Sometimes there is nothing more homey and comforting than a loaf cake.
And this everyday chocolate loaf cake really lives up to its name. There are no apologies about this cake – it’s humble, straightforward, and fabulous. The texture is similar to that of a pound cake with a tight crumb and a little on the dense side.
It’s exactly how I hoped it would be and we both had trouble keeping our hands off it!
Like most everyday baking recipes, this one includes a standard list of ingredients. Here’s what you’ll need:
- All-purpose flour
- Dutch-processed cocoa powder (the darker the better)
- Baking soda
- Baking powder
- Table salt
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Buttermilk – liquid buttermilk, not dried
- Pure vanilla extract
Is Dutch-Processed Cocoa Absolutely Needed?
Yes, it is for this recipe.
Please don’t try to substitute Dutch-processed cocoa for regular unsweetened cocoa powder in this recipe. Dutch-processed will react with the baking soda and buttermilk to help the soft texture of this cake.
How to Elevate this Loaf Cake
I thought about running a swirl of peanut butter through the cake batter, and also about schmearing the cake with some peanut butter frosting but it’s just not needed.
Much like the “I Want Chocolate Cake” Cake, I wanted uncomplicated chocolate and that’s what I got with this cake.
It’s a classic and in-your-face chocolate cake. A truly excellent one, at that!!
If you Love This Chocolate Loaf, You’ll Love These Other Loaf Cake Recipes!
- 6 ¾ oz all-purpose flour
- 2 ⅝ oz Dutch-processed cocoa powder (the darker the better)
- ¼ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (1 stick or 4 oz) unsalted butter, softened
- 6 ⅞ oz firmly packed light brown sugar
- 4 oz granulated sugar
- 1 large egg, at room temperature
- 1 cup buttermilk
- 1 tsp pure vanilla extract
- Preheat oven to 325° F. Grease a 9-inch loaf pan with butter and flour or baking spray.
- In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt together.
- In the bowl of a stand mixer or using a hand mixer with a large bowl, cream the butter at medium-high speed until smooth. Add sugars and beat until light and fluffy, about 3 minutes. Beat in the egg until combined then stir in the buttermilk and vanilla. At this point, the batter will look like it's separating but that's ok. Add in the dry ingredients and stir by hand with a rubber spatula until just combined, taking care to scrape up the bottom of the bowl.
- Pour the batter into the prepared loaf pan, spread the top out evenly, and bake for 60 to 75 minutes, or until a long toothpick inserted into the center of the cake comes out clean. (My cake needed upwards of 75 minutes.) Cool the cake in the pan on a wire rack for 10 minutes then remove it from the pan and allow the cake to fully cool on the rack before slicing and serving.
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