Moist Coffee Loaf Cake! This is an absolutely delicious soft, moist cake, easy to make and goes perfect with a lovely cup of coffee too!
Moist Coffee Loaf Cake is a lovely easy, simple recipe and full of flavor. The aroma when this is baking is really out of this world!
Once you've tried this Classic Coffee Loaf Cake recipe, I am sure you will make it time and time again.
This moist coffee loaf cake is perfect with a nice cup of tea or coffee, bake a few and give them as gifts or take along to coffee mornings with your friends. They will enjoy a slice I'm sure!
This is absolutely delicious! It has a rich coffee flavor and is so simple and easy to make, yet the cake has such a luxurious and decadent flavor, your family and friends will think you spent ages making this!
This coffee cake recipe has a soft, fluffy texture, similar to what you would find in a coffee bread recipe, but it's definitely more buttery and rich with a great cake crumb texture.
Cut a few slices to serve for afternoon tea, or for after dinner with a cup of coffee.
In this recipe, you will find out how to make the perfect coffee cake. It's so easy and the recipe is in simple steps for you to follow.
How do you put coffee in a cake?
The recipe is very similar to a traditional pound cake, so we have the regular ingredients, flour, butter, sugar, and eggs. Then we infuse some delicious coffee flavor into the cake and there you have a coffee-flavored cake.
The simplest way to make a cake coffee flavored is to use instant coffee, as we have done in this recipe, and add it to the cake batter.
What can I use instead of instant coffee in a recipe?
You may want to use something else instead of instant coffee.
You can use a finely ground espresso. Make sure it is very fine ground, so that the grains don't create a crunchy grainy texture in the cake.
If you make freshly brewed coffee, make it very strong and drop the milk quantity in the recipe down to ½ cup and use ¼ cup of your very strong brewed coffee.
I don't drink instant coffee at home, however, I buy the small individual sachets of instant coffee from the supermarket.
I use those for baking as they're convenient to have in my store cupboard.
If you'd like to make a couple of cakes, and perhaps one without coffee, try our easy vanilla loaf cake recipe. It's such a popular recipe and we use it as our basic pound cake recipe.
What makes the cake moist and fluffy?
In order to get a cake moist and fluffy, you need to make sure you incorporate the butter and sugar really well.
This is called the creaming method, as you will see in step 3 of the instructions.
You need to beat the butter and sugar until you see it changes to a much paler color and the mixture looks a lot fluffier.
This tells you there is lots of air in the mixture which will, in turn, give you a fluffier cake.
I make sure the butter is at room temperature as the creaming of the batter is a lot quicker and easier. Once that part is done, you can add the remaining ingredients.
Can I freeze coffee cake?
Yes! It's freezer-friendly so you could make a loaf and slice then freeze if you are baking for one or two people.
That way, you'll always have some handy when you get the urge for a slice of cake! Just make sure you wrap in plastic wrap and an airtight bag and then bring to room temperature when you want to serve.
I sometimes bake a loaf and cut in half or slices, freeze some and eat some!
You can also bake this in round pans, muffin pans etc. Just be sure to adjust the cooking time accordingly.
For this moist coffee loaf cake, you can also make in 2 round pans and add some frosting in between the layers and on top. Turn it into a birthday cake if you wish!
You can also add chopped walnuts or pecans, such as in our coffee pecan pound cake.
You will need a loaf tin, mine measures 30cm x 12cm and 8cm deep. (12-inch pan) .The batter will also fit in a 9-inch loaf pan.
Please note cook times will vary if you are not using a regular loaf pan.
So let's find out how to make a coffee cake in you can have it baked and ready to serve in just a few simple steps. Please enjoy!
⏲️Prep Time
10 minutes
⏲️Cook Time
55 minutes
☕ Ingredients
225 g or 1 ¾ cups Plain / All purpose flour (sieved)
2 Teaspoons baking powder
¼ Teaspoon salt
175 g or ¾ cup softened butter
200 g or 1 cup regular sugar
⅔ Cup or 150 ml Milk
2 Large eggs (lightly beaten)
4 Teaspoons of coffee granules dissolved in 1 Tablespoon hot water.
NOTE: Where possible when baking cakes, please use digital scales as opposed to cup measures as this is more accurate and will give you better results.
? Variations
I've also made this recipe and added 3 RIPE mashed bananas and the combination with the coffee flavor is lovely!
UPDATE: For those wishing to use bananas, be sure you use a STRONG DARK ROAST blend of coffee, otherwise you won't be able to taste it in combination with the banana flavors.
Add Nuts, such as walnuts, pecans or macadamia nuts to the cake batter for an added crunchy texture.
