This tender, decadent loaf cake is a chocolate lover’s dream! The cake is bursting with delicious, rich chocolate flavor. And it’s glazed with a silky chocolate glaze that’s super simple to make in the microwave with just 2 ingredients. Seriously, it doesn’t get much better.
I’ve dressed it up here with some chocolate eggs for Easter. But it’s super yummy with just the chocolate glaze! Or make things simple and just sprinkle it with powdered sugar and/or serve with a scoop of ice cream.
Easy Chocolate Loaf Cake Recipe
This simple chocolate pound cake is one of my favorites! And here’s why I think you’re going to love it too.
- EASY TO MAKE: There are no fancy techniques or ingredients here! The batter takes just a few minutes to make, and the glaze is made in the microwave using just 2 ingredients!
- PERFECTLY SWEET (& CHOCOLATELY): This heavenly, fudgy chocolate cake has just the right amount of sweetness. It’s made using rich Dutch-processed cocoa powder. And it also has some coffee in it to enhance the chocolate flavor (don’t worry, you can’t taste the coffee). Oh, and did I mention the glaze?!?
- GREAT FOR GUESTS: Looking for a make-ahead dessert for entertaining? This chocolate loaf cake is perfect for baking in advance — it actually tastes better the day after it’s made. And it also dresses up well for holidays (like Easter!).
Chocolate Loaf Cake Ingredients
Ready to get baking? Here’s what you’ll need.
- ALL-PURPOSE FLOUR
- DUTCH-PROCESSES COCOA POWDER: This recipe uses Dutch-processed cocoa powder, not natural cocoa powder, which is more acidic.
- BAKING POWDER
- SALT
- FULL-FAT BUTTERMILK
- INSTANT COFFEE GROUNDS: This helps enhance the chocolate taste. You won’t be able to taste the coffee in the cake.
- UNSALTED BUTTER
- EGGS
- PURE VANILLA EXTRACT
- SEMI-SWEET CHOCOLATE CHIPS
- UNREFINED COCONUT OIL:
- CHOCOLATE EASTER EGGS: I’ve turned this cake into a mini Easter egg cake by adding pastel-colored mini chocolate Easter eggs. But you can add any garnish of your choice!
How to Make a Chocolate Loaf Cake
Here are the step-by-step instructions.
- PREP: Heat the oven to 325 degrees F. Grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving an overhang of a few inches of parchment paper on each side so you can easily lift the baked cake from the pan. I like to use baking spray to grease my cake pans instead of butter.
- SIFT TOGETHER DRY INGREDIENTS: Sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- MIX BUTTERMILK & COFFEE: Add the instant coffee to the buttermilk and mix until dissolved. Set aside.
- CREAM BUTTER AND SUGAR: Using a stand or electric mixer at medium speed, cream together the butter and granulated sugar until light and fluffy and light yellow in color, about 3-4 minutes.
- ADD THE EGGS: Then add the eggs, one at a time, scraping down the bowl as needed. Beat until just combined.
- STIR IN THE BUTTERMILK MIXTURE: Next, add the buttermilk and coffee mixture and mix until combined.
SHOP THE POST:
- ADD THE DRY INGREDIENTS: With the mixer on low, slowly add the dry ingredients. Be careful! The cocoa powder takes a moment to incorporate. And if you aren’t careful, you could end up with flour and cocoa powder all over your kitchen.
- BAKE: Pour the cake mixture into the prepared pan and bake until cooked through, about 55-60 minutes. You’ll know it’s done when the cake starts to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean.
- COOL: Let the cake cool completely before adding the chocolate glaze.
- GLAZE & DECORATE: While the cake is cooling, make the glaze. And then decorate as desired.
A Few More Baking Tips:
Here are a few more things to remember when making this chocolate loaf cake.
ROOM TEMPERATURE INGREDIENTS: This cake will bake up lighter and fluffier if the butter, buttermilk, and eggs are all at room temperature when you start. Trust me — it’s a science thing.
WHY DOES THE TOP OF THE CAKE CRACK: It’s normal for the top of loaf cakes to crack during baking. That’s because the cakes are dense, and the outside bakes faster than the inside. So don’t stress if this happens to you. Plus, you’re just going to cover it with lots of chocolate glaze!
MAKE AHEAD & STORAGE: This cake is perfect for baking in advance — it actually tastes better the day after it’s made. Store it (unglazed) in an airtight container or wrapped in plastic wrap at room temperature until ready to serve.
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Print
The Best Chocolate Loaf Cake
- Total Time: 1 hour 15 minutes
- Yield: 8–10 servings 1x
Description
This mouthwatering chocolate loaf cake is a chocolate lover’s dream come true! The cake is bursting with chocolate flavor. And it’s glazed with a silky chocolate glaze that’s super simple to make in the microwave with just 2 ingredients.
Ingredients
- 1 cup all-purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup full-fat buttermilk, at room temperature
- 1 teaspoon instant coffee
- 1 cup unsalted butter, at room temperature (2 sticks)
- 1 cup sugar
- 4 eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups semi-sweet chocolate chips
- 2 tablespoons unrefined coconut oil
Instructions
- PREP: Heat the oven to 325 degrees F. Grease a 9 x 5-inch loaf pan and line it with parchment paper. Make sure to leave an overhang of a few inches of parchment paper on each side so you can easily lift the baked cake from the pan.
- SIFT TOGETHER DRY INGREDIENTS: Sift together the flour, cocoa powder, baking powder and salt. Set aside.
- MIX BUTTERMILK & COFFEE: Add the instant coffee to the buttermilk and mix until dissolved. Set aside.
- CREAM BUTTER AND SUGAR: Using a stand or electric mixer at medium speed, cream together the butter and granulated sugar until light and fluffy and light yellow in color.
- ADD THE EGGS: Slowly mix in the eggs one at a time and beat until just combined.
- STIR IN THE BUTTERMILK MIXTURE: Next, add the buttermilk and coffee mixture and mix until combined.
- ADD THE DRY INGREDIENTS: With the mixer on low, slowly add the dry ingredients. Be careful! The cocoa powder takes a moment to incorporate. And if you aren’t careful, you could end up with flour and cocoa powder all over your kitchen.
- BAKE: Pour the cake mixture into the prepared pan and bake until cooked through, about 55-60 minutes. You’ll know it’s done when the cake starts to pull away from the sides of the pan and a toothpick inserted into the center comes out clean.
- COOL: Let the cake cool completely before adding the chocolate glaze.
- MAKE THE GLAZE: When ready, place the chocolate chips and coconut oil in a medium-sized, heat-safe bowl. Place the bowl into your microwave and melt in 30-second increments until melted (it helps to stir the mixture after each heating session). Whisk until smooth and then pour over the cake. If you prefer, you can also melt the chocolate chips in a double boiler.
- DECORATE & SERVE: Add any additional decoration and the serve. If you prefer, you can skip the decorations. Or make things simple and just sprinkle it with powdered sugar and/or serve with a scoop of ice cream.
Notes
ROOM TEMPERATURE INGREDIENTS: This cake will back up lighter and fluffier if your butter, buttermilk, and eggs are all at room temperature when you start. Trust me — it’s a science thing.
WHY DOES THE TOP OF THE CAKE CRACK: It’s normal for the top of loaf cakes to crack during baking. That’s because the cakes are dense and the outside bakes faster than the inside. So don’t stress if this happens to you. Plus, you’re just going to cover it with lots of chocolate glaze!
MAKE AHEAD & STORAGE: This cake is perfect for baking in advance — it actually tastes better the day after it’s made. Store it (unglazed) in an airtight container or wrapped in plastic wrap at room temperature until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Bake