Chocolate Chip Loaf Cake

Why have I never made a loaf cake before?! The vertical cousin to the traybake, loaf cakes are quick and easy to make, but do take a little longer to bake. Perfect for a chilly autumnal afternoon!

Chocolate Chip Loaf Cake


115g baking spread or butter
150g caster sugar
2 eggs
2 tsps vanilla extract
190g plain flour
1 tsp baking powder
pinch of salt
120ml milk
200g dark chocolate chips/chunks


  1. Preheat your oven to 180°C/160°C fan/gas mark 4 and line a loaf tin with baking paper or reusable liner.
  2. Beat the butter and sugar together using a hand or stand mixer for a couple of minutes.
  3. Add the eggs, mixing after each addition – you may need to scrape down the sides of your bowl to ensure they’re incorporated well.
  4. Pop the vanilla in and mix.
  5. Combine the flour, baking powder and salt in a separate bowl and add half to the mixture.
  6. Pour in the milk, then the rest of the flour.
  7. If you’re using dark chocolate bars, cut the chunks very small. The larger they are, the more they will sink to the bottom of the loaf cake while baking.
  8. Add three quarters of the chunks to the mixture and combine.
  9. Pour into the loaf tin and sprinkle the rest of the chocolate chunks on top.
  10. Bake for around an hour. Check the cake with a skewer at 50 minutes, if it comes out with raw batter, pop the cake back in the oven and check again 5 minutes later. In my oven, it took just shy of an hour.
  11. Remove from the oven and let the cake cool in the tin before removing and cooling on a rack.
  12. Slice into beautiful, joyous pieces and share the chocolate chip loaf cake love.


Adapted from Julia’s Cuisine