A vanilla loaf cake, with an abundant amount of chocolate chips throughout. This loaf cake is easy to mix up and is great for an easy breakfast in the morning or a yummy afternoon snack.
One thing I love about this loaf cake recipe, is that it is made in just one bowl! Whether you use a stand mixer or a bowl with a hand mixer, you are only dirtying one bowl when making this.
This loaf cake uses everything you would normally need to make chocolate chip cookies, but with the addition of sour cream, to keep this bread rich and moist. Greek yogurt or regular, full fat yogurt can be used instead of the sour cream in this recipe too.
IMPORTANT: Room temperature ingredients are imperative in this cake emulsifying. If you use cold ingredients, your batter will separate and be lumpy.
Chocolate Chip Loaf Cake
Print RecipeIngredients
- 1/2 cup unsalted butter, room temperature
- 1 cup white granulated sugar
- 1/4 cup light brown sugar
- 2 eggs, room temperature
- 1 tablespoon vanilla extract (I used Rodelle Gourmet Pure Vanilla Extract)
- 1 cup sour cream, room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- pinch of nutmeg
- 2 cups semi-sweet chocolate chips
Instructions
Preheat oven to 350-degrees and line a 8-inch x 4-inch loaf pan with foil and spray with baking spray.
In the bowl of a stand mixer, affixed with the paddle attachment, add the butter, white sugar and brown sugar. Mix on medium-high speed until light and creamy. Scrape down the sides of the bowl and add the eggs one at a time to the bowl, mixing each egg in thoroughly before adding the next.
Add in the vanilla extract and the sour cream. Mix until fully incorporated in the batter. Change the mixer speed to low and add the flour, baking powder, baking soda, salt and nutmeg, mixing until barely combined.
Remove the bowl from the mixer and use the rubber scraper to ensure all of the ingredients are fully combined. Fold in the chocolate chips.
Pour batter into prepared loaf pan and bake in 350-degree oven for 75-80 minutes, or until a toothpick inserted in the middle comes out without raw batter on it.
Note: a larger loaf pan and glass pans vs. metal pans, will affect the baking time, so check your cake after 45-minutes to gauge the bake time. If your loaf cake is getting too brown on top, you can take a long piece of foil, crease the foil in half into a shape of a tent and gently place it over the loaf cake while it continues to bake.
Notes
Store cake at room temperature in an air tight container. Cake stays fresh for several days.
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2 Comments
Laura
January 27, 2021 at 2:59 PMLove your photos Kelly! That texture looks crazy-amazing! And those chocolate chip – of course, so so yummy!
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