When you need chocolate cake in your life but don't have all day to bake, this chocolate loaf cake is your answer! It comes together easily in just 15 minutes and bakes in under an hour. It cures my chocolate cravings without being overly rich or chocolately!
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This easy chocolate loaf bread doesn't require an electric mixer or complicated techniques. You just need some basic ingredients to make this moist cake! I like to use Lifeway kefir instead of buttermilk since I always have it on hand for my daily smoothie, and they kindly sponsor these recipes so I can keep creating & sharing deliciousness with you!
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Why You'll Love This Recipe
- Quick and easy - No mixer required for this easy loaf cake! Just two bowls, a whisk, and a spatula are all you need to whip this up.
- Incredibly moist - Thanks to tangy kefir and oil, this double chocolate loaf cake stays tender for days!
- Double the chocolate - Made with cocoa powder plus optional chocolate chips for the chocolate lovers (like me)!
- Perfect size - Baked in a loaf pan, it's ideal for sharing without having a huge cake sitting around tempting you all week 😅.
- Beginner-friendly - If you can weigh & mix ingredients in a bowl, you can bake this cake!
Recipe Ingredients
You'll need the following ingredients to make this easy chocolate cake:
Ingredient Notes:
- Plain kefir is what makes this cake so moist and tender. I've been using Lifeway's kefir in my baking for years! It's like buttermilk, but with probiotics and a tangy flavor that works really well with chocolate.
- Unsweetened cocoa powder gives this cake its chocolate flavor. I use whatever I have on hand - Dutch-process or natural will both work.
- Vegetable oil helps keep this cake moist at room temperature.
- Hot water makes the cocoa powder taste more chocolatey. I know it seems weird to add water to cake batter, but trust me on this one!
- Semi-sweet chocolate chips are totally optional, but they make this into a chocolate chocolate chip loaf. I like folding some into the batter and putting the rest on top for chocolate in every slice.
- Hot water helps enhance the chocolate flavor, just make sure it isn't too hot to touch when you pour it into the batter!
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
Don't have kefir? Use an equal amount of buttermilk instead. The flavor and tender texture will be similar!
- Make it extra chocolatey: Use the full ½ cup of chocolate chips, or more! Mix some in the batter and sprinkle some on top for a double chocolate finish. You could even top it with a chocolate ganache, if you want to make it rich!
- Different oils: Other neutral oils, or even melted (& slightly cooled) butter, can be used in place of the vegetable oil.
- Add some crunch: Up to ½ cup of chopped walnuts or pecans would be absolutely delicious in this chocolate cake!
- Turn it into muffins: Bake the batter in a muffin pan, or try out my brownie muffins recipe!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Chocolate Loaf Cake
Before getting started, preheat your oven to 350°F and line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal. I like to secure the sides with plain metal binder clips!
Step 1: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Make sure everything is well combined (no cocoa lumps hiding)!
Step 2: In a medium bowl, whisk together the eggs, kefir, vegetable oil, and vanilla extract until smooth.
Step 3: Gently stir the wet ingredients into the dry ingredients until some dry streaks remain. Then slowly stir in the hot water until the batter is well combined. Don't overmix - we want a tender cake!
Step 4: If using chocolate chips, gently fold ¼ cup into the batter. Save the rest for sprinkling on top!
Step 5: Pour the chocolate cake batter into your prepared pan and sprinkle with the remaining chocolate chips.
Step 6: Bake on the middle rack until a toothpick inserted in the center comes out clean (about 35-40 minutes). Let it cool for about 15 minutes before lifting it out of the pan. Finish cooling on a wire rack.
Kayla's Baking Tips
Here are my best secrets for this moist chocolate loaf cake success:
- Don't over-mix the batter! Gently fold the wet and dry ingredients together until just combined. Over-mixing leads to tough, dense cake.
- Check your water temperature. The hot water should be warm to the touch but not scalding. Too hot and it might cook your eggs!
- Use the parchment sling method. Line your pan with parchment leaving overhang on both sides. This makes removal so much easier!
- Room temperature ingredients work better. If you forgot to take your eggs out, just put them in a bowl of warmish water for 5 minutes.
Common Questions
Of course! Use buttermilk in the same amount. The tang and moisture will be very similar to this easy loaf cake.
This usually happens from over-mixing the batter. Mix gently and stop as soon as the ingredients are just combined.
Look for a clean toothpick when inserted into the cake's center. No moist crumbs like with my small batch brownies. We want to make sure the center is baked so it doesn't sink!
Check out lifewaykefir.com/where-to-buy/ to locate it near you!
Storage
Room Temperature
Store in an airtight container at room temperature for up to 4 days.
Freezing Instructions
Wrap cake slices in a freezer-safe container for up to 1 month. Thaw at room temperature before enjoying!
More Chocolate Recipes You'll Love
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Thank you!
-Kayla
📖 Recipe
Easy Double Chocolate Loaf Cake
Equipment
- 9x5-inch metal loaf pan greased and lined with parchment paper
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
Ingredients
- 2 cups (250 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ½ cup (43 g) cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs room temperature
- ¾ cup (180 g) Lifeway plain kefir room temperature
- ½ cup (112 g) vegetable oil or other neutral oil
- 2 teaspoons vanilla extract
- ¼ cup (60 g) hot water not too hot to touch
- ¼-½ cup chocolate chips semi-sweet or whatever you prefer
Instructions
- Preheat your oven to 350°F. Lightly grease a metal loaf pan with nonstick spray and line the pan with a sheet of parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.2 cups all-purpose flour, ¾ cup granulated sugar, ½ cup cocoa powder, 2 teaspoons baking powder, ½ teaspoon salt
- In a medium bowl, whisk together the eggs, kefir, vegetable oil, and vanilla extract really well.2 large eggs, ¾ cup Lifeway plain kefir, ½ cup vegetable oil, 2 teaspoons vanilla extract
- Pour the wet ingredients into the dry ingredients and stir gently until a few dry streaks remain.
- While stirring, gently mix in the hot water. Stir until everything is combined, but be careful not to over-mix.¼ cup hot water
- Optional: fold ¼ cup of chocolate chips evenly into the batter.¼-½ cup chocolate chips
- Pour the chocolate cake batter into the prepared loaf pan and smooth out the top with a spatula. Sprinkle ¼ cup chocolate chips on top.¼-½ cup chocolate chips
- Bake on the oven's middle rack until a toothpick comes out clean (about 35-40 minutes).
- Let the cake cool in the pan for 20 minutes, and then lift it out of the pan and set it on a wire rack to finish cooling.
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