Easy Coffee Loaf Cake Recipe!

Check out this coffee loaf cake recipe for a super-simple bake!

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Coffee Cake Loaf Style

Stop loafing about! Don your pinny and bake this scrummy coffee loaf cake!

Actually, correction, this is the perfect bake for a loafing-about kind of weekend. It’s speedy to make and creates minimal washing up. Because…

• loaf cake = one cake tin
• sponge cake = two cake tins

…and that means less washing up! Whoop whoop! You can bake a coffee sandwich cake instead, if you like: simply divide the mixture between two greased and lined 20cm round tins and bake for 25-30 minutes.

The finished cake is deliciously soft and seriously moreish. A mellow brown sugar sponge flavoured with fresh Two Chimps espresso, snazzily squiggled in sweet coffee glaze. Perfect with a, ummm, coffee?

You bet!

Coffee Loaf Cake Ingredients

This lovely loaf is a pound cake at heart, so won’t drag you down with a long list of ingredients. To be honest, you’ve probably got everything on your baking shelf at home. No need for avocado oil or pomegranate molasses here!

Coffee

Some bakers will tell you to only use instant coffee in baking. Why? Because instant doesn’t require fresh brewing, so adds less water to your bake. That’s fair enough.

BUT, who wants instant when the flavour of fresh coffee is so much better?! We’ve tweaked the milk measurement ever so slightly in this coffee cake loaf recipe to keep everything balanced, ensuring a great crumb AND great flavour.

Winner winner, cake’s for dinner.

I need coffee!

Butter

As with almost all baking, you want to use softened butter here. It’ll be a nightmare to beat with the sugar otherwise. You can use margarine or baking spread if you prefer.

Eggs

Grab your eggs from the fridge while you are getting the butter out! Room temperature eggs will combine more easily with the softened butter to create a smooth, uniformly textured batter.

Light Brown Sugar

We’ve used a combination of light brown sugar and golden caster sugar (regular caster sugar will work just fine) to add gentle caramelly notes to this coffee loaf cake.

Whole Milk

Whole milk is generally best in baking because it has higher amounts of protein and fat. Why are we telling you this? Because it treats your lip-lickingly good cake to a richer taste and moister texture.

Can I freeze my coffee cake loaf?

This is the PERFECT cake for freezing. It’s you’re freezer’s best friend! Simply press pause between the baking bit and the glazing bit and wrap the baked loaf in a double layer of clingfilm or foil. Scribble the name and date on your cake parcel and pop it in the freezer. Your loaf cake will freeze well for up to three months.

To thaw, simply remove the cake from the freezer and unwrap the film. Then leave on a wire rack to thaw at room temperature.

Why not slice-and-stash, too? Just cut the baked coffee loaf cake into generous slices and wrap each piece well before freezing as above. Easy!

Make Coffee glaze for your Cake

We love to make an abstract squiggle with our coffee glaze. It’s the kind of art that requires absolutely zero artistic talent. Which is good (we have trouble drawing a stick man).

You can use this easy coffee icing in lots of bakes. Why not top this vegan coffee cake or these buttery espresso blondies with a squiggly flourish?

Prefer a touch more sweetness? Knock up an easy coffee buttercream, just like the one in our gingerbread latte cake recipe!

Vegan Coffee Cake? Show Me!

Make a Coffee and Walnut Loaf Cake

Take your coffee cake loaf down the classic route with a coffee and walnut makeover. It’s the combo everyone loves.

To make a coffee and walnut loaf cake, simply chop 60g of walnut halves and fold them in the cake batter before scrapping it into the tip. Top your baked loaf with a noble scatter of nuts for true C&W vibes.

Coffee Cake Loaf Recipe!

Ingredients

For the cake

• Double shot Two Chimps espresso or 60ml very strongly brewed coffee
• 175g unsalted butter, softened
• 100g golden caster sugar
• 75g light brown muscovado sugar
• 2 large eggs (at room temperature)
• 100ml whole milk
• 225g plain flour, sifted
• 1 tsp ground cinnamon
• 2 tsps baking powder
• ¼ tsp salt

For the coffee glaze

• 2 tbsp espresso or very strongly brewed coffee
• 3 tbsp melted butter
• 130g icing sugar, sifted

Method

1. Preheat the oven to 170˚ C/gas mark 3/325 °F. Grease a loaf tin and line with baking parchment
2. Make your coffee and leave to cool slightly
3. Add the butter and sugars to a bowl and cream with electric beaters until fluffy, about 3-4 minutes. Beat in the eggs one at a time, mixing on a low speed between each addition
4. Add the coffee and milk and mix on a slow speed
5. Add the flour, cinnamon, baking powder and salt and fold in until you have a smooth batter
6. Pour the mixture into the tin and bake for 45-50 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely
7. Make the glaze. In a small bowl, whisk together the coffee, melted butter and sifted icing sugar. Drizzle over the loaf cake and leave to set
8. Slice and tuck in!

Fancy some easy baking this weekend? Make a super-moreish coffee loaf cake! Simply serve and await the smiles!

Easy Coffee Tips? Find Them Here!