Simple One-Bowl Chocolate Chip Loaf Cake
This chocolate chip loaf cake comes together in one bowl with no mixer, and it’s the kind of tender, buttery-sweet slice you’ll reach for all week.
The crumb stays moist for days, thanks to a splash of buttermilk, and each bite has pools of melted chocolate that make it feel like a treat.
What Makes This Loaf Cake So Good
I keep coming back to this recipe because it’s genuinely simple, no creaming, no separate bowls. The oil keeps it extra moist, and the buttermilk gives a subtle tang that balances the sweet chocolate.
It bakes up with a golden dome and a tender crumb that never turns dry, even after a couple of days on the counter.
Ingredients
- 1 1/2 cups (195g) all-purpose flour: spooned and leveled
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (150g) granulated sugar
- 1/3 cup (80ml) vegetable oil: or any neutral oil
- 1 large egg: at room temperature
- 1 tsp vanilla extract
- 1/2 cup (120ml) buttermilk: shaken; see notes for quick substitute
- 1 cup (170g) semisweet chocolate chips: plus a few extra for topping
Variations / Substitutions
- Butter for oil: melted unsalted butter gives a richer, more classic pound-cake texture.
- Chip swap: dark chocolate, white chocolate, or peanut butter chips all work.
- Dairy-free: use oat milk with a teaspoon of vinegar for buttermilk, and dairy-free chocolate chips.
- Add-ins: fold in 1/2 cup chopped toasted walnuts or pecans with the chips.
For a spiced version, try my cinnamon swirl bread.
How To Make Chocolate Chip Loaf Cake
Step 1: Mix the Wet Ingredients
Heat your oven to 350°F (175°C). Lightly oil a 9×5-inch loaf pan, then line it with a parchment strip so the ends hang over the long sides.
In a large mixing bowl, whisk together the 3/4 cup sugar, 1/3 cup oil, egg, 1 tsp vanilla, and 1/2 cup buttermilk until the mixture looks smooth and glossy, about 30 seconds.
Step 2: Add the Dry Ingredients
Set a sieve over the bowl and sift in the 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. If you don’t have a sieve, whisk the dry ingredients together in a separate small bowl first, then pour them into the wet mixture.
Stir with a rubber spatula or wooden spoon just until you no longer see streaks of flour. The batter will be thick and a little lumpy, and that’s exactly what you want. Stop as soon as the flour disappears.
Step 3: Fold in the Chocolate Chips
Scatter in the 1 cup of chocolate chips. Fold them through the batter with a few gentle turns of the spatula, no more than 15 to 20 seconds. Resist the urge to keep stirring once the chips are distributed.
The batter will look studded with chocolate and ready to pour. Scrape it all into the prepared pan and smooth the top with the back of a spoon. Sprinkle a small handful of extra chips over the surface so they melt into the crust as it bakes.
Step 4: Bake the Loaf
Slide the pan onto the middle rack of the oven and bake for 50 to 55 minutes. The top will dome and turn a deep golden brown, and your kitchen will smell like warm vanilla and chocolate.
Check for doneness at 50 minutes: insert a wooden toothpick into the center of the loaf. If it comes out with only a few moist crumbs clinging to it, the cake is ready. If it’s still wet, give it another 3 to 5 minutes and test again.
Step 5: Cool and Slice the Loaf
Let the loaf cool in its pan for 10 minutes. Then grab the parchment overhang and lift it out onto a wire rack. Leave it until it’s just warm or completely at room temperature before you slice, the crumb sets up as it cools.
Use a sharp serrated knife to cut thick slices, and serve them still a little warm if you can. The chocolate will be soft and melty, and the edges will have that perfect slight chew.
A Few Notes Before You Start
- Bring your egg and buttermilk to room temperature so the batter blends evenly and rises well.
- The less you stir, the more tender the crumb. Stop the moment the flour disappears, and fold chips in quickly.
- Let the filled pan sit on the counter for 10 minutes before baking if you have time. That rest gives the flour a chance to hydrate and encourages a taller, more even rise.
- If your loaf always cracks, tap the pan firmly on the counter once or twice right before it goes in the oven to release any big air bubbles trapped under the chips.
Keeping the Loaf Fresh
- Refrigerate: Wrap the cooled loaf tightly in plastic or store in an airtight container. It will keep in the fridge for up to 4 days.
- Reheat: A 15-second zap in the microwave revives a slice and makes the chocolate gooey again.
- Freeze: Wrap the whole cooled loaf in a layer of foil over the plastic, then freeze for up to 2 months. Thaw overnight in the fridge.
Frequently Asked Questions
Why did my loaf sink in the middle?
Sinking usually means the batter was overmixed, which whips in too much air, or the oven door was opened too soon. Stir until just combined and resist peeking before the 50-minute mark.
Can I double the recipe?
Yes. Use two 9×5-inch loaf pans, divide the batter evenly, and bake them side by side. The bake time stays about the same, but start checking 5 minutes early.
Can I make this in a different pan?
You can bake the batter in a greased 8-inch square pan for about 30 to 35 minutes, or spoon it into muffin tins for 18 to 22 minutes. A toothpick test tells you when they’re done.
Can I freeze the unbaked batter?
It’s better to bake the loaf first and freeze it baked. Unbaked batter with baking soda loses its lift after freezing, so the cake won’t rise as well.
Chocolate Chip Loaf Cake Recipe
Ingredients
Method
- Heat oven to 350°F (175°C). Oil a 9×5-inch loaf pan and line with parchment. Whisk sugar, oil, egg, vanilla, and buttermilk in a large bowl until smooth.
- Sift flour, baking powder, baking soda, and salt into the wet mixture. Stir just until no flour streaks remain.
- Fold in the chocolate chips with a few turns. Scrape batter into the pan, smooth the top, and scatter extra chips on top.
- Bake 50 to 55 minutes, until a toothpick inserted in the center comes out with moist crumbs attached.
- Cool in the pan 10 minutes, then transfer to a rack. Slice and serve warm or at room temperature.
