Description
This rich and moist Chocolate Chip Loaf Cake is the ultimate treat for chocolate lovers. Featuring a tender crumb and studded generously with semi-sweet chocolate chips, this cake combines the perfect balance of sweetness and buttery flavor. Ideal for breakfast, dessert, or an afternoon snack, this loaf cake is easy to prepare and perfect for sharing.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups (315g) all-purpose flour
- 1 tsp (4g) baking powder
- ½ tsp (2g) baking soda
- ½ tsp (3g) salt
Wet Ingredients
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (110g) brown sugar
- 3 large eggs (about 150g)
- 1 tsp (5g) vanilla extract
- 1 cup (240g) sour cream (or buttermilk)
Additional
- 1 ½ cups (255g) semi-sweet chocolate chips (or dark chocolate chips)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure the cake does not stick and comes out easily.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter along with the granulated sugar and brown sugar until the mixture is light and fluffy. This incorporation of air ensures a tender and airy cake texture.
- Add Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate. Then stir in the vanilla extract for added flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, alternating with the sour cream or buttermilk. Begin and end with the flour mixture. Mix just until combined to avoid overworking the batter, which could lead to a dense cake.
- Fold in Chocolate Chips: Toss the chocolate chips in a tablespoon of flour to prevent them from sinking to the bottom. Gently fold the chocolate chips into the batter evenly without overmixing.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
- Cool and Serve: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Serve plain, dusted with powdered sugar, or drizzled with a rich chocolate glaze for an extra indulgence.
Notes
- For a dairy-free option, substitute sour cream with coconut yogurt or a plant-based cream alternative.
- Ensure butter is softened but not melted for best creaming results.
- To prevent chocolate chips from sinking, tossing them in flour is crucial.
- Use parchment paper lining for easy removal and to avoid sticking.
- Check doneness with a toothpick at 45 minutes to avoid overbaking.
