Cakes/ Dessert/ easy

Coffee Loaf Cake

August 23, 2018

Coffee Loaf Cake

Last week I spent a weekend in Santorini and it was exactly what I imagined it would be. This place was on my bucket list for years, and since I found out I was pregnant and realized that I’m not going to travel this year as much as I’m used to, Erez surprised me and booked us a trip. He’s such a keeper.

I got many questions on the places we visited, so here are a few tips if you are planning on traveling there soon. The most popular city, the one you see in all those breathtaking photos, is called Oia. Oia is a luxurious, romantic city, with high-end resorts, restaurants, and shops, and it’s known as the best spot to watch the sunset. You don’t have to stay in Oia to explore it because it’s easy to get there from other parts on the island, and there are beautiful resorts everywhere around the island so it depends on what you’re planning to do. We stayed in Anteliz Suites, which is between Fira (which is another popular place to stay) and Firostefani. The hotel had gorgeous views, nicest staff, and its location is convenient if you want to catch a taxi or bus to other parts of the island. The island is quite small so we rented a car for a day and traveled around to places such as Akrotiri, Pyrgos, wineries, and beaches. The roads were easy to handle and it was easy to park everywhere. We spent another half day in Oia. It’s a crowded place so it might be better to get there by taxi or bus than with a car. We arrived at 3-4 pm, just before everyone else did, so it was more quiet. We watched the sunset from a restaurant, and managed to avoid the crowds that way. The rest of our days were spent just relaxing beside the pool, soaking up the sun, and eating A LOT like we always do.

Shiran Dickman Santorini

Some great restaurants we’ve been to were: To Psaraki, Lauda, Kapari (the view here is unbelievable), and Catch bar (great spot to watch the sunset in Oia). Since we traveled in August we were afraid of the crowds and the hot weather, but eventually none of this bothered us, and we were very happy. It was just what I needed after the long, tiring first trimester.

Coffee Loaf Cake

The recipe I’m sharing today is a cake I tried at breakfast at the hotel – tender coffee flavored cake, simple but delicious. I immediately asked for the recipe and after a few days I got the sweetest email with a detailed recipe from the chef, Grivas Nikos. I did end up making some adjustments and I love the result. Coffee cakes usually have a mild coffee flavor, but not this one! It has a strong flavor, so it’s great for a coffee break or a morning snack. If you love your cup of coffee, you’ll love this cake!

Coffee Loaf Cake

4.93 from 13 votes
Coffee Loaf Cake
Coffee Loaf Cake
YIELD: 1 loaf

  • 1 and 3/4 cups (245 g) all-purpose flour
  • 1/2 tablespoon unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup (240 ml) whole milk
  • 3 tablespoons (10 g) instant coffee granules dissolved in 3 tablespoons hot water
  • 1/2 cup (115 g/1 stick) unsalted butter, softened to room temperature
  • 1 and 1/2 cups (300 g) granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  1. Preheat oven to 325°F/160°C. Grease an 8½ x 4¼-inch loaf pan.

  2. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt.

  3. In a small bowl combine milk and coffee.

  4. Using a mixer fitted with the paddle attachment, beat butter and sugar on medium speed for 3 minutes until fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs and vanilla extract and beat until combined. On low speed, beat in flour mixture in 3 additions, alternating with the milk mixture in 2 additions, starting and ending with the flour. Once all is added, be careful not to overmix the batter.

  5. Scrape batter into prepared pan and smooth the top. Bake for 45-60 minutes or until a skewer inserted into the center of the cake comes out dry. If the cake is browning too much while baking, cover the top loosely with aluminium foil. Remove from oven and allow to cool completely on a wire rack. Serve cake at room temperature. The coffee flavor gets stronger over time, after about 24 hours.

  6. Store cake in an airtight container in the refrigerator for up to 5 days. Cake can be frozen for up to 2 months. Thaw overnight in the fridge.

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  • Reply
    September 23, 2018 at 9:32 am

    I just found your site through this recipe – I can’t wait to try it! I’m hoping to make it for Thanksgiving. And thank you for including weight measurements 🙂 and beautiful photos! I’d love to travel there someday….

  • Reply
    January 5, 2019 at 8:34 pm

    Hi I just wanted to let you know that I made this and it was delicious. I cut the sugar a little bit and it was about right.
    Thank you for the recipe!

  • Reply
    November 28, 2019 at 2:11 am

    I just realized I never gave a review on this, I apologize. I bake a lot, like an absurd amount and have tried numerous coffee flavored cakes and they never quite captured what I was looking for, true coffee flavor in a simple form. Great coffee flavor in a moist cake with a great texture. I’ve been making this recipe for awhile now and it’s kind of a staple for get togethers. Thanks Shiran

  • Reply
    Monal Jain
    December 24, 2019 at 11:31 am

    Hi. I tried this recipe and it came out beautifully. I have one doubt that applies to all cakes and not just this one. I noticed that in some recipes, baking soda is not used. So my first question is, what role does Bakind soda play in baking? Is it just to fluff up the cakes? And second, given its purpose, why do we skip using it in some recipes, for example, this one? I follow your recipes for most of my cakes. So thank you so much for sharing! 🙂

    • Reply
      January 1, 2020 at 4:39 am

      Thank you so much, Monal 🙂 There’s so many info you can find on google that will give you the answers you need. When we don’t use baking soda we usually use baking powder, so search for the difference between them.

