I love chocolate cake and so there are many variations on my blog, but a basic chocolate loaf cake recipe was missing. Until now, because with this chocolate loaf cake recipe as a base, you can make any cake you want.

The best chocolate loaf cake

This chocolate cake is delicious without any additives. It is really light and creamy at the same time, just the way I like my cake. The chocolate flavor is present but not overpowering. Add a dollop of whipped cream and you have a delicious treat.

Loaf cake recipes

With this basic chocolate cake recipe, you can make any variation you like. For example, you can add chocolate chips or nuts. You can also add other flavorings like dried fruit or cookies. You can make it as tasty as you want!

Another delicious loaf cake is my recipe for lemon loaf. While I make the lemon cake on a regular basis, especially in the summer, this chocolate cake is often in the oven in the fall and winter.

Chocolate loaf cake 3

How to make chocolate loaf cake

Chocolate cake is not difficult to make, and it doesn’t take many ingredients! The ingredients are the same as a “regular” vanilla cake, except I add cocoa powder for a chocolate flavor. It’s that simple.

The preparation is the same as for a regular cake. First mix the butter and sugar until fluffy and creamy, then add the eggs, then fold in the dry ingredients with a spatula until completely incorporated. And your cake is ready!

Substitute flour for cocoa

A tip of mine: When I want to make a chocolate version of a recipe, I substitute 10% of the (self-rising) flour with cocoa powder. It always works great for me! Conversely, you could make a vanilla cake from this recipe by omitting the cocoa powder and using 200 grams of self-rising flour.

Chocolate loaf cake 1

When is your cake done?

Bake the cake in the oven at 175 degrees Celsius or 345 degrees Fahrenheit (conventional heat). The cake will be done in 55 to 60 minutes.

You can always do a cake test just before the cake is done. Use a skewer or cake tester to poke the cake. If it comes out clean, the cake is done.

Do you have an oven that is often faster than the recipe says? Then you can test a little earlier, because every oven is different and a cake that is baked too long often gets dry. At the same time, the cake needs to bake well.

Chocolate loaf cake 4

Chocolate loaf cake Frequently Asked Questions

How long can I store this loaf cake?

Properly wrapped, you can store this cake outside the refrigerator for 4-5 days. Do not store the cake in the refrigerator as it will dry out. You can also freeze it and the chocolate cake will keep for up to 3 months.

Which loaf pan do you use?

For this recipe, I use a 10″ loaf pan. This pan has been my favorite for years. A similar one is this set of 2 loaf pans. Of course, you can use a different pan, just be aware that the baking time may change.

Why does my loaf cake collapse?

There are several reasons for this, but often the batter is too airy. This can be caused by too much mixing or too much leavening agent. It can also happen if you open the oven too early or remove the cake from the oven when it is not quite done.


chocolate loaf cake recipe

Print recipe

5 of 1 vote

Chocolate loaf cake recipe

Using this chocolate loaf cake recipe as a base, you can make any loaf cake you like. Mix chocolate chips or nuts into the batter for delicious variations.
Servings: 12 servings


  • 200 grams of unsalted butter
  • 200 grams of fine granulated sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 180 grams of all purpose flour
  • 20 grams of cocoa powder
  • Pinch of salt



  • Cream butter and sugar in a bowl for a few minutes until fluffy and creamy. Add vanilla extract and eggs one at a time, beating until smooth.
  • Add the self-rising flour, cocoa powder and salt to the batter. Mix until the dry ingredients are completely incorporated.
  • Pour the batter into a baking pan lined with baking paper or greased and dusted with flour. Bake at 175°C/345℉ (conventional heat) for 55-60 minutes.
  • Just before the cake is done, test it with a skewer or a cake tester. If the skewer comes out clean, the cake is done.
  • After baking, let the cake cool for 5-10 minutes in your baking pan. Transfer the cake to a wire rack and allow to cool completely.

You can also bake 12 cupcakes with this batter. Bake these in 20 minutes.
How to store

Properly wrapped and stored outside the refrigerator, the chocolate cake will keep for 4-5 days. In the freezer up to 3 months.

Links in this article may be affiliate links. If you purchase something through such a link, I will receive a small commission, without you paying anything extra.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating