Black Forest Chocolate Chip Loaf Cake Recipe – Easy Cherry Glaze Dessert

Let me paint a picture for you—the moment you pull this Black Forest Chocolate Chip Loaf Cake out of the oven, the kitchen is flooded with the scent of rich cocoa mingling with sweet cherries. It’s the kind of aroma that makes everyone in the house wander in, noses twitching, hoping for a slice before it’s even cooled. The first time I baked this loaf, I was just trying to impress my family on a rainy Sunday. I still remember the way the cherry glaze shimmered atop the cake, catching the afternoon light—a little jewel-studded treat that looked almost too pretty to eat (but, let’s face it, nothing stands between me and chocolate).

Back when I was knee-high to a grasshopper, Black Forest cake was the “fancy” dessert reserved for birthdays and holidays. That classic combo of chocolate, cherries, and whipped cream always felt so special. Years later, I stumbled onto a loaf cake version at a bake sale—no layers, no fuss, just pure, nostalgic comfort in every slice. Honestly, I wish I’d figured out this shortcut ages ago. My family couldn’t stop sneaking pieces off the cooling rack (and I can’t really blame them). Even my picky kid, who thinks fruit belongs nowhere near chocolate, was hooked after one bite.

This Black Forest Chocolate Chip Loaf Cake with Cherry Glaze is dangerously easy, perfect for potlucks, after-school treats, or just when you want to brighten up your Pinterest dessert board. The loaf format means it’s simple to slice, share, and even gift. And that cherry glaze—oh, it’s the secret weapon that makes this cake sing. I’ve tested this recipe more times than I care to admit (in the name of research, of course), and it’s become a staple for family gatherings and birthdays. It’s the kind of recipe that feels like a warm hug in dessert form, and you’re going to want to bookmark this one for every sweet occasion.

Why You’ll Love This Black Forest Chocolate Chip Loaf Cake

After years of baking (and a few kitchen disasters along the way), I can say with total confidence that this Black Forest Chocolate Chip Loaf Cake is a game-changer in the dessert world. Here’s why it stands out—and why you’ll probably end up making it more than once:

• Quick & Easy: Comes together in about 15 minutes of prep, perfect for busy weeknights or last-minute celebrations.
• Simple Ingredients: You won’t need anything fancy; most of these are pantry staples you’ve probably got right now.
• Perfect for Any Occasion: This loaf cake shines at brunches, potlucks, cozy dinners, and makes a beautiful holiday centerpiece.
• Crowd-Pleaser: Kids, teens, and adults all rave about it. It’s sweet, chocolatey, and just the right amount of cherry—no one can resist.
• Unbelievably Delicious: The texture is moist and tender, with gooey chocolate chips and that punchy cherry glaze. It’s comfort food at its best.

But let’s be real: what really makes this loaf cake different is the balance. I use just enough cocoa for depth, not bitterness. The chocolate chips melt into pockets of richness, while the cherry glaze adds a bright, fruity finish that doesn’t overpower. No dry slices here, and no overly sweet mess either. I even tested blending in a bit of sour cream for extra moisture, and wow—it’s magic.

This recipe isn’t just another chocolate loaf. It’s my best version, perfected through a dozen birthday parties, late-night cravings, and more than a few “just because” afternoons. It’s the kind of dessert that makes you close your eyes after the first bite, and honestly, that’s what I’m always looking for in a recipe. Whether you’re hosting friends or just want a little pick-me-up, this cake is easy, impressive, and totally satisfying.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a super satisfying texture without any fuss. You’ll find most of these in your regular baking stash, and substitutions are straightforward if you need to adjust for dietary needs or what’s in season.

• For the Loaf Cake:
  • 1 1/2 cups (190g) all-purpose flour (can sub with gluten-free blend)
  • 1/2 cup (45g) unsweetened cocoa powder (I love using Dutch-process for deeper flavor)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (115g) unsalted butter, softened (swap for vegan butter if needed)
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) sour cream (adds moisture—you can use Greek yogurt for a lighter twist)
  • 1/2 cup (120ml) whole milk (dairy-free options work too)
  • 1 tsp pure vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips (I often use Ghirardelli or Enjoy Life)
  • 1/2 cup (120g) pitted cherries, chopped (fresh or frozen, thawed and drained)
• For the Cherry Glaze:
  • 1 cup (120g) powdered sugar
  • 2 tbsp cherry juice (from thawed frozen cherries, or jarred if using)
  • 1/2 tsp almond extract (optional, but it makes the cherry flavor pop)
• For Garnish (Optional):
  • Extra chocolate chips
  • Whole cherries (for a pretty finish!)

