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Coffee Loaf Cake Recipe (with Coffee whipped cream frosting)

Get ready to have your taste buds blown away because this coffee loaf cake recipe is a coffee lover’s dream come true!

coffee loaf cake recipe with coffee whipped cream

The bold and aromatic flavors of a freshly brewed cup of coffee are infused into every bite, creating a rich and satisfying taste that’s hard to resist. The light and fluffy whipped cream frosting only adds to the amazing flavor profile, making this cake a perfect blend of indulgence and simplicity.

Whether you’re sharing it with friends or savoring it solo, this coffee loaf cake is guaranteed to be a crowd-pleaser. So go ahead and treat yourself to a slice (or two) of this deliciousness!

Ingredients for this moist coffee loaf cake

You’ll need a few simple ingredients for this recipe, found in any big grocery store:

  • Unsalted butter. The unsalted butter lends richness and tenderness to the cake
  • Granulated sugar. Adds sweetness to the cake and helps with texture
  • Brown sugar. Imparts a caramel-like flavor and a subtle molasses taste to the cake, which enhances the depth of flavor and provides a slightly chewy texture
  • Eggs. Provide structure to the cake and help to bind the ingredients together, resulting in a moist and fluffy texture
  • Vanilla extract. Adds a sweet and floral aroma to the cake, elevating its overall flavor profile
  • All-purpose flour. Provides structure to the cake and gives it a tender crumb, allowing it to hold its shape and not crumble when cut
  • Baking soda. Helps the cake to rise and gives it a light and airy texture, making it soft and fluffy.
  • Baking powder. Helps the cake to rise and provides it with a slightly tangy taste, adding to its overall flavor complexity
  • Fine salt. Enhances the overall flavor of the cake, providing balance to the sweetness and allowing the other flavors to shine through
  • Whole milk. Adds moisture to the cake, making it soft and tender, while also providing a rich and creamy flavor
  • Instant espresso powder. Infuses the cake with a bold coffee flavor.
  • Heavy cream. It’s the base for the coffee whipped cream frosting
  • Icing sugar. Sweetens and gives structure to the whipped cream frosting
coffee loaf cake recipe with coffee whipped cream

Substitutions ann add-ons

  • You can substitute the instant espresso powder for instant coffee granules
  • If whipped cream is not in your list of favorite frostings, try homemade or store-bought caramel sauce instead. You can also use a simple glaze –coffee glaze– made by mixing 2 cups sifted powdered sugar and 4 tablespoons coffee (add 1/2 teaspoon instant espresso powder for a strong coffee flavor)
  • Cinnamon is a great addition for a cinnamon coffee cake loaf recipe. Just add 2 teaspoons cinnamon to the batter and bake as directed
  • Turn this delicious coffee cake into a mocha loaf cake by adding 1/4 cup extra milk and 3 tablespoons cocoa powder with the dry ingredients
coffee loaf cake recipe with coffee whipped cream

How to make this coffee cake recipe

Coffee loaf cake

Pre-heat oven to 350 Fahrenheit. Line the bottom and sides of a 9-inch loaf tin with parchment paper or grease with oil and dust with flour.

Over a small bowl, dilute milk and espresso powder until no lumps are visible. Set aside.

Over a mixing bowl of a stand mixer (or a hand mixer), cream butter, brown sugar and granulated sugar on medium-high speed for 3 minutes, until light and fluffy. Beat in room temperature eggs, one by one, mixing after each addition. Add vanilla extract and mix.

On a separate medium bowl, mix flour, baking soda, baking powder and salt. Use a whisk to mix the flour mixture and aerate the ingredients for 1 minute.

Turn speed of mixer to low. Start adding the dry ingredients to the wet ingredients gradually, alternating with the coffee milk mixture. Mix until just combined.

Pour cake batter into the prepared loaf pan and smooth out with a spatula. Use a knife to make a slice on top of the loaf, in the middle.

Place your cake in the middle rack of your oven and bake for 55 to 60 minutes, or until a toothpick inserted in the middle comes out clean.

Let cool for 15 minutes and then remove it carefully from the pan and place it over a wire rack to cool completely.

Coffee whipped cream frosting

Freeze a metal bowl and whisk attachment for 15 minutes.

Beat all of the ingredients together on medium-high speed until stiff peaks form. Frost your cooled loaf cake and frost with whipped frosting or serve on the side of each slice.

Expert tips for best results

  • Before you start baking, make sure your ingredients are at room temperature. This includes butter, eggs, and milk. Room temperature ingredients will mix together more easily and help create a tender crumb.
  • Over-mixing the batter can result in a tough and dense cake. Mix the batter just until the ingredients are combined and there are no lumps, then stop
  • Making a slice down the center of your loaf with a knife gets that perfect split down the middle of your loaf cake. It might appear on its own, but this way you make sure its a single slice, exactly where you want it to be.
  • When you over-beat whipped cream, you’ll end up with a grainy and lumpy texture. This happens because the fat globules in the cream have been agitated too much, causing them to stick together and eventually separate from the liquid. Beat it just until it reaches the desired consistency. Be sure to keep a close eye on it as you’re beating it, as it can go from perfectly whipped to over-beaten in a matter of seconds.

