Name: Chocolate Walnut Loaf
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1
Cuisine: American
Ingredients: 1 ¼ cup all-purpose flour; 1/2 cup of cocoa; 1 cup of sugar; 3 eggs; 2 tsp of vanilla extract; 1/2 cup salted butter (room temperature); 1 tsp of baking powder; 3/4 cup milk; 1 tsp of baking soda; 1 cup chopped walnuts (optional)

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This Chocolate Walnut Loaf Cake makes a rich chocolate cake-style loaf with bits of walnuts inside.

Baking is one of those homemaking activities that really isn’t necessary is it? It’s that extra element in homemaking that many of us find so comforting. Baking anything seems to be a shortcut to that cozy warm feeling we all crave in our homes. The moment the smells waft through the air something somewhat magical happens. A change in the environment.

I love baking all sorts of goodies and I tend to go for ones that are not too fussy. Ones with simple ingredients and not too many steps. Who has time to be so complicated?

I find loaf-style cakes to be a great option for achieving this. Honestly, I will say when choosing to make one I most often will go to my Classic Banana Bread by default. As there are almost always browning bananas on the countertop. But alas my daughter will insist on something chocolate and so many times the bananas might go into the freezer bin for a rainy day.

Today I am sharing with you her favorite Chocolate Walnut Loaf style cake. It has a brownie-like quality to it with its chocolatey flavor and denseness. While the walnuts give it a delicious nutty flavor that pair well with the chocolate. Rather, the walnuts are optional in this recipe as I know some are allergic while others opt to keep them out for taste preference.

Why I Love This Recipe

The whole ingredients used to make this Chocolate Walnut Loaf Cake are ones that I tend to keep on hand. I love the ability to whip up a delicious chocolate simple cake in minutes. This cake can be dressed up or down. Served plain or with a scoop of ice cream. While we are on the subject, be sure to see below for more serving suggestions for this cake.

I have served this at dinner parties as a simple chocolate cake. If doing so, I suggest making sure your guests are not allergic to walnuts beforehand. Or keep them out altogether to be sure. Either way, this loaf-style cake is simple to make, delicious on its own, and versatile. This is why it has now become a staple cake recipe.

What You’ll Need To Make It

1 ¼ cups all purpose flour

1/2 cup salted butter (room temperature)

1/2 cup of unsweetened cocoa powder

1 cup of sugar

1 tsp of baking powder

3 large eggs

2 tsp of vanilla extract

1 tsp of baking soda

3/4 cup of milk

1 cup chopped walnuts (optional)

Directions

Begin by preheating the oven to 350°F.

In a large bowl cream the sugar, butter, milk, vanilla, and eggs together.

In a separate bowl sift the flour and cocoa powder. Add the baking powder and baking soda and stir to combine. Slowly add the dry mixture to the wet mixture in the larger bowl. Stir until everything is combined. Chop the walnuts into small bits (as pictured).

Once done, add the walnuts and stir to combine them.

Pour your batter into a waiting buttered and floured loaf pan.

Bake for approximately 45-50 minutes or until you can stick a toothpick into the center and remove it cleanly. I like to bake mine until just done. Be careful not to over bake. Let cool, then slice and serve. Be sure to see the serving suggestions below on different ways to serve your Chocolate Walnut Loaf Cake.

a cake platter with chocolate walnut loaf slices on it

Baking Tips

To prevent the cake from sinking in the middle when baking, sift the flour and cocoa powder. This will also prevent clumps in your cake batter.
Be sure to butter and flour your loaf pan to prevent sticking.
For easier clean-up, cut a piece of parchment paper to line the bottom of the loaf pan.
Use real butter, not margarine.
I use unbleached organic all-purpose flour.

Tools You May Need

Loaf Pan

Cuisinart Black Stand Mixer

Wooden Measuring Spoons

White Mixing Bowls Set of 4

Wooden Measuring Spoons

Linen Apron

FAQ

Can I freeze a loaf?

Yes, you can. The trick to freezing is using a good ziplock bag with a good seal and making sure you push all the air out. I do this by folding it over and then closing the bag. You will want to make sure you allow the bread to completely cool off before placing it in your ziplock bag and into the freezer. I also find wrapping it first with a bit of parchment paper before placing it in the freezer bag helps keep the loaf protected.

To thaw, you will just take it out about 2 hours prior to when you want to eat it or serve it.

What flour works best?

I use unbleached organic all-purpose flour. I find it works great for this recipe and for most cake recipes I make. Using an all-purpose flour creates more of a dense cake with its high protein content however, using cake flour is fine too. The result will be a little less dense and a bit more delicate.

Can I use vegetable oil instead of butter?

You likely can. Use the same amount of oil specified as the butter. I have used olive oil and it gives a nice result. I have not tried actual vegetable oil but I do find baking with oils to give pretty similar results.

Serving Suggestions

Serve sliced with a bowl of whipped cream on the side for dinner parties and gatherings.
Serve warm with a scoop of vanilla ice cream.
Dress it up with a bowl of fresh raspberries on the side.
Make a chocolate ganache to pour over.
Enjoy it plain sliced with coffee or tea.

Pin For Later

If you try this recipe and love it, I would love it if you would come back and give it 5 stars!

Yield: 1 Loaf