Coffee Loaf Cake

Why You’ll Love This Recipe

I enjoy making this loaf cake because it is easy to prepare and delivers bakery-quality results. The combination of buttermilk, butter, and oil creates an incredibly moist texture, while the coffee and cocoa provide a rich, balanced flavor. I also appreciate that this recipe works well for both full-sized loaves and mini loaves, making it ideal for gifting or entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Coffee Loaf Cake

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 tablespoons baking cocoa powder
• 1 cup buttermilk, room temperature
• 3 tablespoons instant coffee or espresso powder
• 2 tablespoons hot water
• 3/4 cup unsalted butter, room temperature
• 1/4 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature

For the Coffee Icing

• 2 cups confectioners’ sugar
• 1/4 cup brewed coffee
• 1 teaspoon unsalted butter, melted

Directions

1. I preheat the oven to 350°F (175°C). I grease and line either two 9-inch loaf pans or five 5½-inch mini loaf pans with parchment paper.
2. In a medium bowl, I whisk together the flour, salt, baking powder, baking soda, and cocoa powder.
3. In a measuring cup, I dissolve the instant coffee or espresso powder in the hot water, then stir in the buttermilk.
4. In the bowl of a stand mixer, I cream together the butter, vegetable oil, granulated sugar, and brown sugar until light and fluffy.
5. I reduce the mixer speed and add the eggs one at a time, mixing well after each addition.
6. I add the vanilla extract and mix until incorporated.
7. I alternate adding the flour mixture and the buttermilk mixture to the batter, mixing just until combined.
8. I divide the batter evenly among the prepared pans and smooth the tops with a spatula.
9. I bake mini loaves for 30 to 35 minutes or regular loaves for 40 to 45 minutes, until a toothpick inserted into the center comes out clean.
10. I allow the loaves to cool completely in the pans before removing them and placing them on wire racks.

Prepare the Coffee Icing

1. I whisk together the confectioners’ sugar, brewed coffee, and melted butter until smooth.
2. I spread the icing evenly over the cooled loaves.
3. For a decorative finish, I drizzle additional icing over the top using a spoon or fork.
4. I allow the icing to set for about 1 hour before serving or storing.

Servings and Timing

• Servings: 15
• Prep Time: 15 minutes
• Bake Time: 45 minutes
• Icing and Cooling Time: Approximately 1 hour
• Total Time: 1 hour

Variations

• Mocha Loaf Cake: I add extra cocoa powder or chocolate chips for a stronger mocha flavor.
• Cinnamon Coffee Cake: I mix a teaspoon of cinnamon into the batter for a warm spice note.
• Nutty Version: I fold chopped walnuts or pecans into the batter before baking.
• Espresso Glaze: I replace brewed coffee with strong espresso in the icing for a bolder flavor.
• Chocolate Drizzle: I drizzle melted dark chocolate over the icing for an elegant finish.

Storage/Reheating

I store the loaf cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, I wrap individual slices tightly and freeze them for up to 3 months.

When I am ready to enjoy a slice, I let it thaw at room temperature or warm it in the microwave for a few seconds. A slightly warm slice pairs wonderfully with a fresh cup of coffee.

FAQs

Can I use espresso powder instead of instant coffee?

I often use espresso powder because it provides a deeper and richer coffee flavor without changing the texture of the cake.

Why does this recipe use both butter and oil?

I find that butter adds flavor while oil helps keep the cake moist for several days.

Can I make this recipe into muffins?

I can easily divide the batter into muffin tins and adjust the baking time to about 18 to 22 minutes.

Do I need buttermilk?

I prefer using buttermilk because it creates a tender crumb, but I can substitute it with milk mixed with a little lemon juice or vinegar.

Can I freeze the loaf cake?

I frequently freeze the cake after it has cooled completely. It thaws beautifully and retains its moist texture.

Conclusion

I keep coming back to this Coffee Loaf Cake because it is rich, moist, and packed with comforting coffee flavor. The soft crumb, subtle cocoa notes, and sweet coffee icing create a delicious balance that coffee lovers will appreciate. Whether I serve it for breakfast, dessert, or alongside an afternoon cup of coffee, this loaf cake always feels like a special homemade treat.

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