by Diana Rattray

If you avoid making cakes because they are just too big for your family, the loaf cake is a perfect solution. This chocolate loaf cake is moist and flavorful, and it will satisfy everyone’s chocolate craving. Dust the cake with powdered sugar to keep it relatively light, or drizzle a chocolate glaze or vanilla glaze over it. Either way, your family will love it!

How To Store Leftover Cake

  • Store the cake at in a cool, dark place in an airtight container or food storage bag for up to 4 days.
  • If you don’t plan to eat the cake within a few days, you can freeze it. Arrange slices on a baking sheet and freeze. When they are frozen solid, wrap them in plastic wrap and foil and transfer them to a resealable freezer bag.
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Moist Chocolate Loaf Cake

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This moist chocolate loaf cake is the perfect size for most families. If you have extra, it freezes beautifully!

  • Author: Diana
  • Prep Time: 12 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 12 minutes
  • Yield: 9 1x
  • Category: Cakes, Chocolate
  • Method: Bake

Ingredients

Scale
  • 1 1/2 cups granulated sugar
  • 4 ounces butter (room temperature)
  • 3 large eggs
  • 2/3 cup unsweetened cocoa powder (not Dutch)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 1/4 cups all-purpose flour (5 1/2 ounces)
  • 3/4 cup milk

Instructions

  1. Heat the oven to 350 F. Grease and flour a 9-by-5-by-3-inch loaf pan.
  2. With an electric mixer, cream the sugar and butter together for 3 minutes, or until light and creamy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Add the cocoa powder, vanilla extract, baking soda, salt, and baking powder. Beat on low speed until blended.
  5. With the mixer on low speed, beat in the flour, alternating with the milk. Beat just until blended.
  6. Spoon the batter into the loaf pan; spread evenly.
  7. Bake the cake for 55 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Cool in the pan on a rack for 10 minutes.
  9. Remove the cake from the pan and cool completely on a rack.
  10. Frost or glaze the cake as desired.

Notes

Use the glaze I used on my larger moist chocolate Bundt-style cake.

Did you make this recipe?

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Baked moist chocolate loaf cake in the pan, cooling on a rack.
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