Coffee loaf cake recipe

This Coffee Loaf Cake is a deliciously moist and buttery treat with a rich espresso flavor and creamy latte frosting. It is easy to make and perfect with a cup of coffee for breakfast, dessert, or an afternoon treat.

Ingredients

• 175g unsalted butter, softened, plus extra for the tin
• 85g caster sugar
• 85g soft light brown sugar
• 3 eggs
• 175g self-raising flour
• 2 tbsp instant espresso powder
• 2 tbsp boiling water
• 100g unsalted butter, softened, for frosting
• 200g icing sugar
• 1 tsp instant espresso powder
• 1 tsp boiling water
• ½ tsp vanilla extract
• Extra espresso powder for dusting

Instructions

• Preheat the oven to 180°C/160°C fan/Gas 4.
• Butter a 900g loaf tin and line it with baking paper, leaving some paper overhanging.
• Dissolve 2 tablespoons of espresso powder in 2 tablespoons of boiling water and allow it to cool completely.
• Beat the softened butter, caster sugar, and brown sugar until pale, light, and fluffy.
• Add the eggs one at a time, adding a spoonful of flour with each egg.
• Beat in the remaining flour and cooled coffee mixture until smooth.
• Transfer the batter to the prepared loaf tin and smooth the top.
• Bake for 40–45 minutes, or until a skewer inserted into the center comes out clean.
• Allow the cake to cool completely before frosting.
• For the frosting, beat the softened butter for about 1 minute.
• Gradually beat in the icing sugar.
• Add the cooled espresso mixture and vanilla extract, then beat until smooth and creamy.
• Spread the latte frosting over the cooled cake.
• Dust lightly with espresso powder before serving.

Serving and Storage Tips

• Serve the cake at room temperature for the best texture and flavor.
• Pair each slice with coffee, espresso, tea, or a glass of milk.
• Let the cake cool completely before adding the frosting to prevent it from melting.
• Store the frosted cake in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 5 days if your kitchen is warm.
• Allow refrigerated slices to sit at room temperature for 20–30 minutes before serving.
• The unfrosted cake can be wrapped tightly and frozen for up to 3 months.
• Thaw the cake completely before adding fresh frosting.

Variations

1. Mocha Coffee Loaf Cake – Add 2 tablespoons of unsweetened cocoa powder to the cake batter for a rich chocolate and coffee combination.
2. Chocolate Chip Coffee Cake – Fold 100g of chocolate chips into the batter before baking for little pockets of melted chocolate.
3. Hazelnut Coffee Loaf – Add ½ teaspoon of hazelnut extract to the batter and sprinkle chopped toasted hazelnuts over the frosting.
4. Cinnamon Coffee Cake – Add 1 teaspoon of ground cinnamon to the batter for a warm, spiced coffee flavor.
5. Vanilla Latte Cake – Increase the vanilla extract in the frosting to 1 teaspoon for a stronger vanilla-latte taste.
6. Caramel Coffee Cake – Drizzle caramel sauce over the latte frosting before serving.
7. Irish Cream Coffee Cake – Add a small amount of Irish cream-flavored syrup to the frosting for a creamy coffeehouse-inspired variation.
8. White Chocolate Coffee Cake – Fold white chocolate chips into the batter and garnish the frosting with melted white chocolate drizzle.
9. Espresso Chocolate Cake – Add both cocoa powder and an extra teaspoon of espresso powder for an intense mocha flavor.
10. Walnut Coffee Loaf – Fold 75g of chopped walnuts into the batter for extra crunch.
11. Almond Coffee Cake – Replace ½ teaspoon of vanilla with almond extract and top the frosting with sliced almonds.
12. Orange Coffee Cake – Add the finely grated zest of one orange to the batter for a bright citrus contrast.
13. Coconut Coffee Loaf – Add 50g of shredded coconut to the batter and sprinkle toasted coconut over the frosting.
14. Cream Cheese Coffee Frosting – Replace part of the butter in the frosting with softened cream cheese for a tangy, creamy topping.
15. Tiramisu-Inspired Loaf Cake – Brush the cooled cake lightly with sweetened espresso before adding the latte frosting, then dust generously with cocoa powder.

FAQs

1. Can I use regular instant coffee instead of espresso powder?
Yes. Instant coffee can be used, although espresso powder provides a stronger and richer coffee flavor.

2. Can I make this cake without frosting?
Absolutely. The loaf is moist and flavorful enough to enjoy plain, or you can simply dust it with icing sugar.

3. Why does my coffee cake taste weak?
Make sure the espresso powder is sufficiently concentrated. You can add a little extra espresso powder if you prefer a stronger coffee flavor.

4. Can I use salted butter?
Yes, but unsalted butter is preferable because it gives you better control over the overall flavor.

5. How do I know when the loaf cake is done?
Insert a skewer into the center. It should come out clean or with a few moist crumbs attached.

6. Why did my cake sink in the middle?
The cake may have been underbaked, or the oven door may have been opened too early. Make sure the center is fully baked before removing it from the oven.

7. Can I make this cake ahead of time?
Yes. Bake the loaf a day ahead, keep it well covered, and frost it shortly before serving.

8. Can I freeze Coffee Loaf Cake?
Yes. The unfrosted cake freezes particularly well when tightly wrapped and stored in an airtight freezer-safe container.

9. Can I use all brown sugar?
You can, although using both caster sugar and brown sugar gives the cake a nice balance of sweetness, moisture, and caramel flavor.

10. What can I serve with Coffee Loaf Cake?
It is delicious with hot coffee, espresso, cappuccino, tea, or a scoop of vanilla ice cream.

This Coffee Loaf Cake is an easy and satisfying bake for anyone who loves the flavor of coffee. Its soft, buttery crumb and creamy latte frosting make it an excellent choice for breakfast, afternoon tea, or dessert. With plenty of simple variations, you can easily customize it to create your favorite coffeehouse-inspired treat.

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