Packed with melty chocolate in every bite, this easy-to-make Chocolate Chip Loaf Cake is perfect for breakfast, dessert, or a snack. It has a golden, tender crumb and balanced sweetness—a nostalgic treat that’s simple to prepare and delightful to share.
This chocolate chip loaf is a quick bread made much like classic banana or strawberry loaves, but the chocolate makes it feel a touch more indulgent. The key to a moist, tender crumb is buttermilk, which keeps the texture light and soft. For the best flavor, choose good-quality chocolate or chips with at least 60% cocoa, or chop a chocolate bar for a smoother melt.
What you will need
The ingredient list is straightforward, and no special equipment is required.
- Flour — all-purpose.
- Baking soda — reacts with the buttermilk to give the loaf lift.
- Cinnamon — adds a warm note.
- Salt — balances the sweetness.
- Eggs — provide structure and help the loaf rise.
- Sugar — a mix of white and dark brown sugar gives flavor and moistness.
- Unsalted butter — for richness.
- Buttermilk — creates a light, tender crumb.
- Vanilla — enhances the chocolate flavor.
- Chocolate chips — semisweet is recommended, or use bittersweet or milk chips; chopped chocolate works beautifully too.
Step-by-step instructions
Quick overview: preheat the oven to 350°F. Prepare an 8-by-4-inch loaf pan by lining it with parchment or coating it with baking spray.
Step 1. Whisk the dry ingredients together in a large bowl: flour, baking soda, cinnamon, and salt.
Step 2. In another bowl, whisk the eggs, white sugar, dark brown sugar, and vanilla until combined.
Step 3. Whisk in the buttermilk, then stir in the cooled melted butter.
Step 4. Fold the dry ingredients into the wet just until combined—avoid over-mixing to keep the loaf tender.
Step 5. Toss the chocolate chips with a little flour (1–2 teaspoons) to help prevent sinking, then fold them into the batter.
Step 6. Pour the batter into the prepared pan. If desired, sprinkle a few reserved chips and turbinado sugar on top.
Bake 45–55 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 5–10 minutes, then invert onto a wire rack to finish cooling. Serve warm or at room temperature.
Expert tips
- Room temperature ingredients: Let the buttermilk and eggs come to room temperature so they combine evenly.
- Prevent sinking: Lightly coat chips in flour before folding them in to help suspend them in the batter.
- Garnish: Reserve a few chips for the top so the loaf looks more appealing when it comes out of the oven.
- Use chopped chocolate: Chopping good-quality chocolate (60% cocoa or higher) gives a smoother, more melty result than some commercial chips.
Mix it up
Customize the loaf with these easy variations:
- Add nuts for texture—replace ½ cup of chips with chopped nuts so the batter stays moist.
- Swirl in ⅓ cup peanut butter for a rich ribbon of flavor.
- Mix different chips—try toffee or peanut butter chips along with the chocolate.
- Stir a pinch of espresso powder into the dry ingredients for a mocha note.
- Replace ½ cup of buttermilk with mashed banana to make a banana chocolate chip loaf.
Serving suggestions
Serve slightly warm so the chocolate is soft and gooey. This loaf pairs beautifully with coffee, tea, or a cold glass of milk. For an extra chocolate hit, enjoy a warm slice with hot chocolate or spread with chocolate tahini or peanut butter.
Storage
Store wrapped on the counter for up to 3 days. Place a paper towel over the top under the wrap to absorb excess moisture. The loaf freezes well: wrap tightly in food-safe wrap, place in a freezer bag, and freeze up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Frequently asked questions
Chocolate chips and other heavy mix-ins can sink in quick breads. Toss chips with 1–2 teaspoons of flour before folding them into the batter to help them stay suspended.
Yes. Divide the batter into a 12-cup standard muffin pan lined with paper cups. Bake at 425°F for 6 minutes, then reduce the oven to 350°F and bake an additional 15–20 minutes until golden. For taller muffins, fill only 10 wells.
Recipe
Chocolate Chip Loaf Cake
Equipment
- 8×4-inch loaf pan
Ingredients
- 2 cups all-purpose flour, plus 2 teaspoons for coating the chips
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher or fine sea salt
- 2 large eggs, room temperature
- ½ cup white granulated sugar
- ½ cup packed dark brown sugar
- 1 tablespoon vanilla bean paste or vanilla extract
- 1 cup buttermilk, room temperature
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- 1½ cups semisweet chocolate chips, plus more for the top (or chopped chocolate)
- 1–2 tablespoons turbinado sugar for topping (optional)
Instructions
- Preheat the oven to 350°F. Line an 8×4-inch loaf pan with parchment or coat it with baking spray.
- Whisk together the flour, baking soda, cinnamon, and salt in a large bowl.
- In a separate bowl, whisk the eggs, white sugar, dark brown sugar, and vanilla until blended. Stir in the buttermilk and cooled melted butter.
- Add the wet mixture to the dry ingredients and stir until no flour streaks remain. Do not over-mix.
- Toss the chocolate chips with the reserved 1–2 teaspoons of flour, then fold them into the batter until evenly distributed.
- Pour the batter into the prepared pan. Sprinkle reserved chips and turbinado sugar on top if using. Bake 45–55 minutes, until golden and a toothpick inserted into the center comes out clean. Cool 5–10 minutes in the pan, then invert onto a wire rack to finish cooling.
Notes
- Use good-quality chocolate for the best flavor; chopped bars melt beautifully.
- To make muffins, bake the batter in a lined 12-cup muffin pan: 425°F for 6 minutes, then reduce to 350°F and bake 15–20 more minutes.
Nutrition*
Serving: 1 slice | Calories: 289 kcal | Carbohydrates: 43 g | Protein: 4.6 g | Fat: 10.9 g | Saturated Fat: 7.3 g | Cholesterol: 62 mg | Sodium: 289 mg | Fiber: 1 g | Sugar: 23.4 g
*Nutrition information is an estimate and provided as a courtesy. Actual values vary by ingredients and substitutions.