Instant Coffee Cake (Easy Coffee Loaf Cake)

5 from 1 vote

A superbly moist instant coffee cake loaf filled with decadent dark chocolate chunks. It's easy and turns out perfect every single time!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: Eight inches by four inches loaf cake

Calories: 3329kcal

Preheat oven to 175 °Celsius.
Mix instant coffee powder with hot water. Add to milk and leave aside to cool.
In a separate bowl, beat butter and brown sugar till soft and creamy for approximately 2 minutes. Scrape the sides of the bowl at one-minute interval.
Add eggs, one at a time, beating well after each addition.
In another separate bowl, sift flour, baking powder and salt. Fold in the sifted ingredients into the creamed mixture alternately with the coffee-milk mixture, starting and ending with flour.
Pour half the batter into a well greased and floured loaf tin. Level the top and sprinkle half of the chocolate chunks.
Top with the remaining cake batter and level the top again. Sprinkle with remaining chocolate chunks.
Bake the instant coffee cake for 45 minutes or until a skewer inserted in the center of the cakes come out without any wet batter.
Remove the loaf from the oven and let it cool in the tin for approximately 5 minutes before turning it out onto a wire rack.
Place the loaf facing up and cover it with a kitchen towel. Let it cool slightly before wrapping it with cling wrap and refrigerating it until it has completely cooled down.
Remove the cake from the fridge and unwrap it. Cut and serve as you wish.

Use room temperature butter and eggs. If either the butter or eggs are cold, you will find that your mixture will start to curdle as you add the eggs. If this happens, add some of the flour mixture to the creamed mixture and mix until the batter is no longer curdled. And then proceed with the remaining steps in making the cake.

This instant coffee cake loaf is best made using instant coffee granules or powder instead of brewed coffee. It is easy to dissolve and you can make it in thick consistency.

Always dilute the instant coffee with some water or milk. If you add coffee directly into the cake batter, the instant coffee will not dissolve and you will end up with specks on coffee in your batter.

There are 2 ways in which you can mix the instant coffee into this coffee-flavored loaf cake. You can dilute it with hot water and then add it directly to the cake batter (make sure the coffee cools down first) after beating in the eggs or you can add the instant coffee solution into the milk and then add it alternately with the sifted dry ingredients. Both ways is fine to make this coffee cake.

Tips for a moist coffee cake loaf:
- Baking the cake for too long can result in a dry cake and so it is important to not overbake it. Check if the cake is done at least 5 to 10 minutes before the baking time is up by inserting a long skewer in the center of the cake. If the skewer comes out without any wet batter sticking to it, the cake is done and can be removed from the oven.
- For best results, there should be soft cake crumbs sticking to your skewer. If the skewer comes out totally clean, the cake could have been overcooked. Also, when the cake is done, the sides will pull away from the tin.
- The other tip to keep this cake super moist is by refrigerating it while it is still warm. Wrap the cake in plastic wrap while it is still warm and place it in the refrigerator to cool down completely before unwrapping and serving.