Chocolate Chip Loaf Cake Recipe

Chocolate Chip Loaf Cake

I’m happy to present one of my most popular recipes on my blog for over two years. There’s a reason this recipe is viewed and baked each day by readers, because it’s a keeper.

You can make chocolate chip loaf cake even if you’re a novice baker because it’s super easy to make. It only uses basic ingredients. The dish has been a staple of mine for close to 20 years now. This moist vanilla loaf cake consists of chocolate chips that melt in your mouth. The recipe is a family favourite, much like those Chocolate Chip Cake Squares!

Ingredients for Choc Chip Loaf Cake

  • Margarine: It is okay to use unsalted butter that is room temperature
  • Caster Sugar
  • Eggs
  • Vanilla Extract
  • Self-Raising Flour: In case you don’t have baking powder, you can use plain flour.
  • Chocolate Chips

I think that’s it! It is only necessary that you have a loaf pan (and reusable baking paper, but that is not necessary) and a mixing bowl. Although an electric whisk would be ideal, a wooden spoon would also work!

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How to Make a Chocolate Chip Loaf Cake

  • The margarine and sugar should be blended together, the eggs and vanilla beaten in, the flour whisked in, and most of the chocolate chips gently folded in.
Chocolate Chip Loaf Cake Butter
  • All ingredients are mixed together in the same large bowl. Spread in a loaf pan and sprinkle with the remaining chocolate chips.
Chocolate Chip Loaf Cake Flour
  • A loaf pan the size of a quarter can take as long as one hour to bake, depending on the oven and the shape and size of the loaf pan.
Chocolate Chip Loaf Cake Mix
  • There’s nothing worse than baking in a 2 lb loaf pan in my oven!
  • After 45 minutes, check with a skewer and make the necessary adjustments. You can cover the middle gently with foil if the outsides are browning and the insides are uncooked.
Chocolate Chip Loaf Cake Pan

Will the Chocolate Chips Sink in Cake?

If you add anything to cake batter, they will sink a little, but these things will minimise this sinkage:

  • A slightly thicker batter can be achieved by adding a little more flour than I usually do.
  • If you don’t want to mix the chips all through, reserve a handful of them for topping before baking. This was just the beginning, there is still much to do.
  • Preheating the oven will prevent the cake from getting soggy, as the batter will begin to cook right away and the chips will stay in place.
  • After cooking at a higher temperature for 10 minutes, you can reduce the temperature for the remainder of the bake. The purpose of this is to set them in place as quickly as possible.
  • In addition, you can use mini chocolate chips if you can find them. It’s not something I do.
  • Once you have enjoyed it, you may want to experiment with adding a little more flour, or perhaps baking at a higher temperature next time so that the batter sets faster.

Tips for Baking This Loaf Cake

  • The size of the pan is important. The batter will not fit properly in a small pan and will rise and fall and result in a sunken appearance. It is also possible to end up with a cake that doesn’t rise as high if the pan is too big, and baking time may be decreased as a result.
  • During the half-way point of baking, examine the cake and place foil on top if it’s browning too quickly.
  • Approximately 40 – 60 minutes are required for baking. Make sure the cake is done after 40 minutes. There will be some crumbs on a toothpick inserted into the center. Those are the signs that it’s ready.
  • Don’t skip the step of mixing in the flour with the chocolate chips. Keeping them above the bottom of the cake will prevent them from sinking.

Frequently Asked Questions

Is loaf cake the same as pound cake?

The others might be, but this one isn’t. The term loaf cake refers to any cake that is made in a loaf pan. Pound cake consists of equal amounts of flour, butter, eggs and sugar (normally one pound). It is possible to make a pound cake in a loaf pan, but you will need a larger loaf pan or two small ones if you plan to use the full pound amounts.

Why don’t chocolate chips melt in cake?

The first thing to know is that chocolate chips tend to hold their shape, which is why they are used in cookies. Even though they will still melt with enough heat and long enough baking time, they will be held in place by the cake batter, so that it doesn’t melt through the whole cake.

Can you keep chocolate chips from falling to the bottom of a cake?

When baking with chocolate chips, the batter needs to be not so runny that the chocolate chips sink rather than floating throughout. There are chocolate chips throughout this chocolate chip cake, so every bite is chock full of chocolate chips.

What is the best way to store chocolate chips loaf cakes?

Leftovers can be stored in an airtight container in a cool spot (like the pantry; not the refrigerator) for 3-4 days.

It is also possible to freeze this chocolate chip loaf. Make individual portions by slicing it and wrapping them in plastic wrap. It’s usually best to sandwich the slices with a small piece of parchment paper and freeze them together in an airtight bag or container. For a period of up to three months, place them in the freezer.

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Chocolate Chip Loaf Cake

Chocolate Chip Loaf Cake

Yield: 12 Slice
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

You'll love this super easy chocolate chip loaf cake because it's soft, moist, buttery, and super easy to make. Each bite is generously dotted with chocolate chips!


  • 3 Medium Eggs
  • 170g Caster Sugar
  • 190g Self-Raising Flour
  • 170g Margarine or room temperature butter
  • 200g Chocolate Chips
  • 1 Teaspoon Vanilla Extract


    • An oven temperature of 190 degrees C (fan-assisted) should be set and a loaf pan holding 2 pounds should be greased or lined.
    • Smooth out the margarine and sugar by whisking them together.
    • The eggs and vanilla should be added at this point and whisked until well combined.
    • When the flour is incorporated, whisk the cake mix for a moment or two until it is evenly blended.
    • Keep a handful of chocolate chips aside after folding through the chocolate chips.
    • Prepare the pan by pouring in the liquid.
    • Put the remaining chocolate chips on top and sprinkle them with cocoa powder.
    • Once the 10 minutes have been completed, reduce the temperature to 160 degrees C (fan-assisted) and bake for another 15 minutes.
    • Continue baking for another 35 minutes, checking with a skewer that the center is cooked, and if necessary, check every 5 minutes.
    • Cool the baked goods completely in the pan before removing them from the oven.


  • Chocolate chips of your choice can be used.
  • When the cake is cooling, sprinkle some chocolate chips on top, letting them slowly melt over the top.
  • The middle of the dish should still be uncooked after 45 minutes, but the top should already be browned. Cover gently with foil to prevent it from burning.

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 318Total Fat: 19gSaturated Fat: 6gUnsaturated Fat: 12gCholesterol: 43mgSodium: 214mgCarbohydrates: 37gFiber: 1gSugar: 23gProtein: 4g
Hi, I'm Emma Gold and I am the Blog Editor at My blog is all about kitchen accessories and utensils that you need to make your cooking life easier! If you're looking for a new knife or spatula, or want to upgrade your pots and pans; then come visit me at my blog to see what's hot in the kitchen world today!
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