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!
After spending many years searching for a good ‘pound’ or loaf cake that wasn’t dry, or flavourless, I decided to experiment and make my own recipe up with different flavour combinations to see if I could really get a moist cake. Once you’ve tried this Moist Coffee Loaf Cake recipe, I am sure you will make it time and time again. So here’s the recipe, and enjoy!
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! It’s also 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!
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 in to a birthday cake if you wish!
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.
Ingredients:
3/4 cup or 175 g softened butter
3/4 cup or 175 ml milk
1 cup or 200 g regular sugar
3 eggs (lightly beaten)
4 Teaspoons of coffee granules dissolved in 1 Tablespoons hot water.
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
1 tsp baking powder
1/2 tsp salt
Note:
I’ve also made this recipe and swapped the milk for 3 RIPE mashed bananas and the combination with the coffee flavour 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 flavours.
Instructions:
1. Heat oven to 160C, Gas 3, 300F. Grease and line your baking tin. See here for how to line.
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 colour.
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. Drop it from a 3 cm height onto the work surface to level it out, then place in the oven for 1hr and 20 minutes, check after 1 hour and 5 minutes 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 post. 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 few more coffee flavored recipes for you to enjoy:
- 3/4 cup or 175 g softened butter
- 3/4 cup or 175 ml milk
- 1 cup or 200 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 1/2 tsp baking powder
- 1/2 tsp salt
-
Heat oven to 160 C, Gas 3, 300 F. 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. Drop it from a 3 cm height onto the work surface to level it out, then place in the oven for 1hr and 20 minutes, check after 1 hour and 5 minutes 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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Brenda says
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 says
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 says
Can I mix this all by hand instead of using an electric mixer? thanks!
Niya says
Can I add whisky to This cake? If so how much can I add
Lovefoodies says
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 says
Can I change the plain flour to almond flour?
Because I am in low carb diets.
Lovefoodies says
Hi Jackie, you can indeed. Just make sure you use the tasing agent in the ingredient
Peg says
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 says
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 says
Can you use self rising flour .
Bettina Rose says
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 says
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 says
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 says
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 says
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 says
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 says
Looks good!
lovefoodies says
Thanks Lindy! Sometimes I have it with walnuts in and a coffee buttercream too… so yummy!
Lisa says
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 says
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 says
Great! Thank you!
Ellie Onda says
Any idea of how long to bake if using a bundt pan?
lovefoodies says
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 says
Thanks! Gonna try this one!