Moist Chocolate Loaf Cake
This moist chocolate loaf cake is the perfect size for most families. If you have extra, it freezes beautifully!
- Prep Time: 12 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 12 minutes
- Yield: 9 1x
- Category: Cakes, Chocolate
- Method: Bake
Ingredients
Scale
- 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.
Find it online: https://classic-recipes.com/moist-chocolate-cake/