Mary Berry Chocolate Chip Loaf Cake Recipe

Mary Berry Chocolate Chip Loaf Cake is a classic British bake that is soft, buttery, and packed with chocolate chips in every slice. This easy loaf cake has a tender crumb, a rich vanilla flavor, and just the right amount of sweetness, making it perfect for afternoon tea, family gatherings, or an everyday treat. It is beginner-friendly and requires only simple pantry ingredients. From start to finish, the recipe takes about 1 hour and 20 minutes, including baking and cooling time.

Ingredients

For the Loaf Cake

225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
2 tbsp milk
150g milk chocolate chips
1 tsp vanilla extract

For the Topping

50g milk chocolate chips
1 tbsp icing sugar for dusting (optional)

How to Make Mary Berry Chocolate Chip Loaf Cake Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 2lb loaf tin with baking parchment.
Mix the cake batter: Place the softened butter, caster sugar, eggs, self-raising flour, baking powder, milk, and vanilla extract into a large mixing bowl. Beat until smooth and creamy.
Add the chocolate chips: Fold in 150g of chocolate chips using a spatula. Stir gently so they are evenly distributed throughout the mixture.
Fill the tin: Spoon the batter into the prepared loaf tin and level the surface. Scatter the remaining chocolate chips over the top.
Bake the cake: Place the loaf tin in the center of the oven and bake for 50 to 60 minutes, or until golden brown and a skewer inserted into the center comes out clean.
Cool the cake: Leave the cake in the tin for 10 minutes before transferring it to a wire rack. Allow it to cool completely.
Finish and serve: Dust lightly with icing sugar if desired. Slice and serve with tea or coffee.

Tips for the Best Mary Berry Chocolate Chip Loaf Cake

How do I stop the chocolate chips from sinking?

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

Why is my loaf cake dry?

Overbaking is the most common cause. Check the cake at the 50-minute mark and remove it as soon as a skewer comes out clean.

Can I use dark chocolate chips instead?

Yes. Dark chocolate chips add a deeper chocolate flavor and balance the sweetness of the cake.

How do I get a light and fluffy texture?

Use room-temperature ingredients and avoid overmixing the batter after adding the flour.

Serving Suggestions

Serve with a hot cup of tea or coffee.
Add a spoonful of whipped cream on the side.
Enjoy with fresh strawberries or raspberries.
Spread with a little butter for a traditional tea-time treat.
Serve warm with vanilla ice cream for dessert.

Storage

Room Temperature

Store in an airtight container for up to 4 days. Keep it in a cool, dry place away from direct sunlight.

Refrigerator

The loaf cake can be refrigerated for up to 1 week. Allow slices to come to room temperature before serving for the best texture.

Freezing

Wrap individual slices or the whole loaf tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 390 kcal
Carbohydrates: 45g
Protein: 6g
Fat: 21g
Saturated Fat: 12g
Sodium: 180mg

Nutrition values are estimates and may vary depending on the ingredients used.

FAQs

Can I use plain flour instead of self-raising flour?

Yes. Replace the self-raising flour with plain flour and add 3 teaspoons of baking powder.

Can I make this loaf cake ahead of time?

Yes. This cake keeps well for several days and often tastes even better the next day.

Can I add nuts to the recipe?

Yes. Chopped walnuts or pecans work very well with the chocolate chips.

Why did my loaf cake crack on top?

A crack on top is completely normal for loaf cakes and is a sign that the cake has risen properly during baking.