Easy Chocolate Loaf Cake with Cream Cheese Glaze
Rich, Moist Chocolate Loaf Cake with Chocolate Chips or Peppermint Bark Chips!Easy Chocolate Loaf Cake with Cream Cheese Glaze starts with a chocolate box cake mix which makes it super fast and easy to mix up! We add sour cream, eggs, oil and pudding mix which makes the loaf super moist and delicious! A little coffee enhances the chocolate flavor! Then you can customize by mixing in chocolate chips or peppermint bark chips. A creamy cream cheese glaze gets poured over the top of the loaf cake and you can add the sprinkles of your choice!
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Servings: 16 slices
Equipment
- 2 8" x 4" metal loaf pans see notes
- 1 electric mixer I use my KitchenAid Hand Mixer with Flex Edge Beaters and Pro Whisk
Ingredients
Cake: (see Notes for Peppermint Bark recipe variation.)
- Baking Spray, oil or butter to grease pan
- 1 box chocolate cake mix (15.25 ounce)
- 1 3.9 oz, box chocolate instant pudding mix
- 1 cup sour cream room temp.
- 4 large eggs room temp.
- 1/3 cup oil
- 1/2 cup coffee (not hot) or water + 1/2 teaspoon espresso powder
- 1 teaspoon vanilla
- 1 cup mini chocolate chips
Glaze:
- 2 ounces cream cheese room temp.
- 1 1/2 cups (154g) powdered sugar
- 1/2 teaspoon vanilla
- 2 tablespoons milk
- sprinkles optional
Instructions
Oven & Pan Prep:
- Preheat oven to 350 degrees F. Arrange oven rack to lower central portion.Grease 2, 8" x 4" metal loaf pans. (You can use baking spray. You can also line pan with parchment for easy removal.)
Cake
- In large mixing bowl, combine cake mix and pudding mix. In large liquid measuring cup or small bowl stir together: Sour Cream, Eggs, Oil. Coffee and vanilla.
- Add the wet ingredients to the dry and mix until just combined. Stir in the chocolate chips or peppermint bark chips.
- Pour into prepared pan.
- Bake for 40-45 minutes or until toothpick in the center comes out clean.
- Let cool in pan about 5 minutes before turning out onto a cooling rack.
Glaze
- Use mixer to smooth cream cheese until there are no lumps. Add powdered sugar, vanilla and milk*. Mix until smooth. (*For thicker or thinner texture you can adjust the amount of milk.)
- Once the loaf cakes are almost cool, drizzle on the glaze and sprinkle with decorative sprinkles if desired.
- Keeps for several days in refrigerator. You can loosely cover once the cake is completely cool and the glaze has set.
Notes
Easy Peppermint Bark Chocolate Loaf Cake Recipe Variation:
- Swap out the 1 cup of mini chocolate chips for peppermint bark chips:
- Sprinkle the top of your glazed loaf with crushed peppermint candies / candy cane.
Why Metal Baking Pans for Cakes/Quick Breads/Brownies/Bars?
Metal is a conductor where glass is an insulator. Metal pans conduct the heat more evenly and quickly - leading to a more uniform cake with nice rise. Metal pans cool down more quickly once you take them out of the oven. Glass pans heat up and cool down more slowly which can lead to edges cooking unevenly and the cake over-baking as the pan holds onto the heat once you take it out of the oven. Stoneware retains heat well and can take longer to heat. Making it great for savory casseroles and such but maybe not great for baked goods. It can lead to uneven baking results - Also, can keep baking once you take it out of the oven as it retains the heat. This recipe uses two 8" x 4" Loaf Pans - If using a different sized pan(s), you may need to adjust baking time.Nutrition (approx. data estimated via online nutritional calculator.)
Calories: 309kcal (15%) | Carbohydrates: 40g (13%) | Protein: 4g (8%) | Fat: 14g (22%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 60mg (20%) | Sodium: 267mg (12%) | Potassium: 136mg (4%) | Fiber: 1g (4%) | Sugar: 29g (32%) | Vitamin A: 234IU (5%) | Vitamin C: 0.2mg | Calcium: 81mg (8%) | Iron: 2mg (11%)
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