The Ultimate Chocolate Chip Loaf Cake
A buttery, chocolate-studded slice of happiness—no fork required.
Let’s talk loaf cake. Specifically, this loaf cake. It’s part breakfast, part dessert, part cozy Sunday afternoon, and totally irresistible. It’s buttery. It’s moist. It has a crunchy cinnamon-sugar crumble on top, and more melty chocolate chips than is probably polite. Basically, it’s the kind of cake you bake “for the kids” and then hide in the back of the fridge so you can enjoy it in peace with a spoon and zero judgment. No shame here.
You’ll Need:
Crumb Topping:
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¾ cup all-purpose flour
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2 tbsp granulated sugar
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4 tbsp light or dark brown sugar
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1 tsp cinnamon
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6 tbsp unsalted butter, melted
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½ cup chocolate chips
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Pinch of salt
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Powdered sugar for topping (optional, but always dramatic and delightful)
Loaf Cake Batter:
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1¾ cups all-purpose flour
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1½ tsp baking powder
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½ tsp salt
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½ cup unsalted butter (you can brown it for extra flavor if you’re feeling chef-y)
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¾ cup granulated sugar
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2 eggs (room temp = happy cake)
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½ cup Greek yogurt (or sour cream if that’s your jam)
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½ cup whole milk (or whatever you have in the fridge)
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2 tsp vanilla extract
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1 cup mini chocolate chips
Let’s Bake a Cake:
1. Make the Crumb Topping
In a small bowl, mix flour, sugars, cinnamon, and salt. Stir in melted butter until crumbly, then toss in chocolate chips. Try not to eat it all. Set aside.
2. Make the Cake Batter
In one bowl, whisk together the dry ingredients: flour, baking powder, and salt. In another (larger) bowl, whisk your cooled brown butter and sugar until smooth.
Add eggs one at a time (no shortcuts here). Then whisk in Greek yogurt, milk, and vanilla until it’s all one big happy family.
Gently fold in the dry ingredients. Don’t overmix unless you want a loaf with the personality of a brick. Finally, fold in those chocolate chips. Yes, the whole cup.
3. Assemble the Masterpiece
Line a loaf pan with parchment. Pour the batter in, smooth the top, and give the pan a few thumps on the counter to settle things down. Sprinkle the crumb topping on like it’s glitter at a birthday party. Go wild.
4. Bake It
Bake at 350°F for 60–65 minutes. Check it at the 50-minute mark. If the top is going full drama queen and browning too fast, give it a little foil tent. When a toothpick comes out mostly clean (a few crumbs are okay), it’s done.
5. Cool + Serve
Let the cake chill in the pan for 10–15 minutes, then lift it out like a loaf-baking wizard. Cool it completely, dust it with powdered sugar, and slice it thick.
Bonus points for a pat of butter and a pinch of flaky sea salt on a warm slice. Trust us.
Final Thoughts:
This loaf cake is everything: crumbly, gooey, rich, and easy enough for a weekday, impressive enough for a weekend. Make it for brunch, dessert, or to celebrate surviving Monday.
And remember—whatever we’re baking, we’re doing it with purpose. We bake integrity into everything we do and take pride in our process, our facility, our team, and our products. Every batch supports a mission of giving back. So go ahead, take a second slice. You’re doing good things.