This easy cake recipe for Chocolate Chip Loaf Cake is perfect for a delicious treat with minimal effort. You will love how simple it is to bake a moist, chocolatey cake that’s sure to be a crowd-pleaser.
Key Ingredients & Substitutions:
- All-purpose flour: You can substitute with a 1:1 gluten-free baking blend if needed.
- Granulated sugar: Brown sugar can be used for a deeper, molasses-like flavor.
- Eggs: For an egg-free option, use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
- Milk: Any dairy or non-dairy milk works well.
- Chocolate chips: Use your favorite type – semi-sweet, milk, or dark.
Ingredients:
Main:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
- Total Time: 55 minutes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Servings: 8 slices
- Calories per serving: Approximately 350
- Tools Needed: Loaf pan, mixing bowls, whisk, spatula
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal. This step ensures your easy cake recipe comes out perfectly.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure there are no lumps for a smooth batter.
3. Cream Wet Ingredients
In a separate large bowl, cream the softened butter until it’s light and fluffy. Beat in the eggs one at a time, then stir in the milk and vanilla extract.
4. Mix Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make your loaf cake tough.
5. Fold in Chocolate Chips
Gently fold in 1 cup of chocolate chips with a spatula. Ensure they are evenly distributed throughout the batter.
6. Bake Your Loaf Cake
Pour the batter into your prepared loaf pan and sprinkle additional chocolate chips on top if desired. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool and Serve
Let the loaf cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This easy cake recipe is best served slightly warm or at room temperature.
Variation Ideas:
- Nutty Twist: Add ½ cup chopped walnuts or pecans to the batter with the chocolate chips.
- Citrus Zest: Include 1 tablespoon of orange or lemon zest for a bright flavor.
- Spiced Version: Mix in ½ teaspoon of ground cinnamon or nutmeg for warmth.
- Mini Loaves: Divide the batter among smaller loaf pans and adjust baking time accordingly.
Storage Instructions:
Store your Chocolate Chip Loaf Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To enjoy it warm again, simply microwave a slice for 15-20 seconds.
Frequently Asked Questions (FAQ):
- Can I use frozen chocolate chips? Yes, you can use frozen chocolate chips directly from the freezer.
- Why is my loaf cake dry? You might have overmixed the batter or baked it for too long.
- Can I add fruit? Yes, fresh or frozen berries can be folded into the batter. If using frozen, do not thaw them first.
- How do I know if the butter is softened enough? It should be soft enough to indent with your finger but not melted.
- Can I make this dairy-free? Yes, substitute dairy milk with a non-dairy alternative and ensure your chocolate chips are dairy-free.
- Can I freeze the loaf cake? Yes, wrap the cooled loaf tightly in plastic wrap and then foil. It will keep in the freezer for up to 3 months. Thaw at room temperature.