Treat yourself to the best mocha loaf cake topped with creamy coffee icing! This moist, flavour-packed dessert is super easy to make and perfect for satisfying those coffee cravings. Whip up this delightful cake and watch it disappear at your next gathering!
🍰 Serves 8 | ☕ Coffee Lover's Treat | 🥄 Easy to Make | ⏱ Ready in About 1 Hour
If you’re all about creamy-topped desserts, I’ve got some must-tries for you! First, there’s Caramel Drizzled Apple Raisin Bundt Cake—perfectly cosy and sweet. Or dive into Gooey Biscoff Cinnamon Rolls, a treat that’s sticky, warm, and oh-so-comforting. For a layered delight, Berry Cream Crepe Cake is a show-stopper with smooth layers of berry cream.
In the mood for a fruity favourite? Blueberry Pancakes with Berry Sauce and Chocolate Ganache are decadently rich and satisfying. When tangy meets sweet, Brownies with Berry Cream Frosting come out on top. And if you’re looking for a plant-based dessert, Vegan Banana Bread with Cream Cheese Topping delivers all the cosy vibes.
💗 Why This Recipe Works
✅ Perfect coffee-chocolate balance – Not too bitter, not too sweet.
✅ Super moist – Stays fresh for days.
✅ Easy one-bowl recipe – No fancy techniques needed.
✅ Low competition, high satisfaction – A hidden gem for coffee & chocolate lovers!
🥧 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Butter: Use unsalted butter at room temperature.
- Light Brown Soft Sugar: This sugar adds a caramel-like sweetness and moisture to the cake.
- Free Range Eggs: Ensure the eggs are at room temperature for better incorporation and a fluffier texture.
- All-purpose Flour: Regular plain flour works well; sift it for a lighter cake.
- Cocoa Powder: Use high-quality cocoa powder for a rich chocolate taste.
- Baking Powder: Use baking powder, not baking soda (bi-carb), for better rising. It provides the extra lift needed for a perfect cake.
- Natural Yoghurt: Adds moisture and a slight tang, making the cake tender. Use full-fat for the best results.
- Milk: Helps to thin the batter slightly; use whole milk for a richer taste.
- Coffee Granules: Dissolved in boiling water to bring out the deep coffee taste, enriching the mocha taste.
♻️ Substitutions
- Butter: Substitute with margarine or coconut oil for a dairy-free option. Make sure they are at room temperature.
- Light Brown Soft Sugar: Use granulated white sugar or coconut sugar.
- Free Range Eggs: Replace with flax eggs (1 tablespoon flaxseed meal + 3 tablespoon water per egg) or applesauce (¼ cup per egg) for a vegan option.
- Plain Flour: Substitute whole wheat flour for a nuttier flavour or gluten-free flour blend for a gluten-free version.
- Cocoa Powder: Use Dutch-processed cocoa powder for a darker, richer taste.
- Baking Powder: Ensure it's gluten-free if needed, or use a mix of ¼ teaspoon baking soda and ½ teaspoon cream of tartar per teaspoon of baking powder.
- Natural Yoghurt: Substitute with plant-based yoghurt (such as almond or soy) for a dairy-free option.
- Milk: Use almond milk, soy milk, or any other plant-based milk for a dairy-free version.
- Coffee Granules: Replace with espresso powder or instant coffee for a stronger taste.
- Icing Sugar: Use powdered coconut sugar or a sugar substitute like erythritol for a lower-sugar option.
- Coffee Granules: Substitute with espresso powder or strong brewed coffee for a more intense coffee flavour.
👩🍳 How to Make The Best Mocha Loaf Cake
You’re going to love how simple this mocha cake is! It’s rich, moist, and has just the right coffee kick—made with basic ingredients you probably already have. We’ll guide you through every step, including the creamy coffee icing. Your kitchen’s going to smell incredible!
Follow the step-by-step photos to make it super easy!
Step 1: Cream butter and sugar until fluffy. Add eggs one at a time, mixing well after each.
Step 2: Sift flour, baking powder, and cocoa. Add half to the butter mix and blend gently—don’t overmix.
Step 3: Add yoghurt, milk, and cooled coffee. Mix on low until smooth and well combined.
Step 4: Spoon the batter into the loaf tin and smooth the top for even baking.
Step 5: Place the tin on the middle rack and bake. Check with a skewer—if it comes out clean, it’s done. Add 5–10 more minutes if needed.
Step 6: While the cake is still a bit warm, spread the icing on top so it gently drips over the sides. Once set, dust with cocoa powder for a simple, pretty finish.
- Dairy-Free? Swap butter for coconut oil and use plant-based yogurt/milk.
- Can I make this gluten-free? Yes! Use a 1:1 gluten-free flour blend.
💭 Expert Tips
- Room Temperature Ingredients: Use room temperature butter and eggs for a smoother batter texture.
- Creaming Method: Cream butter and sugar until light and fluffy to aerate the batter.
- Baking Precision: Bake at 160°C (325°F) for optimal texture; test doneness with a skewer for best results.
❓FAQs
Loaf cakes are baked in loaf pans, while regular cakes use round or square tins. Although they use similar ingredients, the proportions and mixing methods vary, which affects the texture and shape of the final cake.
Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze it for up to 3 months—just thaw before serving. For the best texture, bring it to room temperature or warm slices slightly before enjoying.
American chocolate buttercream with coffee is a classic choice, adding rich mocha flavour. If you prefer less sweet options, try Italian buttercream or chocolate cream cheese frosting—just mix in 2 to 3 teaspoons of instant coffee powder for that perfect coffee kick.
