Meta Info
Servings: 10–12 slices
Total Time: ~1 hour 10 minutes
Difficulty: Easy
Calories per Serving: ~260 kcal
Macros (approx.):
Protein: 4–5g | Carbs: 34–36g | Fat: 13–14g | Fiber: 3g
Intro
Some recipes are pure nostalgia — the kind you remember by taste alone. This moist chocolate loaf cake is exactly that. Deep cocoa flavor, a soft crumb, and that glossy, bakery-style top that makes you slice “just one more” piece every time.
What makes this loaf special is the balance. Cocoa powder and optional coffee bring intensity, while buttermilk and butter keep the texture incredibly tender. It’s rich without being heavy, indulgent without being overly sweet, and perfect as a simple dessert or afternoon treat.
Whether you enjoy it plain, lightly dusted, or with a simple frosting on top, this chocolate loaf cake is the kind of reliable classic that earns a permanent place in your recipe collection.
Look at the Recipe
- Deep, rich chocolate flavor with a moist crumb
- Bakery-style loaf that slices cleanly
- Simple ingredients, big payoff
Ingredients Needed
Dry Ingredients
- 1 cup (125 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120 ml) buttermilk
- ½ cup (120 ml) hot water or brewed coffee
Optional
- ½ cup (90 g) semi-sweet chocolate chips
How to Make Our Chocolate Loaf Cake
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- Sift flour, cocoa powder, baking powder, baking soda, and salt into a bowl. Set aside.
- Cream butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Alternate adding dry ingredients and buttermilk to the batter, mixing gently until just combined.
- Slowly pour in hot water or coffee. The batter will thin and turn glossy — this is exactly what you want.
- Fold in chocolate chips if using.
- Bake for 50–60 minutes, until a toothpick inserted comes out mostly clean with a few moist crumbs.
- Cool 10 minutes in the pan, then transfer to a rack to cool completely before slicing.
Storage & Serving Suggestions
- Store covered at room temperature for 2 days or refrigerate for up to 5 days.
- Slice and freeze individual portions for easy treats later.
- Serve plain, dusted with powdered sugar, or topped with a light chocolate or cream cheese frosting.
Tips & FAQs
Can I skip the coffee?
Yes. Hot water works perfectly, but coffee enhances the chocolate flavor without tasting like coffee.
Why is the batter so thin?
The hot liquid activates the cocoa and creates a moist, tender crumb.
Can I make this lighter?
You can reduce sugar slightly, but this recipe shines as a classic indulgent loaf.
Does it freeze well?
Very well. Wrap slices tightly and freeze up to 2 months.
Final Thoughts
This moist chocolate loaf cake is one of those recipes that quietly steals the show. No layers, no fuss — just rich chocolate flavor and a soft, comforting crumb that feels familiar and special at the same time. Perfect for sharing, gifting, or keeping all to yourself with a cup of coffee.
