Let me show you how to make an easy, moist coffee cake using whipped cream instead of butter or oil. It is such a simple recipe, and the coffee cake comes out soft and moist every time.
If you want to see how this coffee loaf cake comes together, check out the recipe video below. If you enjoyed it, give the video a like and subscribe to the channel so you do not miss more easy and delicious loaf cake recipes coming up.
Why I Like This Coffee Loaf Cake
I like recipes that feel practical. Using whipped cream instead of butter is not a trick. It just works. The cream already has fat and moisture, so it does both jobs at once. That is why the cake stays soft without feeling greasy.
What I also like is how forgiving this batter is. You do not need perfect timing or exact mixing skills. As long as you do not overmix, the cake comes out the way it should. I have made this on quiet mornings and on busy afternoons, and it has never failed me.
This coffee cake tastes soft and moist, and you can taste the coffee in every bite. The flavor is gentle, not bitter, and the whipped cream keeps the cake light. And look how nice the swirls came out.
They show up in every slice and make the cake look really good. You can eat it on its own, or with a glass of milk, or even with hot chocolate if you want something a little richer.
Ingredients for Coffee Loaf Cake
These are simple ingredients. Nothing fancy and nothing hard to find.
Cake Batter
- 3/4 cup cold heavy whipping cream, which is 200 milliliters
- 3/4 cup sugar, which is 160 grams
- 3 large eggs at room temperature
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour, which is 190 grams
- 1 teaspoon baking powder
Coffee Mixture
- 1 tablespoon instant coffee
- 2 teaspoons hot water
Equipment I Use
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- 1 large mixing bowl
- 1 medium bowl
- Electric mixer
- Rubber spatula
- Fine sieve
- 9 by 5 inch loaf pan
- Parchment paper
Making the Coffee Loaf Cake Step by Step
Step 1: Whipping the Cream
Pour 3/4 cup cold heavy whipping cream into a large bowl. I use an electric mixer on medium speed and beat it for about 1 minute. You are not looking for stiff peaks. The cream should look thicker and slightly fluffy, but still soft.
Top Tip: If the cream starts to look stiff, stop right away. Soft and slightly thick is exactly what you want here.
Step 2: Adding the Sugar
With the mixer still running, slowly add 3/4 cup sugar. I add it in a few small additions. This helps it blend smoothly and keeps the mixture light.
Step 3: Mixing the Eggs
Crack 3 eggs into a separate bowl and add 1/2 teaspoon vanilla extract. Whisk just until the eggs break up and look mixed. There is no need to beat air into them.
Step 4: Bringing the Batter Together
Add the egg mixture to the whipped cream. Use the electric mixer on low speed and mix until everything looks pretty much combined. At this point, the batter should look smooth and creamy.
Step 5: Adding the Dry Ingredients
Place a sieve over the bowl and sift in 1 1/2 cups all-purpose flour and 1 teaspoon baking powder. I always sift here because it helps the flour blend in without lumps.
Mix on low speed just until you no longer see dry flour. Use a spatula to scrape the sides and bottom of the bowl so nothing is left unmixed.
Note: This is the stage where I slow down the most. Overmixing here can make the cake dense.
Step 6: Separating the Batter
Scoop about one-third of the batter into a separate bowl. This smaller portion will become the coffee layer.
Step 7: Mixing the Coffee
In a small bowl, add 1 tablespoon instant coffee and 2 teaspoons hot water. Stir until the coffee fully dissolves. Let it cool for a minute so it does not warm the batter.
Pour the coffee mixture into the smaller bowl of batter and mix until the color looks even.
Step 8: Layering the Batter
Line a 9-by-5-inch loaf pan with parchment paper. I like to let the paper stick out over the sides so I can lift the cake out easily later.
Scoop some of the plain batter into the bottom of the pan. You do not need to be exact. Just cover the bottom.
Add some of the coffee batter on top. I do not try to make clean layers. I just spoon it in.
Sometimes I sprinkle a tiny pinch of instant coffee over this layer. It adds a little extra coffee aroma without changing the texture.
Add the rest of the plain batter and spread it gently. Finish with the remaining coffee batter on top.
Step 9: Baking the Coffee Loaf Cake
Bake the cake in a preheated oven at 347 degrees Fahrenheit or 175 degrees Celsius for 45 to 50 minutes.
As it bakes, the kitchen starts to smell like coffee and cake, which is honestly one of my favorite parts. The top usually forms a small crack. I always take that as a good sign.
