Moist Chocolate Loaf Cake

by Diana Rattray

If you avoid making cakes because they are just too big for your family, the loaf cake is a perfect solution. This chocolate loaf cake is moist and flavorful, and it will satisfy everyone’s chocolate craving. Dust the cake with powdered sugar to keep it relatively light, or drizzle a chocolate glaze or vanilla glaze over it. Either way, your family will love it!

How To Store Leftover Cake

• Store the cake at in a cool, dark place in an airtight container or food storage bag for up to 4 days.
• If you don’t plan to eat the cake within a few days, you can freeze it. Arrange slices on a baking sheet and freeze. When they are frozen solid, wrap them in plastic wrap and foil and transfer them to a resealable freezer bag.

Moist Chocolate Loaf Cake

Diana

This moist chocolate loaf cake is the perfect size for most families. If you have extra, it freezes beautifully!

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Servings 9

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Course cakes, Chocolate

Prep Time 12 minutes minutes

Cook Time 1 hour hour

Ingredients

  

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• 1 1/2 cups granulated sugar
• 4 ounces butter, room temperature
• 3 large eggs
• 2/3 cup unsweetened cocoa powder, not Dutch
• 2 teaspoons pure vanilla extract
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 1/4 cups all-purpose flour, 5 1/2 ounces
• 3/4 cup milk

Instructions

• Heat the oven to 350 F. Grease and flour a 9-by-5-by-3-inch loaf pan.
• With an electric mixer, cream the sugar and butter together for 3 minutes, or until light and creamy.
• Add the eggs, one at a time, beating well after each addition.
• Add the cocoa powder, vanilla extract, baking soda, salt, and baking powder. Beat on low speed until blended.
• With the mixer on low speed, beat in the flour, alternating with the milk. Beat just until blended.
• Spoon the batter into the loaf pan; spread evenly.
• Bake the cake for 55 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Cool in the pan on a rack for 10 minutes.
• Remove the cake from the pan and cool completely on a rack.
• Frost or glaze the cake as desired.

Notes

Use the glaze I used on my larger moist chocolate Bundt-style cake.

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