Name: Moist Coffee Loaf Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 1
Cuisine: British
Ingredients: 225 g or 1 3/4 cups Plain / All purpose flour (sieved); 2 Teaspoons baking powder; 1/4 Teaspoon salt; 175 g or 3/4 cup softened butter; 200 g or 1 cup regular sugar; 2/3 Cup or 150 ml Milk; 2 Large eggs (lightly beaten); 4 Teaspoons of coffee granules dissolved in 1 Tablespoon hot water.

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! This Coffee Cake is a lovely easy, simple recipe and full of flavor. The aroma when this is baking is really out of this world!

The BEST Classic coffee cake recipe, rich coffee flavor, delicious, perfect for afternoon tea or after dinner with coffee. Easy, coffee flavored loaf

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!

Coffee Pecan Pound Cake is a lovely tasting, moist cake with a perfect combination of coffee flavor and texture from the pecans. Delicious with a cup of coffee! | Lovefoodies.com — Here's our coffee cake with nuts added!

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.

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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.

We've also made a coffee flavored walnut cake with a coffee cream cheese frosting, oh it's so good! See our Coffee Walnut Cake recipe. It's delicious!

Table of Contents 📋 hide

1) How do you put coffee in a cake?

2) What can I use instead of instant coffee in a recipe?

3) What makes the cake moist and fluffy?

4) Can I freeze coffee cake?

5) Prep Time

6) Cook Time

7) Ingredients You'll Need

8) Variations

9) Instructions

10) Recipe Card

11) Moist Coffee Loaf Cake

12) Loaf Cake Recipes

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 You'll Need

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.

How To Line a Loaf or Pound Tin — Line your pan!

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.

Pound Cake Ingredients — Prepare all your ingredients so you're ready!

3. Start with making the cake batter by creaming the butter and sugar until a pale light color.

Creaming method for cake batter — Don't stop beating until it's pale and fluffy!

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.

Coffee Pound Cake, showing batter in the lined loaf pan — Level the batter before you place in the oven

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!

Moist Coffee Pound Cake - Great as a loaf or round cake, this is a soft, moist cake with a lovely gentle coffee taste and perfect with your morning coffee too!

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!

Recipe Card

Moist Coffee Loaf Cake

Yield: 1 loaf

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

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: 10 Serving Size: 1
Amount Per Serving: Calories: 317Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 95mgSodium: 334mgCarbohydrates: 39gFiber: 1gSugar: 20gProtein: 5g

Loaf Cake Recipes

Here's a delicious selection of pound or loaf cake recipes for you to enjoy

Tiramisu Pound Cake

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!

Easy Lemon and Poppyseed French Yogurt Cake

Easy Lemon and Poppyseed French Yogurt Cake. Lemon and poppyseed French yogurt loaf cake is soft and moist, an incredibly easy to make recipe, with poppyseeds throughout. A great tea time cake.

Strawberry and Lemon Loaf Cake

Strawberry and Lemon Loaf Cake.
A deliciously soft and fluffy strawberry loaf cake bursting with freshly squeezed lemon juice. Flavourful, with a tender, soft texture. An easy, popular cake recipe.

Peach Pound Cake with Raspberry Swirl

Peach Pound Cake with Raspberry Swirl. A delicious recipe bursting with sweet peaches and a tangy raspberry swirl running through. Soft, moist and perfect with a morning coffee or to take to friends! If you are a fan of pound cakes and peaches, then this one is for you.

Photo Credit: newbieinthekitchen.com

Share your thoughts

84 thoughts shared

Brenda
says:
October 9th, 2018 at 11:08 pm

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.

Reply
Bev
says:
September 27th, 2018 at 3:09 pm

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

Reply
Ayesha
says:
July 18th, 2018 at 10:27 am

Can I mix this all by hand instead of using an electric mixer? thanks!

Reply
Niya
says:
July 9th, 2018 at 3:08 pm

Can I add whisky to This cake? If so how much can I add

Reply
1. Lovefoodies
  says:
  July 9th, 2018 at 3:55 pm
  
  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!
  
  Reply
Jacky Ng
says:
April 29th, 2018 at 4:58 am

Can I change the plain flour to almond flour?
Because I am in low carb diets.

Reply
1. Lovefoodies
  says:
  April 29th, 2018 at 8:34 am
  
  Hi Jackie, you can indeed. Just make sure you use the tasing agent in the ingredient
  
  Reply
Peg
says:
February 10th, 2018 at 1:05 am

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!!!

Reply
Marie-Ann
says:
February 6th, 2018 at 4:54 pm

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.

Reply
Richard Perry
says:
November 7th, 2017 at 2:15 am

Can you use self rising flour .

Reply
Bettina Rose
says:
August 14th, 2017 at 11:06 pm

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.

Reply
Pauline Wilson
says:
May 22nd, 2017 at 1:28 pm

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

Reply
1. Lovefoodies
  says:
  May 22nd, 2017 at 1:31 pm
  
  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!
  
  Reply
Mel
says:
November 1st, 2016 at 10:01 pm

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….

Reply
1. Kerrin
  says:
  July 2nd, 2021 at 2:18 am
  
  Hi Mel, I have made this cake 3 times and it is Amazing. are you sticking to the recipe?
  
  Reply
AnneB
says:
May 22nd, 2016 at 8:26 pm

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

Reply
1. Lovefoodies
  says:
  May 22nd, 2016 at 8:39 pm
  
  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!
  
  Reply
LindySez
says:
October 27th, 2014 at 8:11 pm

Looks good!

Reply
1. lovefoodies
  says:
  October 27th, 2014 at 9:09 pm
  
  Thanks Lindy! Sometimes I have it with walnuts in and a coffee buttercream too… so yummy!
  
  Reply
  1. Elle
    says:
    July 5th, 2020 at 10:29 pm
    
    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.
2. Eile
  says:
  July 5th, 2020 at 10:20 pm
  
  I
  
  Reply
  1. Elle
    says:
    July 5th, 2020 at 10:25 pm
    
    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
says:
March 28th, 2014 at 5:59 pm

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?

Reply
1. lovefoodies
  says:
  March 28th, 2014 at 6:05 pm
  
  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!
  
  Reply
  1. Lisa
    says:
    April 1st, 2014 at 5:47 am
    
    Great! Thank you!
Ellie Onda
says:
December 14th, 2013 at 7:57 pm

Any idea of how long to bake if using a bundt pan?

Reply
1. lovefoodies
  says:
  December 14th, 2013 at 8:15 pm
  
  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!
  
  Reply
  1. Ellie Onda
    says:
    December 14th, 2013 at 11:31 pm
    
    Thanks! Gonna try this one!