Chocolate Chip Loaf Cake (Made with Self-Raising Flour)
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| Chocolate Chip Loaf Cake |
⏱ Prep: 5 min | 🔥 Cook: 50-55 min | 👥 Servings: 8-10 slices | 🍫 Diet type: Baking / Beginner-Friendly
Chocolate Chip Loaf Cake is a moist and tender buttery loaf studded with chocolate chips throughout. It's a genuinely easy recipe and a great baking project for beginner bakers or kids to make together. This simple loaf only needs a handful of basic pantry ingredients, making it the perfect go-to when a chocolate craving hits.
Table of Contents
Ingredients
150g (⅔ cup) caster sugar
2 eggs
115ml (½ cup) whole milk
1 teaspoon vanilla extract
210g (1⅔ cups) self-raising flour (or plain flour + 1½ teaspoons baking powder)
175g (1 cup) chocolate chips
How to Make Chocolate Chip Loaf Cake
Cream butter and sugar together in a large mixing bowl until light and fluffy.
Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Incorporate the flour: Gently fold in the self-raising flour until just combined — avoid overmixing.
Add chocolate chips: Toss the chocolate chips with a tablespoon of flour before folding them into the batter. This helps stop them sinking to the bottom while baking.
Bake for 50-55 minutes, until a skewer inserted into the center comes out clean.
Cool and serve: Let the loaf cool in the tin for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips and Tricks
Storage: Keep the loaf in an airtight container for up to 3 days, or freeze for up to 3 months.
Self-raising flour substitute: No self-raising flour on hand? Use plain (all-purpose) flour with 1½ teaspoons of baking powder per 210g of flour. According to King Arthur Baking, self-rising flour also has a lower protein content than all-purpose, which can subtly affect texture — but for a loaf cake like this one, the swap works well.
Useful Equipment
Large mixing bowl
2 lb loaf tin
Wire cooling rack
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Frequently Asked Questions
How do you prevent chocolate chips from sinking? Toss them with a bit of flour before mixing into the batter. Using smaller chips can also help distribute them more evenly throughout the loaf.
How long does the loaf cake last? Store in an airtight container for up to 3 days at room temperature, or freeze for up to 3 months.
Can I use a cake tin instead of a loaf tin? Yes — an 8-inch round tin works well. Double the recipe if needed and reduce the baking time to about 25-30 minutes, checking doneness with a skewer.
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