7. Bake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown.
8. Cool:
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
9. Make the Glaze (optional):
While the cake is cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. If the glaze is too thick, add a little more milk until it reaches the desired consistency.
10. Glaze the Cake (optional):
Drizzle the glaze over the cooled cake before serving.
Tips:
Butter Temperature: Ensure the butter is softened but not melted for the best texture in the cake.
Mixing: Avoid overmixing the batter to keep the cake tender and light.
Storage: The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. It also freezes well for up to 3 months.
Enjoy this Chocolate Chip Loaf Cake with a cup of coffee or tea, or as a sweet treat anytime you need a little chocolatey indulgence!
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