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Moist Chocolate Chip Loaf Cake

Moist Chocolate Chip Loaf Cake That Everyone Will Love

A delightful Moist Chocolate Chip Loaf Cake that's easy to make and loved by all chocolate lovers.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour if desired.
  • 1 teaspoon Baking Powder Leavening agent for texture.
  • 0.5 teaspoon Salt Enhances flavor.
  • 0.5 cup Unsalted Butter At room temperature.
  • 1 cup Granulated Sugar Provides sweetness.
  • 2 large Eggs Room temperature for better incorporation.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 0.5 cup Whole Milk Almond or oat milk for non-dairy option.
  • 1 cup Mini Chocolate Chips Substitute with dark chocolate if desired.
For the Chocolate Buttercream
  • 0.5 cup Unsalted Butter At room temperature.
  • 2 cups Powdered Sugar Erythritol as a low-sugar alternative.
  • 0.5 cup Unsweetened Cocoa Powder For rich chocolate flavor.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 0.25 teaspoon Salt Balances sweetness.
  • 2-4 tablespoons Heavy Cream Adjust consistency as needed.

Equipment

  • Electric mixer
  • Loaf pan
  • Parchment paper
  • Mixing bowls
  • Spatula

Method
 

Step‑by‑Step Instructions for Moist Chocolate Chip Loaf Cake
  1. Preheat your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan with parchment paper.
  2. In a medium bowl, whisk together 2 cups of flour, 1 teaspoon of baking powder, and ½ teaspoon of salt.
  3. In a large bowl, cream together ½ cup of butter and 1 cup of sugar until light and fluffy.
  4. Add 2 large eggs one at a time, mixing well after each. Then mix in 1 teaspoon of vanilla extract.
  5. Gradually add the flour mixture alternately with ½ cup of milk, mixing until just combined. Fold in 1 cup of mini chocolate chips.
  6. Pour the batter into the prepared loaf pan and smooth the top. Tap the pan to remove air bubbles.
  7. Bake for 55-65 minutes, checking for doneness with a toothpick.
  8. Allow the cake to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
  9. Prepare the chocolate buttercream by beating together ½ cup of butter, then adding 2 cups of powdered sugar, ½ cup of cocoa powder, 1 teaspoon of vanilla extract, and a pinch of salt. Adjust with heavy cream as needed.
  10. Once cooled, frost the cake with the buttercream, slice, and serve. Enjoy!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results. Use the spoon-and-level method for measuring flour.

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