Description
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.
Notes
- 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.