Easy & Moist Coffee Loaf Cake: Your One-Bowl Recipe for Coffee Perfection with a Rich Glaze
Imagine waking up to the comforting aroma of freshly baked goods, or enjoying a delightful afternoon pick-me-up that perfectly complements your favorite brew. This Coffee Loaf Cake, generously crowned with an aromatic Coffee Glaze, is a true celebration of coffee flavors. It’s a beautifully light, incredibly moist espresso cake that comes together effortlessly in just one bowl, promising a fresh and delicious treat for several days!
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Why You’ll Adore This Easy Coffee Loaf Cake Recipe
For true coffee enthusiasts, there’s a unique joy in pairing your daily cup with a baked good that echoes its rich, comforting notes. If you share my passion for coffee, then you know few things compare to the satisfaction of coffee-flavored pastries. And this moist Coffee Loaf Cake? It’s simply divine on its own or as the perfect companion to your morning ritual or afternoon break – because, let’s be honest, you can never have too much coffee in a day!
Coffee is an incredibly versatile ingredient in baking, capable of infusing your desserts with depth and warmth. Incorporating it into a loaf cake is, in my opinion, one of the most delightful ways to harness its power. This particular recipe for a Coffee Loaf Cake (often called Mocha Loaf Cake due to its rich coffee and sometimes chocolate notes) is beautifully uncomplicated, relying on instant coffee powder for its robust flavor and finished with an intense, sweet Espresso Glaze. The result is a cake that is remarkably light, wonderfully moist, and utterly delicious.
Beyond its incredible taste, this coffee-infused loaf cake is also incredibly convenient. Designed as a one-bowl wonder, it minimizes cleanup and gets you from craving to serving in less than an hour. Its simple yet sophisticated profile makes it an ideal treat for breakfast, a lovely addition to morning or afternoon tea, or a satisfying sweet snack and dessert at any time.
Explore More Delicious Coffee Desserts:
Coffee Crème Brûlée |
Coffee Financiers |
Coffee Choux Buns |
Coffee Mousse Cups |
Coffee Cheesecake |
Coffee Panna Cotta
Essential Ingredients for Your Perfect Coffee Loaf
This delightful Espresso Loaf uses just 7 core ingredients for its moist and flavorful base. Quality ingredients make all the difference, but the beauty of this recipe lies in its simplicity:
- Self-Rising Flour: This is our secret weapon for an easy bake! It’s pre-mixed with leavening agents, eliminating the need to add separate baking powder or soda. If you only have Plain/All-Purpose Flour on hand, don’t worry – check the FAQs below for an easy substitution.
- Butter: We use unsalted butter, melted and then cooled to room temperature. It’s crucial for the melted butter to not be hot when added to the batter, as this can affect the texture by cooking the eggs prematurely.
- Eggs: Medium-sized eggs, ideally at room temperature, help to create a smoother, more emulsified batter, contributing to the cake’s light and even texture.
- Coffee: The heart of our loaf! A simple yet potent mix of boiling water and instant coffee powder (or fine granules) provides the foundational coffee flavor. For an extra authentic touch, you can even use a fresh espresso shot directly from your coffee machine (see FAQ for details).
- Vanilla Extract: A touch of vanilla extract or essence enhances the overall aroma and complements the rich coffee notes, adding a subtle depth of flavor.
- Brown Sugar: Instead of white sugar, I highly recommend brown sugar for this recipe. Its natural molasses flavor harmonizes beautifully with coffee, creating a more complex and nuanced sweetness that truly stands out.
- Heavy/Thickened Cream: This adds incredible richness and moisture to the cake. Like eggs, it’s best to use cream at room temperature for optimal blending.
For an even more pronounced coffee kick, consider adding a dash of Coffee Extract/Essence directly into the cake batter. It’s an optional step but highly recommended for serious coffee lovers!
For the luxurious Coffee Glaze that elevates this loaf, you’ll simply need:
- Icing Sugar (Powdered Sugar): Make sure to sift it thoroughly before use. This step is essential for preventing any lumps and achieving a perfectly smooth, silky glaze.
