Chocolate Chip Loaf Cake

This easy Chocolate Chip Loaf Cake is the perfect dessert for a family get-together or small gathering. The cake itself is perfect- super buttery and moist, and stuffed with mini chocolate chips so that each bite you take is filled with chocolate chips.

My favorite part is the chocolate buttercream on top. It's super fluffy and rich and compliments the cake so well. This is seriously one of my favorite recipes on the blog!

If you love loaf cakes, try my Blood Orange Almond Cake. If it's not blood orange season, swap it for naval oranges. If you're a chocolate lover, look no further than my Chocolate Banana Bread Mug Cakes, or my Oreo Cheesecake Brownies!

Why You'll Love this Chocolate Chip Loaf Cake

• This cake is basically a pound cake, which is arguably the best kind of cake.
• No layers to bake or frost like a 2 or 3-layer cake. Super easy in one loaf pan!
• All the ingredients come together in one bowl.
• Between the chocolate chips and the chocolate buttercream, there is no shortage of chocolate here. Calling all chocolate lovers!
• This cake is super moist so it's perfect to make a day ahead and serve the next day! Also if you have any leftovers (emphasis on *if*), this cake freezes super well! Save it for a rainy day.

Recipe Ingredients

Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!

• butter- I always use unsalted butter for baking, but if you only have salted butter on hand that is totally fine! Just omit the salt that the recipe calls for.
• milk- I tested this recipe with whole milk and suggest using that for best results.
• chocolate chips- I used mini because I think they give you more bits of chocolate spread throughout the cake, but you can absolutely use regular chocolate chips or a mix of both.

Step by Step Instructions

Step 1: Start by preheating your oven to 350 degrees F. Line a loaf pan with parchment paper and set it aside. In a medium-sized bowl, mix together the flour, baking powder, salt and set aside.

Step 2: In a large bowl, use an electric mixer to cream the butter and sugar together until light and fluffy, about 2-3 minutes. Add in the eggs one at a time, mixing after each one. Then add in the vanilla extract. Be sure to scrape the sides of the bowl when needed.

Step 3: Add the dry ingredients and the milk, alternating between the two and mixing in between (dry, milk, dry, milk, dry). Mix this until it's just incorporated, being careful not to overmix. Fold in the chocolate chips. Pour the batter into the loaf pan.

Step 4: Bake for 55-65 minutes, until a toothpick inserted into the middle of the cake comes out clean.

Remove from the oven and allow the cake to cool for at least 20 minutes before removing from the pan. Place on a wire cooling rack and allow it to cool completely before adding frosting and serving.

Step 5: Make the buttercream- In a large bowl, cream the butter until smooth, about 1 minute. Add in the powdered sugar, cocoa powder, vanilla, salt, and 1 tablespoon of cream/milk, mixing until combined. Add up to 1 more tablespoon of milk to reach desired consistency. Spread on to the cooled cake and enjoy!

Tips and Tricks

• spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
• Don't overmix the batter- overmixing batter can give you a gummy cake, which isn't what we want here! Make sure to mix the dry ingredients and milk in each additional JUST till it's combined.
• Watch the baking time- Loaf cakes take a while to bake, so I would start checking on it around 50 minutes in. Since everyone's ovens are different, the baking times may vary.
• Cover with tinfoil- If you notice the top of your cake starting to brown before it's done, cover it with tinfoil and continue baking.

Storing & Freezing

This cake will stay fresh in an airtight container for up to 4 days at room temperature, and up to 1 week in the fridge. You can freeze this cake after it has been baked and cooled completely.

If you made this recipe, I would love to know what you thought! Leave me a star rating and a comment below ⭐️ Your reviews not only help my business but other bakers as well!

Want an exclusive first look at all my recipes? Join my email newsletter which sends Bake & Bacon recipes straight to your inbox as soon as they go live, so you never miss a recipe!

Want to keep up with Bake & Bacon outside of the blog? Follow me on Instagram, Facebook, Twitter, Pinterest, and Youtube. Tag me on any social media and use the hashtag #bakeandbacon so I can see what you are baking!