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A delicious chocolate loaf cake, stuffed with a layer of baked vanilla cheesecake, topped with silky smooth frosting.
We all know how much I adore cheesecake, how much I adore chocolate cake… even how much I love a loaf cake – so combining all of those beautiful and delicious things?! You have my idea of heaven.
I always look for new recipe ideas online, from my followers and even just my friends and family – if you are craving something that I haven’t done yet, LET ME KNOW! I am more than happy to add it to my to-do list. For this beauty, my assistant Steph suggested it, and my lord… She was right.
To make sure that this cake was absolutely delicious, I decided to use a similar sponge recipe to my mini egg loaf cake because the oil sponge is just so good! Often people can say that chocolate cake can be dry (this just means it is overbaked) – but if you use an oil sponge, it’s much easier to stay moist!
A mixture of the following ingredients makes the most wonderful cake ever, and I am absolutely here for it. It’s so easy to make where you don’t have butter as well – you can literally just use a big bowl and a spatula:
- Self-raising flour – if you don’t have any, you can make some using two-level tsp of baking powder per 150g of plain flour, whisked in before using!
- Cocoa powder – I find it best to use the strongest cocoa powder you can find for the best flavour – I use this one which is 100%
- Light brown soft sugar – if you can’t find it, or want to use something else – caster sugar works well! Or even golden caster, or dark brown soft sugar.
- Eggs – I always use medium eggs in my baking these days!
- Vegetable oil – this can be switched to sunflower oil if you need it – I’d avoid oils with flavour such as olive oil though.
- Milk – PLEASE use whole milk – the full-fat nature is what you need!
I use this 2lb loaf tin in all of my loaf cake bakes and it works wonders – annoyingly though, some loaf tins (even though they say 2lb/900g!) are slightly varied in size. The fact that I can put one inside another in my cupboard shows they aren’t the same size (As same size tins can’t stack well!).
If you are worried about it, you just need to make sure the tin is max ⅔ full for a cake that has a raising agent like this (the self-raising flour). The mixture is also quite liquid due to the oil sponge mix and the cheesecake mixture being a baked one, so it’s easier to measure.
I make my cheesecake mixture in a separate slightly smaller bowl and it’s so easy – the mixture will be quite runny, but that is normal. It is not a no-bake cheesecake mixture that has to be super thick so do not worry.
If you beat the cream cheese on its own at first so that it’s loosened, it will prevent lumps. Add the caster sugar and vanilla and beat again, and finally add in the egg yolk. I then pour ⅔ of the cake mixture into the tin, pour on the cheesecake mix, and then the rest of the cake mix.
I don’t really swirl this mixture much as I prefer a chunk of the cheesecake mixture in the middle, and simply pouring in the mixtures in layers causes it to swirl somewhat anyway. It’s just such an effective way to get something so delicious that also looks lovely!
Then, you simply bake – I bake until the cake does not wobble, and there is no bubbling/crackling sound if you carefully listen to the cake. A skewer test is hard because the cheesecake mixture will likely leave a residue.
I find it best to leave the cheesecake loaf cake to cool fully in the tin because you want the cheesecake itself to set fully before having to get the sponge out of the tin. You can also ‘set’ the cheesecake loaf cake in the fridge to make it easier to remove.
Once the cake is baked it’s important to leave the cake to cool fully in the tin so that the cake and cheesecake are stable and easier to handle. Then, you can easily make the frosting which is a simple chocolate buttercream frosting.
You can of course just use a chocolate drizzle, or a different icing such as cream cheese frosting, or no decoration at all as this cake does easily handle itself – but that is up to you. I hope you love this recipe – ENJOY! Jane x
Cheesecake Loaf Cake!
- 200 g self-raising flour
- 50 g cocoa powder
- 200 g light brown soft sugar
- 3 medium eggs
- 150 ml vegetable oil
- 150 ml whole milk
- 250 g full-fat soft cream cheese
- 75 g caster sugar
- 1 tsp vanilla extract
- 1 egg yolk
- 125 g unsalted butter (room temp)
- 225 g icing sugar
- 25 g cocoa powder
- Preheat your oven to 180C/160 Fan, and line your 2lb loaf tin with parchment paper!
- Add the flour, cocoa powder and sugar to a large bowl and whisk to combine.
- Add the eggs, vegetable oil and milk to the bowl and whisk briefly until combined again.
- Add the full-fat soft cheese to a new bowl, and beat on it's own to loosen.
- Add the caster sugar, vanilla and egg yolk and mix to combine.
- Pour 2/3 of the cake mixture into the loaf tin.
- Pour the cheesecake on top of the cake mix
- Dollop on the rest of the cake mix and swirl ever so slightly.
- Bake the cheesecake loaf cake in the oven for 55-60+ minutes, or until baked.
- Leave the cake to cool fully in the tin, and then set in the fridge for at least an hour to firm up the cheesecake mix.
- Beat the unsalted butter on it's own for a couple of minutes to loosen.
- Add the icing sugar and cocoa powder and beat again well to combine. Add 1-2tbsp of boiling water if the mixture is too thick.
- Pipe the buttercream onto the fully cooled and set cake however you like - and sprinkle on sprinkles if you fancy!
Find my other recipes on my Recipes Page!
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