If you love rich, deeply chocolatey desserts but crave something a little more comforting and wholesome than a fancy layer cake, then this Chocolate Loaf Cake is bound to become your new favorite. It’s tender, moist, and entirely irresistible, with a cocoa-forward flavor that shines in every slice. Whether you enjoy it as an afternoon treat, dress it up for dessert, or sneak a bite with your morning coffee (I won’t judge!), this loaf proves that homemade chocolate cake can absolutely be both effortless and extraordinary.

Chocolate Loaf Cake Recipe - Recipe Image

Ingredients You’ll Need

What I love about this Chocolate Loaf Cake is how each ingredient plays an integral part in creating its signature texture and taste. Nothing fancy here—just pantry staples blended to pure perfection. Here’s why each one matters:

All-purpose flour: The backbone of the loaf, providing structure while keeping the crumb soft and tender.
Granulated sugar: Lends sweetness, balances the cocoa’s intensity, and helps the cake stay moist.
Unsweetened cocoa powder: You can’t have a chocolate loaf cake without this deep, rich chocolate flavor!
Baking powder: Works with the baking soda to give your loaf a lovely rise and light texture.
Baking soda: Reacts with the acidity in buttermilk for a wonderfully fluffy crumb.
Salt: Just a pinch sharpens the chocolate flavor and ties all the ingredients together.
Large eggs: Add richness, help bind the batter, and give the cake a silky mouthfeel.
Vegetable oil: Keeps everything incredibly moist and tender from the first bite to the last.
Buttermilk: The secret to extra moistness, adding subtle tang and softness.
Pure vanilla extract: Brings out the chocolate flavors and adds that familiar, comforting bakery scent.
Hot water: Intensifies the cocoa—watch your batter turn silky smooth!
Semi-sweet chocolate chips (optional): For those who love pockets of melty chocolate in every slice—highly recommended!

How to Make Chocolate Loaf Cake

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C) and getting your loaf pan ready. Grease and flour a 9×5-inch loaf pan, then line the bottom with parchment paper. This little trick ensures the cake lifts out beautifully every time—no sticking or crumbling allowed!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure everything is thoroughly combined; a few extra turns of the whisk will guarantee no sneaky lumps and the cocoa gets evenly distributed for the best flavor throughout the whole loaf.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla extract until the mixture is smooth and glossy. This is where the cake starts getting its signature moist texture!

Step 4: Bring Everything Together

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Don’t overmix—stop as soon as you stop seeing dry flour. Now, pour in the hot water and mix just until the batter is smooth. It’ll seem runny, but trust me, that’s how you get an extra tender Chocolate Loaf Cake.

Step 5: Add Chocolate Chips (Optional, But So Good!)

If you’re using semi-sweet chocolate chips, fold them in gently. They add heavenly little chocolate pockets to each bite, especially when the cake is still slightly warm.

Step 6: Bake to Perfection

Pour the batter into your prepared loaf pan and smooth the top. Slide it into the oven and bake for 50–60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs—don’t worry if it’s still a bit fudgy in the middle!

Step 7: Cool and Enjoy

Let the loaf cool in the pan for about 10 minutes, then run a knife around the edges and lift it onto a wire rack to cool completely. The suspense is real, but it’s worth waiting the extra time for neat, perfect slices.

How to Serve Chocolate Loaf Cake

Garnishes

Sometimes, all you need is a dusting of powdered sugar, which adds a pretty, snowy finish and subtle sweetness. For special occasions, drizzle on a simple chocolate glaze made with cream and melted chocolate for serious wow-factor. Fresh berries, a scoop of ice cream, or shavings of chocolate are also fabulous finishing touches.

Side Dishes

Serve slices of this Chocolate Loaf Cake alongside a cup of strong coffee, hot cocoa, or even chai tea—the flavors play off each other perfectly. For dessert, pair it with a dollop of whipped cream or lightly sweetened Greek yogurt and some fresh fruit on the side. It even holds its own next to a scoop of vanilla ice cream for a classic combo everyone loves!

Creative Ways to Present

Channel your inner pastry chef: try cutting the loaf into bite-size cubes for a chocolatey dessert trifle, or layer them with berries and whipped cream in mason jars. For brunch, toast slices gently and serve with a pat of salted butter. You can even wrap slices in parchment and tie with twine for sweet, thoughtful edible gifts.

Make Ahead and Storage

Storing Leftovers

One of the beauties of this cake is how well it keeps. Simply cover the leftover Chocolate Loaf Cake with foil or wrap it snugly in plastic wrap. Leave it at room temperature, and you’ll have moist, delicious cake for up to 3 days (if it lasts that long!).

Freezing

To freeze, let the loaf cool completely, then wrap it tightly in a double layer of plastic wrap and a layer of foil. Entire loaves or individual slices both freeze well. Store for up to 2 months—just thaw at room temperature when you’re ready for a chocolate fix.

Reheating

If you want that just-baked warmth, pop a slice in the microwave for 10–15 seconds, or warm it gently in a 300°F (150°C) oven for a few minutes. The chocolate chips turn melty again, and the aroma is truly irresistible.

FAQs

Can I make this Chocolate Loaf Cake without buttermilk?

Absolutely! If you don’t have buttermilk on hand, simply mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for about 5 minutes to curdle. It works just as well and gives you that tender crumb.

Is it possible to make this recipe gluten-free?

Definitely! Substitute a good-quality gluten-free all-purpose flour blend in place of the regular flour. Just be sure it contains xanthan gum for structure, and check the rest of your ingredients for any gluten content.

Why do I need to add hot water to the batter?

The hot water is essential for blooming the cocoa powder, which deepens the chocolate flavor and creates a silkier, lighter batter. Don’t skip this step—it truly makes your Chocolate Loaf Cake extra special.

Can I add other mix-ins besides chocolate chips?

Of course! Chopped nuts like pecans or walnuts, dried cherries, or even a sprinkle of espresso powder can add exciting new twists to your loaf. Have fun customizing it to suit your taste buds.

How can I tell when the Chocolate Loaf Cake is perfectly baked?

Start checking the cake at 50 minutes by inserting a toothpick in the center. If it comes out clean or with just a couple of moist crumbs, it’s done. Try not to overbake—moistness is what makes this loaf so decadent!

Final Thoughts

This Chocolate Loaf Cake truly deserves a spot in your regular baking rotation. It’s reliable, crowd-pleasing, and unbelievably delicious—proving that sometimes the simplest recipes really are the best. Don’t wait for a special occasion; treat yourself to a slice soon and share the love with friends and family!

Chocolate Loaf Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 15 reviews

Author: Emma
Total Time: 1 hour 10 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and moist Chocolate Loaf Cake, a simple yet decadent dessert that is perfect for any occasion. This easy-to-make cake is a chocolate lover’s dream, with a tender crumb and a deep cocoa flavor.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

2 large eggs
1/2 cup vegetable oil
1 cup buttermilk
1 teaspoon pure vanilla extract
1/2 cup hot water

Optional:

1/2 cup semi-sweet chocolate chips

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan and line the bottom with parchment paper for easy removal.
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Combine wet ingredients: In another bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla extract until smooth. Add to the dry ingredients and stir until just combined.
Add hot water: Pour in the hot water and mix gently until the batter is smooth. Fold in chocolate chips if using.
Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes until a toothpick comes out clean. Cool before slicing.

Notes

This cake is extra delicious topped with a simple chocolate glaze or dusted with powdered sugar.
Store leftovers covered at room temperature for up to 3 days.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American