This magnificent coffee loaf cake is moist, tender, and full of coffee flavor. It’s an easy recipe with delicious results – and the best way to get your morning pick-me-up, if you ask me!
The recipe I’m sharing today is a cake I tried when I was visiting Santorini a few years ago. The hotel I stayed at had an amazing breakfast buffet, including some delicious cakes and pastries, including a coffee loaf cake that I fell in love with. I immediately asked for the recipe and after a few days, I got the sweetest email with a detailed recipe from the chef, Grivas Nikos. I did end up making some adjustments and I love the result.
Coffee cakes usually have a mild coffee flavor, but not this one! It has a strong flavor, so it’s great for a coffee break or a morning snack. If you love your cup of coffee, you’ll love this cake!
How to make coffee loaf cake
- Preheat the oven and prepare a loaf pan. This cake bakes at 325°F/160°C and is baked in an 8½ x 4¼-inch loaf pan. Grease or line the pan with parchment. I bake with this gorgeous non-toxic loaf pan from Caraway because the cake releases like butter from the perfect non-stick sides.
- Combine the dry ingredients. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt.
- Stir together the wet ingredients. In a small bowl combine milk and coffee.
- Cream butter and sugar. Using a mixer fitted with the paddle attachment, beat butter and sugar on medium speed for 3 minutes until fluffy. Occasionally scrape down the sides and bottom of the bowl with a rubber spatula.
- Add eggs and vanilla extract and beat until combined.
- Add the dry and wet ingredients. On low speed, beat in flour mixture in 3 additions, alternating with the milk mixture in 2 additions, starting and ending with the flour. Once all is added, be careful not to overmix the batter.
- Bake. Scrape batter into prepared pan and smooth the top. Bake for 45-60 minutes or until a skewer inserted into the center of the cake comes out dry. Allow to cool before eating.
Note: The coffee flavor intensifies as the cake sits, so I actually prefer eating it the next day!
Tips for making coffee loaf cake
- Don’t overmix the batter. Overmixing can make the cake tough and dense. When you add the dry and wet ingredients, only mix the batter until everything is incorporated and no more.
- Use room temperature ingredients. I recommend taking the refrigerated ingredients out at least 30 minutes before making the cake. Room temperature ingredients bake more evenly and allow the cake to rise properly, creating a lighter texture.
- To freeze the cake, double wrap it in plastic wrap and place in the freezer for up to 2 months. The thaw, allow the cake to thaw in the fridge or on the countertop overnight.
More of my favorite loaf cakes
- Carrot Loaf Cake: Moist, delicious carrot cake topped with fluffy cream cheese frosting.
- Mango Bread: Perfectly tender and bursting with fresh, juicy mango.
- Peanut Butter Banana Bread: Fluffy and flavorful, made with creamy peanut butter and ripe bananas.
- Amazing Poppy Seed Cake: Made with shredded coconut, orange zest, and orange juice, this scrumptious poppy seed cake is unlike any other.
Coffee Loaf Cake
Moist and tender cake bursting with coffee flavor! This cake is easy to make and pairs perfectly with a cup of coffee, tea, or hot chocolate.
Ingredients
- 1 and ¾ cups (245g) all-purpose flour
- ½ tablespoon unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup (240 ml) whole milk
- 3 tablespoons (10g) instant coffee granules dissolved in 3 tablespoons hot water
- ½ cup (115g/1 stick) unsalted butter, softened to room temperature
- 1 and ½ cups (300g) granulated sugar
- 2 eggs
- 1 ½ teaspoons pure vanilla extract
Instructions
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Preheat oven to 325°F/160°C. Line with parchment or grease an 8½ x 4¼-inch loaf pan.
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In a medium bowl, sift together flour, cocoa powder, baking powder, and salt.
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In a small bowl combine milk and coffee.
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Using a mixer fitted with the paddle attachment, beat butter and sugar on medium speed for 3 minutes until fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs and vanilla extract and beat until combined. On low speed, beat in flour mixture in 3 additions, alternating with the milk mixture in 2 additions, starting and ending with the flour. Once all is added, be careful not to overmix the batter.
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Scrape batter into prepared pan and smooth the top. Bake for 45-60 minutes or until a skewer inserted into the center of the cake comes out dry. If the cake is browning too much while baking, cover the top loosely with aluminium foil. Remove from oven and allow to cool completely on a wire rack. Serve cake at room temperature. The coffee flavor gets stronger over time, after about 24 hours.
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Store cake in an airtight container in the refrigerator for up to 5 days. Cake can be frozen for up to 2 months. Thaw overnight in the fridge.
