Throughout the years, I’ve made many flavours of loaves and cakes, but I think nothing compares to a classic vanilla cake. This chocolate chip loaf cake is delicious, soft, moist and melts in your mouth. You won’t be able to stop eating it.
Chocolate chip loaf cake
For this chocolate chip loaf cake, you can use a 22x11cm/8x4in pan or one that has a 6 cup capacity. If you use a bundt pan, you have to double the recipe. The pan I used is called Jubilee by the brand Nordic Ware. It’s really beautiful and you can find it here on Amazon. These pans are great because they’re beautiful but also easy to use and unmould. To prepare them, I brush them with a thin layer of melted butter. Then I add a bit of flour to the pan and spread it around by tapping the pan. To unmould, the brand recommends waiting 10 minutes after removing it from the oven. Personally, I find that it’s easier to unmould it as soon as it comes out of the oven.
Let’s talk ingredients
This chocolate chip loaf cake is based on my classic vanilla bundt cake recipe and is an all-around hit. I love the result! A question I get asked a lot is if it’s absolutely necessary to use half granulated and half brown sugar. I always answer that it’s best if you do. Brown sugar adds a caramelly flavour to the batter and granulated sugar adds a clean sweetness. I think that using half and half is the perfect ratio. Try it and let me know how you like it. For the chocolate chips, I went for semi-dark. You can also use milk chocolate chips or chop up your favourite bar. Also, if you want to add nuts, go for it.
Days are getting colder here in the southern hemisphere. That means that I really feel like baking cakes on a daily basis. This size of loaf cake is perfect for my house. It’s just two of us, so if it’s bigger, it stays there forever. There’s nothing like saying “I would love to have something sweet” and remembering there’s a homemade chocolate chip loaf cake. To keep it fresh you can place it in an air-tight container (whole or already cut up) or even inside a bread bin. Here are other cake ideas if you need them:
Chocolate chip loaf cakePrint Pin Rate
- 90 g unsalted butter around ½ cup, at room temperature
- 25 g canola or vegetable oil 2 tbsp
- 1 tsp salt
- 90 g granulated sugar ½ cup
- 90 g brown sugar ½ cup
- 2 eggs
- 1 tsp vanilla extract can be replaced with vanilla essence
- 120 ml milk ½ cup, of any kind
- 200 g all-purpose flour 1 ¼ cups
- 1 tsp baking powder
- 150 g chocolate chips I used semi-dark, around 1 cup
- Whip up the butter with the sugar, salt and oil until the mix becomes lighter. You can do this with an electric mixer or using a hand-held whisk.
- Add the eggs and beat them again until they are fully incorporated and the mix looks airy. From all the whipping, the mix should thicken and start to unstick from the sides of the bowl.
- Add the milk and vanilla extract and mix. It will look split, but don't worry. It will come back with the flour.
- Add the flour and baking powder and mix, then add the chips and fold them in.
- Grease your bundt pan with a thin layer of melted butter using a pastry brush. Flour the pan. After distributing the flour around the inside of the pan, turn it upside down and pat it to remove the excess.
- Place the batter inside the pan and spread it out. With a spatula, bring the batter up the sides so that when it rises in the oven it evens out.
- Bake the cake at 180°C/350°F for 40min-45min or until a knife comes out clean. It's important to not overcook it to prevent it from drying out. If you have an electric oven, check the cake at the 30-minute mark. If it's golden enough on top, change the heat source to only the bottom.
- Unmould the cake while it's still hot.