This rich and moist Chocolate Loaf Cake is the kind of homemade dessert that feels special without requiring complicated techniques. The cake has a deep chocolate flavor and a soft, tender crumb, while the creamy frosting adds an irresistible finishing touch.
Ingredients
For the Chocolate Cake
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup milk
- 1 teaspoon vanilla extract
- ½ cup hot water or hot coffee
For the Creamy Frosting
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1½ cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed
Instructions
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper, leaving some paper over the sides for easy removal.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, vegetable oil, milk, and vanilla extract. Mix until the batter is smooth.
- Slowly add the hot water or coffee and stir until fully incorporated. The batter will be relatively thin.
- Pour the batter into the prepared loaf pan.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack and cool completely.
Make the Frosting
- Beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar and cocoa powder.
- Mix in the vanilla extract.
- Add milk, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.
- Spread the frosting generously over the completely cooled cake.
Tips for the Best Chocolate Loaf Cake
- Do not overmix the batter once the flour is added.
- Hot coffee can intensify the chocolate flavor without making the cake taste like coffee.
- Let the cake cool completely before frosting so the frosting stays creamy and doesn’t melt.
- For an extra chocolate finish, sprinkle chocolate shavings or mini chocolate chips over the frosting.
Storage
Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for a few minutes before serving for the best texture.
Final Thoughts
If you’ve been looking for a homemade chocolate cake that’s moist, rich, simple, and finished with an irresistibly creamy frosting, this chocolate loaf cake is one to keep. It’s perfect for afternoon coffee, family desserts, or whenever a serious chocolate craving hits.
