Chocolate Loaf Cake With Easy Chocolate Glaze

Chocolate loaf cake

The Spruce

  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: 12 to 16 servings
Nutritional Guidelines (per serving)
367 Calories
15g Fat
54g Carbs
5g Protein
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Nutrition Facts
Servings: 12 to 16 servings
Amount per serving
Calories 367
% Daily Value*
Total Fat 15g 19%
Saturated Fat 8g 42%
Cholesterol 88mg 29%
Sodium 328mg 14%
Total Carbohydrate 54g 20%
Dietary Fiber 2g 7%
Protein 5g
Calcium 95mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This chocolate loaf cake is the perfect size for a family dessert. It's easy to prepare and bake, and both the cake and the chocolate glaze are made with cocoa powder. Serve it with a scoop of ice cream or a dollop of whipped cream for an incredibly delicious dessert.

The recipe is very straightforward and requires basic kitchen staples, so it's good for a last-minute baking session. The resulting cake is dense, chocolaty, and has almost a brownie-like texture. For the best results, let your refrigerated ingredients get to room temperature first, and don't overmix the batter.


  • For the Chocolate Loaf Cake:
  • 1 1/2 cups sugar (white granulated)
  • 1/2 cup/4 ounces butter (softened)
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2/3 cup cocoa powder (unsweetened)
  • 3 large eggs
  • 1 1/4 cups/5 1/2 ounces all-purpose flour
  • 3/4 cup milk
  • For Chocolate Glaze:
  • 2 cups confectioners' sugar
  • 6 tablespoons butter
  • 1/4 cup cocoa powder (unsweetened)
  • 1/4 cup milk

Steps to Make It

Note: While there are multiple steps to this recipe, this dessert is broken down into workable categories to help you better plan for preparation and baking.

Make the Chocolate Loaf Cake

  1. Gather the ingredients.

    Ingredients for loaf cake
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  2. Heat the oven to 350 F (180 C/Gas Mark 4). Grease and flour a 9 x 5 x 3-inch loaf pan or spray with a baking spray that includes flour.

    Grease a loaf pan
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  3. Beat sugar and butter together until well blended.

    Beat sugar and butter
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  4. With the mixer on low speed, add the salt, vanilla extract, baking soda, baking powder, and cocoa powder. Mix until blended.

    Add cocoa powder
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  5. Add the eggs, one at a time, beating well after each addition.

    Add eggs and beat well
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  6. Add about 1/3 of the flour and 1/2 of the milk and mix on low speed until blended.

    Add 1/3 of the flour
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  7. Add another 1/3 of the flour and the remaining milk and mix until well blended.

  8. Add the remaining flour and mix until blended. Do not overbeat.

    Add remaining flour
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  9. Pour the batter into the prepared loaf pan and spread evenly. 

    Add batter into loaf pan
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  10. Bake for 60 to 65 minutes or until a toothpick inserted in the center comes out clean.

    Bake loaf
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  11. Remove to a rack to cool in the pan for about 10 minutes.

    Remove and cool
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  12. Carefully remove the cake from the pan and cool completely on a rack.

    Cake on rack
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  13. Glaze the cake with the chocolate glaze (directions below) or frost as desired.

    Glaze the cake
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  14. Serve and enjoy.

Make the Chocolate Glaze

  1. Gather the ingredients.

    Ingredients for chocolate glaze
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  2. Sift the confectioners' sugar into a bowl and set aside.

    Sift confectioners' sugar
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  3. In a saucepan over low heat, melt the butter.

    Melt butter in saucepan
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  4. Whisk in the cocoa powder and milk and continue cooking and stirring until thickened.

    Whisk in cocoa powder and milk
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  5. Remove the chocolate mixture from the heat and whisk in the confectioners' sugar. Thin with more milk, if needed, or add more confectioners' sugar if a thicker icing is desired.

    Whisk in the confectioners' sugar
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  6. Spread or drizzle the warm glaze over the cooled cake.

    chocolate loaf cake with chocolate glaze
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  7. Slice, serve, and enjoy.


  • Oven temperatures can vary, and many run hot—even as much as 50 F over the programmed temperature. An oven thermometer is a worthy investment if you bake frequently because you can adjust the temperature and avoid overbaked, dry food.
  • Without a thermometer, bake this cake for about 5 minutes less than the recommended time. Check it with a toothpick and bake it longer if needed.
  • Once the glaze is firm, cover the cake with foil or plastic wrap. Store leftovers at room temperature for up to three to four days or refrigerate for up to one week.
  • The unfrosted cake may be wrapped and frozen for up to six months.