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 1/2 cup and use 1/4 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!
2/3 cup or 150 g softened butter
2/3 cup or 150 ml milk
2/3 cup or 125 g regular sugar
3 eggs (lightly beaten)
4 Teaspoons of coffee granules dissolved in 1 Tablespoon hot water.
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
1 tsp baking powder
1/2 tsp salt
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.
I’ve also made this recipe and swapped the milk for 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.
1. Heat oven to 180c, 350F. 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. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the coffee mixture, the rest of the milk and flour.
6 Transfer the cake mixture to the greased and lined loaf tin. Place in the oven for 50-55 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!
Here’s a couple of our very latest Pound Cake recipes for you to enjoy:
- 2/3 cup or 150 g softened butter
- 2/3 cup or 150 ml milk
- 2/3 cup or 125 g regular sugar
- 3 eggs (lightly beaten)
- 4 Teaspoons of coffee granules dissolved in 1 Tablespoon hot water.
- 1 3/4 cups or 225 g Plain / All purpose flour (sieved)
- 1 tsp baking powder
- 1/2 tsp salt
- Heat oven to 180C, 350F. 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 colour.
- 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.
- Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the coffee mixture, the rest of the milk and flour.
- Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 50-55 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
MEYKISS Cake Tester, Stainless Steel Cake Tester Probe Skewer Kitchen Baking Tools, Set of 2
Wilton 2105-6806 Perfect Results Large Nonstick Loaf Pan, 9.25 by 5.25-Inch, Silver
Wilton Perfect Results Non-Stick Mini Loaf Pan, 8-Cavity
Boxiki Kitchen Silicone Pound Cake Baking Pan Professional Non-Stick Pound Mold for Baking Pound Cake, Bread | FDA Approved Silicone w/Heavy Grade Steel Frame and Handles
Walfos Nonstick Silicone Bread and Loaf Pan Set of 2, BPA Free ! Without Chemical Coating，Just Pop Out! Easy release and baking mold for Homemade Cakes, Breads, Meatloaf and quiche.
Honey-Can-Do 2592 Paper Loaf Pan, 25-Pack, 8-Inches x 2.5-Inches x 2-Inches
Nordic Ware 90248 Citrus Blossom Loaf, One Size, Copper
White Disposable Loaf Bread Baking Liners (Pack of 2, 24 Liners Total) Rectangle, Non-Stick Paper Liners For Baking, Kitchen Tools For Baking Cake & Bread
YXTHON Portable Plastic Rectangular Loaf Bread Box with Transparent Lid, Bread Keeper for Carrying and Storing Loaf Cakes Bread Box, Bread Keeper, Container Server
Amount Per Serving: Calories: 317Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 95mgSodium: 334mgCarbohydrates: 39gFiber: 1gSugar: 20gProtein: 5g