  • Reply
    April 5, 2020 at 6:43 pm

    Just tried this. I was so yummy. Thank you for a simple fab recipe. I added a bit more butter and used 200g of sugar instead .

  • Reply
    April 25, 2020 at 6:37 am

    Tried the recipe using only 200g of sugar but it was still a tad sweet for me. It had a good coffee flavour though. Added coffee cream cheese frosting on top of the loaf which went well together!

  • Reply
    Chun Chun
    May 1, 2020 at 10:38 pm

    Can I replace it with oat milk? Thanks!

    • Reply
      May 3, 2020 at 2:27 am

      It will give the cake a different flavor, but yes you can.

  • Reply
    Esme Headland
    May 6, 2020 at 7:03 am

    Thank you for sharing this delicious recipe, the cake batter is delicious. I’m baking the loaf cake as I type whilst watching and smiling at my daughter scrape the sides of bowl with spoon and lick it I got a thumbs up .. can’t wait to taste a slice with a cup of coffee for our afternoon break.

  • Reply
    M Mohsin Khan
    May 16, 2020 at 3:00 pm

    Love your recipes and made this one today. Sorry but it was a let down. Baked perfectly fine and came out well as far as texture and all are concerned, but the taste… I used nescafe gold coffee, and I used Cadbury cocoa powder, still it didn’t taste good enough. It felt as though something had burnt in there. That sort of a cake. I’m a trained pastry chef, so weight/temperature are all no issues. I use good techniques and all the recipes I’ve tried from your website have always turned out perfectly well. This time, it was an exception. Or maybe, I don’t have what it takes to appreciate coffee and chocolate.

    • Reply
      May 18, 2020 at 12:32 pm

      I’m so glad you’ve been enjoying the recipes. Coffee cakes can taste burnt or bitter sometimes but it didn’t happen to me in this cake. I’m not sure why it happened, or maybe you just didn’t like the flavor. I’ve actually updated the recipe recently because I wanted it to be more moist, in case you want to give it another try.

      • Reply
        August 17, 2020 at 2:19 am

        Hi, understand you have updated the recipe recently. May I know what has been changed?

        • Reply
          August 23, 2020 at 5:50 am

          Hi Eileen . Although I loved the original recipe, I’ve received a few comments about this cake being too dense. In the original recipe there was 1/3 cup milk instead of 1 cup, and 1 teaspoon baking powder instead of 2.

          • Eileen
            September 2, 2020 at 5:13 pm

            Thank you so much! I somehow love the texture of the original recipe although the updated version turns out really good too. I’m gonna try it again today! 😉

  • Reply
    May 23, 2020 at 8:42 pm

    Perfect recipe, thank you. I didn’t change a thing. Very moist and moreish. I found the coffee flavour to be fairly subtle – my instant coffee may not be as strong as yours – but it tastes fantastic.

  • Reply
    July 7, 2020 at 12:34 pm

    Hi I tried the recipe . The cake had a strong coffee flavour when it was warm but next day it had mellowed down. Can I add more coffee to make it more flavourful

    • Reply
      July 12, 2020 at 5:02 am

      Sure, but I recommend not adding too much at first because it can make the cake bitter.

  • Reply
    August 6, 2020 at 6:20 am

    Oh my, this is delicious!!! Thank you. Also thanks for converting it to grams and not just cups – saved me some faff!

    Coffee flavour came through wonderfully with the nestle azura instant I used – I just added it in with the flour (not mixed) and worked well as it is so fine.

    • Reply
      Susan Connor
      July 30, 2021 at 11:15 am

      Can expresso coffee granules be used?

  • Reply
    October 24, 2020 at 12:30 am

    This recipe is amazing. Soo simple and easy. The taste and the texture is heavenly. I increased the amount of butter a little bit and used less sugar. It was perfect. Thank you for sharing this Oia cake. 😀

  • Reply
    April 7, 2021 at 11:41 am

    This was really good. Halved the sugar, thought it wouldnt work because the butter + sugar didnt go fluffy as per your directions. But it turned out really perfect after 50mins. Thanks for this lovely recipe.

  • Reply
    October 17, 2021 at 11:24 pm

    Lovely cake. I used 200 g of sugar and added some walnuts .

  • Reply
    Casey Radley
    October 21, 2021 at 10:02 pm

    The texture of this cake is perfection. Incredibly light and fluffy and a light crunch on the sides. Took the feedback from others on the recipe and added 10g extra butter, only used 200g of sugar and used a fresh shot of espresso vs. instant coffee and it was utterly decadent.

  • Reply
    Jamie Klemm
    January 11, 2022 at 8:45 pm

    I just made the cake and it is delicious. My only concern was that it became quite raised and while cooling off it deflated. Any idea as to why?

  • Reply
    Navneet Oak
    March 22, 2022 at 1:36 am

    My cake turned out yummy and moist, But it was very crumbly. What is the reason for that to happen?

  • Reply
    Helyn Tompkins
    August 14, 2022 at 6:42 pm

    I love this coffee cake. Great flavor.
    Easy to make. My problem is the pan size.
    The first time I used the loaf pan which was to small. Today i used 8 in square also to small.
    I want to keep baking this its very good. What is the correct pan size?

    • Reply
      Talia @ Pretty. Simple. Sweet.
      August 16, 2022 at 4:31 am

      Hey Helyn, this cake is actually meant to be on the smaller side 🙂 But if you want it larger, you can make 1.5x the recipe (so multiple each ingredient amount by 1.5 🙂 Just be sure to increase the baking time so it bakes completely (until a toothpick comes out clean).

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