Coffee Loaf Cake with Espresso Frosting

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Author: Delphine Fortin
Prep Time: 45 mins
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Yield: 8 servings 1x
Category: Loaves

Rich in coffee flavors, this rich and moist coffee loaf cake with espresso frosting will be perfect for an afternoon tea or to serve as a dessert with a cup of coffee.

Ingredients

Scale

For the coffee loaf cake:

1 ¾ cups (225g) all-purpose flour, sifted
2 teaspoons baking powder
¼ teaspoon salt
¾ cup (175g) unsalted butter, softened
1 cup (200g) sugar
⅔ cup (150 ml) milk
2 large eggs, lightly beaten
4 teaspoons instant coffee granules, dissolved in 1 Tablespoon hot water

For the espresso frosting:

1 ¼ cup (300 ml) whipping cream
2 Tablespoons espresso powder (or very finely ground coffee)
2 teaspoons instant coffee granules
1 cup (120g) confectioners’ sugar
Chocolate shavings, to decorate (optional)

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Instructions

Preheat the oven to 325°F (160°C) and line a 9×5-inch (23×13 cm) loaf pan with parchment paper.
In a large mixing bowl and using an electric hand mixer, cream together softened butter and sugar, until light and fluffy, about 2 full minutes.
Slowly add the beaten eggs and mix on a low-speed until combined. If the mixture starts to curdle or split, add one or two spoonfuls of sifted flour and mix again, until smooth.
Keeping the mixer on a slow speed, slowly pour the cooled coffee mixture, milk and the rest of the flour.
Transfer to the prepared loaf pan and bake for about 1 hour or until cooked through (if a toothpick inserted in the center comes out clean, cake is ready). Let cool for 10 minutes in the pan, then transfer to a cooling rack and let the loaf cake cool completely.
For the frosting, place espresso powder and instant coffee in the bottom of a measuring glass. Cover with ¼ cup (60 ml) whipped cream and heat in the microwave until coffee is dissolved. Sift in a fine mesh strainer, reserving the infused coffee in a small cup. Place in the refrigerator to cool completely (you can also place in the freezer for 10 minutes to speed up the cooling process).
In the bowl of a stand mixer fitted with the whisk attachment, whisk together the remaining whipping cream and confectioners’ sugar until soft peaks form. Slowly pour in the espresso mixture, whisking continuously, until well combined. Whisk until frosting is smooth, fluffy and holds a soft peak.
Spread the espresso frosting over the cooled coffee loaf cake, decorate with chocolate shavings if desired, and enjoy! The cake will keep in the refrigerator in an airtight container for about 3-4 days.

Notes

* Important note. Before you start the recipe, prepare all of your ingredients (sift the flour, beat the eggs, allow butter to come to room temperature and be perfectly softened, prepare the coffee mixtures both for the cake and the frosting). This will spare you some precious time while making the recipe.