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Chocolate Chip Travel Cake - A Sturdy, Soft Loaf for On-the-Go Treats

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups (195 g) all-purpose flour, plus 1 teaspoon for tossing chips
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup (1 stick/113 g) unsalted butter, softened
  • 1/4 cup (60 ml) neutral oil (such as canola or sunflower)
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (180 g) sour cream or full-fat plain yogurt, at room temperature
  • 1 cup (170 g) chocolate chips or chopped chocolate (semisweet or dark)
  • Optional: 1 tablespoon coarse sugar for topping

Method
 

  1. Prep your pan and oven: Heat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, leaving an overhang for easy lifting. Lightly grease the sides.
  2. Mix dry ingredients: In a bowl, whisk the flour, baking powder, baking soda, and salt until combined. Set aside.
  3. Beat the fats and sugars: In a large bowl, beat the softened butter, oil, granulated sugar, and brown sugar for about 2 minutes, until creamy and slightly fluffy.
  4. Add eggs and vanilla: Beat in the eggs one at a time, scraping the bowl as needed. Stir in the vanilla.
  5. Fold in sour cream: Mix in the sour cream until smooth. The batter may look a bit silky and thick—perfect.
  6. Combine wet and dry: Add the dry ingredients to the bowl and fold gently with a spatula until just combined. Do not overmix.
  7. Prepare the chocolate chips: Toss the chocolate chips with 1 teaspoon of flour, then fold them into the batter. Reserve a tablespoon for the top if you like.
  8. Fill the pan: Scrape the batter into the prepared pan. Smooth the top. Sprinkle with reserved chips and coarse sugar for a light crunch.
  9. Bake: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too fast, tent loosely with foil for the last 10–15 minutes.
  10. Cool: Let the loaf cool in the pan for 15 minutes, then lift it out and cool completely on a rack before slicing. Fully cooling helps set the crumb.