A light and fluffy chocolate chip cake that will keep you coming back for another slice. Topped with a chocolate peanut butter glaze, this loaf cake is the perfect breakfast treat or after dinner treat! Double the batch and save one for a rainy day.
This post is brought to you in partnership with my friends over at Lifeway Kefir! All thoughts and opinions are my own. Thank you for supporting the brands that help make Taste of Genevieve possible.
By now you’ve probably noticed that I sort of have a thing for cakes. Quick breads and pound cakes are my fave, especially since they’re soooo much easier to whip up than a layer cake. I’m all about maximum yum and minimum fuss.
So we’re just going to keep the easy cake party going with this easy and delicious chocolate chip loaf cake. This beauty of a cake is going to be front and center at my weekend brunch and I can’t wait to tell you all about it!
Why you’ll love this easy chocolate chip loaf cake
This cake is literally the best ever and here’s a few reasons why I love it so much!
- Make ahead. Loaf cakes are so easy to make ahead of time. Just bake and cool overnight and then drizzle with glaze in the morning for a delicious breakfast treat.
- Perfect for brunch! This easy chocolate chip loaf cake feeds a crowd nicely and everyone will love the flavor. It’s perfect with coffee!
- It’s easy to make. This simple cake comes together in no time with just a handful of staples you most likely already have in your pantry. It’s perfect for breakfast, dessert and everything in between!
- 10 out of 10 for taste and texture. This cake is rich, buttery, super moist and full of chocolate chips.
Ingredients you need
- Flour – All-purpose flour makes for a light and fluffy, deliciously soft crumb. I highly recommend using a digital scale when measuring out your flour.
- Butter – Soften your butter to room temperature before you begin.
- Eggs – Two eggs give this cake a tender crumb. Make sure your eggs are at room temperature before mixing the batter.
- Sugar – This cake is perfectly sweetened with just the right amount of granulated sugar.
- Chocolate – You’ll need chocolate chips to deliver that serious chocolate flavor.
- Lifeway Kefir – Adding kefir to loaf cakes adds moisture and helps keep the cake soft for days.
- Baking powder – Just a pinch helps give the cake texture and rise.
- Vanilla – Use a good quality vanilla for the best flavor.
- Peanut Butter – This is optional but highly recommended for the glaze
How to make the cake from scratch
Step 1: Preheat the oven to 350°F. Spray a 9 x 5” loaf pan with non-stick baking spray and line the top and sides with parchment paper for easy removal of the cake once baked. Set aside.
Step 2: In a medium bowl, whisk together the flours, baking powder and salt. Set aside.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium high speed for 2 minutes until light and creamy. Add the eggs and vanilla and beat for another minute.Don’t worry if your batter looks a little curdled at this point. It will come back together when you add the flour.
Step 4: Slowly add dry ingredients into wet mixture. Slowly pour kefir and mix until just combined. Fold in chocolate chips
Step 5: Transfer the batter to the prepared baking pan and gently smooth the top with an offset spatula.
Step 6: Bake for 50 minutes or until the top of the cake is golden brown and a toothpick inserted into the center of the cake comes out clean or with a few crumbs remaining
Step 7: Remove the cake from the oven and cool for 10-15 minutes in the pan.
Step 8: Use the parchment paper overhang to carefully remove the cake from the pan and set it on a wire rack to cool completely before adding the glaze.
Pro tip: don’t be tempted to glaze the cake while warm unless you want your icing to end up all over the plate instead of on top of the cake. For a clean cut, leave the glaze to sit for a few minutes before slicing.
Bookmark this recipe for your next brunch or dessert – it’s become a fast favorite for me.. Don’t forget to leave me a comment below if you make it! Happy baking friends!
Chocolate Chip Loaf Cake
Ingredients
- 1 and ¾ cup all purpose flour
- 1 and ½ teaspoons of baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 eggs, room temperature
- ¾ cup Lifeway Kefir, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup mini chocolate chips
Chocolate Glaze
- ½ cup semisweet chocolate chips
- 3 tablespoons peanut butter
Instructions
- Preheat the oven to 350°F. Spray a 9 x 5” loaf pan with non-stick baking spray and line the top and sides with parchment paper for easy removal of the cake once baked. Set aside.
- Whisk together the flours, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium high speed for 2 minutes until light and creamy.
- Add the eggs and vanilla and beat for another minute.
- Slowly add dry ingredients into the wet mixture.
- Pour kefir and mix until just combined. Fold in chocolate chips.
- Transfer the batter to the prepared baking pan and gently smooth the top with an offset spatula.
- Bake for 50 minutes or until the top of the cake is golden brown and a toothpick inserted into the center of the cake comes out clean or with a few crumbs remaining.
- Remove the cake from the oven and cool for 15-20 minutes in the pan.
- Use the parchment paper overhang to carefully remove the cake from the pan and set it on a wire rack to cool completely before adding the glaze.
- Stir and melt chocolate chips and peanut butter together in a small saucepan over medium heat on the stove or in a heatproof bowl using the microwave. Drizzle over the cake and enjoy!
Looking for more fun desserts? You’ll love these recipes:
If you make this recipe, please let me know! Leave a comment, send me a photo, rate it and don’t forget to tag me on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
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