I recommend using smaller, firm cherries for best texture—if you’re lucky enough to catch cherry season, fresh is always a treat, but frozen works beautifully too. For a gluten-free version, just swap the flour with your favorite blend (I often use Bob’s Red Mill). If you’re dairy-free, coconut yogurt and oat milk are great alternatives for the loaf. Whatever you use, this cake is forgiving—trust me, I’ve made it with all sorts of tweaks and it’s always a hit.

Equipment Needed

• 9×5-inch (23x13cm) loaf pan (nonstick or lined with parchment for easier removal)
• Mixing bowls (at least two—one for wet, one for dry)
• Electric mixer (hand or stand works, but a whisk will do in a pinch)
• Rubber spatula (for folding in chips and cherries)
• Measuring cups and spoons (accuracy matters for loaf cakes!)
• Wire rack (for cooling—the glaze sets best on a rack)

If you don’t have a loaf pan, you can use a small cake pan or even muffin tins—just adjust the baking time. I’ve made this cake in a glass pan and a metal one; both work, but metal gives a slightly crisper edge. Pro tip: always double-check your pan’s size; an overfilled pan means a messy oven (been there, done that). For an electric mixer, I use a budget-friendly hand mixer—just keep the beaters clean and dry for best results. Rubber spatulas are my secret weapon for scraping every bit of batter out (because, let’s face it, who wants to waste chocolate?).

Preparation Method

1. Preheat your oven: Set to 350°F (175°C). Grease your loaf pan or line it with parchment for easy removal. This step’s a lifesaver—loaf cakes love to stick if you skip it.
2. Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups (190g) flour, 1/2 cup (45g) cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Make sure there are no cocoa lumps—it should look deep brown and smell chocolatey.
3. Cream the butter and sugar: In a large bowl, beat 1/2 cup (115g) softened butter with 1 cup (200g) sugar for 2-3 minutes until light and fluffy. If it looks grainy, keep mixing—proper creaming makes for a tender crumb.
4. Add eggs and vanilla: Beat in 2 large eggs, one at a time, followed by 1 tsp vanilla extract. The mixture may look slightly curdled; that’s okay, it’ll smooth out when you add the wet ingredients.
5. Incorporate sour cream and milk: Mix in 1/2 cup (120ml) sour cream and 1/2 cup (120ml) milk until smooth. The batter should be creamy and a little thick. If using Greek yogurt, it’ll be slightly tangier—yum.
6. Combine wet and dry: Add the dry mixture to the wet in two batches, mixing gently to avoid overworking. The batter should be rich brown and just holding its shape. Overmixing can make the cake tough—so, gentle hands!
7. Fold in chocolate chips and cherries: Use a rubber spatula to gently fold in 1 cup (170g) chocolate chips and 1/2 cup (120g) chopped cherries. The batter will be speckled and look almost too thick, but trust me, it bakes up beautifully.
8. Bake: Pour the batter into the prepared pan, smoothing the top. Bake for 50-60 minutes, until a toothpick inserted in the center comes out mostly clean (a few moist crumbs and melted chip bits are fine). If the top starts browning too quickly, tent with foil halfway through.
9. Cool: Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack. This is the hardest part—my family always tries to sneak a piece too soon!
10. Prepare the cherry glaze: Mix 1 cup (120g) powdered sugar with 2 tbsp cherry juice and 1/2 tsp almond extract (if using). Whisk until smooth and pourable. If it’s too thick, add more juice, a teaspoon at a time. The glaze should be shiny and pink.
11. Glaze the loaf: Drizzle the cherry glaze over the cooled cake, letting it run down the sides. Top with extra chocolate chips and whole cherries for a showstopper look.

Preparation note: If your cherries are super juicy, blot them with a paper towel before folding in. Too much moisture can make the loaf sink in the center (been there). Also, if using frozen cherries, make sure they’re properly thawed and drained—otherwise, the batter gets runny.

The loaf is ready for slicing once the glaze is set, about 20 minutes. For picture-perfect slices, use a serrated knife and wipe between cuts. Trust me, it’s worth the effort for those Pinterest-worthy photos!

Cooking Tips & Techniques

• Room Temperature Ingredients: Butter and eggs should be at room temperature for maximum volume and even mixing. Cold ingredients can make the batter heavy.
• Don’t Overmix: Once you add the flour, mix just until combined. Overmixing develops gluten, leading to a dry loaf (learned this after a few brick-like cakes!).
• Check Your Cherries: Too much juice in the batter causes sinking. Always drain and blot cherries, especially if they’re frozen.
• Loaf Pan Size: Not all loaf pans are created equal. If yours is a bit smaller, fill only 2/3 full and bake leftover batter as muffins.
• Glaze Consistency: If the glaze is too thick, add cherry juice gradually. Too thin? Just a bit more powdered sugar will fix it.

