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Chocolate loaf cake with chocolate frosting on a white platter.
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5 from 11 votes

The Best Chocolate Loaf Cake Recipe

This easy chocolate loaf cake recipe is moist, tender, and delicious! No stand mixer required! Great with or without frosting!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 12
Author: Robyn Stone

Equipment

Ingredients

  • 1 cup (120 g) all-purpose flour
  • 1 cup (198 g) sugar
  • 1/2 cup (42 g) unsweetened cocoa powder
  • 1 teaspoon (4 g) baking powder
  • 3/4 teaspoon (4 g) baking soda
  • 1/2 teaspoon (1.4 g) kosher salt
  • 1/2 teaspoon (1.15 g) espresso powder
  • 1/2 cup (113.5 g) milk whole, buttermilk, or plant-based milk substitutes at room temperature
  • 1/4 cup (49.5 g) oil canola oil, vegetable oil, or melted coconut oil
  • 1 large (50 g) egg room temperature
  • 1 teaspoon (4.7 g) vanilla extract
  • 1/2 cup (113.5 g) boiling water

Instructions

  • Prep. Preheat oven to 350º F. Prepare the loaf pan by buttering and lightly dusting with cocoa powder or flour or spreading with chocolate cake goop.
  • Whisk together the dry ingredients. Add flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder to a large bowl. Whisk until combined well.
  • Stir together the wet and dry ingredients. Add the milk, oil, egg, and vanilla extract to the flour mixture and stir together. Carefully add boiling water to the cake batter until well combined.
  • Bake the cake. Pour the cake batter into the prepared loaf pan. Bake for 30-35 minutes until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean. See my guide for how to tell when your cake is done for more tips.
  • Cool the cake. Remove from the oven and allow to cool for about 10 minutes. Remove from the pan and cool completely.
  • Frost the cake (optional). Frost cake with Chocolate Buttercream Frosting, if using.

Notes

Nutrition information does not include frosting. 
If you live in a high-altitude area, adjust to the altitude for your specific area. 
You can omit the espresso powder from the recipe if you prefer or if you do not have it available. 

Storage Tips:

To store. Cool the cake and store it on a cake plate or platter covered with a cake dome or wrap it at room temperature. If you add a frosting that requires refrigeration, such as cream cheese frosting, wrap the cake well and store it in the refrigerator.
To make ahead. This cake is a wonderful make-ahead cake recipe! Prepare it as directed, wrap it well or store it under a cake dome.
To freeze. Wrap the cooled cake well with wrap and then with foil. Put inside an airtight, freezer-safe container and freeze for up to two months. To serve, thaw in the refrigerator overnight with the wrapping left intact.

Nutrition

Calories: 169kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 80mg | Potassium: 150mg | Fiber: 2g | Sugar: 17g | Vitamin A: 39IU | Calcium: 38mg | Iron: 1mg

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