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Chocolate Chip Loaf Cake

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 9 1 inch slices
Author uglyducklingbakery

Equipment

  • Stand mixer or hand mixer
  • 9" x 5" loaf pan

Ingredients

  • 1 ⅞ 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.
    1 7/8 cup (8 ounces or 227 grams) cake flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt
  • Cream the butter, sugar, and zest together until it is light in color and fluffy, about 5-7 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
  • Add the vanilla and beat in.
    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!