Chocolate Chip Loaf Cake
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
Total Time
1 hr 30 mins
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Servings
9 1 inch slices
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Calories
453 kcal
-
Cuisine
International
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.
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Ingredients
- 1⅞ cup (227 grams) cake flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 16 tablespoons (227 grams) unsalted butter softened plus more for greasing the pan
- 1 cup plus 2 tablespoons (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.
- Cream the butter, sugar, and zest together until it is light in color and fluffy, about 5 to 7 minutes. Scrape down the bowl.
- Add the eggs one at a time and beat on medium for one minute between each addition, scraping down the bowl as necessary.
- Beat in the vanilla.
- Add the dry ingredients and mix in on low or stir in by hand just until mixed.
- 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
- You can skip the baking powder to make a traditional, dense pound cake without chemical leavening. Or get a slightly lighter cake by separating the eggs and whipping the egg whites.
- It's important to cream the butter and sugar together until light and fluffy to get the mechanical leavening. Then do beat the eggs one at a time to prevent your pound cake batter from curdling.
- Curdled batter can give you pockets of butter that don't bake evenly. If your batter looks like it is starting to curdle when you add the eggs, add a tablespoon or two of your dry mixture and beat until it evens out.
Nutrition Information
Show Details
Serving
1inch slice
Calories
453kcal
(23%)
Carbohydrates
50g
(17%)
Protein
6g
(12%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
130mg
(43%)
Sodium
189mg
(8%)
Potassium
60mg
(2%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
728IU
(15%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 91 inch slices
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Serving | 1inch slice | |
| Calories | 453kcal | 23% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 130mg | 43% |
| Sodium | 189mg | 8% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 728IU | 15% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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