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+ servings
a chocolate chip loaf cake cut into slices.
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5 from 1 vote

Chocolate Chip Loaf Cake

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This chocolate chip loaf cake recipe makes the softest chocolate pound cake using the classic ratio of equal amounts of butter, sugar, eggs, and flour.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: Unspecified
Servings: 9 1 inch slices
Calories: 453kcal

Equipment

  • Stand mixer or hand mixer
  • 9 inch by 5 inch loaf pan

Ingredients

  • 1⅞ cup (8 ounces or 227 grams) cake flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 16 tablespoons (8 ounces or 227 grams) unsalted butter, softened plus more for greasing the pan
  • 1 cup plus 2 tablespoons (8 ounces or 227 grams) granulated sugar
  • zest of one small orange
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Instructions

  • Preheat the oven to 325°F. Butter a 9 inch by 5 inch loaf pan, line the bottom with parchment paper, and butter the paper.
  • Sift or whisk the flour, baking powder, and salt together into a medium bowl.
    1⅞ cup (8 ounces or 227 grams) cake flour, ½ teaspoon baking powder, ½ teaspoon salt
  • Cream the butter, sugar, and zest together until it is light in color and fluffy, about 5 to 7 minutes. Scrape down the bowl.
    16 tablespoons (8 ounces or 227 grams) unsalted butter, softened, 1 cup plus 2 tablespoons (8 ounces or 227 grams) granulated sugar, zest of one small orange
  • Add the eggs one at a time and beat on medium for one minute between each addition, scraping down the bowl as necessary.
    4 large eggs, room temperature
  • Beat in the vanilla.
    1 teaspoon vanilla extract
  • Add the dry ingredients and mix in on low or stir in by hand just until mixed.
    1 cup chocolate chips
  • Mix in the chocolate chips by hand.
  • Transfer the cake batter to the prepared loaf pan and give it a few thwacks on the countertop to even it out.
  • Bake for 65 to 70 minutes in the middle of the oven until the top is a light brown and a toothpick inserted into the cake comes out clean. You may need to test a few places to avoid hitting a chocolate chip!
  • Let the cake cool in the pan for 10 minutes before removing from the pan onto a rack. Let the cake cool for at least one hour before cutting.
  • Store at room temperature, well-wrapped, for up to one week.

Notes

Variations
  • skip the orange zest or replace it with lemon zest
  • skip the baking powder to make a traditional pound cake without chemical leavening
  • get a slightly lighter cake by separating the eggs and whipping egg whites
  • top the cake with a chocolate ganache or orange glaze
  • make it your own and let me know!

Nutrition

Serving: 1inch slice | Calories: 453kcal | Carbohydrates: 50g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 189mg | Potassium: 60mg | Fiber: 1g | Sugar: 30g | Vitamin A: 728IU | Calcium: 34mg | Iron: 1mg