Brown Butter Chocolate Chip Crumb Loaf Cake
This Brown Butter Chocolate Chip Crumb Loaf Cake is soft, fluffy, and packed with rich flavor, featuring melty chocolate chips in every bite. Topped with a crispy chocolate chip cinnamon crumb topping, it adds the perfect contrast of crunch to the tender cake. Enjoy this cozy loaf warm with butter and a sprinkle of flaky sea salt for an irresistible treat that’s perfect for breakfast, brunch, or dessert!
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Cinnamon
Granulated sugar
Brown sugar
Salted butter
Chocolate chips of choice (I used a mixture of semi-sweet and mini chocolate chips)
Baking powder
Salt
Eggs
Greek yogurt
Milk of choice
Vanilla extract
Why You’ll Love a Brown Butter Chocolate Chip Crumb Loaf Cake:
Soft and Fluffy Texture: This loaf cake is perfectly tender, moist, and fluffy, making it an ideal treat for breakfast, brunch, or dessert.
Rich Brown Butter Flavor: The brown butter adds a deep, nutty, and caramelized flavor that enhances every bite.
Loaded with Melty Chocolate Chips: Each slice is packed with rich, gooey chocolate chips, creating an indulgent, chocolatey experience.
Crunchy Chocolate Chip Cinnamon Crumb Topping: The buttery chocolate chip cinnamon crumb topping adds a delicious crunch that contrasts beautifully with the soft cake.
Perfect Balance of Sweet and Buttery: Served warm with butter and flaky sea salt, this loaf cake has the ultimate sweet-and-salty combination.
Versatile and Easy to Make: Whether you’re making it for a cozy breakfast, afternoon snack, or dessert, this simple loaf cake comes together with minimal effort and no mixer required.
Great for Any Occasion: It’s perfect for weekend baking, holiday brunches, or gifting, making it a crowd-pleasing favorite.
Stays Moist for Days: Thanks to the brown butter and chocolate chips, this loaf stays soft and flavorful for several days—if it lasts that long!
Pairs Well with Coffee or Tea: Enjoy a slice with your morning coffee or afternoon tea for the ultimate comforting treat.
Customizable and Fun to Bake: Add walnuts, pecans, or extra cinnamon to the crumb topping for a delicious twist on this classic flavor combination.
Tips for Making a Brown Butter Chocolate Chip Crumb Loaf Cake:
Brown the Butter Properly: Cook the butter over medium heat, stirring frequently, until it turns golden brown and gives off a rich, nutty aroma. Be careful not to burn it—brown bits at the bottom are good, but black bits mean it’s overdone. Let it cool slightly before using.
Use Room Temperature Ingredients: Ensure your eggs, milk, and brown butter are at room temperature for a smooth batter and even baking. Cold ingredients can cause the batter to mix unevenly.
Don’t Over-Mix the Batter: Mix until just combined to keep the cake soft and fluffy. Over-mixing can result in a dense or tough texture.
Make the Crumb Topping First: Mix the chocolate chips, cinnamon, butter, flour, and sugar together before starting the batter. This way, it’s ready to sprinkle on top without any delay.
Spread the Crumb Topping Evenly: Press the chocolate chip cinnamon crumb mixture gently into the batter so it sticks while baking. This helps create that crunchy, buttery topping.
Bake Until Golden and Set: Bake at 350°F for 60-70 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If the top is browning too quickly, loosely cover it with foil halfway through baking.
Let It Cool Before Slicing: Allow the loaf to cool in the pan for 10-15 minutes, then transfer to a wire rack. Cutting too soon can make it fall apart.
Serve Warm with Butter and Flaky Sea Salt: For the best flavor, enjoy a slice warm with butter and a sprinkle of flaky sea salt to enhance the brown butter and chocolate flavors.
Store Properly for Freshness: Wrap the loaf in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices in an airtight bag and reheat when ready to enjoy.
How to Store a Brown Butter Chocolate Chip Crumb Loaf Cake:
Room Temperature (Up to 3 Days): Store the loaf in an airtight container or wrap it tightly in plastic wrap to keep it soft and fresh. Keep it in a cool, dry place, away from direct sunlight.
Refrigeration (Up to 5 Days): If you want to keep the loaf fresh for longer, store it in the refrigerator in an airtight container. Let slices come to room temperature or warm them in the microwave for 10-15 seconds before serving to soften the texture.
Freezing Whole Loaf (Up to 3 Months): Wrap the completely cooled loaf tightly in plastic wrap and then in foil before placing it in a freezer-safe bag. When ready to enjoy, thaw at room temperature for several hours or overnight in the refrigerator.
Freezing Individual Slices (Best for Quick Servings): Slice the loaf before freezing, wrap each piece in plastic wrap, and store in a freezer-safe bag. Reheat individual slices in the microwave for 20-30 seconds or in a 350°F oven for 5-7 minutes.
Reheating for Best Texture:
Oven: Warm in a 325°F oven for 8-10 minutes to restore the fresh-baked texture.
Microwave: Heat a slice for 10-15 seconds to soften and slightly melt the chocolate chips.
Serving After Storing: For the best flavor, serve the loaf slightly warm with butter and a sprinkle of flaky sea salt to bring out the rich brown butter and chocolate flavors.
FAQs:
Q: What makes this loaf cake different from regular chocolate chip loaf cakes?
A: This loaf cake is made with brown butter, which adds a rich, nutty, and caramelized flavor. The chocolate chip cinnamon crumb topping also gives it a delicious crunch that sets it apart from classic chocolate chip loaf cakes.
Q: Do I have to brown the butter?
A: Browning the butter enhances the flavor, adding a deep, toasty, and slightly caramelized taste. If you prefer, you can use regular melted butter, but the cake won’t have the same depth of flavor.
Q: Can I use regular-sized chocolate chips instead of mini chocolate chips?
A: Yes! Regular chocolate chips work well, but mini chocolate chips distribute more evenly and ensure chocolate in every bite.
Q: How do I know when the loaf cake is done baking?
A: Bake at 350°F for 60-70 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If the top starts browning too quickly, tent it loosely with foil halfway through baking.
Q: Can I make this loaf cake ahead of time?
A: Yes! This cake stays soft and fresh for up to 3 days at room temperature. If making ahead, wrap it tightly in plastic wrap to retain moisture.
Q: Can I freeze this loaf cake?
A: Absolutely! Wrap the fully cooled loaf in plastic wrap and store in a freezer-safe bag for up to 3 months. For best results, freeze without slicing and thaw at room temperature overnight before serving.
Q: How should I reheat slices for the best texture?
A:
Microwave: Warm a slice for 10-15 seconds for a soft and gooey texture.
Oven: Heat at 325°F for 8-10 minutes to restore freshness.
Q: Can I substitute a different type of flour?
A: For the best texture, use all-purpose flour. If using whole wheat flour, replace only half of the all-purpose flour to avoid a dense loaf.
Q: Can I make this loaf without the crumb topping?
A: Yes, but the chocolate chip cinnamon crumb topping adds a delicious crispy, buttery crunch. If skipping it, you can sprinkle extra chocolate chips on top instead.
Q: What’s the best way to serve this loaf cake?
A: This loaf is best served warm with butter and a sprinkle of flaky sea salt, which enhances the brown butter and chocolate flavors beautifully.
Check out my other brown butter recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this brown butter chocolate chip crumb loaf cake. Happy baking!
