Chocolate Loaf Cake With Simple Glaze

Name: Chocolate Loaf Cake With Simple Glaze
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 1 3/4 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 cup buttermilk; 1/2 cup boiling water; 1 cup powdered sugar; 2 tbsp milk; 1 tsp vanilla extract

Highlighted under: Everyday Desserts

I absolutely love baking and this Chocolate Loaf Cake with Simple Glaze has become one of my go-to recipes. It combines rich chocolate flavor with a simple glaze that enhances the cake's moist texture wonderfully. The best part is how easy it is to prepare; in just a short amount of time, I can create a dessert that impresses everyone. With a soft crumb and a glossy finish, this cake is perfect for any occasion—whether it’s a birthday celebration or a cozy afternoon treat with a cup of tea.

Created by

Holly James

Last updated on 2026-02-01T22:21:36.741Z

Baking this Chocolate Loaf Cake was a delightful experience that I cherish. Every time I mix the ingredients, I can’t help but get excited about how the rich chocolate melds with the simple glaze. The result is a loaf that's not just visually stunning but also bursting with flavor. I have learned that letting the cake cool completely before glazing makes a huge difference in texture and presentation.

What I love most about this cake is its versatility. I often experiment with different add-ins like walnuts or chocolate chips, but the original version is always a winner in my eyes. It's the perfect dessert when I'm craving something special without too much effort—plus, the compliments I receive make it all worth it!

Why You'll Love This Recipe
Rich chocolate flavor paired with a simple yet elegant glaze
Moist and tender texture that stays fresh for days
Perfect for gatherings, coffee breaks, or a sweet snack

The Role of Ingredients

Understanding the role of each ingredient in this Chocolate Loaf Cake is essential for achieving the perfect texture and flavor. For instance, the buttermilk not only adds a subtle tang, enhancing the chocolate flavor, but also reacts with baking soda to create a tender crumb. If you don't have buttermilk on hand, a quick substitute can be made by mixing milk with a tablespoon of vinegar or lemon juice, letting it sit for about 5 minutes before using.

The use of unsweetened cocoa powder is crucial to maintaining the rich chocolate flavor without adding excessive sweetness. Always sift the cocoa together with the dry ingredients to avoid lumps in the batter. When combined with boiling water, the cocoa blooms, intensifying the chocolate taste and giving the cake a moist texture. This step may seem simple, but it significantly elevates the overall flavor from average to exceptional.

Techniques for Success

When creaming the butter and sugar, it's vital to achieve a light and fluffy texture, which usually takes about 3-5 minutes with an electric mixer. This process incorporates air, leading to a lighter loaf. Make sure your butter is at room temperature; cold butter will not whip properly, resulting in a denser cake. If you accidentally forget to take the butter out ahead of time, you can gently microwave it in short bursts until softened, but be cautious not to melt it.

Incorporating boiling water into the batter may sound unusual, but it serves a crucial purpose. The heat hydrates the cocoa and flour, which helps activate the gluten and results in a moister cake. Mix the boiling water in slowly to prevent splashing and ensure it combines evenly—this technique is a game-changer for achieving that perfect, velvety texture.

Ingredients

For the Cake

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

For the Glaze

1 cup powdered sugar
2 tbsp milk
1 tsp vanilla extract

Instructions

Preheat the Oven

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

Mix Dry Ingredients

In a bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

In another bowl, beat the softened butter and granulated sugar until light and fluffy.

Add Eggs and Vanilla

Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract.

Combine Mixtures

Add the dry mixture alternately with buttermilk to the butter mixture, starting and ending with the dry ingredients.

Incorporate Boiling Water

Slowly add boiling water to the batter, mixing until smooth.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted comes out clean.

Prepare the Glaze

While the cake is cooling, mix powdered sugar, milk, and vanilla extract until smooth.

Glaze the Cake

Once the cake is completely cool, drizzle the glaze over the top. Let it set before slicing.

Pro Tips

For a richer chocolate flavor, add chocolate chips to the batter or use dark cocoa powder.

Serving Suggestions

This Chocolate Loaf Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. For a lighter option, serve it with a side of fresh berries, which provide a tart contrast to the rich chocolate. A sprinkling of sea salt over the glaze can also enhance the flavors dramatically, striking a perfect balance that will surprise and delight your guests.

If you’re looking to elevate the presentation, consider adding shaved chocolate or cocoa nibs on top of the glaze for added texture and visual appeal. A light dusting of powdered sugar just before serving can also add a touch of elegance, making it ideal for special occasions or gatherings.

Storage and Freezing Tips

Proper storage is key to keeping your Chocolate Loaf Cake fresh. Once completely cool, wrap the loaf tightly in plastic wrap and store it at room temperature for up to 3 days. If you want to extend its life, you can freeze the unglazed cake. Wrap it in plastic wrap and then foil to protect it from freezer burn. It can last up to 3 months in the freezer; just thaw it overnight in the refrigerator before glazing and serving.

When you're ready to enjoy leftovers, I recommend reheating slices in the microwave for about 10-15 seconds to restore a bit of warmth and moisture. This works wonders for reviving the cake's tenderness, making it feel freshly baked once again. Avoid reheating too long as this can dry out the cake.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, but the texture may be denser. Consider using half whole wheat and half all-purpose for a balanced result.

→ How do I store the cake?

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

→ Can I freeze the cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and store it in the freezer for up to 3 months.

→ What can I substitute for buttermilk?

You can use regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.