Have you ever tasted an Entenmann’s or TastyKake style treat? You know those store-bought confections like breakfast pastries, donuts, donut holes, dessert cakes, etc? Well, I created a homemade version of those mass-produced treats. Completely not on purpose—the goal was to make a simple and scaled down chocolate chip cake, but tasting this brought us back to our childhood snacking on chocolate frosted donuts. A very happy and delicious accident, if you will.
Chocolate Chip Loaf Cake Details
Texture: This is basically a super moist butter cake scaled down to fit a loaf pan. I loosely adapted the recipe from this raspberry swirl pound cake, but made today’s version much lighter. You’ll notice fewer eggs and butter and the addition of milk to lighten up the batter. Consider this a VERY light-crumbed pound cake. I recommend slicing it while it’s still a little warm so the chocolate chips are extra melty. Flavor: If you love butter and chocolate, you’ll enjoy this chocolate chip loaf cake. I recommend using mini chocolate chips so you get dozens of chips in every single bite. You can leave the loaf cake plain, but I certainly didn’t regret garnishing it with a glossy chocolate peanut butter topping. Yes, this loaf cake is nearly perfect. Ease: We have a basic butter-based cake on our hands and the great news is that there’s no crazy assembly or complicated decoration required. All of the equipment (mixer, loaf pan) and ingredients are pretty standard for a baking recipe. I always appreciate an easy dessert that delivers big! Time: Set aside a few hours to complete this recipe which includes preparing the batter, baking, and cooling.
Chocolate Chip Loaf Cake Batter
I want you to feel confident when it’s your turn to try this loaf cake recipe, so I’m explaining each ingredient. If you keep scrolling, you’ll find the full printable recipe. NOTE: The batter is a little thick and lumpy. During the mixing process, you’ll notice that the wet ingredients don’t emulsify together very smoothly—that’s ok! It’s nothing to worry about because once you add the dry ingredients, everything comes together.
You’ll Love This Chocolate Peanut Butter Topping
Feel free to serve this chocolate chip loaf cake plain, but if there’s an opportunity for chocolate and peanut butter, we should take it. This is the same topping we use on our no bake peanut butter bars. Made with just 2 ingredients, it’s thick, glossy, and eventually sets into a fudge-like consistency. Other options are chocolate ganache (halve the recipe), salted caramel (halve the recipe or keep leftovers), or serve each slice with fresh whipped cream and berries. PS: This topping would be excellent on my peanut butter chocolate chip zucchini bread, too.
Enjoy More Chocolate Desserts
Our Favorite Frosted Brownies Brookie Pie Oatmeal Chocolate Chip Cookies Dark Chocolate Mousse Cake Chocolate Orange Slice & Bake Cookies