? Instructions
1. Heat oven to 170c, 325F. Grease and line your baking tin. See here for how to line.
If you don't have time or run out of parchment paper, you can use our homemade miracle pan release recipe. It's incredibly quick to make.
2. Get all your ingredients ready, i.e dissolve the coffee, sieve the flour, and add the salt and baking powder to the flour etc.
3. Start with making the cake batter by creaming the butter and sugar until a pale light color.
4. Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added.
5. Keeping the mixer on a slow speed, add the coffee mixture, milk and the rest of the flour.
6 Transfer the cake mixture to the greased and lined loaf tin. Place in the oven for 1 hour to 1 hour 5 minutes, check to see if it is cooked, using a skewer. Every oven varies, so keep an eye on your cake!
7. Have a cup of tea!
Allow to cool. Store in an airtight container. You can also freeze half or all of it, wrap in parchment paper, then place in a zippy bag.
Defrost as normal and enjoy! It will still be moist. And there you have our Moist Coffee Loaf Cake!
We'd love to hear from you and what you thought of our Moist Coffee Loaf Cake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Coffee Flavored Desserts
Here's a great selection of our Coffee Flavored Desserts for you to enjoy!
Coffee Pecan Pound Cake is a lovely tasting, moist cake with a perfect combination of coffee flavor and texture from the pecans.
Mocha and Chocolate Cookie Brownies. These are a wonderfully soft, chewy brownie, flavored with coffee and vanilla spritz cookies. Perfect with a cup of coffee or glass of milk!
Chocolate Latte Cake. A soft and moist cake with the flavors of a latte coffee and a hit of chocolate for good measure! Nice and easy recipe too!
Tiramisu Pound Cake, a soft and delicious pound cake with all the flavors of a Tiramisu! It's even got a mascarpone frosting. This will go fast so be sure to make two!
Creamy Tiramisu Cheesecake. This is a lovely dessert with the flavors of the classic Italian Tiramisu. If you like Tiramisu then you will enjoy this!
The BEST Classic coffee cake recipe, rich coffee flavor, delicious, perfect for afternoon tea or after dinner with coffee. Easy, coffee flavored loaf
Here's a couple of our very latest Pound Cake recipes for you to enjoy:
? Recipe
Moist Coffee Loaf Cake
The BEST Classic coffee cake recipe, rich coffee flavor, delicious, perfect for afternoon tea or after dinner with coffee. Easy, coffee flavored loaf
Ingredients
- 225 g or 1 ¾ cups Plain / All purpose flour (sieved)
- 2 Teaspoons baking powder
- ¼ Teaspoon salt
- 175 g or ¾ cup softened butter
- 200 g or 1 cup regular sugar
- ⅔ Cup or 150 ml Milk
- 2 Large eggs (lightly beaten)
- 4 Teaspoons of coffee granules dissolved in 1 Tablespoon hot water.
Instructions
- Heat oven to 170C, 325F. Grease and line your baking tin. See here for how to line.
- Get all your ingredients ready, i.e dissolve the coffee, sieve the flour, and add the salt and baking powder to the flour etc.
- Start with making the cake batter by creaming the butter and sugar until a pale light color.
- Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added.
- Keeping the mixer on a slow speed, add the coffee mixture, milk and the rest of the flour.
- Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hour to 1 hour 5 minutes. Check to see if it is cooked, using a skewer. Every oven varies, so keep an eye on your cake!
- Have a cup of tea!
- Allow to cool. Store in an airtight container. You can also freeze half or all of it, wrap in parchment paper, then place in a zippy bag. Defrost as normal and enjoy! It will still be moist.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 317Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 95mgSodium: 334mgCarbohydrates: 39gFiber: 1gSugar: 20gProtein: 5g
Simran
Hi made the coffee cake today and my family loved it.. thank you for sharing this amazing recipe 😊
C. Bate
Love this recipe. Was wondering if you could use ground ginger instead of coffee? If so, how much would you add.
Lovefoodies
Hi there, I’m afraid I haven’t made this recipe using ground ginger, probably best to use a recipe for a ginger cake as the ginger can be quite over powering if you don’t get the quantities correct.
Susan
Oh dear I used self raising flour and cake went over the tin and then sunk in the middle. So definitely plain flour next time.
Laura
I made this last night. It turned out great! Will definitely make this again!
Hannah
Hi! I was just wondering if this recipe would work using egg replacer?
Lovefoodies
Hi Hannah, I can’t say for sure as I’ve only ever used fresh eggs in this recipe.
If you e used replacer before in cakes give this a try and please come back and let us know how it went!
