Perfect for afternoon tea, this Chocolate Chip Loaf Cake is super easy and quick to make. The fluffy Vanilla Loaf Cake packed with Chocolate Chips is light and moist yet super decadent. An easy cake recipe that is sure to be a hit with the whole family!
Why we love this recipe
This recipe is one of those you like to keep around for whenever you are craving something sweet - and don't want to spend too much time in the kitchen.
The Chocolate Chip Quick Bread only requires about 10 to 15 minutes of prep time and is made in one bowl only. It is so easy to make, you could absolutely get your kids to help!
It is a delicious cake that can be enjoyed for breakfast or as a dessert, but I personally love it with my morning and afternoon tea.
Quicker to make than my Vanilla and Chocolate Marble Loaf Cake but just as decadent than my Double Chocolate Loaf Cake or my Coffee Loaf Cake, this recipe is simply a Classic you will never get tired of!
This Chocolate Chip Loaf Bread is made with a few ingredients. Nothing fancy here, it is a very simple Vanilla Cake base to which I added loads of Dark Chocolate Chips!
You will need (Scroll down to recipe card for all quantities):
- Eggs: medium size, at room temperature
- Caster Sugar: or fine white Sugar
- Butter: Unsalted & melted
- Cream: Heavy / Thickened Cream - don't use Light Cream when baking.
- Vanilla Extract: or paste
- Flour: Plain / All-Purpose
- Baking Powder + Salt
- Chocolate Chips: I used Dark Chocolate Chips but you can use Milk ones if preferred.
- Butter: can be replaced by a neutral flavoured Oil like Canola Oil
- Heavy/Thickened Cream: you can use a Dairy-Free Heavy Cream if needed. Soy Cream is a good option.
- Chocolate Chips: will work with Chopped Cooking Chocolate too if you want Chunks instead of Chips.
I have also made this cake with Greek Yogurt instead of Thickened Cream and it works perfectly too! If you are looking for something a bit different, I absolutely encourage you to try it with Yogurt!
How to make this One bowl Chocolate Chip Loaf
I think this recipe is probably one of the easiest one on this blog, and is seriously accessible to anyone, including novice bakers!
- First, preheat your oven on 180'C/350'F. Grease and Flour (*) your Loaf Pan (I used a 25 cm / 10 inch Loaf Pan) or line it with baking paper. Set aside.
- Melt the Butter and set aside to cool down.
- Photo 1 & 2: In a large bowl, whisk your Eggs and Sugar for 3 to 5 minutes on medium to high speed, preferably using a hand or stand mixer. You want the mix to be very foamy and have doubled in size - that's what will make your cake super fluffy!
- Photo 3 & 4: Add the Melted Butter then Heavy/Thickened Cream.
(*) This is the best way to insure the cake comes out easily from the pan. I used an Oil Spray to generously grease the pan, then dusted it with Flour (that will stick to the oil). Flip the pan upside down and tap it against a hard surface to remove any excess flour.
- Photo 5 & 6 : Add the Vanilla Extract and mix on low speed just until combined to avoid deflating the eggs/sugar.
Once all of your wet ingredients are combined, it is time to add the dry ingredients:
- Photo 7: Using a thin mesh sieve or a sifter, sift in the Flour, Baking Powder and Salt. You can do that in a separate bowl first if preferred, or directly over the mixing bowl.
- Photo 8: With your mixer set on the lowest speed, mix in the dry ingredients in until combined. Make sure to use a low speed to avoid deflating all the air bubbles. Stop mixing as soon as you cannot see any flour to insure you are not overworking the batter.
- Photo 9 & 10: Add the Chocolate Chips and fold them in using a spatula.
- Photo 11: Pour the cake batter into the greased and floured Loaf Pan and use a spatula or the back of a spoon to smooth it out if needed.
- Photo 12: (Optional) sprinkle with more Chocolate Chips over the batter.
- Bake for 40 to 50 minutes, or until a skewer comes out clean.
Note that depending on your oven and the size / depth of the loaf pan you use, it is absolutely possible that the cake will be ready more quickly. Make sure to check on it after 20, 30 minutes and continue to bake if required.
Tips to make this recipe
- Make sure to whisk the Eggs and Sugar for at least 3 to 5 minutes to get the fluffiest cake. It should have doubled in volume and look paler before adding the rest of the ingredients. It is easier to do with an electric mixer (hand or stand mixer) but can be done by hands with a whisk as well.
