Chocolate Loaf Cake With Simple Glaze

Name: Chocolate Loaf Cake With Simple Glaze
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 slices
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup whole milk; 4 ounces semi-sweet chocolate, melted; 1 cup powdered sugar; 2 tablespoons milk; 1/4 teaspoon vanilla extract

Highlighted under: Golden Treats

I absolutely love baking, and this Chocolate Loaf Cake with Simple Glaze has quickly become a favorite in my home. The decadent chocolate combined with a simple yet delicious glaze creates a perfect balance of flavors that is hard to resist. What I enjoy most is how easy it is to prepare, making it a perfect choice for both casual afternoons and special occasions. Whether served warm with a cup of coffee or enjoyed as a sweet treat any time of day, this cake is sure to impress everyone who takes a bite!

Created by

Noemi Turner

Last updated on 2026-02-01T20:05:35.807Z

When I first tried making this chocolate loaf cake, I was surprised at how easy it was to achieve such a rich flavor. The addition of cocoa powder and melted chocolate gives it a depth that elevates a standard loaf cake to something truly special. I’ve experimented with the baking time and found that a slight underbake, followed by cooling in the pan, keeps it moist and prevents it from becoming too dense.

What’s incredible about this recipe is how versatile it is. I often add a few chocolate chips for extra indulgence or sprinkle some sea salt on top of the glaze for a delightful contrast. The simple glaze complements the cake perfectly, making it a lovely dessert that suits any crowd!

Why You'll Love This Recipe
Rich chocolate flavor paired with a simple sweet glaze
Easy to prepare, perfect for beginners and seasoned bakers alike
Moist and tender texture that stays fresh for days

Baking Tips for Success

Getting the perfect rise on your Chocolate Loaf Cake is all about ensuring the right ingredient temperatures. Be sure to bring your butter and eggs to room temperature before mixing. This helps create an emulsion, ensuring a lighter cake texture. If you forget to set them out in advance, you can quickly warm the eggs by placing them in a bowl of lukewarm water for about 10-15 minutes.

When you're ready to mix the dry ingredients, sifting together the flour and cocoa powder is essential. This not only aerates the flours, making for a lighter cake, but also prevents clumps of cocoa powder that could lead to uneven flavor. Take your time during this step; it really pays off in the end!

Understanding Chocolate's Role

In this recipe, using good quality semi-sweet chocolate is crucial. It adds both richness and moisture, resulting in a decadent cake. If you prefer a darker flavor, you can opt for bittersweet chocolate, but adjust the sugar slightly to balance any added bitterness. Melting the chocolate gently—either in a microwave at 20-second intervals or using a double boiler—ensures it stays smooth and pourable.

The addition of melted chocolate also acts as a flavor enhancer, deepening the chocolate notes in the cake itself. I recommend tasting the melted chocolate before folding it into the batter to ensure it's to your liking. Remember, the quality of your chocolate can significantly affect the final taste of the cake.

Storage and Serving Suggestions

Once your Chocolate Loaf Cake has cooled completely, storing it correctly will keep it fresh for up to a week. Wrap it in plastic wrap or aluminum foil and store it at room temperature. For longer storage, consider slicing the cake and freezing it in an airtight container; it will last for up to three months. Simply thaw slices as needed, and they’ll taste just as good as fresh!

For a special touch, consider serving slices with a dollop of whipped cream or a scoop of vanilla ice cream. Drizzling additional glaze on top right before serving adds an elegant presentation and an extra layer of sweetness. With its rich flavors and moist texture, this cake makes an impressive dessert for any gathering!

Ingredients

For the Cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup whole milk
4 ounces semi-sweet chocolate, melted

For the Glaze

1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla extract

Make sure all ingredients are at room temperature for the best results.

Instructions

Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

Mix Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

Cream Butter and Sugar

In another bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.

Combine Mixtures

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Finally, fold in the melted chocolate until well combined.

Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before turning it out onto a wire rack.

Make the Glaze

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled loaf cake.

Allow the glaze to set before slicing for neat slices.

Pro Tips

For an even richer flavor, try adding a teaspoon of espresso powder to the batter.

Troubleshooting Common Issues

If your loaf cake doesn't rise as expected, ensure your baking powder and baking soda are fresh. These leavening agents lose potency over time. To check, add a teaspoon of baking powder to a small amount of vinegar; if it bubbles vigorously, it’s still good. Similarly, for baking soda, stir it into an acidic liquid like vinegar or lemon juice to test its effectiveness.

Preventing a dry cake is all about monitoring baking time closely. The internal temperature of the cake should reach around 200°F (93°C) when done. Ovens can vary, so it's always wise to start checking a few minutes early. If your cake turns out too dry, next time try adding extra milk or a tablespoon of plain yogurt to the batter for added moisture.

Variations to Try

Feeling adventurous? Consider adding a splash of espresso to the batter to deepen the chocolate flavor even further; just a tablespoon or two will enhance the profile without adding coffee notes. Alternatively, you can fold in chocolate chips or nuts like walnuts or pecans for added texture and crunch.

If you want to make a gluten-free version of this Chocolate Loaf Cake, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check that the other ingredients, like baking powder, are also gluten-free, ensuring your cake remains safe for those with dietary restrictions.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, but the texture may be denser. Consider using a mix of both.

→ How do I store the cake?

Store the cake in an airtight container at room temperature for up to 5 days.

→ Can I freeze the chocolate loaf cake?

Absolutely! Wrap it tightly in plastic wrap and freeze for up to 3 months.

→ What if I don't have semi-sweet chocolate?

You can substitute with dark chocolate or milk chocolate, depending on your taste preference.