Chocolate Loaf Cake

What Makes This Chocolate Loaf Cake Different

There are a lot of chocolate loaf cake recipes out there. Some are ultra-dense and brownie-like. Some are dry and crumbly. Some feel like they need a thick layer of frosting.

This one lands right in the sweet spot. Think classic butter cake, but deeply chocolate and baked in a loaf pan. After retesting this recipe multiple times over the years, I simplified the ingredients and adjusted the ratios so the cake bakes up:

• Moist but not heavy
• Rich and chocolatey without being overly sweet
• Tender with a tight crumb that slices beautifully
• Sturdy enough to hold mini chocolate chips without them sinking to the bottom

I removed the baking soda and sour cream from the original version. Why? Because I found that the combination made the loaf slightly denser than I prefer. Swapping in milk and relying on baking powder alone gives this cake a softer, more classic cake-like texture.

• Butter and sugar: Creamed butter and sugar are the foundation of this chocolate loaf cake. Make sure your butter is truly at room temperature (cool to the touch, not greasy or melty) so it creams properly and gives you that light, tender crumb. If you forgot to set it out ahead of time, I’ve got a few easy tricks for softening butter quickly.
• Unsweetened cocoa powder: I’ve tested this recipe with both natural cocoa powder and Dutch-process cocoa. Natural cocoa gives a slightly brighter chocolate flavor, while Dutch-process cocoa is darker, smoother and a little more intense. Since this recipe uses baking powder (not baking soda), either works well, so use what you have.
• Milk: Thins the batter and gives the loaf a more classic cake crumb. For the best results, use whole milk, but lower-fat milk works if that’s what you have in your fridge.
• Mini chocolate chips: I use mini semi-sweet chocolate chips because they are less likely to sink to the bottom than standard chips. Feel free to swap in dark or milk chocolate instead.

See the recipe card for full information on ingredients and quantities.

Start by creaming the butter and sugar together. I beat mine for a full 2–3 minutes until the mixture looks pale and fluffy. If you rush this step, your cake can turn out dense instead of tender.

Next, beat in the eggs one at a time, then add the vanilla. In a separate bowl, whisk together the flour, cocoa powder and baking powder.

Now alternate adding the dry ingredients and the milk to the batter. I usually do this in 2–3 additions, mixing just until combined. Once you stop seeing streaks of flour, stop mixing. Overmixing is what turns a tender loaf into a tough one.

Fold in the mini chocolate chips (and yes, I always sprinkle a few extra on top). Then scrape the batter into your prepared 9×5-inch loaf pan and smooth the top. And here’s my not-so-secret trick that I’ve been using for a few years now: I secure the parchment overhang with a couple of all-metal binder clips (make sure they’re fully metal so they don’t melt in the oven!).

Bake until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter. If you hit melted chocolate, test again in a different spot.

Let the cake cool completely before slicing for clean cuts… unless you’re like me and can’t resist cutting into it slightly warm.

Once the cake has cooled completely, you’ve got options when it comes to toppings. Most of the time, I keep it simple with a light dusting of powdered sugar and call it done. It’s rich, moist and chocolatey enough that it truly doesn’t need frosting.

But if you’re in the mood to dress it up, my 5-minute chocolate buttercream or coffee buttercream would be delicious slathered on top. A handful of fresh raspberries or strawberries on the side and a dollop of homemade whipped cream would also be welcome alongside this double chocolate cake loaf.