Instant coffee works best because it dissolves fully and has a clean, strong flavour. You can also use strong-brewed regular coffee if you don’t have instant on hand, but instant is usually the easiest and most reliable for baking.
More Chocolatey Desserts
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Mocha Loaf Cake with Coffee Glaze
Equipment
- 1 Loaf tin 10x6-inch (25x15 cm) Different pan sizes - see Note 1
- electric mixer
- Measuring cups and spoons
- Whisk or Sifter
- Oven
- Toothpick
- Kitchen scale
Ingredients
- 130 g Butter at room temperature (about ½ cup)
- 130 g Light Brown Soft Sugar about ⅔ cup
- 2 large Free Range Eggs at room temperature
- 100 g Plain Flour about ¾ cup
- 40 g Cocoa Powder about ½ cup
- 1 teaspoon Baking Powder
- 75 ml Natural Yoghurt about ⅓ cup
- 1 tablespoon Milk
- 1 heaped teaspoon Coffee Granules, dissolved in 1 tablespoon boiling water
For the Icing
- 150 gr Icing Sugar about ⅔ cup
- 1 tablespoon Coffee Granules, dissolved in 2 tablespoon boiling water
Instructions
- Line a 10x6-inch loaf tin with parchment paper, securing it with small butter dabs. Preheat the oven to 160°C (320°F) or 140°C (285°F) fan.
- Beat softened butter and sugar for 2-3 minutes until light and fluffy. Mix in eggs one at a time, beating well after each. Scrape the bowl as needed.130 g Butter, 130 g Light Brown Soft Sugar, 2 large Free Range Eggs
- Sift flour, baking powder, and cocoa powder together. Add half the dry mix to the butter mixture, mixing on low until just combined.100 g Plain Flour, 40 g Cocoa Powder, 1 teaspoon Baking Powder
- Stir in yoghurt, milk, and cooled brewed coffee until smooth. Add the remaining dry ingredients and mix until smooth, being careful not to overmix.75 ml Natural Yoghurt, 1 tablespoon Milk, 1 heaped teaspoon Coffee Granules, dissolved in 1 tablespoon boiling water
- Spoon batter into the tin, smooth the top, and bake on the middle rack for about 60 minutes. Check doneness with a skewer. Let the cake cool in the tin for 15 minutes, then lift it out using the parchment and cool completely on a rack.
- Mix icing sugar with coffee to a thick paste. Spread icing on the warm cake, letting it drip down the sides. Dust with cocoa powder once set. Slice and enjoy with tea or coffee.150 gr Icing Sugar, 1 tablespoon Coffee Granules, dissolved in 2 tablespoon boiling water
Video
Notes
- Room Temperature: Store in an airtight container for up to 2 days (ideal if serving soon).
- Refrigerator: Keeps well for up to 5 days—bring to room temperature before serving for the best texture.
- Freezer: Wrap tightly in cling film and freeze for up to 1 month. Thaw overnight in the fridge.
- ☕ Pair with a hot latte or espresso for an extra coffee boost!
- 🍫 Garnish with chocolate shavings or a sprinkle of sea salt for added elegance.
- Coffee Strength: For a bolder mocha flavor, use espresso powder instead of instant coffee granules.
- Cocoa Quality: Opt for Dutch-process cocoa for a richer, deeper chocolate taste.
- Dairy-Free? Swap butter for coconut oil and use plant-based yogurt/milk.
- Can I make this gluten-free? Yes! Use a 1:1 gluten-free flour blend.
- Why is my cake dense? Overmixing the batter or using cold ingredients can cause this—mix just until combined.
- Can I skip the icing? Absolutely, but the coffee icing adds a lovely creamy contrast.
Erica ioana Ciorteanu says
This Mocha Loaf Cake with Coffee Glaze recipe worked exactly as written, thanks!
Claudia Ciorteanu says
My family loved this!
Lathiya says
The mocha loaf cake was truly delicious. It was light and the flavor was awesome. THank you for all the tips.
Swathi says
I love this mocha cake loaf, I have tried it enjoyed it.
Oscar says
If you love coffee, this cake is a must-try! The icing really elevates it, and it’s so easy to make.
Nora says
This mocha loaf cake turned out perfectly! Our guests loved it!
Bernice says
Now that it's just the two of us, I'm always looking for easy and tasty loaf cake recipes. This mocha loaf cake baked up perfectly and we always enjoy anything coffee flavoured.
Sonja says
Coffee and chocolate are life. And your cake unites them in the best possible way! Easy enough to whip up when the craving strikes, delicious and special enough to serve to choco-coffee-holic friends like me, this was excellent. I loved in particular the icing. Never thought to make one with instant coffee!
Nicole says
This cake is really delicious. I love that I had everything already in my pantry!
Gloria says
You can't go wrong with the combination of chocolate and coffee. A great cake for afternoon tea/coffee break. Perfect for brunch too.
Liz says
Super easy to make and delicious! My coffee-loving son thought it was the best dessert I've made in months!!!
Swathi says
This mocha loaf cake is not only moist and it is delicious not overly sweet. My family loved it.
Nicole says
This cake was incredible! The whole family loved it. The recipe was easy to follow and clear as well.
Adriana says
What a lovely mocha cake. It is moist and melts in your mouth.
Liz says
Both of my coffee loving sons and I adored this cake!!! So yummy and easy to make!