Chocolate Chip Loaf Cake
A simple, tender chocolate chip loaf cake that bakes up tall, golden, and perfect for snacking or dessert.
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 2 large eggs
- 2 teaspoons vanilla bean paste
- 1/2 cup whole milk
- 1 cup semi-sweet chocolate chips
- Butter or nonstick spray for greasing the pan
- Parchment paper for lining the pan
Instructions
- Preheat the oven to 350°F. Grease a 9×5 inch loaf pan, line the bottom with parchment paper, then grease the parchment.
- In a medium bowl, sift together the flour, baking powder, and salt, then set aside.
- In a small bowl or measuring cup, whisk the vanilla bean paste into the whole milk and set aside.
- In a large mixing bowl, cream the butter and sugar together with a hand mixer or wooden spoon until pale and fluffy.
- Add the eggs one at a time, beating well after each addition until fully incorporated and the batter is smooth.
- Add half of the flour mixture to the butter mixture and mix on low speed or by hand just until combined.
- Pour in all of the vanilla milk and gently mix until incorporated.
- Add the remaining flour mixture and mix only until no dry streaks of flour remain and the batter is thick but smooth.
- Fold in the chocolate chips with a spatula until evenly distributed through the batter.
- Scrape the batter into the prepared loaf pan and smooth the top with a spatula or the back of a spoon.
- Bake for 50 minutes, or until the top is golden, the loaf springs back lightly when touched, and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Let the loaf cool in the pan for 10 to 15 minutes, then use the parchment to lift it out and transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For the best texture, make sure the butter is soft but not melted before you start creaming it with the sugar.
- Let the loaf cool completely before slicing for the cleanest, bakery style slices.
- Store the cooled loaf tightly wrapped at room temperature for up to 3 days, or freeze for up to 2 months.
- You can swap vanilla bean paste with 2 teaspoons of vanilla bean paste if needed.
- Lightly tossing the chocolate chips in a spoonful of flour before folding them in can help keep them from sinking.
- Let the loaf cool completely before slicing for the cleanest, bakery style slices.
- Store the cooled loaf tightly wrapped at room temperature for up to 3 days, or freeze for up to 2 months.
- You can swap vanilla bean paste with 2 teaspoons of vanilla bean paste if needed.
- Lightly tossing the chocolate chips in a spoonful of flour before folding them in can help keep them from sinking.