I love a good loaf cake. I have so many super easy recipes that come together in one bowl and that can be made ahead and still stay moist and tender for a few days. There is something special about most of them – a cup of hot coffee whisked into the batter, greek yogurt, applesauce – all of these ingredients can help to keep a loaf moist and tender, but these are not the only ingredients that will help create a beautiful loaf cake…
… mayonnaise works great too… trust me…
Mayonnaise is essentially just oil, eggs and vinegar – i.e. fat, moisture and acidity – so, it adds something special to baked goods like this amazing chocolate chip loaf cake. It is so moist, so tender and loaded with plenty of mini chocolate chips in every single bite.
Don’t let the mayonnaise get in your head here. Trust me, you are going to love this loaf!
Let’s get started…
In a large bowl, combine 3/4 cup of softened butter with 2 large eggs, 1/2 cup of mayonnaise (Duke’s is highly recommended here!), 1/3 cup of whole milk and 2 teaspoons of pure vanilla extract until creamy.
Add a cup of granulated sugar and whisk vigorously until fully incorporated.
Add 2 cups of all purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of salt and 1 1/4 cups of mini chocolate chips and mix until everything is just combined.
Note: Tossing the miniature chocolate chips in a tablespoon of flour before adding it into the batter will help them stay evenly distributed throughout the loaf as it bakes.
Pour the batter into a greased and parchment lined loaf pan and top with a few extra chocolate chips.
Bake in a 350 degree oven for 60-70 minutes or until a toothpick will come out of the center of the loaf clean. If the center is still soft or raw batter comes out on the toothpick, let the loaf bake a little longer.
Note: If your loaf is browning too much, lightly cover the loaf with foil until it is fully baked.
See how the sponge in the crack down the middle looks airy and fully baked, this is super important in this and most loaf cake recipes. If you pull the loaf out when the middle is still raw or even just a little gooey, the loaf will collapse as it cools and nobody wants a collapsed cake that is raw in the middle, right?
Give your loaf time to bake fully before pulling it out. You’ll be glad you did…
Would you just look at how moist and tender this loaf is. Golden crisp edges, a super light and airy crumb, tons of mini chocolate chips… its literally perfect.
If you are looking for a simple fabulous loaf cake, grab your mayonnaise and bake this cake…
Chocolate Chip Loaf Cake
Ingredients
- 3/4 cup of butter, softened
- 2 large eggs
- 1/2 cup of mayonnaise
- 1/3 cup of whole milk
- 2 teaspoons of pure vanilla extract
- 1 cup of granulated sugar
- 2 cups of all purpose flour
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 1/4 cups of miniature chocolate chips (tossed in flour)
Instructions
- Preheat your oven to 350 degrees
- Grease a loaf pan and line with parchment paper
- In a large bowl, whisk 3/4 cup of softened butter with 2 large eggs, 1/2 cup of mayonnaise, 1/3 cup of whole milk and 2 teaspoons of pure vanilla extract until creamy
- Add a cup of granulated sugar and whisk vigorously until fully incorporated
- Add 2 cups of all purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of salt and 1 1/4 cups of mini chocolate chips and mix until everything is just combined
- Transfer the batter into the prepared loaf pan and bake in a 350 degree oven for 60-70 minutes or until a toothpick will come out of the center clean
- Let the loaf cool in the loaf pan for about 20 minutes before transferring onto a cutting board
- Store fully cooled leftovers in an airtight container at room temperature for up to 4 days
