There’s something about a big slice of loaf cake to go with your coffee. It feels indulgent to start your day with coffee AND cake. So, for the days when you need a little pick-me-up to start your day, try making this delicious chocolate chip loaf cake. Although, I think it’s safe to say you will enjoy this cake with or without coffee!
My husband and I discovered a variation of these cakes in the form of jumbo muffins at Central Market this summer and knew we just had to recreate them at home. We took inspiration from Sally’s Baking Addiction and Handle the Heat for the components of this recipe and made it into something of our own.
Chocolate Chip Loaf Cake Recipe Walkthrough
I am going to walk you through all of the steps on how to make these tasty loaf cakes. All you have to do is whip up the batter, pop them in the oven, and devour these babies. You won’t want to have your coffee without these once you give them a try!
Making the Loaf Cake(s)
While the ingredient list looks lengthy, most items are actually pantry staples so you won’t need anything special to get started on this recipe.
Step 1: Mix the dry ingredients together in a bowl and set aside.
The recipe calls for a little cinnamon, which surprisingly comes through in the finished loaf cakes. If you’re not a cinnamon lover, feel free to omit in this step.
Step 2: Whisk the melted butter, vegetable oil, sugar, and egg together until smooth and pale yellow.
Be careful not to add the egg straight to piping hot butter without stirring or you might cook the egg. Save the scrambled eggs for brunch!
Step 3: Add Greek yogurt, milk, and vanilla to the mixture and whisk together until fully combined.
We have fat free Greek yogurt in our refrigerator at all times as a sour cream replacement. You can use sour cream or full fat yogurt instead, if that’s what you have on hand.
Step 4: Pour the wet mixture into the dry ingredients and fold together to combine.
Be careful not to over mix the batter. You may need to gently whisk the mixture to full incorporate any lumps from the dry mixture.
Step 5: Add the chocolate chips and chopped hazelnuts and fold into the batter until evenly distributed.
You want to make sure that the chocolate chips and hazelnuts are evenly distributed so you get plenty in each bite. And if you’re using larger chocolate chunks, you may want to chop them up a bit so they don’t sink straight to the bottom of your loaf cakes.
Step 6: Transfer the batter to a loaf cake mold or tin.
We used a silicone mini loaf mold to make 2 chocolate chip loaf cakes. You could use a larger loaf cake tin, extending the bake time a bit, or make muffins instead. If you make muffins instead of loaf cakes, I would cut the bake time in half and extend as needed.
Making the Toffee Topping
The star of these loaf cakes is the crunchy toffee topping. All you need is four ingredients to really elevate the chocolate chip loaves into something really special!
Step 1: Mix brown sugar and flour together before cutting in butter. Add Heath toffee bits at the end and mix everything together.
Be sure to add the toffee bits after you have cut in the butter, so that the butter is fully incorporated with the flour and brown sugar before adding the chunks. This helps the mixture blend together easier.
Step 2: Top the loaf cakes with the toffee mixture.
Evenly distribute the mixture between both loaves. There will be a generous amount on each loaf for a nice, crunchy texture on top.
Step 3: Finish by sprinkling a generous amount of coarse sugar on top.
The coarse sugar adds a really nice texture to the loaves, but is not necessary if you don’t prefer it. Definitely recommended though!
Step 4: Bake the loaves until well risen and the center is just set.
The loaves will get a good rise, set in the middle, and be a light golden brown when finished. Let the loaves cool completely before cutting into them, if you can.
And that should cover it. If you have any questions about these Toffee Hazelnut Chocolate Chip Loaf Cakes that I didn’t cover, don’t hesitate to leave a comment. And if you try and love this recipe, I’d appreciate you sharing it to Pinterest or wherever else you hang out.
For the Loaves
- 1 1/2 C (180g) All-Purpose Flour
- 1/2 Tbsp Baking Powder
- 1/8 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1/2 tsp Cinnamon (optional)
- 2 1/2 Tbsp (40g) Unsalted Butter, melted
- 2 Tbsp (32g) Vegetable Oil
- 1/2 C (96g) Sugar
- 1 Egg
- 3 Tbsp (42g) Greek Yogurt
- 1/2 C Milk
- 1/2 tsp Vanilla Extract
- 3/4 C Semi-Sweet Chocolate Chips
- 2 oz Chopped Hazelnuts
For the Topping
- 1/4 C (30g) All-Purpose Flour
- 2 Tbsp (24g) Brown Sugar
- 1 Tbsp (14g) Butter
- 1/2 C (120g) Health Toffee Bits
- Coarse Sugar, for sprinkling (optional)
- Preheat the oven to 425ºF.
- Mix the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Set aside.
- In another bowl, mix the melted butter, vegetable oil, sugar and egg together. Add the yogurt, milk, and vanilla and whisk together until combined.
- Fold the wet ingredients and dry ingredients together until fully combined. Be sure not to over mix the batter.
- Fold in the chocolate chips and chopped hazelnuts and transfer to two mini loaf cake molds.*
- For the topping, mix flour and brown sugar together. Cut in the butter using a fork before adding in the toffee bits. Add the toffee crumble on top of the loaf cakes and generously sprinkle course sugar on top.
- Bake at 425ºF for 5 minutes, before reducing the oven temperature to 350ºF and baking for another 45-50 minutes until the center is set or a toothpick inserted comes out clean.
*We used a silicone mini loaf cake mold with four 2.25" x 5.5" x 3" molds. You could use two stand alone loaf cake molds or other tins. Or you could make muffins instead of loaf cakes. The batter should make around 8 standard size muffins, requiring about half the bake time as the loaf cakes.