- Coffee: Again, a strong brew made from boiling water and instant coffee powder, or a concentrated espresso shot, will provide that irresistible coffee punch for the glaze.
Feeling adventurous? You could also opt to finish your coffee loaf cake with a decadent chocolate ganache for a delightful mocha twist, though the coffee glaze truly highlights the star flavor!
Step-by-Step Guide: How to Bake Your Coffee Loaf Cake
This coffee cake is designed for simplicity and speed. You’ll be delighted to know that all you really need is one bowl and a whisk! While I prefer using my stand mixer for convenience, this recipe is absolutely achievable by hand. Just be prepared for a bit of an arm workout when whisking the eggs and sugar to perfection.
- Begin by preheating your oven to 180°C (350°F). Prepare your 25 cm / 10 inch Loaf Pan by lightly greasing it, then dusting it thoroughly with flour. To ensure even coating and prevent sticking, flip the pan upside down and gently tap it against a hard surface to remove any excess flour.
- Before assembling your batter, get all your ingredients ready. Melt the butter and set it aside to cool completely. Similarly, prepare your coffee by dissolving the instant coffee powder in boiling water, then allow it to cool to room temperature. This cooling step is critical to prevent cooking the eggs prematurely.
- Photo 1 & 2: In the bowl of your mixer (or a large mixing bowl if doing it by hand), combine the eggs and brown sugar. Whisk them together on medium speed for approximately 5 minutes. You’re looking for the mixture to become light, foamy, and noticeably doubled in volume. This step incorporates air, which is key for a light and airy cake texture.
- Photo 3 & 4: Carefully add the cooled melted butter, cooled coffee, heavy/thickened cream, and vanilla extract. If you’re using coffee extract/essence for an extra flavor boost, add it now. Mix all these wet ingredients on a low speed, just until they are fully combined.
Important Tip: Always ensure that your melted butter and prepared coffee have cooled down before adding them to the egg mixture. Introducing hot liquids could scramble the eggs, leading to an undesirable grainy texture in your finished cake.
Additionally, when incorporating the wet ingredients, mix them slowly and gently. You want to preserve as much of the air you whipped into the eggs and sugar as possible, as this contributes significantly to the cake’s lift and tenderness.
- Photo 5: Next, sift in the self-rising flour. If you’re using a combination of plain/all-purpose flour, baking powder, and salt (as per the FAQ), sift those in now. Sifting ensures there are no lumps and helps to aerate the flour.
- Photo 6: Gently and slowly mix in the dry ingredients just until they are combined. It’s absolutely crucial not to overmix the batter at this stage. Overmixing can develop the gluten in the flour too much, resulting in a tough, dense cake. Mix only until no streaks of dry flour are visible.
- Photo 7: Pour the beautifully smooth batter evenly into your prepared (greased and floured) loaf pan.
- Bake for 35 to 45 minutes. The best way to check for doneness is to insert a knife or a wooden skewer into the center of the cake; it should come out clean. Once baked, let the cake cool completely in the pan on a wire rack before attempting to remove it. This prevents it from breaking.
- Once the loaf cake is fully cooled, it’s time to prepare the exquisite Coffee Glaze. Simply whisk together the sifted icing sugar with the cooled coffee shot until you have a smooth, pourable consistency with no lumps. Position your Coffee Loaf Cake on a cooling rack placed over a baking tray (this will catch any excess glaze drips, making cleanup a breeze). Generously pour the glaze over the cake. You can gather any excess glaze that drips onto the tray and pour it over the cake again, or use a pastry brush to ensure full coverage, until the entire cake is beautifully coated and glistening.
Expert Baking Tips for the Best Coffee Loaf
Achieving a perfect, moist, and flavorful coffee loaf cake is easy with these insider tips:
- Prepare Your Pan Thoroughly: Always ensure your loaf pan is both greased and floured before you start mixing any ingredients. This double layer of protection is the most reliable way to prevent your cake from sticking, ensuring a smooth release every time. If, for any reason, the cake still seems a bit stubborn after baking, gently run a thin pairing knife along the edges of the pan to loosen it.
