This soft and sweet chocolate chip loaf cake with a chocolate chip crumble is perfect for all chocolate lovers. The chocolate chips are packed into the loaf cake batter and added to the crumble topping. The chocolate gets melty after baking and makes this loaf cake irresistible. You can enjoy this chocolate chip loaf cake as part of a sweet breakfast, snack or dessert.
This simple, yet delicious chocolate chip loaf comes together quickly and is always a hit at our house. In fact, my kids love this as a dessert with a little whipped cream on top. This sweet quick bread reminds me a lot of a chocolate chip cookie, just in a bread form.
If you are looking for more loaf cake recipes, check out my olive oil orange loaf cake or lime and ricotta loaf cake! They are both bursting with citrus flavors and have a sweet glaze.
Why you will love this chocolate chip loaf cake with chocolate chip crumble
Easy: You do not need any special equipment or ingredients to make this recipe! The actual hands-on baking time is minimal! The hardest part is waiting while it bakes in the oven.
Delicious: Probably a given for any baked good, but I feel it still need to be said. The sweet quick bread is so GOOD! My kids listed as one of their top favorites this year of recipes I have created.
Chocolatey: There is really something special about eating this chocolate loaf cake while warm! The chocolate gets gooey and melty! With the chocolate chips in both the batter and the crumble topping, there is no shortage of chocolate in this recipe. I highly recommend warming any leftovers in the microwave before enjoying! Although I can confirm, it’s still delicious at room temperature.
What you need to make this loaf cake
All-purpose flour: No fancy flours required! Just an all-purpose flour is needed to make this recipe. If you are needing to make this cake gluten-free, swap for a 1:1 ratio gluten-free flour.
Baking soda and baking powder: The leavening agents used.
Salt: Enhances the flavors.
Eggs: Provides structure to the loaf cake.
Buttermilk: Makes this chocolate cake so tender and moist! In a pinch, you can make your own buttermilk by adding 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Stir and let stand for 5-10 minutes before adding it the batter.
Neutral oil: A neutral oil adds moisture to the cake. You can use avocado oil (my personal favorite), canola, or vegetable oil.
Greek Yogurt: Keeps this loaf cake moist. You can replace with sour cream if needed.
Sugar: Granulated sugar is all you will need for the batter to add the perfect touch of sweetness.
Vanilla Extract: Adds to the flavor of the cake.
Chocolate chips: You can get creative with your chocolate chips and use dark, semi-sweet, mini, or milk chocolate chips. I personally love dark chocolate chips but go with your favorite!
Chocolate Crumble: To make the chocolate crumble topping, you will need all-purpose flour, brown sugar, cinnamon, chocolate chips, butter, and a pinch of salt.
Tips and tricks
- Try not to overmix the cake batter after adding the dry ingredients to the wet. You will want to stir together until just combined. Overmixing can cause the cake to become dense.
- Use a metal loaf pan over a ceramic if possible for baking this loaf cake. Metal has better heat distribution.
- To save time on clean-up, use parchment paper to line your loaf pan!
- Watch the bake time carefully! There are external factors that affect the bake time so there is not a one set time that will work for everyone. You will want to pull the chocolate chip loaf cake out of the oven just as the batter has fully set. A toothpick will come out clean when done.
- You can store this sweet loaf cake in an airtight container at room temperature up to 3 days. Just place a slice in the microwave before enjoying making the chocolate a little melty again!
If you give this chocolate chip loaf cake with chocolate chip crumble a try, let me know your thoughts in the comments below!
And tag me on Instagram so I can see your creations!
From my kitchen to yours, happy baking. I hope you love this chocolate chip loaf cake as much we do!
Chocolate Chip Loaf Cake with Chocolate Chip Crumble
Ingredients
- 1/2 C. Greek Yogurt
- 1/2 C. Buttermilk
- 1 3/4 C. All-Purpose Flour
- 1/2 C. Neutral oil I used avocado oil
- 1/2 tsp. Salt
- 2 Eggs
- 1 tsp. Baking soda
- 1 tsp. Baking powder
- 2/3 C. Sugar
- 1 1/2 tsp. Vanilla extract
- 3/4 C. Chocolate chips
Chocolate Crumb Topping:
- 1/3 C. All-purpose Flour
- 1/4 C. Brown sugar
- 1/2 Tbsp. Cinnamon
- 1/3 C. Chocolate chips
- Dash of salt
- 4 Tbsp. Cold butter cut into small pieces
Instructions
- Preheat the oven to 350 degrees F. Grease or line a 1-pound loaf pan with parchment paper.
- In a medium mixing bowl, add the flour, salt, baking powder and baking soda. Stir together. Set aside.
- In a separate large mixing bowl, combine the sugar and eggs. Beat together using a hand electric mixer or whisk for about 30 seconds. Add in the Greek yogurt, oil, vanilla extract, and buttermilk. Whisk together until smooth.
- Add the dry ingredients into the wet and stir until just combined. Fold in the chocolate chips.
- Pour the batter into the greased loaf pan.
- To make the chocolate chip crumble, add the flour, brown sugar, cinnamon, and pinch of salt to a medium bowl. Stir together. Add the cold butter and cut into the flour mixture using a pastry cutter or fork until the butter is broken down to small pieces. Stir in the chocolate chips. Evenly sprinkle to crumble topping over the loaf batter.
- Bake for 50-55 minutes or until the batter is set and a toothpick comes out clean. Let cool slightly before removing from the loaf pan and enjoy!
