Moist Chocolate Chip Loaf Cake (An Easy Recipe)
There’s something about a Chocolate chip Loaf Cake that feels both classic and comforting, like the kind of dessert you’d find on a family table or served up with afternoon tea. This recipe uses simple ingredients to create a moist chocolate chip loaf cake that’s just the right balance of rich and light. It’s a treat for any small gathering or a quiet afternoon, and it brings that nostalgic taste of homemade cake to your kitchen.
My easy chocolate chip cake recipe is perfect for a last-minute get-together. The sour cream loaf cake is moist with a tender crumb and everything can be whipped up in one bowl after you brown the butter. I love that this delicious cake is a cross between chocolate chip cookies and my favorite brown butter cake. Best of all, you don’t need an electric mixer or stand mixer! Everything is done by hand for less mess and more fun.
What is this chocolate chip loaf cake recipe all about? Think of a traditional pound cake, but with browned butter for an added nutty complexity, and chocolate chips! The chocolate chip pound cake isn’t too sweet and is the perfect dessert for when you want something subtly sweet. All you need are some basic ingredients and the whole family will have a yummy dessert in no time! If you love the brown butter flavor, you’ll love my brown butter blondies, chewy chocolate chip cookies, and brown butter rice krispies treats!
If you’re looking for more loaf cakes, try my marbled loaf cake or even easier, my vanilla loaf cake! Oh, and olive oil fans will devour my olive oil pound cake! My olive oil banana bread is delicious, too! Oh and for another cake? Check out my carrot cake loaf cake recipe!
Why You’ll Love This Recipe
- Perfect for Anytime: This easy loaf cake works for breakfast, afternoon tea, or dessert—ideal for any time of day. Want something on the go? Try my orange and poppyseed muffins!
- Simple Ingredients: With pantry staples and no fancy techniques, it’s as approachable as it is delicious.
- Incredible Texture: Thanks to sour cream and brown butter, this cake is moist and flavorful, with sweet chocolate chips in every bite.
Ingredients
- Unsalted Butter: Browned for a nutty, caramel-like flavor that makes the loaf extra special. You can also skip browning the butter and simply use melted butter if you’d like.
- Granulated Sugar: White sugar balances the richness of the butter without overpowering the chocolate chips.
- Sour Cream: Key to creating a moist chocolate chip loaf cake with a tender crumb; at room temperature for best results.
- Eggs: Bind and enrich the cake batter. Room-temperature eggs blend seamlessly into the mixture.
- Vanilla Extract: Adds a classic, aromatic note. Pure vanilla extract brings the most natural flavor.
- Whole Milk: Adds just the right amount of moisture; whole milk keeps it rich.
- All-Purpose Flour: Provides structure; a bit of flour is all you need for this cake. If possible, sift it for a lighter crumb.
- Baking Powder & Baking Soda: These are both leavening agents. They help the loaf rise beautifully, creating that perfect domed top.
- Chocolate Chips: Semi-sweet chocolate chips are a classic, but feel free to use mini chocolate chips for smaller pockets of chocolate in every bite.
Ingredient Substitutions
- Non-Dairy Swap: Use your favorite non-dairy milk in place of whole milk if needed—almond or oat milk work well!
- Greek Yogurt for Sour Cream: If you’re out of sour cream, Greek yogurt can step in for a similarly tangy, creamy effect.
Ingredient Additions
- Orange Zest: Adds a pop of citrus flavor that complements the chocolate and brown butter really well!
- Cinnamon or Nutmeg: Just a pinch gives a warm, cozy spice that’s perfect for fall or winter.
Step by Step Instructions
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper for easy removal.
Brown the Butter: In a large mixing bowl (heatproof), melt 113 g of unsalted butter over medium heat. Continue to cook, swirling the bowl or stirring occasionally, until the butter foams, then turns a golden brown with a nutty aroma. Once browned, remove the bowl from the heat and let the butter cool for a few minutes.