- Cool Hot Ingredients: It’s absolutely crucial to allow any hot ingredients, such as melted butter or freshly brewed coffee, to cool down to at least room temperature before incorporating them into your batter. If these are added while still hot, they can inadvertently cook the eggs in your mixture, leading to a grainy or curdled texture in your finished cake. Patience here pays off!
- Gentle Mixing is Key: After you’ve spent time whisking the eggs and sugar to incorporate air, it’s vital to mix in all subsequent ingredients very slowly and gently. Vigorous mixing can deflate those precious air bubbles, resulting in a dense cake rather than the light and airy texture we’re aiming for. Use a low speed on your mixer or a gentle hand with a whisk.
- Achieve the Signature “Crack”: For that beautiful, characteristic “crack” along the top center of your loaf cake, try this baker’s trick: after about 10-15 minutes of baking (when a slight crust has formed but the cake is still soft), carefully remove the loaf from the oven and make a shallow slash down the middle with a sharp knife. Return it to the oven to finish baking. This encourages a controlled, attractive split.
- Glaze a Cool Cake: Always ensure your coffee loaf cake is completely cool before applying the glaze. The combination of a cool cake and a slightly warm (or room temperature) glaze allows the glaze to set beautifully and adhere perfectly. If you pour glaze over a warm or hot cake, it will simply melt and drip off, resulting in a thin, patchy coating.
- Maximize Glaze Coverage: Don’t let any of that delicious coffee glaze go to waste! Place your cooling rack over a sheet pan or large dish to catch drips. Once you’ve poured the glaze, gather any excess from the tray and spoon or brush it back over the cake. Repeat until all the glaze has been absorbed, ensuring an even, generous coating for maximum flavor and shine.
Coffee Loaf Cake FAQs
Absolutely! If you don’t have self-rising flour, you can easily create your own. Simply replace the given quantity of Self-Rising Flour with the same amount of Plain/All-Purpose Flour. Then, add 1 1/2 teaspoons of baking powder and a small pinch of salt to your dry ingredients. This will provide the necessary lift for your loaf cake.
Yes, you certainly can! For an even richer, more authentic coffee flavor, feel free to use a shot of espresso directly from your coffee machine. This recipe typically calls for one shot of coffee (approximately 30 ml or 2 tablespoons) within the loaf cake batter itself. When using espresso, just be sure to measure the liquid quantity precisely to maintain the correct moisture balance in the batter, as different coffee machines can sometimes produce slightly varying shot volumes.
While technically optional, I enthusiastically recommend adding the coffee glaze. It’s much more than just a pretty topping! The glaze significantly amplifies the coffee flavor profile of the dessert, adding a lovely layer of sweetness and a pleasant textural contrast. It also imparts a beautiful, glossy shine to the cake, making it even more appealing. For the full experience, don’t skip it!
Storing and Freezing Your Coffee Loaf Cake
One of the many advantages of this delightful coffee loaf cake is its excellent keeping quality. Proper storage ensures you can enjoy its fresh taste for days!
Storing at Room Temperature: This cake will remain wonderfully fresh for up to 3 days when stored correctly. Simply place it in an airtight container or wrap it tightly with plastic wrap or aluminum foil. Keeping it at room temperature on your kitchen counter is perfectly fine.
Freezing for Later: This coffee loaf cake is also freezer-friendly, making it perfect for meal prepping or whenever a craving strikes. You can freeze it either whole or in individual slices. However, I highly recommend freezing it without the glaze. If freezing individual slices, place a small piece of baking paper between each slice to prevent them from sticking together. Wrap the cake or slices tightly in plastic wrap, then an additional layer of aluminum foil, and store in a freezer-safe bag or container.
