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.
Servings: 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 (177.4 ml) 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 (227 g) unsalted butter, 1/2 cup (100 g) granulated sugar, 1/2 cup (110 g) brown sugar, 2 Large eggs, 1 teaspoon (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 (250 g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon (0.5 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 (236.6 ml) heavy whipping cream, 3 tablespoons powdered sugar, 1-2 teaspoons (1 teaspoons) instant espresso powder, 1/2 teaspoon (0.5 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.
