This simple Mary Berry Chocolate Chip Loaf Cake is made using a classic, no-fuss all-in-one method with self-raising flour, soft butter, and eggs. This recipe creates a wonderfully moist, buttery, and light loaf cake, generously studded with milk chocolate chips for the perfect sweet treat. Perfect for an afternoon cup of tea, a school bake sale, or as a simple dessert, this foolproof recipe makes one classic 2lb loaf cake.

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Mary Berry Chocolate Chip Loaf Cake Ingredients

175g (3/4 cup) unsalted butter, softened, or a soft baking spread
175g (3/4 cup plus 2 tbsp) caster (superfine) sugar
3 large free-range eggs
175g (1 1/3 cups) self-raising flour
1 teaspoon baking powder
1-2 tablespoons milk
150g (1 cup) milk or semi-sweet chocolate chips

How To Make Mary Berry Chocolate Chip Loaf Cake

Preheat oven and prepare tin: Preheat your oven to 180°C (160°C Fan / 350°F). Grease a 2lb (900g) loaf tin and line it with a loaf tin liner or a strip of baking parchment that covers the base and long sides.
Combine the main ingredients: In a large bowl, place the softened butter (or baking spread), caster sugar, eggs, self-raising flour, and baking powder. Beat with an electric mixer on a low speed until all the ingredients are just combined, then increase the speed and beat for a minute or two until you have a smooth, well-mixed batter.
Adjust the consistency: Add 1 tablespoon of milk and mix briefly. The batter should have a “dropping consistency,” meaning it falls easily from a spoon. Add the second tablespoon of milk if needed to achieve this.
Fold in the chocolate chips: Reserve a small handful of chocolate chips for the topping. In a small bowl, toss the rest of the chocolate chips in 1 tablespoon of flour. Gently fold the flour-coated chocolate chips into the cake batter using a large spoon or spatula.
Bake the cake: Spoon the batter into your prepared loaf tin and level the top. Sprinkle the reserved chocolate chips over the surface of the cake. Bake in the middle of the oven for about 50-60 minutes. The cake is done when it is golden brown, well-risen, and a skewer inserted into the center comes out clean.
Cool the cake: Allow the loaf cake to cool in the tin for about 10 minutes before carefully lifting it out using the parchment paper. Place it on a wire rack to cool completely before slicing.

Mary Berry Chocolate Chip Loaf Cake Recipe

Recipe Tips

Toss chips in flour: Tossing the chocolate chips in a little flour before adding them to the batter is a classic trick that helps to prevent them from all sinking to the bottom of the cake as it bakes.
Check for doneness carefully: Loaf cakes are deep, so they can look cooked on the outside before they are ready in the middle. The skewer test is the most reliable way to check. If the skewer comes out with wet batter on it, it needs more time.
Prevent a burnt top: If you notice the top of the cake is browning too quickly before the inside is cooked, you can loosely cover the top with a piece of aluminum foil for the last 10-15 minutes of the baking time.
Use a loaf tin liner: Using a pre-made paper loaf tin liner or lining the tin with parchment paper makes it incredibly easy to lift the finished cake out of the hot tin without any risk of it sticking.

What To Serve Chocolate Chip Loaf Cake

This classic chocolate chip loaf cake is the perfect companion to a cup of tea or coffee. It truly needs no fancy additions or toppings. A simple slice, served just as it is, makes for a wonderful and comforting afternoon treat.

How To Store Chocolate Chip Loaf Cake Leftovers

Store: To keep your loaf cake fresh, allow it to cool completely, then store it in an airtight container or wrap it well in foil. It will stay moist and delicious at room temperature for up to 3 days.
Freeze: This cake also freezes beautifully. You can wrap the whole loaf or individual slices securely in plastic wrap, followed by a layer of foil. It can be frozen for up to 3 months. Thaw at room temperature before enjoying.

Mary Berry Chocolate Chip Loaf Cake Nutrition Facts

Serving Size: 1 slice (1/10th of loaf)

Calories: 385 kcal
Total Fat: 20g
Saturated Fat: 11g
Cholesterol: 85mg
Sodium: 240mg
Total Carbohydrate: 46g
Dietary Fiber: 1g
Sugars: 28g
Protein: 5g

Frequently Asked Questions

Why did my chocolate chips sink to the bottom? This is a very common issue in loaf cakes. It usually happens when the cake batter is a bit too thin or the chips are heavy. Tossing the chocolate chips in a tablespoon of flour before folding them in helps to give them more grip and suspends them within the batter.
Can I use a different type of chocolate? Yes, absolutely. Dark chocolate chips would provide a richer, less sweet flavour, while white chocolate chips would also be delicious. You could even use a mixture of different types.
My cake seems a bit dry. What did I do wrong? A dry cake is most often the result of overbaking. All ovens are slightly different, so it’s a good idea to start checking for doneness at the lower end of the recommended time range (around 50 minutes). Using a soft baking spread instead of butter can also help to ensure a very moist cake.
Can I add vanilla to this cake? Of course. A teaspoon of vanilla extract is a lovely addition. You can add it to the bowl along with the other main ingredients before you start mixing.

Mary Berry Chocolate Chip Loaf Cake Recipe

Course: DessertCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

385

kcal

A simple and foolproof Mary Berry-inspired Chocolate Chip Loaf Cake. This recipe uses the classic all-in-one method to create a moist, buttery loaf cake that is packed with chocolate chips. It’s the perfect easy bake for afternoon tea.

Ingredients

175g unsalted butter, softened, or baking spread
175g caster sugar
3 large eggs
175g self-raising flour
1 tsp baking powder
1-2 tbsp milk
150g chocolate chips

Directions

Preheat oven to 180°C (160°C Fan). Grease and line a 2lb (900g) loaf tin.
Make batter: In a large bowl, beat the butter/spread, sugar, eggs, flour, and baking powder together until smooth.
Adjust consistency: Stir in 1-2 tbsp of milk until the batter has a dropping consistency.
Add chocolate: Fold in most of the chocolate chips (tossed in flour).
Bake: Spoon batter into the tin, level the top, and sprinkle with remaining chocolate chips. Bake for 50-60 minutes, until a skewer inserted into the center comes out clean.
Cool: Rest in the tin for 10 minutes, then turn out onto a wire rack to cool completely.