Thawing and Serving: When you’re ready to enjoy a frozen slice or the whole cake, simply transfer it from the freezer to thaw at room temperature overnight. Once thawed, you can then prepare and add the fresh coffee glaze just before serving for the best taste and texture. Individual slices can even be lightly toasted for a warm, comforting treat!
More Delicious Loaf Cake Recipes to Explore
If you’ve enjoyed baking this coffee loaf cake, you’ll love these other easy and delicious loaf cake recipes. Perfect for any occasion, these recipes offer variety and delightful flavors!
- Chocolate and Vanilla Marble Loaf Cake
- Easy Lemon Drizzle Cake
- Chocolate Chip Loaf Cake
- Lemon Raspberry Loaf Cake
- Apple Loaf Cake with Applesauce
- Easy Carrot Loaf Cake with Pecans
- Chocolate Loaf Cake with Whipped Ganache
- Lemon and Poppy Seed Loaf
- Orange Loaf Cake
- Pistachio Raspberry Loaf Cake
Made this irresistible Coffee Loaf Cake?
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Recipe Card
Coffee Loaf Cake
Print Recipe
Ingredients
Coffee Loaf
- 120 gr Unsalted Butter
- 15 gr Instant Coffee, powder or granules
- 30 ml Boiling Water
- 3 large Eggs
- 80 gr Brown Sugar
- 90 ml Heavy / Thickened Cream
- 1 1/2 teaspoon Vanilla Extract
- 1/2 teaspoon Coffee Extract / Essence, optional
- 200 gr Self-Rising Flour, (*)
Coffee Glaze
- 5 gr (1 tablespoon) Instant Coffee, powder or granules
- 30 ml Boiling Water
- 25 gr Icing Sugar
Instructions
Coffee Loaf Cake
- Preheat your oven on 180’C/350’F. Grease and Flour a 25 cm / 10 inch Loaf Pan (see note 1).
- Melt the Butter in the microwave or on the stove and set aside to cool down. Prepare the Coffee by mixing the Boiling Water and Instant Coffee and set aside to cool down (see note 2). Alternatively, you can use the same quantity of espresso shots.
- In the bowl of your mixer, whisk together the Eggs and Brown Sugar for about 5 minutes on medium speed, or until foamy and doubled in size.
- Add the Melted Butter, Coffee, Cream and Vanilla Extract (plus the Coffee Extract if using some). Whisk it in on low speed until combined.
- Sift in the Self-Rising Flour and very slowly whisk it in until all combined. Scrap the edges of the bowl with a spatula to incorporate all the flour if needed. Stop as soon as you can’t see any flour to avoid overworking the batter.
- Pour into the Loaf Pan and Bake 35 to 45 minutes, or until the tip of a knife or skewer comes out clean. Leave to cool down completely before removing from the pan.
Coffee Glaze
- Prepare the coffee by combining the boiling water and instant coffee (or use espresso shots). In a small bowl, whisk together the Sifted Icing Sugar and the Coffee until no lumps remain.
- Place the Loaf Cake on a cooling rack over a tray or large baking dish (see note 3). Pour the warm glaze over the cool cake. Gather any excess glaze that will have dripped down on the tray and pour it again over the cake (or use a pastry brush) until all the glaze has been used.
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Notes
- (*) The Self-Rising Flour can be replaced by the same quantity of Plain / All-Purpose Flour, plus 1 1/2 teasp. Baking Powder and a pinch of Salt.
- The Instant Coffee can be replaced by a shot of Espresso if using a coffee machine. Just make sure to measure it before adding it to the batter to use the same quantity of liquid.
Instruction Notes:
- I used an Oil Spray to grease the pan, the dusted it with Flour. Once it is covered with flour (which should stick to the oil), flip the pan upside down and tap it against a hard surface to remove any excess flour.
- It is important to leave these two ingredients cool down before adding them to the batter, or they might cook the eggs. That would result in a grainy cake texture.
- This is a good way to gather any excess glaze that will drip down from the loaf cake.
Nutrition (per serving)