Name: Coffee Loaf Cake
Ingredients: 2 cups (245g) all-purpose flour; 1/2 tablespoon unsweetened cocoa powder; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup (240 ml) whole milk; 3 tablespoons (10g) instant coffee granules dissolved in 3 tablespoons hot water; 1/2 cup (115g or 1 stick) unsalted butter, softened; 1 1/2 cups (300g) granulated sugar; 2 eggs; 1 1/2 teaspoons pure vanilla extract

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This Coffee Loaf Cake is a moist, rich, and perfectly balanced dessert for coffee lovers. With a tender crumb and deep coffee flavor, it’s an easy-to-make loaf cake that pairs beautifully with your morning cup of coffee, a cozy afternoon tea, or even a decadent scoop of ice cream. The bold flavor develops even more over time, making it a great make-ahead treat.

Why You’ll Love This Recipe

This cake is wonderfully aromatic, with a soft, buttery texture and a rich, slightly bittersweet coffee taste. It’s made with simple pantry ingredients, comes together quickly, and doesn’t require any frosting or glaze to shine. The touch of cocoa adds depth to the coffee, and the loaf format makes it easy to slice and store. Whether you’re baking for a brunch, dessert, or afternoon pick-me-up, this cake is always a hit.

Coffee Loaf Cake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 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) unsalted butter, softened
1½ cups (300g) granulated sugar
2 eggs
1½ teaspoons pure vanilla extract

Directions

Preheat oven to 325°F (160°C). Line or grease an 8½ x 4¼-inch loaf pan.
Sift dry ingredients: In a medium bowl, sift together flour, cocoa powder, baking powder, and salt.
Prepare wet mixture: In a small bowl, stir the dissolved instant coffee into the milk.
Cream butter and sugar: In a stand mixer with the paddle attachment (or a hand mixer), beat softened butter and sugar on medium speed for about 3 minutes until fluffy. Scrape the sides of the bowl as needed.
Add eggs and vanilla: Beat in the eggs and vanilla extract until well combined.
Combine wet and dry: On low speed, add the flour mixture in 3 parts, alternating with the coffee-milk mixture in 2 parts. Start and end with the flour. Mix until just combined—do not overmix.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 45–60 minutes, or until a skewer inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil.
Cool: Remove from the oven and allow to cool completely in the pan on a wire rack. Serve at room temperature. The coffee flavor intensifies after 24 hours.

Servings and timing

This recipe yields 1 standard loaf (approximately 8 slices).
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes

Variations

Espresso Kick: Use espresso powder instead of instant coffee for a stronger, more intense flavor.
Nutty Twist: Fold in chopped walnuts or pecans for crunch.
Glazed Option: Drizzle with a simple coffee glaze (powdered sugar + coffee) for extra sweetness.
Chocolate Swirl: Add a swirl of melted chocolate or chocolate chips for a mocha version.
Spiced Version: Add cinnamon or cardamom to the dry mix for a warm, spiced flavor.

Storage/Reheating

Store the cooled cake in an airtight container at room temperature for 2 days, or in the refrigerator for up to 5 days.
To freeze, wrap the whole loaf or individual slices in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge.
To serve, bring to room temperature or warm slices slightly in the microwave or toaster oven.

FAQs

Can I use brewed coffee instead of instant coffee?

Instant coffee granules are more concentrated and dissolve easily. Brewed coffee may alter the batter consistency, so it’s not recommended for this recipe.

Can I make this loaf cake dairy-free?

Yes, substitute the milk with a non-dairy alternative like almond or oat milk, and use vegan butter.

Can I make this with decaf coffee?

Absolutely. Use decaf instant coffee granules if you want the flavor without the caffeine.

What if I don’t have cocoa powder?

You can omit it, but the cocoa adds richness that complements the coffee. A small amount of melted chocolate can also be used as a substitute.

Why is my loaf dense?

Overmixing the batter can result in a dense texture. Mix until just combined for the lightest crumb.

Can I use a different size pan?

You can use a 9×5-inch loaf pan, but the cake may bake faster, so begin checking for doneness around 40 minutes.

How can I tell if the cake is done?

Insert a skewer or toothpick into the center. If it comes out clean or with a few crumbs, it’s ready.

Can I add frosting?

Yes, though this cake doesn’t need it. A coffee glaze or cream cheese frosting would pair well.

How do I keep the loaf from drying out?

Wrap it tightly once cooled and avoid overbaking. The loaf stays moist when stored properly.

Does the coffee flavor get stronger?

Yes! The flavor develops and deepens after about 24 hours, making it even better the next day.

Conclusion

This Coffee Loaf Cake is the perfect blend of simplicity and bold flavor. Moist, tender, and easy to make, it’s a delightful treat that coffee lovers will adore. Whether you’re serving it with a hot drink in the morning or as a cozy evening dessert, this loaf delivers rich satisfaction in every slice.