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. 

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!

Prep Time

10 minutes

Cook Time

55 minutes

Ingredients You'll Need

  • Plain / All purpose flour (sieved)
  • Baking powder
  • Salt
  • Softened butter
  • Regular sugar
  • Milk
  • Eggs (lightly beaten)
  • 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!

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! | Lovefoodies.com

Recipe Card

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

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 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.

Instructions

  1. Heat oven to 170C, 325F. 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. 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. 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!
  7. Have a cup of tea!
  8. 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.
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

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72 thoughts shared

    1. 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!

  1. 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!!!

  2. 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.

  3. 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.

  4. 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

    1. 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!

  5. 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….

  6. 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

    1. 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!

      1. 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.

      1. 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

  7. 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?

    1. 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!