A quick and easy dessert or snacking cake the whole family will enjoy. My teens have been enjoying this cake their whole lives. Easy to make and tastes great!
We made this cake yesterday and it didn't last the day in the kitchen. I think that's success! Mind you, most sweets don't last long around here.
This is a super easy loaf cake that anyone can make. My kids have even made it, and when they were young. Nobody's made it recently though. I'm still working on getting them in the kitchen. After years of trying to get them interested in cooking, I've had to cave and admit defeat. It's like anything, you either like it or you don't. And they just don't like cooking. So, I'm sure when they're on their own, it will be survival cooking. AKA, boil pasta, make a sandwich or toss a frozen pizza in the oven. The cooking might come to them later (or not!!!), at least that's what I secretly hope.
Get your stuff ready
When you take a look at the ingredients you need for this cake, it really doesn't look like much. These are pretty basic ingredients that most of us have on hand. Which makes for easy baking! Pretty basic and I love basic!
And before you do anything, preheat that oven of yours to 350 degrees F. You don't want your cake ready to go in the oven and then realize it's not hot! And make sure the rack is in the center of the oven.
Yes, I know it can get pretty boring. We're starting with creaming the butter and sugar once again. I'm pretty sure most of these baking step by step photos are starting to all look the same? Maybe if I had different mixing bowls, it would like like a whole different baking process! Right? Well, for now I'll still be using my one glass bowl.
After you cream the butter and sugar, you add the eggs one at a time. And whisk on high speed until they are incorporated.
You're batter will look like this. It's quite smooth and runs off a spoon if you scoop it up.
Add the salt and baking powder to the flour and whisk to combine. Now, we're going to add 1/2 of the flour mixture to the batter. Stir it in with a spatula just until it's incorporated.
I've whisked the vanilla into the milk. You don't have to do this, it really doesn't matter.
Pour the milk into the batter and whisk until combined. Just for about a minute. Then fold in the remaining flour. Reserving about 2 tablespoons of flour. You'll see what we're using that for in a minute.
Ah, those chocolate chips. Add the remaining two tablespoons of flour the chocolate chips and give it a gentle toss. Why are we doing this? It helps prevent them from sinking to the bottom of the cake. If you've never done this, try it because it works!
Then just fold in your chocolate chips.
I grease and line my loaf tin. You don't have to line it, but I find it's always easier to get cakes out if the pan is lined.
Optional, you can toss a few extra chocolate chips on the top if you like. I usually do this because it just looks nice and for no other reason.
This cake bakes in about 40 minutes. But remember all ovens are different! I recommend checking the cake at around the 1/2 way mark and see if it's browning too quickly on the top. If so, just place a sheet of aluminum foil over the top. You don't need to take it out of the oven, just simply quickly open the oven door and put it over the top. This will prevent the cake from browning too much. When I baked this cake, I placed foil over the top at the half way mark.
This is such a perfect loaf cake. Easy to make and, if you're a fan of chocolate chips, you're gonna' like it. But, it's best the day it's made. As in, it does dry pretty quickly. So, if you are planning to make it, make it fresh!
There are so many baked goods that will keep for days or even up to a week. This is not one of those things. So, if you are looking for something you can make the day before, I don't recommend this cake. But I can't stress enough how wonderful it is freshly baked. I could have almost eaten the entire cake yesterday when I made it. I said, almost...haha!
Looking for more chocolate chip ideas? Why not take a look at some of these great recipes on the blog:
And there's so much more. If you search "Chocolate Chips", it will take to you links for so many more recipes.
And "yes", this cake has appeared on the blog before. Way back in May 2015 I first introduced it and boy was that a super fantastic photo...hahaha! It's all about progress not perfection. That's a tagline I saw somewhere many times, and I kind of like it. And I'm reinforcing it daily to get me through this process of moving my blog to a new home.
If you're new here and aren't interested in my babble, you can always jump to straight to the recipe. And when my new blog is up and running, it's going to be a whole lot easier. Well, that's the plan.
And for those of you that are following along and curious what's happening. I'm still working away on it each and every day. My dream was to go live by the 1st of March....
Ummm, who am I kidding. If I work 24 hours around the clock and let sleeping, eating and personal hygiene slip by the wayside, maybe. But I've had to reset the goal post to a more realistic date. As in two months from that date. Yes, I know. It seems ages away. But when I started, I had no idea how much work was actually involved and I'm learning as I'm going.
Also, I still want to have the time to create and write new posts to share. The plan going forward this year, was three new posts a week. Well, with this new project, that's a bit ambitious. Again, with the lacking in personal hygiene!!! So, I'm setting a more realistic target of two new recipes per week. And hopefully those days will be every Tuesday and Thursday. Fingers crossed.
Thanks for following along and supporting Julia's Cuisine. I appreciate each and every visitor and look forward to sharing many more recipes with you all in the months and years to come.
Happy cooking and check back next week for another new recipe. Have a great Sunday.
Chocolate Chip Loaf Cake
Makes 1 Loaf cake / Prep time: 10 minutes / Bake time: 40 minutes
1 1/2 cups/190 grams of flour
3/4 cup/150 grams sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup/115 grams butter at room temperature
2 large eggs
2 teaspoons of vanilla extract
1/2 cup/120 ml whole milk
1 cup/180 grams chocolate chips
Preheat oven to 350 degrees F. Grease a 9x5 loaf pan. I recommend you line the bottom of the pan with parchment paper and grease that as well.
In a medium sized bowl sift together the flour (reserving two tablespoons for later), baking powder and salt. Set aside.
Whisk the vanilla into the milk, set aside.
In a large mixing bowl cream the butter and sugar. After the mixture is pale and fluffy, add the eggs one at a time mixing until they are incorporated into the batter.
Next, add half the flour and stir in gently. Then add all the milk and mix in the remaining flour.
Add the reserved flour to the chocolate chips and mix to combine. Add to batter and stir to combine.
Pour batter into your prepared dish and bake for approximately 40 minutes. Insert a toothpick in the center and when just a few crumbs come off, it is done. Remove from oven and place on a wire rack to cool for just a few minutes. Remove from pan after about 5 minutes and let it cool for a further few minutes. This can be served straight away.
Note: If the cake is browning too quickly, place a sheet of aluminum foil over the top.
Click the downloadable link below to print recipe!
Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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