How to store this easy coffee loaf cake

Because whipped cream frosting contains dairy, it needs to be refrigerated.

Place it in an airtight container and make sure it’s completely covered to prevent the whipped cream frosting from drying out and forming a crust.

Consume within 2-3 days of baking. After that, the whipped cream may start to separate and become watery

coffee loaf cake recipe with coffee whipped cream

Here’s a video of this Coffee Loaf Cake recipe with Coffee whipped cream so you can see up-close this dessert.

Follow the links below for more coffee recipes, or click this link for more cake recipes:

Coffee Liqueur brownie Ice Cream

Espresso Cupcakes recipe

Coffee Liqueur brownie pie

Chocolate Coffee Meringues

Coffee Brownie Torte

If you make this recipe, please be sure to give it a star rating and leave a comment below!

coffee loaf cake recipe with coffee whipped cream
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5 from 7 votes

Coffee Loaf Cake recipe with Coffee whipped cream

Get ready to have your taste buds blown away because this coffee loaf cake recipe is a coffee lover's dream come true!
The bold and aromatic flavors of a freshly brewed cup of coffee are infused into every bite, creating a rich and satisfying taste that's hard to resist. The light and fluffy whipped cream frosting only adds to the amazing flavor profile, making this cake a perfect blend of indulgence and simplicity.
Prep Time30 minutes
Cook Time55 minutes
Total Time1 hour 25 minutes
Course: Cakes and Frostings
Cuisine: American
Keyword: coffee cake loaf, coffee cake loaf recipe, coffee loaf cake, loaf coffee cake
Servings: 9 servings35

Equipment

  • 1 hand or stand mixer
  • 1 9-inch loaf pan

Ingredients

Coffee Loaf Cake

  • 4 teaspoons instant espresso powder
  • 3/4 cup full fat milk room temperature
  • 1 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 Large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Coffee whipped cream

  • 1 cup heavy whipping cream chilled
  • 3 tablespoons powdered sugar
  • 1-2 teaspoons instant espresso powder depending on how strong you want it
  • 1/2 teaspoon vanilla extract

Instructions

Coffee Loaf Cake

  • Pre-heat oven to 350 Fahrenheit. Line the bottom and sides of a 9-inch loaf tin with parchment paper or grease with oil and dust with flour.
  • Over a small bowl, dilute milk and espresso powder until no lumps are visible. Set aside.
    4 teaspoons instant espresso powder, 3/4 cup full fat milk
  • Over a mixing bowl of a stand mixer (or a hand mixer), cream butter, brown sugar and granulated sugar on medium-high speed for 3 minutes, until light and fluffy. Beat in room temperature eggs, one by one, mixing after each addition. Add vanilla extract and mix.
    1 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 Large eggs, 1 teaspoon vanilla extract
  • On a separate medium bowl, mix flour, baking soda, baking powder and salt. Use a whisk to mix the flour mixture and aerate the ingredients for 1 minute.
    2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt
  • Turn speed of mixer to low. Start adding the dry ingredients to the wet ingredients gradually, alternating with the coffee milk mixture. Mix until just combined.
  • Pour cake batter into the prepared loaf pan and smooth out with a spatula. Use a knife to make a slice on top of the loaf, in the middle.
  • Place your cake in the middle rack of your oven and bake for 55 to 60 minutes, or until a toothpick inserted in the middle comes out clean.
    Let cool for 15 minutes and then remove it carefully from the pan and place it over a wire rack to cool completely.

Coffee whipped cream

  • Freeze a metal bowl and whisk attachment for 15 minutes.
    *Don't use one if you don't have one, it just makes the process quicker and easier
  • Beat all of the ingredients together on medium-high speed until stiff peaks form. Frost your cooled loaf cake and frost with whipped frosting or serve on the side of each slice.
    1 cup heavy whipping cream, 3 tablespoons powdered sugar, 1-2 teaspoons instant espresso powder, 1/2 teaspoon vanilla extract

Notes

  • Before you start baking, make sure your ingredients are at room temperature. This includes butter, eggs, and milk. Room temperature ingredients will mix together more easily and help create a tender crumb.
  • Over-mixing the batter can result in a tough and dense cake. Mix the batter just until the ingredients are combined and there are no lumps, then stop
  • Making a slice down the center of your loaf with a knife gets that perfect split down the middle of your loaf cake. It might appear on its own, but this way you make sure its a single slice, exactly where you want it to be.
  • When you over-beat whipped cream, you’ll end up with a grainy and lumpy texture. This happens because the fat globules in the cream have been agitated too much, causing them to stick together and eventually separate from the liquid. Beat it just until it reaches the desired consistency. Be sure to keep a close eye on it as you’re beating it, as it can go from perfectly whipped to over-beaten in a matter of seconds.

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