Chocolate Chip Loaf Cake
A moist, tender chocolate chip loaf cake made with simple pantry ingredients. Easy to make in one bowl with no mixer needed.
Equipment
- 9x5-inch loaf pan
- Large Mixing Bowl
- Parchment paper
- Wire rack
Ingredients
- 1 ¾ cups all-purpose flour 220g
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup granulated sugar 150g
- 2 large eggs room temperature
- ½ cup neutral oil 120ml, sunflower or vegetable
- ½ cup whole milk 120ml
- 1 tsp pure vanilla extract
- 1 cup semi-sweet chocolate chips 175g, plus extra for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper.
- Whisk together flour, baking powder, and salt in a large bowl. Set aside.
- Whisk sugar and eggs in a separate bowl for one minute until slightly pale. Add oil, milk, and vanilla and whisk until combined.
- Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined. Do not overmix.
- Fold in chocolate chips, reserving a small handful for the top.
- Pour batter into prepared pan and scatter reserved chips over the top.
- Bake for 50 to 55 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then lift out using the parchment and cool completely on a wire rack.
Notes
- Do not overmix the batter once flour is added - stir only until combined.
- Toss chocolate chips in 1 tsp flour before folding in to prevent sinking.
- Cover loosely with foil at 35 minutes if the top browns too quickly.
- Store wrapped at room temperature for up to 3 days, or freeze individual slices for up to 2 months.