Moist Chocolate Chip Loaf Cake (An Easy Recipe)
Satisfy your sweet tooth with a moist and delightful chocolate chip loaf cake. It's the perfect treat for any gathering or a cozy afternoon at home.
Equipment
- Large heatproof mixing bowl
- Wooden spoon or rubber spatula
- Measuring cups and spoons
- 9x5-inch (23x13 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 9x5-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.
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.
Did you bake this recipe?Leave a comment and a review! below and tag @onebowlbakery on socials!