggs out to get to room temperature, try this tip! Just submerge the eggs in a bowl of lukewarm water for about 15 minutes. That will allow them to get to room temperature more quickly and ensure a great result for this chocolate chip pound cake loaf!
If you don't have any full-fat sour cream on hand, the closest substitute would be an equivalent amount of full-fat greek yogurt.
If you don’t have cake flour, you can make a substitute to use for this chocolate chip pound cake loaf! All you need is all-purpose flour and corn starch. Just measure out 2 ¼ cups of all-purpose flour and replace 5 tablespoons of it with cornstarch. In grams, it’ll be 227 grams of all-purpose flour sifted with 40 grams of cornstarch.
If you try this recipe, I would love it if you could leave a rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
More Cakes You'll Love
- Vegan Coconut Cake
- Chocolate Orange Cake
- Butter Pecan Cake with Cream Cheese Frosting
- Chocolate Spice Cake
- Earl Grey Lavender Cake with Honey-Lemon Glaze
Equipment you may need
- baking spray
- 2 ¼ cups (281 g) cake flour
- ½ teaspoon (2 g) baking soda
- 1 cup (200 g) granulated sugar
- ¾ cup (170 g) salted butter - room temperature (1 ½ sticks)
- 4 large eggs - room temperature
- 2 teaspoons (10 ml) pure vanilla extract
- ⅔ cup (153 g) full-fat sour cream - room temperature
- 1 cup (237 g) mini semi-sweet chocolate chips - or chocolate chips of your choice
- Preheat oven to 350°F and spray a loaf pan* with baking spray and line with parchment paper, leaving an overhang for easy removal of the cake.baking spray
- In a medium bowl, whisk together cake flour and baking soda until well combined. Set aside.2 ¼ cups cake flour, ½ teaspoon baking soda
- In a large bowl with a hand mixer, or in the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy, about 3-4 minutes.1 cup granulated sugar, ¾ cup salted butter
- Add eggs, one at a time, followed by vanilla and sour cream, mixing after each addition.4 large eggs, 2 teaspoons pure vanilla extract, ⅔ cup full-fat sour cream
- Gradually fold in dry ingredients until just combined.
- Fold in chocolate chips until evenly distributed.1 cup mini semi-sweet chocolate chips
- Add batter to prepared loaf pan and smooth the top. Bake in preheated oven for 45-50 minutes*, or until a toothpick entered into the center of the cake comes out clean.
- Cool in loaf pan for 15-20 minutes, then transfer to a wire rack to cool completely.
Chocolate Ganache Glaze
- Heat chopped chocolate and heavy cream in microwave for 20-second intervals until beginning to melt.4 oz bittersweet chocolate, ½ cup heavy cream
- Stir to finish melting until smooth.
- Add corn syrup and stir until glossy.2 tablespoon light corn syrup
- If desired, allow to cool in the fridge for 15 minutes for a slightly thicker consistency.
- Pour glaze over cooled cake, allow to set, and serve.