One personal kitchen fail: I once thought more chocolate chips meant more deliciousness, but ended up with a loaf that wouldn’t hold together. Stick to the recommended amount for perfect structure and melt. If you’re multitasking, prep your glaze while the cake bakes—saves time and lets you clean up as you go. For consistent results, I always weigh my ingredients (especially flour and cocoa)—little differences can make a big impact on loaf cakes.

Variations & Adaptations

• Gluten-Free Version: Swap all-purpose flour for a 1:1 gluten-free baking blend—Bob’s Red Mill works well. Double-check the baking time; gluten-free cakes sometimes need a few extra minutes.
• Dairy-Free Adaptation: Use vegan butter, coconut yogurt, and almond or oat milk. The texture stays moist and tender—no compromise on flavor.
• Double Chocolate: Stir in 1/4 cup (25g) mini chocolate chips for extra richness, or use dark chocolate chunks for a grown-up twist.
• Seasonal Fruit Swaps: In summer, try raspberries or blueberries instead of cherries. For a holiday vibe, toss in dried cranberries (soaked in juice for softness).
• Nutty Option: Fold in 1/2 cup (60g) chopped walnuts for crunch and flavor. My grandpa loves it this way—says it reminds him of classic German cakes.

For different cooking methods, you can bake the batter as muffins (20-25 minutes at 350°F/175°C) or in a bundt pan for a party-ready cake. If you need to avoid eggs, a flaxseed egg substitute works well, though the crumb will be slightly denser. Personally, my favorite twist is swapping the almond extract in the glaze for a splash of Kirsch (cherry brandy) for a grown-up treat—just a little goes a long way!

Serving & Storage Suggestions

Serve this Black Forest Chocolate Chip Loaf Cake at room temperature for the best texture—the chocolate chips stay slightly gooey, and the cherry glaze remains luscious. For a fancier presentation, sprinkle extra chocolate chips and whole cherries over the top, and slice thick for maximum impact.

This loaf pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. If you’re feeling festive, a hot mug of coffee or cocoa is the perfect match. For brunch, I like to serve it alongside fresh fruit and yogurt.

To store, wrap the cooled cake tightly in foil or plastic wrap and keep in the fridge for up to 5 days. The flavors deepen overnight, making leftovers even more delicious. For longer storage, freeze slices individually and thaw as needed—just let them come to room temperature before glazing. To reheat, give slices a quick zap in the microwave (about 10 seconds); the chocolate chips turn melty again, and it’s irresistible.

Nutritional Information & Benefits

Each slice of this loaf (assuming 10 slices) has approximately:

• Calories: 280
• Fat: 12g
• Carbohydrates: 36g
• Protein: 4g

Cherries provide vitamin C, fiber, and antioxidants—plus that irresistible tartness. Using real cocoa powder means you get a dose of magnesium and polyphenols, which are good for your heart. If you opt for Greek yogurt or sour cream, you’re adding protein and calcium. This recipe is nut-free unless you add walnuts, and it can be easily made gluten-free or dairy-free. (Just a heads-up: contains eggs, dairy, and wheat in the original version.) Personally, I love that this loaf cake feels indulgent but still packs a bit of fruit power, making it a dessert I feel good sharing with my family.

Conclusion

If you’re looking for a dessert that’s easy, gorgeous, and guaranteed to make people happy, this Black Forest Chocolate Chip Loaf Cake with Cherry Glaze is it. It’s got all the classic flavors in a fuss-free format, and it’s endlessly customizable. Whether you’re a chocolate lover, a cherry fanatic, or just want a recipe that never fails, this loaf delivers every time.

Don’t be afraid to mix things up—swap in your favorite fruit, tweak the glaze, or add nuts if you like. I keep coming back to this cake because it’s reliable, delicious, and always brings a smile. If you try it, let me know in the comments how you made it your own! Share your creations on Pinterest or tag me on social—I love seeing all the creative spins.

Honestly, baking should be about joy, and this recipe brings it in spades. Go ahead, treat yourself and your loved ones—you deserve it!

FAQs

Can I use frozen cherries for the loaf cake?

Yes, frozen cherries work perfectly! Just make sure to thaw and drain them well to avoid excess moisture in the batter.

How do I know when the loaf cake is done baking?

Insert a toothpick into the center—if it comes out with a few moist crumbs (not wet batter), the cake is ready. Some melted chocolate on the toothpick is normal!

Can I make this recipe gluten-free?

Absolutely! Use a 1:1 gluten-free flour blend, and keep an eye on the baking time—sometimes gluten-free loaves need a few extra minutes.

Can I skip the cherry glaze?

You can, but the glaze adds a fantastic burst of cherry flavor and a pretty finish. If you prefer, serve the cake plain or with whipped cream.

How should I store leftovers?

Wrap the cooled loaf tightly and store in the fridge for up to 5 days. You can also freeze individual slices for quick treats later on.

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