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Chocolate Chip Loaf Cake

A simple vanilla loaf cake packed with milk-chocolate chips and baked until golden, ideal for slicing with tea or coffee.

By Gary Burfield-Wallis First published Updated
Chocolate chip loaf cake on a blue serving plate.

At a glance

Recipe summary

Prep
20 min
Cook
55 min
Rest
15 min
Total
1 hr 30 min
Serves
8–10 slices
Skill
Easy

This is an uncomplicated creamed loaf cake with chocolate in every slice. The flour-coated chips are less likely to sink while the cake bakes.

What you need

Ingredients

Metric US Ingredient
175 g 6¼ oz butter or baking spread Softened.
150 g ¾ cup caster sugar
2 large 2 large eggs
115 ml ½ cup milk
5 ml 1 tsp vanilla extract
210 g 1¾ cups self-raising flour
175 g 6¼ oz / about 1 cup milk-chocolate chips Divide 150 g for the batter and 25 g for the top.
15 g 1 tbsp plain flour For coating the chocolate chips.

How to make it

Method

  1. Heat the oven to 170°C / 160°C fan / 340°F. Grease and line a 900 g / 2 lb loaf tin, leaving paper overhanging for easy lifting.
  2. Beat the 175 g butter and 150 g caster sugar until pale and creamy.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Mix in the 115 ml milk and vanilla.
  5. Fold in the 210 g self-raising flour until no dry streaks remain.
  6. Toss 150 g of the chocolate chips with the 15 g plain flour, then fold them through the batter.
  7. Spoon the batter into the tin, level the top and scatter over the remaining 25 g chocolate chips.
  8. Bake for 50 to 55 minutes until golden and a skewer inserted in the centre comes out clean. Cover loosely with foil near the end if the top browns too quickly.
  9. Cool in the tin for 15 minutes, then lift onto a wire rack to cool completely.

Useful notes

Equipment

  • 900 g / 2 lb loaf tin
  • Baking paper
  • Electric mixer or wooden spoon
  • Large mixing bowl
  • Flexible spatula
  • Wire rack

Substitutions

  • Use dark, white or mixed chocolate chips.
  • Use a dairy-free baking block and plant milk if suitable for your dietary needs.
  • Add finely grated orange zest for a chocolate-orange loaf.

Allergen notes

  • Contains wheat, egg, milk and soya when made with typical chocolate chips.
  • Check chocolate and baking-spread labels for additional allergens.

Storage

Keep in an airtight container at room temperature for up to 3 days. Freeze individual slices for up to 2 months and thaw at room temperature.

Tips

  • Coating the chips with a little flour helps keep them suspended through the loaf.
  • Do not overmix after adding the flour.
  • Let the loaf cool before slicing so the crumb sets cleanly.