Add Sugar and Sour Cream: To the slightly cooled brown butter, add 200 g of granulated sugar and 120 g of sour cream. Whisk until well combined and smooth.
Incorporate Eggs and Vanilla: Add 2 large eggs and 1 teaspoon of vanilla extract, mixing until smooth and creamy.
Add Milk: Stir in 120 ml of milk, making sure the mixture is well combined.
Add Dry Ingredients: Directly add 190 g of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt to the bowl. Gently fold everything together until just combined, being careful not to overmix.
Fold in Chocolate Chips: Fold in 175 g of chocolate chips until evenly distributed throughout the batter.
Pour and Add Topping: Pour the batter into the prepared loaf pan, smoothing out the top.
Sprinkle the optional 45 g of extra chocolate chips on top for added chocolatey goodness.
Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Cool and Serve: Allow the loaf to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Expert Tips and Notes
- Brown Butter Basics: Watch the butter closely as it browns; a wooden spoon is great for swirling it as it melts, helping prevent it from burning.
- Room Temperature Ingredients: Ensure the eggs, sour cream, and milk are at room temperature for a smooth, cohesive batter.
- Gentle Folding: When adding the dry ingredients, use a rubber spatula and fold gently to avoid overmixing, which can make the cake dense.
Serving Suggestions
- Simple and Classic: Enjoy a warm slice on its own, or spread a bit of softened butter on individual slices for a comforting treat.
- With a Scoop of Vanilla Ice Cream: Make it a dessert by serving it warm with a scoop of vanilla ice cream or drizzling silky smooth chocolate ganache on top.
Storage Instructions
- Room Temperature: Wrap the loaf in plastic wrap or store in an airtight container to keep it fresh for up to 3 days.
- Freezing: To enjoy later, wrap individual slices or the entire loaf in aluminum foil, then place in a zip-top bag. It’ll keep well in the freezer for up to a month.
Did you try this recipe? I’d love to see it! Tag @onebowlbakery on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Moist Chocolate Chip Loaf Cake (An Easy Recipe)
Equipment
- Large heatproof mixing bowl
- Wooden spoon or rubber spatula
- Measuring cups and spoons
- 9×5-inch (23×13 cm) loaf pan
- Parchment paper
- Wire rack
Ingredients
- ½ cup (113g) unsalted butter
- 1 cup (200g) granulated sugar
- ½ cup (120g) sour cream, at room temperature
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml)whole milk, at room temperature
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (175g) semi-sweet chocolate chips
- ¼ cup (45g) chocolate chips for sprinkling on top (optional)
Instructions
Preheat Oven:
- Preheat your oven to 350°Fahrenheit (175°Celsius). Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
Brown the Butter:
- In a large heatproof mixing bowl, melt ½ cup (113 g) of unsalted butter over medium heat, stirring frequently.
- Cook until the butter foams, turns golden brown, and has a nutty aroma.
- Remove from heat and let cool for 5 minutes.
Make the Batter:
- Stir in 1 cup (200 g) granulated sugar and ½ cup (120 g) sour cream until smooth and well combined.
- Add 2 large eggs and 1 teaspoon vanilla extract, mixing until fully blended.
- Pour in ½ cup (120 ml) whole milk and stir until combined.
- Add 1 ½ cups (190 g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt directly into the wet mixture.
- Fold gently with a rubber spatula until just combined—be careful not to overmix.
- Gently fold in 1 cup (175 g) semi-sweet chocolate chips, ensuring they’re evenly distributed.
Transfer to Pan:
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- If desired, sprinkle an additional ¼ cup (45 g) of chocolate chips on top.
Bake:
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Check at the 50-minute mark to avoid overbaking.
Cool and Serve:
- Allow the loaf to cool in the pan for 10–15 minutes, then use the parchment paper to lift it out onto a wire rack.
- Let cool completely before slicing.
