Introduction

This Tea Time Chocolate Loaf Cake with Coffee Frosting is a perfect treat for any afternoon break. Rich chocolate and subtle coffee flavors combine to create a moist, tender cake topped with a creamy frosting that will delight your taste buds.

A rectangular cake with one visible layer is covered in smooth, creamy light brown frosting that has swirling textures spread evenly on top. Small dark brown cacao nibs are scattered evenly across the top layer, adding contrast against the frosting. The cake sits on a piece of translucent white parchment paper over a white marbled surface. Next to the cake is a metal spreading knife with the same light brown frosting on the blade, and scattered cacao nibs are around the cake. In the top left corner, a white plate holds a fork and knife with dark handles. In the top right corner, there is a blue container with a dark brown lid partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 & 1/2 sticks butter, at room temperature
3/4 cup granulated sugar
1 tsp instant coffee
3 eggs, at room temperature
1 egg yolk, at room temperature
1 tsp vanilla extract
3/4 cup all-purpose flour
6 tbsp cocoa powder
1/2 tsp baking powder

Coffee Frosting

1 stick butter, at room temperature
4 oz sweetened condensed milk, cold
1 1/2 tsp instant coffee
1/2 tsp hot water

Instructions

Step 1: Preheat your oven to 355°F (180°C) and line an 8×4-inch loaf pan with parchment paper.
Step 2: In a stand mixer, cream the butter, sugar, and instant coffee together until the mixture is light and fluffy, about 3-5 minutes.
Step 3: Add the vanilla extract, then the eggs and egg yolk one at a time, mixing well after each addition until smooth and combined.
Step 4: Sift together the flour, cocoa powder, and baking powder, then add to the wet mixture. Mix on low speed just until incorporated.
Step 5: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 6: Bake for 40-45 minutes or until a wooden skewer inserted into the center comes out clean.
Step 7: Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 8: For the frosting, dissolve instant coffee in hot water and let it cool slightly.
Step 9: In a bowl, beat the butter until creamy. Gradually add the sweetened condensed milk and coffee mixture, beating until smooth and spreadable.
Step 10: Spread the coffee frosting evenly over the cooled cake before serving.

Tips & Variations

Substitute brewed espresso for instant coffee to deepen the coffee flavor in both the batter and frosting.
Use dark cocoa powder for a richer chocolate taste or Dutch-processed cocoa for a milder, smoother flavor.
Chill the frosting slightly if it feels too soft before spreading it on the cake.
Add a handful of chocolate chips or chopped nuts to the batter for added texture.

Storage

Store the cake covered in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake can also be frozen without frosting for up to 2 months; thaw overnight in the refrigerator before frosting and serving.

How to Serve

A sliced chocolate loaf cake with one thick dark brown layer on the bottom and a smooth light brown frosting layer on top, spread unevenly with swirled texture. Small dark chocolate chunks are scattered over the frosting. The cake rests on white parchment paper over a white marbled surface. Nearby is a silver knife with light brown frosting on its blade, and a white bowl filled with dark chocolate pieces is partly visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant coffee?

Yes, you can substitute brewed coffee for instant coffee, but reduce any additional liquid in the recipe slightly to keep the batter consistency right.

How do I know when the cake is fully baked?

Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If there is wet batter on the skewer, bake for a few more minutes and check again.