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loaf with a chocolate swirl

The Ultimate Moist Chocolate Chip Loaf Cake

This easy butter cake is extra moist and loaded with chocolate chips in each bite. It is smaller and quicker than a traditional layer cake, topped with a fudge-like chocolate peanut butter garnish.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10
Course: Dessert, Snack
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup Unsalted Butter room temperature
  • 1 cup Granulated Sugar
  • 2 large Eggs
  • 1/4 cup Sour cream
  • 1 tsp Vanilla extract
  • 1.5 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 1/4 cup Whole milk
  • 1 cup Mini chocolate chips

Equipment

  • 1 9×5 inch loaf pan Grease with butter or non-stick spray.
  • 1 Electric hand mixer Or a stand mixer for creaming butter.
  • 1 Large mixing bowl For the main batter.
  • 1 Medium mixing bowl, To whisk dry ingredients.
  • 1 Rubber spatula For folding in chocolate chips.
  • 1 Wire cooling rack To cool the loaf completely.

Method
 

  1. Preheat your oven to 350°F (177°C) and grease a standard 9x5 inch loaf pan with butter or non-stick spray.
  2. Cream the room temperature butter and granulated sugar together in a large bowl using a mixer until the mixture is pale and fluffy, about 5 minutes.
  3. Add the eggs one at a time, beating well after each addition to ensure a proper emulsion.
  4. Mix in the sour cream and vanilla extract until fully combined.
  5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  6. Gradually add the dry ingredients and the milk to the wet mixture, alternating between them and mixing until just combined.
  7. Gently fold in the mini chocolate chips using a spatula.
  8. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
  10. For the topping, melt the chocolate chips and peanut butter together until smooth and glossy, then pour over the cooled loaf.

Notes

  • Substitution: If using buttermilk, replace both the milk and sour cream with 3/4 cup buttermilk.
  • Pro Tip: Use mini chocolate chips so they don't sink to the bottom and you get chocolate in every bite.