Chocolate Loaf Cake

July 24, 2009


Show your guests how much you love them with this easy food gift idea,

compliments of Elizabeth W. Gift Baskets.

Happy entertaining!


I like to bake this rich cake in paper mini loaf pans and hand them out as party favors. When the cakes have cooled completely, simply wrap a strip of parchment paper around each one and tie with pretty ribbon.

There’s nothing really special about this cake except its simplicity. It’s just a good, basic chocolate cake that’s delicious plain, frosted, or topped with ice cream or whipped cream and berries. It’s the only cake recipe that I know by heart and can make without looking at the recipe. Don’t know when or where I committed it to memory, but whenever I need to whip up a cake on the fly, this is the one I make. The original recipe must have come from one of my mother’s old cookbooks…


(Makes one 9 by 5-inch loaf or about 6 minis, depending on the size of your mini pans. Reduce baking time to 15 to 20 minutes for minis.)

1 ½ sticks butter, softened

1 cup firmly packed dark brown sugar

1 cup sugar

1 ½ teaspoons pure vanilla extract

2 eggs

1 ¾ cups unsifted flour

1 teaspoon baking powder

½ teaspoon baking soda

½ cup unsweetened cocoa powder

1 (8-ounce) carton plain yogurt


  1. Preheat oven to 350 degrees. Butter and flour a 9 x 5 x 3-inch loaf pan. Cream together butter and sugars, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla and beat on high speed for 2 minutes.
  2. In a medium bowl, combine flour, baking powder, baking soda and cocoa. Add the flour mixture to the creamed butter mixture alternately with yogurt, beginning and ending with the flour mixture. Mix well after each addition.
  3. Scrape the batter into the pan and bake for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in pan for 10 minutes; remove cake from pan and let cool completely on a rack.




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