Chocolate Chip Loaf Cake
A tender, moist loaf cake packed with chocolate chips, perfect for breakfast or an afternoon treat.
- Prep20 min
- Cook1h 5m
- Total1h 25m
- DifficultyEasy
- Servings4
This chocolate chip loaf cake is a simple, no-fuss recipe that yields a beautifully moist and tender crumb. The sour cream adds richness and keeps the cake soft for days, while the chocolate chips provide bursts of sweetness in every slice.
It's perfect for breakfast, brunch, or as a snack with coffee or tea. Slice it thick, spread with butter if you like, and enjoy!
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan.
- In a large bowl, beat the eggs, sugar, and sour cream until well combined and smooth.
- Gradually add the self-rising flour, stirring just until incorporated.
- Fold in the chocolate chips gently.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 65 to 75 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely.
💡 Tips
- Make sure all ingredients are at room temperature for a smoother batter.
- If you don't have self-rising flour, you can substitute 3 cups all-purpose flour mixed with 4 1/2 teaspoons baking powder and 1 teaspoon salt.
- Store the loaf in an airtight container at room temperature for up to 3 days.
Inspired by a recipe from Taste of Home