Chocolate Chip Cake Recipe

If you love the soft, tender crumb of a buttery, sweet vanilla loaf but want to combine it with chocolate chip cookies, this is your recipe. This cake is studded with melty chocolate chips and bound to be a new favorite. Sour cream adds moisture, a touch of olive oil lends richness, and the simple ganache topping makes it feel just a little more special.

It’s the kind of cake you can serve for birthdays, brunches, or afternoon tea—or keep on the counter for whenever you need a sweet bite. A sprinkle of mini chocolate chips on top finishes it off with just the right amount of chocolatey charm. This can be served with morning coffee or even as an evening dessert.

The Best Chocolate Chip Cake Recipe

What makes this cake so good? It’s all about balance. The loaf itself is moist and plush, with a vanilla-forward flavor and mini chocolate chips in every bite. The ganache on top is optional but highly recommended—it adds a rich, glossy finish that makes each slice feel a bit more decadent. This cake keeps beautifully and tastes even better the next day.

Full recipe amounts, instructions, estimated prep time, and total time can be found in the recipe card below.

How to Make Chocolate Chip Cake Batter

Start by preparing your loaf pan. Preheat your oven to 350ºF (175ºC), then grease a 9×5-inch pan and line it with parchment. If your pan has corners or details, take time to butter and flour it thoroughly to prevent sticking.

In a medium bowl, whisk together the all-purpose flour, baking powder, and teaspoon salt. In a separate large bowl, beat the softened butter until smooth with a hand mixer or stand mixer, then add the sugar and olive oil. Beat the mixture for 2–3 minutes until light and fluffy. One at a time, add the eggs, mixing well between each addition. Stir in the vanilla.

Mix in the sour cream until smooth, then add the dry ingredients to the wet ingredients and mix on low speed just until combined. Fold in the mini chocolate chips.

Baking the Chocolate Chip Cake

Pour the batter into your prepared pan in an even layer and smooth out the top.

Bake for about 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Ganache Topping

Warm the heavy cream until it’s steaming—either in the microwave or in a small saucepan. Pour it over your chopped chocolate or chocolate chips and let it sit for a minute to melt. Whisk until completely smooth and glossy.

Let the ganache thicken at room temperature for about 1 hour, or place it in the fridge for 15 minutes, whisking every few minutes to help it set up faster.

Once the cake is completely cool, pour the ganache over the top, letting it drip down the sides. Sprinkle extra mini chocolate chips or semi-sweet chocolate chips on top before it sets.

Serving & Storage

This cake can be served at room temperature and holds up well over a few days. Store it in an airtight container for up to 3 days on the counter, or refrigerate for up to 5 days. Bring it to room temperature before enjoying. For longer storage, freeze individual slices tightly wrapped in plastic wrap and stored in a freezer-safe bag or container for up to 2 months.

Tips for the Best Chocolate Chip Loaf Cake

• Be sure your butter is fully softened before creaming—it helps create that light, fluffy texture.
• Toss your mini chocolate chips in a little flour before folding them into the batter to help prevent sinking.
• Let the ganache cool and thicken before pouring it over the cake so it doesn’t slide right off.
• For a clean ganache finish, place the cake on a wire rack over a baking sheet to catch drips.
• If your loaf pan is dark metal, start checking for doneness around the 50-minute mark.

Variations on Chocolate Chip Cake

• Frost it instead: Skip the ganache and top the cooled cake with a thick layer of vanilla or chocolate buttercream. You can even add a swirl of espresso or brown butter for extra flavor.
• Make it mocha: Add 1–2 teaspoons of espresso powder to the batter to give the cake a subtle coffee undertone that pairs beautifully with chocolate. Almost like a coffee cake.
• Try different chips: Use chopped chocolate, bittersweet chips, or even peanut butter chips for a twist.
• Add some crunch: Stir in a handful of toasted walnuts, pecans, or hazelnuts for texture and flavor.
• Zest it up: Add a bit of orange or lemon zest to the batter for a citrusy contrast to the chocolate.
• Make it mini: Divide the batter between mini loaf pans or even muffin tins—just adjust the baking time accordingly.
• Add a swirl: For a marbled effect, swirl in a spoonful of Nutella or peanut butter before baking.

If You Loved This, Try…

Jumbo Thick Chocolate Chip Cookies

Pretzel Chocolate Chip Cookies

Gooey Butter Cake

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Chocolate Chip Cake

Camila Hurst

This soft and tender Chocolate Chip Cake is made with sour cream, mini chocolate chips, and topped with rich ganache. A cozy loaf cake perfect for birthdays or everyday indulgence.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 10 slices

Calories 400 kcal

Ingredients

  

1x2x3x

• 1¾ cups flour 223g
• 2 tsp baking powder
• ½ tsp salt
• ½ cup butter 113g
• 1 cup granulated sugar 200g
• ¼ cup olive oil or vegetable oil
• 3 large eggs
• ½ cup sour cream 113g
• 2 tsp pure vanilla extract
• 1 cup mini chocolate chips

Ganache Topping

• ⅓ cup chocolate chopped, or chocolate chips (read notes)
• ¼ cup heavy cream 60ml

To Decorate

• ¼ cup mini chocolate chips

Instructions

 

• Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper. If the pan has details like mine, grease well with butter, and sprinkle flour on top. Shake off the flour excess.
• In a bowl, whisk together flour, baking powder, and salt. Set aside.
• In a large mixing bowl beat the butter for 1 minute. Add the sugar and oil and beat for another 2 to 3 minutes until pale and fluffy.
• Add the eggs one at a time, mixing until fully incorporated before adding the next one.
• Add the vanilla and mix.
• Add the sour cream and beat to combine.
• Add the dry ingredients and mix on low.
• Fold in mini chocolate chips.
• Pour batter into prepared pan. Bake for about 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in the pan for 10 minutes, then transfer to a wire rack.

Chocolate Ganache

• Heat the cream until steaming. Pour over the chopped chocolate. Let sit for 1 minute, then whisk until smooth and glossy.
• Let the ganache rest for about 1 hour at room temperature. You can try to speed up the cooling process by placing the ganache in the fridge for about 15 minutes, whisking a couple of times in between.

To Decorate

• Pour ganache over cooled cake. Sprinkle with additional mini chocolate chips.

Notes

Ganache: Use a chocolate you love for the ganache. I used Lindt 70%. If you like it sweeter, use milk chocolate, or if you like it less sweet, use dark.

Oil: I used olive oil for this recipe. You can use vegetable oil if you want. Olive oil will help make the cake richer.

Nutrition

Serving: 1sliceCalories: 400kcal

Keyword chocolate chip cake

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