Description
A nostalgic and moist chocolate chip loaf cake that’s perfect for any occasion, bursting with gooey chocolate chips.
Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup sour cream, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 cup whole milk, at room temperature
- 1 cup mini chocolate chips
- Optional Topping: 1/2 cup mini chocolate chips and 2 tablespoons creamy peanut butter
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Beat the softened butter and sugar together until smooth and creamy.
- Add the eggs and beat for a minute.
- Incorporate the sour cream and vanilla extract.
- Pour the dry ingredients into the wet mixture gradually, mixing gently.
- Slowly pour in the milk, mixing until just combined.
- Fold in the chocolate chips carefully.
- Pour the batter into the prepared loaf pan and bake for 60 to 75 minutes until a toothpick comes out clean.
- Cool the cake in the pan for at least an hour before transferring it to a wire rack to cool completely.
- Optional: Melt together the mini chocolate chips and peanut butter, then drizzle over the cooled cake.
Notes
Store leftovers in an airtight container or freeze slices for later indulgence.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg