5 from 3 votes
Chocolate Chip Loaf Cake
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 Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings:
9
1 inch slices
Calories:
453 kcal
Course:
Dessert, Cake
Cuisine:
International
Ingredients
- 1⅞ cup cake flour 227 grams
- ½ teaspoon baking powder
- ½ teaspoon salt
- 16 tablespoons unsalted butter softened plus more for greasing the pan
- 1 cup plus 2 tablespoons granulated sugar
- orange zest of one small
- 4 egg room temperature, large
- 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 9 1 inch slices
Amount Per Serving
Calories 453
% 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.