Tea Time Chocolate Loaf Cake With Coffee Frosting Recipe
This Tea Time Chocolate Loaf Cake with Coffee Frosting is a perfect treat for any coffee and chocolate lover. With a rich, moist chocolate cake infused with instant coffee and topped with a creamy coffee-flavored frosting, it’s ideal for afternoon tea or dessert. The loaf cake is easy to make, combining simple pantry ingredients and baked to perfection in a loaf pan.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake 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 Ingredients
- 1 stick butter, at room temperature
- 4 oz sweetened condensed milk, cold
- 1 1/2 tsp instant coffee
- 1/2 tsp hot water
Instructions
- Preheat and prepare loaf pan: Preheat your oven to 355°F (180°C). Line an 8×4 inch loaf pan with parchment paper to prevent sticking and for easy removal after baking.
- Cream butter, sugar, and coffee: In a stand mixer, cream the butter, granulated sugar, and instant coffee together until the mixture becomes light and fluffy, about 3-5 minutes. This step helps to incorporate air for a tender cake.
- Add eggs and vanilla: Add the vanilla extract, followed by the eggs and egg yolk one at a time, mixing well between each addition until the batter is smooth and consistent.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, and baking powder. Gradually add these dry ingredients to the wet mixture on low speed, mixing just until combined. Avoid overmixing to keep the cake tender.
- Bake the cake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 40-45 minutes or until a wooden skewer inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool in the loaf pan for 10 minutes. Then transfer it to a wire cooling rack to cool completely before frosting.
- Prepare coffee frosting: While the cake cools, make the frosting by blending the butter, sweetened condensed milk, instant coffee dissolved in 1/2 tsp hot water until smooth and creamy.
- Frost the cake: Once the cake is completely cooled, spread the coffee frosting evenly over the top of the loaf. Slice and serve with your favorite tea or coffee.
Notes
- Using room temperature ingredients ensures better mixing and texture.
- Do not overmix batter once flour is added to avoid a dense cake.
- Ensure the cake is completely cooled before frosting to prevent melting.
- You can substitute instant coffee with espresso powder for a stronger coffee flavor.
- Store cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Keywords: chocolate loaf cake, coffee frosting, chocolate cake, tea time cake, easy loaf cake, cocoa cake, instant coffee dessert
