Easy Chocolate Chip Loaf Cake
This easy chocolate chip loaf cake is soft, moist and buttery, with plenty of chocolate chips in every bite. Made with simple everyday ingredients, it’s an easy homemade cake that’s perfect for afternoon tea, dessert or enjoying with a cup of coffee.
Equipment
- 1 Mixing Bowl
- 1 Spatula
- 1 Loaf Cake Tin
- 1 Flour Sieve
Ingredients
- 175 g Unsalted Butter softened at room temperature
- 150 g White Sugar
- 2 Eggs
- 225 g Self-raising Flour (sieved) or use the equivalent amount of Plain Flour (All-purpose Flour) + 1 tsp Baking Powder
- 160 ml (⅔ cup) Milk
- 1 tsp Vanilla Extract
- ¼ tsp Sea Salt
- 130 g Chocolate Chips / Chunks
Instructions
- Preheat oven to 180°C / 356°F.
- In a large mixing bowl, cream together butter and sugar until light and fluffy.150 g White Sugar, 175 g Unsalted Butter
- Whisk in eggs. Don't worry if the mixture appears to be slightly lumpy.2 Eggs
- Sift in self-raising flour and mix to combine.225 g Self-raising Flour (sieved)
- Slowly mix in milk until combined.160 ml (⅔ cup) Milk
- Add vanilla extract and sea salt, and fold in chocolate chips.1 tsp Vanilla Extract, ¼ tsp Sea Salt, 130 g Chocolate Chips / Chunks
- Bake for 45–50 minutes, or until the loaf is golden and a skewer inserted into the centre comes out clean or with a few moist crumbs.
- Allow the cake to cool in the tin for 15 minutes before carefully transferring to a wire rack.
Notes
- Make sure your butter has been left to soften at room temperature for an hour before starting the recipe. This would have a huge impact on the texture of the cake. The butter should be soft to touch, e.g. creating a slight indent when poking against it but not sinking into it.
- If you don't have self-raising flour, substitute with the equivalent amount of plain flour + 1 tsp baking powder.
- Do not overmix the batter.
- Allow the cake to rest and set before removing it from the loaf tin.
- For any leftovers, you can store the loaf cake slices in an airtight container for up to five days at room temperature.
- Alternatively, you can freeze individual slices after the cake has sufficiently cooled down.