Classic Chocolate Loaf Cake with Fudge Frosting

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Classic Chocolate Loaf Cake with Fudge Frosting

Description

This rich chocolate loaf cake is ultra-moist, deeply chocolatey, and baked in a loaf pan for that nostalgic bakery look. The warm poured fudge frosting sinks slightly into the cake, creating a glossy, melt-in-your-mouth finish that’s legendary for a reason.

 Ingredients

Cake

  • 1 cup all-purpose flour

  • 1 cup granulated sugar

  • ½ cup unsweetened cocoa powder

  • 1 tsp baking soda

  • ½ tsp salt

  • ½ cup vegetable oil

  • 1 cup hot water or hot coffee (enhances chocolate flavor)

  • 1 tsp vanilla extract

  • 1 tsp white vinegar or apple cider vinegar

  • 1 large egg

 Fudge Frosting (THE star)

  • ½ cup butter

  • ¼ cup milk

  • ¼ cup unsweetened cocoa powder

  • 2 cups powdered sugar

  • 1 tsp vanilla extract

  • Pinch of salt

Instructions

Make the Cake

  1. Preheat oven to 350°F (175°C).

  2. Line a loaf pan with parchment paper or grease well.

  3. In a bowl, whisk flour, sugar, cocoa, baking soda, and salt.

  4. Add oil, hot water/coffee, vanilla, vinegar, and egg.

  5. Mix until smooth (batter will be thin).

  6. Pour into pan and bake 45–55 minutes, until a toothpick comes out mostly clean.

  7. Cool slightly but keep cake warm for frosting.

Make the Fudge Frosting

  1. In a saucepan over medium heat, melt butter.

  2. Whisk in milk and cocoa powder until smooth.

  3. Remove from heat and whisk in powdered sugar, vanilla, and salt.

  4. Frosting should be pourable and glossy—add a splash of milk if needed.

Frost

Pour frosting over the warm cake and let it drip and settle naturally. Let set for 20–30 minutes before slicing.

 Notes & Tips

  • Frost while warm = that signature glossy, soaked-in look

  • Coffee instead of water makes it deeper and richer

  • Want it extra moist? Wrap overnight before slicing

  • This cake gets even better the next day

 Servings

  • 8–10 slices

 Approximate Nutrition (per slice)

  • Calories: ~330

  • Fat: ~18g

  • Carbs: ~42g

  • Sugar: ~30g

  • Protein: ~4g

 Q & A

Q: Can I make this in a 9×13 pan?
A: Yes—bake about 30–35 minutes.

Q: Can I freeze it?
A: Absolutely. Freeze unfrosted or frosted up to 2 months.

Q: Why vinegar?
A: It reacts with baking soda and makes the cake extra tender—no vinegar taste.

Q: Can I double the frosting?
A: You should. No one has ever regretted that.

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