Emma
I made this last week as my partner and I both love coffee, and cake! Shop bought coffee cakes can be way too sweet plus I enjoy baking and using fresh ingredients. This turned out amazing. It's a great cake and so simple to make. I used 2 Nespresso pods - strength 12 - the best coffee ever, and why use anything less in such a treat. Using the Nespresso pods added approx: 100ml of liquid so I used a little extra flour real guess work but it worked! This cake was just perfect, just the right level of moist and the coffee taste was real good. I made a coffee frosting topping (found on another recipe) and added crushed walnuts to finish. We were eating this cake all week. I even took some in to work, where it went down well, as it makes quite a hefty loaf. So delicious, I will make this again soon!
Emma
PS) I used a tiny bit less sugar than stated, and I used ground coffee for the topping.mix.
Natasha
Absolutely love your recipes. Tried coffee cake and tried the variation with bananas. Both turned out awesome. Added walnuts with the bananas.
Sam
You don’t say when to add the salt or baking powder in the step by step instructions
Lovefoodies
Hi Sam, thanks for writing in. You'll see that in step 2 of the instructions. Hope that helps!
Rebecca
My family loved this cake! At first, the batter seemed too thick and I was worried it wouldn't turn out well. However, it was super moist yet light, with not too strong of a coffee taste. I actually did half of the sugar suggested and it was just right for me. Thank you so much for this recipe!
Katie
How big a loaf tin does it make, my loaf tin is 21x11cm.
Verónica
Made the Moist Coffee Loaf with walnuts and loved it. Served warm with some cream cheese on top for a more festive dessert was a plus.
Chris A
This came out beautifully. Although I went for the banana version with added walnut ?
Jessica Baker
I followed this recipe to the letter, and still had to throw the resulting cake away. Way too much butter! I'm very upset at the waste. I'm a good baker, but this recipe is totally flawed.
Joclyn
You don't need to waste food like that. Just throw the whole thing back into the mixing bowl and add some flour and leavening until you think it's the right consistency. You should end up with nearly double what you started with. Just be creative.
Diane
Well that's an hour and a half of my life that I'll never get back, not even a cuppa and a piece of cake to console myself....The cakes moist coffee cake......sorry, I'll correct myself, the dense and heavy coffee cake is in the bin !!!!
Emma
How rude. You obviously went wrong somewhere as mine was perfect! Like a workman blames his tools for a [email protected] job....don't blame the recipe for a [email protected] job.
Lynda
Moist Cofee Loaf turned out a disaster. Mixture far too sloppy, cake very heavy. Gone in the bin. Won't be making again .
Josephine Ajih
I made the cake and it came out wonderful and as dark as the one in the picture.
I want to try it in double recipe cus everybody wants more. Hope it comes out as nice as the previous 2 I have made so far. I even mixed my milk with a bit of evaporated milk to give a richer flavour.
Vivian
I think this post is labeled incorrectly. It should be "moist butter loaf cake" instead. I cannot comprehend how your images show such a dark loaf cake when you add such miniscule amounts of coffee in your recipe.
I normally don't write reviews, but I really wish I knew this before I wasted my time and ingredients.
If this is something you like great. But just warning other bakers out there.
Sorry, not sorry.
Lovefoodies
Hi Vivian, sorry to hear the cake isn’t what you expected. I use a strong coffee, and whilst the quantity seems small in the recipe, it certainly has a strong coffee flavor and also makes the cake exactly the color you see in the photos.
Perhaps I can suggest you try using an espresso type coffee to make it stronger in flavor and color.
Rhys Pickup
Terrible recipe, i have been working in the kitchen industry for 13 years so i know what im doing and how to make a cake, i tried it 3 times because i thought i was doing something wrong and they all turned out overly moist and very heavy, i have indegestion now!
Gena
You state coffee GRANULES so we should the recipe state INSTANT coffee? Regular coffee grounds will not dissolve.
Margaret
Oh dear! Do people not actually READ a recipe that is new to them? I really believe that “coffee granules” clearly indicate instant coffee granules, not ground coffee!
Carol
Delicious and moist, just like it says. I was sceptical when I made the batter as it was sloppy. But it turned out great. I used the all in one method, rather than creaming the sugar and butter together as I’m a bit lazy?. It also curdled slightly, but that didn’t matter once it had baked. Next time I may try espresso rather than instant coffee for a stronger coffee flavour, and I will slice it in half and add coffee butter icing. Yum yum. And many thanks. Carol from the U.K.
Christine
Just made the cake, it's moist alright but the colour is not as dark. I used self raising flour.
