Mary Berry Chocolate Chip Loaf Cake Recipe

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This Mary Berry Chocolate Chip Loaf Cake is a classic, homely bake that delivers a soft, buttery crumb dotted generously with melted chocolate chips. It has a lovely balance of sweetness, stays moist for days, and slices beautifully for tea or lunchboxes. The recipe is straightforward and beginner-friendly, using simple ingredients you likely already have. From start to finish, it takes just over an hour, making it perfect for relaxed weekend baking.

Ingredients

For the loaf cake

175g unsalted butter, softened
175g caster sugar
3 large eggs, at room temperature
175g self-raising flour
1 tsp baking powder
2 tbsp milk
1 tsp vanilla extract
150g chocolate chips, milk or dark

For finishing (optional)

A small handful of chocolate chips for the top
Icing sugar, for dusting

How to Make Mary Berry Chocolate Chip Loaf Cake Recipe

Oven preparation: Preheat the oven to 170°C (150°C Fan). Grease a 900g loaf tin and line it with baking parchment, leaving a little overhang for easy lifting.
Mixing the batter: In a large bowl, beat the softened butter and caster sugar together until pale and fluffy. This should take about 2 to 3 minutes with an electric mixer.
Adding the eggs: Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of the flour to bring it back together.
Folding in dry ingredients: Sift the self-raising flour and baking powder into the bowl. Add the milk and vanilla extract, then gently fold everything together until smooth and well combined.
Adding the chocolate chips: Stir in the chocolate chips, reserving a small handful if you wish to sprinkle them over the top.
Baking: Spoon the mixture into the prepared loaf tin and level the surface. Scatter the reserved chocolate chips on top. Bake for 50 to 55 minutes, until golden and a skewer inserted into the centre comes out clean or with a few melted chocolate streaks.
Cooling: Leave the cake to cool in the tin for 10 minutes, then lift it out and transfer to a wire rack to cool completely before slicing.

Tips

Why did my loaf cake sink in the middle?

This usually happens if the oven door is opened too early or the cake is underbaked. Make sure the centre is fully set before removing it from the oven.

How do I stop the chocolate chips sinking?

Toss the chocolate chips in a teaspoon of flour before folding them into the batter. This helps them stay evenly distributed.

Can I make this loaf lighter?

Ensure the butter is very soft and take time to cream it properly with the sugar. This traps air and gives a lighter texture.

How do I know when it is baked through?

The cake should be golden, slightly cracked on top, and spring back when lightly pressed in the centre.

Serving Suggestions

Serve thick slices with a cup of tea or coffee
Spread with a little butter while still slightly warm
Enjoy as a simple dessert with fresh berries

Storage

Room temperature

Store the loaf in an airtight container at room temperature for up to 3 days.

Refrigerator

If your kitchen is warm, keep the cake in the fridge for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Wrap individual slices or the whole loaf tightly in cling film and foil. Freeze for up to 3 months and defrost at room temperature.

Nutrition

Calories: 380 kcal
Carbohydrates: 42g
Protein: 6g
Fat: 21g
Saturated fat: 13g
Sodium: 180mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I add nuts or fruit?

Yes. Chopped walnuts, pecans, or even dried cherries work nicely. Keep additions to about 50g so the texture stays balanced.

Can I make this cake without an electric mixer?

Yes. It will take a little more effort, but you can cream the butter and sugar by hand using a wooden spoon.

Can I use dark chocolate instead of milk chocolate?

Absolutely. Dark chocolate works very well and gives a richer, less sweet flavour.

Can I use plain flour instead of self-raising?

Yes. Use plain flour and add an extra 1½ teaspoons of baking powder.