Looking for a simple, irresistible recipe for a Moist Chocolate Loaf Cake with Vanilla Flavor? This cake is perfect for any occasion: a tasty treat with coffee, a party, or just because you're craving something sweet.
This cake has it all: a rich chocolate flavor, a soft, moist texture, and that subtle hint of vanilla that finishes it off. Try this chocolate cake with vanilla once, and I'm sure you'll bake it again. It's a simple but oh-so-delicious recipe!
Simple Vanilla Cocoa Cake
A cake is always good. It's simple to make and always delicious! No matter how straightforward it is, it always impresses. It is one of the easiest sweet treats that you can make quickly and always tastes delicious. When I baked this cake for the first time, it was rainy outside. The smell of chocolate and cake filled the kitchen. It wasn't easy to let it cool down properly before tasting it.
What makes this cake so special is that it has a rich chocolate flavor and vanilla, which gives it a nice balance. It's a real keeper! The ingredients are easy to get (you probably already have them at home), and you don't have to be an experienced baker to make this beautiful cake.
Ingredients
- Butter: Makes the cake moist. Use butter at room temperature, which makes the cake lighter.
- Sugar: For a sweet taste and a crispy crust.
- Eggs: Ensure that the cake binds and becomes firm.
- Flour: This is the basis of your cake. Wheat flour is fine. If you don't have any flour at home, use self-raising flour and omit the baking powder.
- Cocoa: For that delicious chocolate taste. Use unsweetened cocoa.
- Baking powder: Makes your cake nice and fluffy. Mix well; otherwise, the cake won't rise evenly.
- Salt: A bit of salt brings out the sweet taste.
- Vanilla extract: For a subtle vanilla taste. No extract? Use 7 grams of vanilla sugar.
- Milk: Gives a creamy batter with the right thickness.
Preparation
- Sift the flour, cocoa, baking powder, and salt into a bowl and stir well.
- Put the butter and sugar in another bowl and mix. Add the eggs one at a time and mix them into the batter. Also, pour in the vanilla extract. Add the flour mixture and the milk alternately three times and mix on low speed until everything is mixed.
- Pour the batter into a greased cake tin and smooth the top. Place the cake in a preheated oven at 340 °F (170 °C) and bake for 90 minutes.
- Remove the cake from the oven and let it cool on a rack for 5 minutes. Remove the cake from the tin and let it cool on a rack.
Andréa's Tip
- Adding butter, eggs, and milk at room temperature will give you a fluffier cake.
- Alternating the addition of flour and milk will ensure that everything is better distributed and prevents lumps.
- The cake is baked at a lower temperature for a longer period of time, keeping it nice and moist.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
- 1 ¾ cup all-purpose flour
- ¼ cup Dutch unprocessed cocoa
- ⅓ teaspoon baking powder
- ⅓ teaspoon salt
- 1 ¾ stick butter, unsalted, at room temperature
- 1 ⅘ cup sugar
- 3 eggs, size L at room temperature
- 1 teaspoon vanilla extract
- ⅔ cup whole milk
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to
350 °F or 320 °F - Grease a 10-inch (25-cm) cake loaf tin with butter, so the cake does not stick later.
Batter
- Sift the flour, cocoa, baking powder, and salt into a bowl.1 ¾ cup all-purpose flour, ¼ cup Dutch unprocessed cocoa, ⅓ teaspoon baking powder, ⅓ teaspoon salt
- Stir everything together well.
- Place the butter and sugar in a large bowl until the mixture is light and creamy.1 ¾ stick butter, 1 ⅘ cup sugar
- Add the eggs one at a time, ensuring each is fully incorporated into the mixture before adding the next.3 eggs
- Then, add the vanilla extract and mix briefly.1 teaspoon vanilla extract
- Add the flour mixture and the milk alternately to the batter. Do this in three batches: start with a little of the flour mixture, then milk, and repeat.⅔ cup whole milk
- Scrape down the sides of the bowl with a spatula to mix everything.
- Pour the batter into the greased cake tin and smooth the top with the spatula.
Baking
- Place the cake in the preheated oven and bake for about 90 minutes. Check with a skewer to see if it's done: if the skewer comes out clean, the cake is done.
Cooling
- Let the cake cool in the cake tin for 5 minutes.
- Then, carefully remove the cake from the tin and let it cool on a rack.
Notes
- Room temperature: Store the chocolate cake wrapped in plastic or aluminum foil. This will keep it for up to three days. Do not store the cake in the fridge, as the moist air can change its structure.
- Freezer: Let the cake cool completely, then wrap it in aluminum foil and a freezer bag. It will keep in the freezer for up to three months. Let the cake thaw at room temperature for at least three hours before serving.
- TIP: Before freezing, slice the cake and wrap each slice individually. This way, you can remove exactly the amount you need from the freezer.
Nutrition
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