Cherry Chocolate Loaf Cake

Two slices of loaf cake on a white plate. The rest of the loaf cake is in the background on a white cake plate.

This cherry chocolate loaf cake has fresh cherries and lots of chocolate chips in it. The cherry glaze is made with maraschino cherry juice and powdered sugar. This loaf cake has so much cherry flavour to it!

Course Snack

Cuisine North American

Prep Time 15

Cook Time 1

Servings servings

Calories 451kcal

Author Nina

Equipment

One 9x5" loaf pan

Ingredients

Loaf Cake

2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter
1 cup granulated sugar
¼ teasoon cherry extract
2 large eggs room temperature
¼ cup whole milk room temperature
1 cup fresh or frozen cherries sliced
⅓ cup semi sweet chocolate chips

Cherry Glaze

¾ cup powdered sugar
2-3 teaspoons maraschino cherry juice

US Customary - Metric

Instructions

Loaf Cake

Preheat oven to 350°F (180°C). Line a loaf pan with parchment paper and set aside.
Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
Mix butter and granulated sugar together in a large bowl until well combined and butter has lightened in colour, about 2 minutes.
Add cherry extract and eggs and mix until incorporated. Scrape down the sides of the bowl as necessary.
Add in milk, mix, and then add dry ingredients. Mix until almost all the flour is incorporated.
Use a spatula and mix in cherries and chocolate chips. Transfer batter to the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center of the loaf cake comes out clean.
Let loaf cake cool in it's pan for 15 minutes, then remove to a wire rack to cool to room temperature.

Cherry Glaze

Whisk powdered sugar and maraschino cherry juice together in a small bowl. Add a bit of cherry juice at a time. You want the glaze to be pourable, but not too loose.
If you add in too much juice, add more powdered sugar. If your glaze is too thick, add more cherry juice.
Spoon the glaze over the cooled loaf cake. Let the glaze harden for at least 30 minutes before cutting into the loaf cake.
Store the loaf cake in an airtight container at room temperature for up to 3 days.

Notes

You can use maraschino cherries instead of fresh cherries.

If you use maraschino cherries, omit the cherry extract (maraschino cherries have lots of cherry flavour), and add 1 teaspoon vanilla extract.

Add pecans or walnuts if you like!

You can leave out the maraschino cherry juice from the glaze. Add 2-3 teaspoons milk instead.

The glaze can be kept white, or you can add food colouring to it to make it pink.

Or use an entirely different topping for the loaf cake, like cream cheese frosting!

Nutrition