- Make sure the melted Butter has had time to cool down before adding it to the mix.
- Mix in the Butter, Cream and Vanilla on Low Speed - you do not want to deflate all the air added in the first step
- Make sure to mix in the dry ingredients on low speed and not to overmix the batter at this step. Stop as soon as all the flour as been incorporated!
- Fold in the Chocolate Chips with a Spatula instead of a whisk or electric mixer to avoid over-mixing the batter.
- Grease AND Flour your loaf pan if not lining it with baking paper. I use an Oil Spray to easily grease the pan, then dust it with flour. Make sure to remove any excess flour by tapping the pan upside down on your kitchen bench.
- To get a perfect "crack" in the middle of the cake, remove it from the oven after 10 minutes and slash it with a sharp knife. Place it back in the oven straight away and continue baking as indicated.
- Check the cake after 20 to 30 minutes of baking - depending on your oven and the pan you use, the cake could be baked more quickly than mine.
- Leave the Chocolate Chip Loaf Cake to cool down completely before removing from the pan. If it sticks to the edges, run a small pairing knife between the edge of the cake and the pan then turn it upside down until it comes down.
Yes, Self Rising Flour can be used here - simply replace the Plain/AP Flour with the same amount of Self Rising Flour and discard the Baking Powder and Salt.
This cake can be kept at room temperature for up to 3 days. Make sure to store it in an air-tight container or well covered with wrap or foil so it does not dry out. You can also re-heat individual slices (or toast them!) for breakfast for example.
I do not recommend storing it in the fridge or it will become hard and dry quickly.
Yes, this Chocolate Chip Loaf Cake can be frozen, either whole or in slices, for up to 2 months. Make sure to wrap it well with plastic wrap and/or aluminium foil, and separate each slice with some baking paper if freezing pre-sliced.
Leave to thaw overnight in the fridge or for a few hours at room temperature. Optionally, slightly re-heat in the oven if needed.
More Chocolate Chip Recipes
- Cranberry Chocolate Chip Cookie Bars from Crumb Top Baking
- Chocolate Chip Banana Bread
- Peanut Butter Blondies with Chocolate Chips
- Chocolate Chip Scones
- Double Chocolate Zucchini Muffins
- Sugar Free Chocolate Chip Banana Muffins
- Double Chocolate Brownie Muffins
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Chocolate Chip Loaf Cake
- 120 gr (1/2 cup) Unsalted Butter - melted
- 3 Eggs
- 80 gr (1/3 cup) Caster Sugar - or fine white sugar
- 120 ml (1/2 cup) Heavy / Thickened Cream
- 1 1/2 teasp. Vanilla Extract
- 200 gr (1 1/3 cup) Plain / All-Purpose Flour
- 7 gr (1 1/2 teasp.) Baking Powder
- 1 pinch Salt
- 100 gr (1/2 cup) Chocolate Chips - or to taste
- Preheat your oven on 180'C/350'F. Grease and flour your Loaf Pan (or line with baking paper) and set aside.
- Melt the Butter and set aside to cool down.
- In a large mixing bowl (or bowl of your mixer), whisk the Eggs and Caster Sugar on medium to high speed for 3 to 5 minutes. It should be very foamy and have doubled in size.
- Add the melted Butter, Cream and Vanilla Extract. Mix in on low speed until combined.
- Sift in the Flour, Baking Powder and Salt (see note 1) and mix on low speed until all incorporated. (see note 2).
- Add the Chocolate Chips and fold them in with a Spatula.
- Pour the cake batter into the greased and floured Loaf Pan and smooth it out with a spatula or back of a spoon if needed.
- Optional: top with more Chocolate Chips.
- Bake for 40 to 50 minutes (see note 3), or until a skewer comes out clean. Leave to cool down before remove it from the pan.
- Tip: to get a perfect "crack" in the middle of the cake, take it out of the oven after 10 minute and slash it with a small sharp knife. Continue baking as indicated.
- You can sift the dry ingredients together in a separate bowl first if preferred, or sift it together directly into the mixing bowl.
- Make sure to stop mixing the dry ingredients as soon as you cannot see flour anymore to avoid overworking the batter and deflating it.
- Depending on your oven and the size/depth of your loaf pan, it is completely possible this cake will take less time to bake. I recommend checking it around 20 to 30 minutes, and leave it for longer if needed. If the top seem to start burning before the cake is baked, lower the oven temperature.