You’re going to love this chocolate chip loaf cake recipe – a perfect blend of moist, sweet loaf packed with rich chocolate chips for every occasion.

Recently I had a bunch of family members over and needed a dessert that everyone would like. And if you met my family, you would understand why. It’s a diverse group in tastes when it comes to just about everything, including desserts.

But I’ve found the recipe that appeals to the masses: chocolate chip loaf cake.

And this isn’t just any loaf cake. This has a twist – it’s a chocolate chocolate chip loaf cake, because why stop at one level of chocolate when you can double down? If you’re the type who thinks “the more chocolate, the better,” then you’re in the right place.

This moist loaf cake is studded with gooey chocolate chips throughout and topped with a rich chocolate frosting that’s as smooth as it is irresistible. And just for good measure, it’s sprinkled with more chocolate chips on top.

It’s the kind of recipe that makes you wonder why you haven’t been putting chocolate frosting and extra chocolate chips on every cake you’ve ever made.

It’s the kind of cake that’s perfect for any and all occasions – whether you’re celebrating, need a pick-me-up, or just because it’s Tuesday.

So let’s jump into the delicious details. Grab your ingredients, and let’s make a cake that’s going to make you the hero of any gathering (or just your kitchen). Trust me, your inner chocolate lover will thank you – and so will your family!

Remember, baking is as much an art as it is a science, so feel free to this recipe to suit your taste. Here’s what you’re going to need:

Loaf Cake

1/2 cup butter, softened
1 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 1/2 cups chocolate chips, divided

Chocolate Frosting

1 1/2 cups powdered sugar
1/2 cup cocoa powder
2 tablespoons butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
2-3 tablespoons boiling water

Tips for This Recipe

If the top of the cake is browning too quickly before the center has cooked through, loosely cover the cake with aluminum foil.

The cake is cooked through if it springs back when lightly touched in the center. Alternatively, insert a skewer or toothpick into the center of the cake. If the skewer or toothpick comes out clean, the cake is cooked through.

If the frosting is too thick, add extra boiling water. If the frosting is too thin, add extra powdered sugar.

Keep your bread wrapped in plastic wrap or in an airtight container to maintain its freshness. It lasts a few days on the counter, and about a week in the fridge.

You can also freeze it for longer storage. Wrap in plastic wrap then put in an airtight container for up to three months.

Get the printable recipe for this loaf below:

Chocolate Chip Loaf Cake

Discover the joy of baking a chocolate chocolate chip loaf cake! Perfectly moist, rich, and easy to make. Your new favorite treat awaits.

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Prep Time: 20

Cook Time: 1

Cool Time: 30

Total Time: 1 50

Servings: people

Ingredients

Cake

1/2 cup butter softened
1 cup granulated sugar
3 egg(s)
1 teaspoon pure vanilla extract
2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 1/2 cups milk chocolate chips divided

Frosting

1 1/2 cups powdered sugar
1/2 cup cocoa powder
2 tablespoons butter softened
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 – 3 tablespoons boiling water

Instructions

Preheat the oven to 350°F/180°c. Grease an 8 1/2 inch x 4 1/2 inch baking tin, or line the tin with parchment paper. Set aside.
Add the softened butter and granulated sugar to the bowl of a stand mixer. Beat on a high speed using a flat beater attachment for 3 minutes, or until pale and creamy.
Add the eggs and vanilla extract to the stand mixer and beat on a medium speed until well combined, scraping the sides of the bowl as necessary.
Add the flour, baking powder and salt, and beat on a low speed until just combined. Add the milk, and beat once again on a low speed and smooth and combined. Stir through 1 1/4 cups of the chocolate chips.
Pour the cake batter into the prepared baking tin. Bake for 1 hour, or until cooked through.
Allow to cool in the tin for 10 minutes before turning out onto a wire cooling rack to cool completely.
To make the chocolate frosting, add the powdered sugar, cocoa powder, softened butter, vanilla extract and salt to a mixing bowl. Add 2 tablespoons of boiling water to begin with, and mix with a mixing spoon until well combined. Add extra water, a little at a time, until the frosting has reached a spreadable consistency.
Spread the frosting evenly over the cooled cake and top with the remaining chocolate chips.