I don’t know about you, but sometimes I just need something warm, sweet, and filled with chocolate to brighten my day. This Chocolate Chip Loaf Cake does exactly that. We’re talking about a soft, golden crumb, a rich vanilla aroma that greets you at the door, and melty pockets of chocolate in every slice. Yeah, it’s that kind of comfort. I’ve baked it for lazy Sundays, for my kid’s lunchbox (okay, and for mine too), and once even for breakfast. No regrets. What makes this cake a regular in my oven? It’s simple. The ingredients are probably sitting in your pantry right now, and the method is as forgiving as a grandma with a cookie jar. Plus, the whole thing comes together in less time than it takes to fold a fitted sheet (which I still can’t do, by the way). If you’re someone who loves sweet easy recipes, especially the kind that doesn’t require a culinary degree or a stress ball, this one’s for you. It’s a favorite on Elena Cooks, and once you bake it, I bet it’ll land a spot on your favorites list too.

1) Key Takeaways
2) Easy Chocolate Chip Loaf Cake Recipe
3) Ingredients for Chocolate Chip Loaf Cake
4) How to Make Chocolate Chip Loaf Cake
5) Tips for Making Chocolate Chip Loaf Cake
6) Making Chocolate Chip Loaf Cake Ahead of Time
7) Storing Leftover Chocolate Chip Loaf Cake
8) Try these Cakes next!
9) Chocolate Chip Loaf Cake
10) Nutrition

1) Key Takeaways

This sweet easy recipe takes less than 15 minutes to prep
You can use pantry staples and a single bowl to make it
Chocolate chips melt into gooey goodness in every slice
Perfect for breakfast, snacks, or an anytime treat

2) Easy Chocolate Chip Loaf Cake Recipe

I’ve baked this Chocolate Chip Loaf Cake more times than I can count. Why? Because it never disappoints. From the first time I made it, I knew I found one of those rare sweet easy recipes that you can whip up with stuff you already have.

The texture hits that soft spot between fluffy and rich, with just enough density to hold its shape when sliced. It smells like a bakery as it bakes, which is honestly half the reason I keep making it. The other half? The chocolate chips, of course.

If you’re after something that screams homemade comfort without requiring a PhD in pastry arts, this cake has you covered. Whether you’re baking for a weekend brunch, a quick dessert, or just because you felt like it—this one fits the bill.

3) Ingredients for Chocolate Chip Loaf Cake

Unsalted Butter: You want it softened so it blends smoothly. This gives the cake its rich flavor and keeps it moist (but not soggy!).

White Granulated Sugar: The base sweetener. It balances the butter and gives that golden-brown crust.

Eggs: They bind everything together and give structure. Room temperature is best, but I’ve used cold eggs in a pinch.

Vanilla Extract: Just a teaspoon but makes a big difference. Adds warmth and depth to the loaf’s flavor.

All-Purpose Flour: The backbone of the cake. Sift it if you’ve got time—it makes the crumb lighter.

Baking Powder: The leavening agent here. Helps the loaf rise without over-inflating it.

Salt: Just a bit to enhance flavor. It keeps things balanced and brings out the chocolate.

Whole Milk: This loosens the batter and adds a subtle richness. Don’t skimp here—it matters.

Chocolate Chips: I always use semi-sweet, but you do you. They melt into the loaf and give pockets of chocolatey joy.

4) How to Make Chocolate Chip Loaf Cake

Step 1: Preheat the oven to 350°F. Line a loaf pan with parchment if you like an easy cleanup. Or just grease it well.

Step 2: Cream the softened butter and sugar together until light and fluffy. This part makes the base of the cake really smooth and helps it rise right.

Step 3: Crack in the eggs one at a time, mixing well after each. Add the vanilla next. The batter should already smell like something good is about to happen.

Step 4: Mix the dry ingredients in a separate bowl—flour, baking powder, and salt. Then add to the wet mixture in two parts, alternating with milk. Mix until just combined. Don’t overthink it.

Step 5: Fold in your chocolate chips, saving a handful to sprinkle on top before baking.

Step 6: Pour the batter into your prepared pan and smooth the top. Give it a gentle counter tap if you like to get rid of air pockets.

Step 7: Bake for 50 to 55 minutes or until a toothpick comes out clean (or chocolaty but not wet). Let it cool a bit in the pan, then transfer to a wire rack.

5) Tips for Making Chocolate Chip Loaf Cake

Use room temp ingredients if you can. Butter, eggs, and milk all mix better this way. It makes a smoother batter with less effort.

Don’t skip greasing the pan. Ever had half a loaf stuck to the bottom? Not fun. I like to use both butter and a bit of flour or parchment paper.

Watch your oven. All ovens are different. Mine runs hot, so I check my cake five minutes early. You want golden brown edges and a firm center.

6) Making Chocolate Chip Loaf Cake Ahead of Time

This loaf is a dream when baked ahead. It holds up well, actually tastes better the next day, and makes mornings feel like a treat.

Wrap it tightly once it cools—plastic wrap or foil works fine. You can leave it at room temp overnight or pop it in the fridge if you’re keeping it longer.

I’ve frozen it too, sliced or whole. Just wrap it well, and it’ll last weeks. Thaw a slice and toast it slightly for an almost-fresh experience.

7) Storing Leftover Chocolate Chip Loaf Cake

Keep it in an airtight container if you’re planning to finish it soon. It stays good for about four days at room temperature.

For longer storage, refrigerate it. The texture will firm up a bit, but a quick warm-up in the microwave brings it back to life.

Oh, and a slice warmed up with a little butter? That’s breakfast worth waking up for.

8) Try these Cakes next!

9) Chocolate Chip Loaf Cake