Check the cake with a toothpick in the center. If it comes out clean, it is ready.
Let the cake cool in the pan for about 10 minutes, then lift it out and let it cool completely before slicing.
Related Recipe: If you liked this coffee loaf cake, then you should also check out my other coffee cake recipe with whipped cream here. It is a no-bake cake, and it turns out super creamy.
Easy Moist Coffee Cake Recipe
8
servings20
minutes45
minutes290
kcal1
hour5
minutesA moist coffee cake with soft, creamy swirls running through every slice, made extra tender and rich by using whipped cream in the batter.
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Ingredients
¾ cup (200 ml) cold heavy whipping cream
¾ cup (160 g) granulated sugar
3 large eggs
½ teaspoon (2.5 ml) vanilla extract
1½ cups (190 g) all-purpose flour
1 teaspoon (4 g) baking powder
1 tablespoon (5 g) instant coffee
2 teaspoons (10 ml) hot water
Directions
- Start by pouring ¾ cup of cold heavy cream into a large mixing bowl and beat with an electric mixer on medium speed for about one minute.
- Gradually add ¾ cup of sugar while mixing, ensuring the cream stays smooth and thickens evenly.
- Crack 3 eggs into a separate bowl, add ½ teaspoon vanilla extract, and whisk lightly to combine.
- Add the egg mixture to the whipped cream and mix on low speed until well combined.
- Sift 1½ cups of all-purpose flour and 1 teaspoon baking powder into the bowl to remove lumps, ensuring a smooth batter.
- Mix the batter again with an electric mixer and use a spatula to scrape the sides and bottom of the bowl.
- In a small bowl, dissolve 1 tablespoon of instant coffee in 2 teaspoons of hot water, then let it cool for a moment.
- Take one-third of the batter and mix it with the coffee mixture until the color is even.
- Prepare a 9×5-inch loaf pan with parchment paper, allowing the edges to overhang for easy removal.
- Layer some plain batter into the pan, followed by coffee batter, optionally sprinkling more coffee for flavor.
- Add remaining plain batter and coffee batter in layers, then bake at 347°F (175°C) for 45-50 minutes until the top cracks slightly.
- Allow the cake to cool before slicing, revealing beautiful swirls and a soft, moist texture.
Recipe Video
Notes
- Coffee Flavor Adjustments: The coffee flavor is there, but it is not overpowering. If you like a stronger coffee taste, you can add a little more instant coffee to the coffee part of the batter. Just make sure it is fully dissolved first so it mixes in smoothly.
- If The Cake Is Dense: When this cake comes out heavy, it is almost always because the batter was mixed too much after adding the flour. As soon as the flour disappears, stop mixing and finish gently with a spatula.
- Cooling Before Cutting: Let the cake cool completely before slicing. Cutting it warm presses the crumb down and makes it look heavier than it actually is.
- How Long It Stays Soft: This cake stays soft for a couple of days when kept covered at room temperature. The coffee flavor often tastes smoother the next day.
Nutrition Facts
- Total number of serves: 8
- Calories: 290kcal
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 36g
- Protein: 6g
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How I Store It
Once the cake cools, I usually keep it in an airtight container at room temperature for up to 2 days. It also keeps well in the fridge.
I actually like it the next day. The texture stays soft, and the coffee flavor feels a bit more settled.
More Loaf Cakes You Might Like
If you enjoyed this coffee loaf cake, you might like some of the other loaf cake recipes on my YouTube channel too. I bake and share the kinds of loaf cakes I actually make at home, simple and reliable. Take a look and see if one of them feels like the next bake you want to try.
- The EASIEST Christmas Loaf Cake Recipe You’ll Ever Bake – A soft, lightly spiced loaf cake that’s perfect for the festive season but simple enough to bake any time of year. No complicated steps, just a cozy cake that comes together easily.
- Moist Apple Cinnamon Loaf Cake – This loaf cake is packed with tender apple pieces and warm cinnamon flavor. It’s moist, comforting, and ideal for autumn baking or a simple afternoon treat.
- Best Moist Coconut Loaf Cake Recipe – A soft and fluffy loaf cake with plenty of coconut flavor throughout. It’s easy to make and stays beautifully moist, making it perfect for slicing and enjoying over a few days.
If you make this coffee loaf cake, leave a comment and tell me how it turned out. If something is unclear or you have a question while baking, ask below. I really enjoy hearing how these recipes work in other kitchens.