Best Mocha Loaf Cake: Easy and Delicious

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!

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.

Best Easy Mocha Loaf Cake Recipe | Rich Coffee Flavor in Every Slice

All you need to do is follow a few simple steps to whip up the batter, bake it to perfection, and finish it off with a smooth coffee icing dusted with cocoa powder. You’ll love it so much, that you might find yourself asking for seconds! This cake is incredibly soft and delicate, best enjoyed fresh out of the oven. After a while, it tends to harden a bit, so be sure to store it in an airtight container to maintain its moisture.

But let’s be honest—you probably won’t have to worry about that for long! It’s so good that it disappears quickly. Whether you’re serving it for dessert or enjoying a slice with your morning coffee, this mocha loaf cake is sure to impress.

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Why you’ll love this mocha loaf cake

You’ll love this quick and easy Mocha Loaf Cake recipe because it takes just 20 minutes to prep and an hour to bake. The delicious combination of rich coffee and chocolate creates a moist, flavorful cake.

It’s also a delightful treat, perfect for any occasion. This recipe is versatile, making it ideal for breakfast, a mid-day snack, or dessert. Plus, it’s family-friendly, with simple ingredients and a great taste that everyone will enjoy.

Ingredients in my Best Mocha Cake Loaf

For the cake

• 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.

For the Icing

• Icing Sugar: Provides the sweetness and smooth texture for the icing.
• Coffee Granules: Dissolved in boiling water to add a strong coffee taste, making a perfect mocha icing.

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How to make The Best Mocha Loaf Cake

You’ll love this quick and easy mocha cake! Made with simple ingredients you likely have on hand, it’s rich, moist, and just the right amount of coffee goodness. We’ll walk you through each step—from mixing the batter to whipping up that creamy coffee icing. Your kitchen will smell amazing, and you’ll have a slice-worthy treat in no time!

Follow our step-by-step guide with photos to make baking this cake even easier!

Prepare the Tin: Line a 10×6-inch (25×15 cm) loaf tin with baking parchment, adding a small dab of butter on each side to hold the parchment in place. This will help prevent the parchment from moving, ensuring the batter stays in the right spot. Allow some overhang for easy removal later.

Preheat the Oven: Set your oven to 160°C (320°F) or 140°C (285°F) for a fan oven, so it’s perfectly preheated when the batter is ready.

Prepare the batter to make this mocha cake

1. Cream Butter and Sugar: In a large mixing bowl, use an electric hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter and sugar. Beat on medium speed for about 2-3 minutes, or until the mixture turns light and fluffy. This helps create a light texture in the cake.
2. Add Eggs: Add the eggs to the butter mixture one at a time, beating well after each addition. This prevents curdling and allows the eggs to be evenly incorporated. Scrape down the bowl as needed to ensure a smooth mixture.
3. Sift Dry Ingredients: In a separate bowl, sift together the flour, baking powder (not baking soda), and cocoa powder. Sifting aerates the flour and removes lumps, ensuring a smooth, even batter.
4. Combine Part of the Dry Mix: Add half of the sifted dry ingredients to the creamed butter mixture. Mix on low speed until just combined—don’t overmix, as this can make the cake dense.

Add the Finishing Touches to Your Mocha Cake

9. Cool the Cake: Allow the cake to cool in the tin for 15 minutes to set, then gently lift it out using the parchment overhang. Transfer to a wire rack to cool completely before icing.
10. Make the Icing: In a small bowl, mix the icing sugar with enough coffee to form a thick, spreadable paste. Adjust the consistency by adding more coffee or icing sugar as needed.
11. Ice the Cake: While the cake is still slightly warm, spread the icing over the top, allowing it to drip down the sides. This creates a beautiful finish. Once the icing sets, lightly dust the top with cocoa powder for extra flavour and presentation.
12. Serve: Slice up your mocha cake and enjoy it with a hot cup of tea or coffee for the ultimate cosy treat!

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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 tbsp flaxseed meal + 3 tbsp water per egg) or applesauce (1/4 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 1/4 tsp baking soda and 1/2 tsp 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.

For the Icing

• 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.

Expert Tips for a Mocha Cake Success

• 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.

Different cake pan sizes and bake times

You can use various types of pans for making this mocha cake. Here are some alternatives along with notes on how to adjust baking times and temperatures:

• Round Cake Pans:
  • 8-inch (20 cm) Round Pan: You may need to adjust the baking time to about 25-30 minutes.
  • 9-inch (23 cm) Round Pan: Similar to the 8-inch, but you may need to reduce the baking time slightly to about 20-25 minutes.
• Square Cake Pan:
  • 8-inch (20 cm) Square Pan: Use the same batter and bake for about 25-30 minutes.
  • 9-inch (23 cm) Square Pan: This will also work, and you can expect a similar baking time of around 20-25 minutes.
• Mini Loaf Pans:
  • 3×5-inch (7.5×12.5 cm) Mini Loaf Pans: You can divide the batter among 4 mini loaf pans. Bake for about 20-25 minutes.
• Muffin or Cupcake Tin:
  • Standard Muffin Tin: You can make mocha cupcakes by pouring the batter into lined muffin cups, which will result in approximately 12 standard-sized muffins. Bake for 15-20 minutes.
• Bundt Pan:
  • Standard Bundt Pan: This will give a beautiful shape to your mocha cake. Bake for about 40-45 minutes. Keep an eye on it towards the end of the baking time.
• Springform Pan:
  • 8-inch (20 cm) or 9-inch (23 cm) Springform Pan: Perfect for easy removal. Baking time will be similar to that of round pans, around 25-30 minutes.

Notes for Adjustments:

• Always check for doneness by inserting a skewer in the centre of the cake. It should come out clean or with a few crumbs, but not wet batter.
• Keep an eye on baking times, as different pans can conduct heat differently, which may affect how quickly the cake cooks.
• If using a different type of pan, it’s always a good idea to watch the cake as it approaches the minimum baking time to avoid overbaking.

Storage and Leftovers for Mocha Loaf Cake

Refrigeration: Store the mocha loaf cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week.

Freezing: Wrap the cake tightly in plastic wrap and then in aluminium foil or place it in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving.

Serving Leftovers: For the best taste and texture, bring refrigerated or thawed cake to room temperature before serving. You can also warm slices in the microwave for a few seconds for a freshly baked feel.

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