There’s nothing quite as comforting as a slice of homemade chocolate cake. This homemade chocolate loaf cake is rich, deeply chocolaty, and incredibly moist — all made with simple pantry ingredients. It’s perfect for afternoon tea, lunchbox treats, or as an easy dessert to share with family and friends. Best of all, it comes together in just one bowl with no fancy techniques required.
Ingredient to Make Homemade Chocolate Loaf Cake
- granulated sugar
- eggs
- vegetable oil
- buttermilk
- vanilla extract
- all-purpose flour
- unsweetened cocoa powder
- baking powder
- baking soda
- salt
- chocolate chips or chunks(optional)
For the Glaze (optional but delicious):
- semi-sweet chocolate, chopped
- milk or heavy cream
- butter
How to Make Homemade Chocolate Loaf Cake
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch (23×13 cm) loaf pan with parchment paper.
- Whisk wet ingredients: In a large bowl, beat the sugar and eggs until light. Add the oil, buttermilk, and vanilla extract. Mix until well combined.
- Combine dry ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Mix batter: Gradually add the dry mixture to the wet, stirring until smooth. Don’t overmix. Fold in chocolate chips if using.
- Bake: Pour the batter into the prepared loaf pan. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack.
- Make the glaze: In a small saucepan or microwave, melt chocolate with milk and butter. Stir until smooth. Pour over the cooled cake.
FAQ – Homemade Chocolate Loaf Cake
Q: Can I use Dutch-process cocoa instead of natural cocoa powder?
A: Yes, but note that Dutch-process cocoa is less acidic and may affect how the cake rises. If you use Dutch-process cocoa, make sure to use baking powder instead of baking soda or a mix of both.
Q: What can I use instead of buttermilk?
A: You can mix 3/4 cup milk with 1 teaspoon of vinegar or lemon juice. Let it sit for 5–10 minutes — this works as a great substitute.
Q: Can I make this cake dairy-free?
A: Absolutely! Use a plant-based milk like almond or oat, and replace the glaze butter with coconut oil or vegan butter.
Q: How do I know when the loaf is done baking?
A: Insert a toothpick into the center — it should come out clean or with just a few moist crumbs. Be careful not to overbake, or the cake may dry out.
Q: How should I store it?
A: Store the cake in an airtight container at room temperature for up to 4 days. It also freezes beautifully — wrap it tightly and freeze for up to 2 months.
Q: Can I add anything to the batter?
A: Yes! Try adding chocolate chips, chopped nuts, or even a swirl of peanut butter or cream cheese for variety.
Homemade Chocolate Loaf Cake
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Homemade Chocolate Loaf Cake
Ingredients
- 1 cup granulated sugar
- 2 eggs
- ½ cup vegetable oil
- ¾ buttermilk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips or chunks(optional)
For the Glaze (optional but delicious):
- ½ cup semi-sweet chocolate, chopped
- 2 tbsp milk or heavy cream
- 1 tbsp butter
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch (23×13 cm) loaf pan with parchment paper.
- Whisk wet ingredients: In a large bowl, beat the sugar and eggs until light. Add the oil, buttermilk, and vanilla extract. Mix until well combined.
- Combine dry ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Mix batter: Gradually add the dry mixture to the wet, stirring until smooth. Don’t overmix. Fold in chocolate chips if using.
- Bake: Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack.
- Make the glaze: In a small saucepan or microwave, melt chocolate with milk and butter. Stir until smooth. Pour over the cooled cake.