Cheryl Christiansen
tried this recipe 2x the ingredients are not correct in both spots on the blog and no way it looks like that! disappointed
Brenda
I found the recipe had way too much butter in it! It’s made the cake quite greasy. Would want to reduce the butter for sure next time.
Bev
Made moist coffee loaf cake it's yummy I made an coffee icing and drizzled it over the top with some pecan nuts looks great xxxx
Ayesha
Can I mix this all by hand instead of using an electric mixer? thanks!
Niya
Can I add whisky to This cake? If so how much can I add
Lovefoodies
Hi Anita, I’ve never tried with whiskey but it sounds delicious!
I would swap 2 tablespoons of milk for whiskey so at least that way you aren’t adding extra liquid and the cake should still keep the texture!
Hope that helps and do come back and let us know how the whiskey tastes in this!
Jacky Ng
Can I change the plain flour to almond flour?
Because I am in low carb diets.
Lovefoodies
Hi Jackie, you can indeed. Just make sure you use the tasing agent in the ingredient
Peg
I have made this twice now and it's great! I tweaked it slightly, making a mocha version I double the batch as I am baking it for local movie theatre I sell goodies to. I use half brown sugar, and instead of 1.5 cups of milk I use one cup half and half and 1/2 cup sour cream. I put about a tablespoon of baking cocoa in with the sifted flour. I also add a coffee infusion after baking; with brewed coffee and brown sugar and a bit of cocoa; poke holes in cake and spoon it over. Then a nice coffee glaze made with coffee and confectioners sugar. Very tasty!!!
Marie-Ann
I haven't baked in years, too busy working, but now that I have retired I've wanted to get back into it. I have just baked your Moist Coffee Loaf, success. It is delicious!
Thanks.
Richard Perry
Can you use self rising flour .
Bettina Rose
I have made this several times --- the first few came out perfectly --- and then ever since there have been problems... one major problem is the batter overflowing out of the baking pan. I used a 9" loaf pan... and instead of 'rising' this just drops over the side. This is too bad, because it is really quite delicious, but I cannot waste more ingredients trying to get it correct. This goes in the 'dud' file. thanks.
Pauline Wilson
I would just like to query the amount of sugar in this recipe, it seems a lot compared with butter. I am keen to try this recipe as I bake each week for church coffee morning
Lovefoodies
Hi Pauline, the sugar quantity is correct, however, if you don't have such a sweet tooth, I would suggest you reduce the amount down to around 190 - 200 g. Hope that helps!
Mel
I have bake this loaf 3 times and it doesn't rise at all. I have followed step by step the recipe snd not success. Obviously, baking is not my thing....
AnneB
This loaf bread is amazing. I have already baked it twice.
The second time I chose to use chicory instead of coffee. It had a delicious taste of caramel !
Thank you very much
Lovefoodies
Hi Anne, so glad you enjoy the recipe and took the time to write in! The addition of chicory sounds delicious. I haven't tried using it in my cakes but now I must give it try too! Thanks for the inspiration and enjoy your Sunday!
LindySez
Looks good!
lovefoodies
Thanks Lindy! Sometimes I have it with walnuts in and a coffee buttercream too... so yummy!
Elle
I don't know what went wrong. I was very specific with the measurements. The cakes were terrible. It was almost like there was too much sugar. They certainly weren't light and fluffy. I bake at least 100 scones and four cakes for charity every week so I was very disappointed wasting ingredients and having to start again. Don't think I will use this recipe again.
Eile
I
Elle
I don't know what went wrong. I was very specific with the measurements. The cakes were terrible. It was almost like there was too much sugar. They certainly weren't light and fluffy. I bake at least 100 scones and four cakes for charity every week so I was very disappointed wasting ingredients and having to start again. Don't think I will use this recipe again. Y
Lisa
This looks amazing. I have 2 questions. Did you use instant coffee or espresso, and would you taste a difference? Also, measure the flour THEN sift?
lovefoodies
Hi Lisa, Thanks!
I used expresso coffee but you can use either. Instant tends to not be as strong and some will say not as 'bitter' as expresso, so choose which ever your taste buds prefer, Express will give you a stronger flavour of course. I have made this cake using both types of coffee so I know and I like them both!
For the flour, I weigh first, then add the salt & baking powder to the flour and then sieve it all together.
Hope that helps!
Happy Baking!
Lisa
Great! Thank you!
Ellie Onda
Any idea of how long to bake if using a bundt pan?
lovefoodies
Hi Ellie, for a 9 inch bundt, it is around 1 hr 10 minutes. Check after about 1 hr to see, as you know every oven is different. Happy Baking!
Ellie Onda
Thanks! Gonna try this one!