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!
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 Tablespoon 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 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.
Instructions:
1. Heat oven to 180c, 350F. 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 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!
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 few of our very latest Pound Cake recipes for you to enjoy:
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
- 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
Instructions
- 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.
Recommended Products
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
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 317Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 95mgSodium: 334mgCarbohydrates: 39gFiber: 1gSugar: 20gProtein: 5g
Diane says
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 !!!!
Lynda says
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 says
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 says
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 says
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 says
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 says
You state coffee GRANULES so we should the recipe state INSTANT coffee? Regular coffee grounds will not dissolve.
Carol says
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 says
Just made the cake, it’s moist alright but the colour is not as dark. I used self raising flour.
Cheryl Christiansen says
tried this recipe 2x the ingredients are not correct in both spots on the blog and no way it looks like that! disappointed
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!