Chocolate Loaf Cake With Simple Glaze

Name: Chocolate Loaf Cake With Simple Glaze
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1 3/4 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; 1 cup powdered sugar; 2 tablespoons milk; 1 teaspoon vanilla extract

Highlighted under: Sugar Studio

When I decided to make this Chocolate Loaf Cake With Simple Glaze, I knew I wanted it to be rich and indulgent yet still approachable. The simple glaze on top adds a delightful sweetness that contrasts perfectly with the cake’s dense chocolate flavor. Each slice feels like a treat, and I love how easy it is to whip up. Whether it’s for a casual afternoon snack or a special occasion, this loaf cake never disappoints!

Created by

Helena Wright

Last updated on 2026-02-01T23:41:35.576Z

I remember the first time I baked this Chocolate Loaf Cake. I had just mastered the art of whipping eggs for a soufflé and thought, why not try a loaf cake? The rich chocolate flavor combined with the simple glaze was an instant hit with my family. They devoured it within hours, and I found myself dreaming of baking another, but with a twist.

On my next attempt, I experimented by adding a hint of espresso powder to intensify the chocolate taste, and it turned out even better. If you're a coffee lover, this addition is a game changer! It’s quick, delicious, and makes my kitchen smell heavenly.

Why You Will Love This Recipe
Decadently rich chocolate flavor that satisfies every craving
Simple yet elegant glaze that elevates the cake
Perfect for dessert tables or an afternoon treat

The Importance of Quality Ingredients

Choosing high-quality cocoa powder can significantly impact the overall flavor of your Chocolate Loaf Cake. A good cocoa powder will ensure a rich and deep chocolate flavor. Look for unsweetened cocoa powders marked 'Dutch-process' for a smoother, rounder taste that complements the sweetness of the cake. If you want an extra boost, consider adding a touch of espresso powder to enhance the chocolatey goodness without imparting a coffee flavor.

Using fresh eggs is also crucial for achieving the best texture. Eggs contribute both moisture and structure to the cake. When combined with buttermilk, the acidity helps to tenderize the crumb, making it delightfully soft yet dense. Make sure your eggs are at room temperature; this allows them to incorporate more easily into the batter, resulting in a smoother mixture and a better rise during baking.

Mastering the Baking Process

The baking time for this loaf cake can vary based on your oven and the specifics of your loaf pan. It’s important to check for doneness by inserting a toothpick in the center of the cake; it should come out clean or with just a few moist crumbs attached. If you notice the top is browning too quickly before the center is done, loosely place a piece of aluminum foil on top for the last 10-15 minutes of baking to avoid over-browning while ensuring the cake cooks through.

After baking, let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack. This cooling step is essential as it prevents the cake from becoming soggy. A well-cooled loaf will slice beautifully and retain its shape, making it perfect for serving. If you're feeling adventurous, you can try this cake with a chocolate ganache instead of the simple glaze for a richer finish.

Ingredients

For the Cake

1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

For the Glaze

1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract

Instructions

How to Make It

Prepare the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

Mix Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Cream Sugar and Butter

In another bowl, cream the sugar and softened butter until light and fluffy. Add the eggs one at a time, then mix in the vanilla.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.

Bake

Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Make the Glaze

While the cake cools, whisk together powdered sugar, milk, and vanilla until smooth.

Glaze the Cake

Once the cake is cool, drizzle the glaze over the top and let it set before slicing.

Enjoy!

Pro Tips

For an extra touch, sprinkle some chocolate shavings or a pinch of sea salt on top of the glaze before it sets.

Glazing Tips and Variations

To achieve a perfectly smooth glaze, make sure to sift your powdered sugar before mixing. This step eliminates any lumps that could mar the glossy finish of your glaze. When adding milk, start with the recommended amount and gradually increase until you reach your desired consistency. If the glaze is too thick, it won’t drizzle well; if it’s too thin, it won’t set properly. A good test is to run a spoon through it—the trail should hold for a moment before disappearing.

For a flavorful twist, experiment with your glaze by incorporating flavored extracts or citrus zest. A hint of orange zest can add a bright note that complements the rich chocolate. If you're feeling indulgent, consider adding a splash of bourbon to the glaze for a sophisticated kick. Just remember to let the alcohol cook off if you're adding it directly to the cake batter.

Storage and Make-Ahead Tips

This Chocolate Loaf Cake stores beautifully, making it perfect for meal prep or as a make-ahead treat. To store, wrap the cooled cake in plastic wrap and keep it at room temperature for up to three days. For longer storage, slice the cake and freeze it in an airtight container for up to three months. Thaw individual slices in the microwave for a warm, delicious snack or at room temperature for a softer texture.

If you plan to make the cake in advance, consider glazing it just before serving to maintain its shiny appearance. The simple glaze can be made while the cake is cooling, allowing it to set perfectly without needing to be refrigerated. For an added layer of flavor, try toasting some nuts to sprinkle on top of the glaze right before serving for extra crunch and elegance.

Questions About Recipes

→ Can I use cake flour instead of all-purpose flour?

Yes, you can use cake flour for a lighter texture.

→ What should I do if my cake sinks in the middle?

Ensure that you are measuring your ingredients accurately and not overmixing the batter.

→ How do I store leftover cake?

Store it in an airtight container at room temperature for up to 3 days or refrigerate it for longer freshness.

→ Can I add nuts or chocolate chips to the batter?

Absolutely! Fold in some chopped nuts or chocolate chips after mixing the batter for added texture.