Coffee And Walnut Loaf Cake
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.I live in Seattle, so I must love coffee, right? Absolutely right! And when coffee in its liquid form just is not enough, I turn to my rich, moist coffee and walnut loaf cake. I get that bold, coffee flavor, and caramelized sweetness from the brown sugar with every nutty bite, and it is perfectly paired with, you guessed it, a good, strong cup of coffee. And it only takes a total of 55 minutes!
Coffee makes everything better. That is a fact! And when I tell you that this loaf cake has healing powers, you had better believe it! I like keeping this recipe for those grown-up at-home coffee dates. My sister was over at my place and not having the best day when I served her a slice. The soft crumb, thick glossy frosting, and unmistakable coffee aroma were enough to lift her mood entirely. Now I have to make sure I have it ready-baked whenever she comes over. If the kids are around, they prefer my simple vegan pound cake over the coffee flavors.
I created this recipe after one too many afternoons where I craved something sweet, full-bodied, and also earthy. This was a phase when I was loving the classic bakery-style cakes. The kind you can slice thick and serve with a hot beverage. After playing around and getting the flavor and texture just right, I served it at a dinner I hosted for friends. It disappeared faster than my chocolate walnut cake! I knew I had a winner with this recipe!
👩🏽🍳 Why I Love This Recipe
I love this coffee and walnut loaf cake because it is somewhat deceiving. It looks and tastes like you have spent an entire afternoon baking. From a health coach’s perspective, it is a sweet treat that still has a little bit of substance, thanks to the healthy fats in the walnuts. I highly recommend this for coffee lovers, amateur bakers, picky eaters, and those who want to impress without breaking a sweat.
The balance of the strong brewed coffee, brown sugar, and chopped walnuts, all baked into a simple but perfectly moist loaf, is what makes this recipe work so well. It is decadence without any of the heaviness. Using a loaf pan makes it easy to slice and serve, and ensures that it bakes evenly without drying out. The coffee frosting on top adds that classic flavor and creamy texture, but does not overshadow the cake.
The thing I adore about this cake and loaf cakes, in general, is how easy it is to wrap up. I have a friend who is a lover of all things coffee, and decided to give her this loaf along with a few other homemade coffee-themed treats. There is something so meaningful in gifting homemade items. I wrapped the cake in classic brown paper and tied a black satin ribbon around it. My friend told me it was the best gift she had received. And I believe it!
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🥘 Ingredients
This coffee and walnut loaf cake uses simple pantry staples, along with a few key ingredients that bring the coffee flavor to life. Remember, this is not just a vanilla loaf with coffee flavor; this is the ultimate coffee cake.
Instant coffee granules: I use a good-quality brand of strong instant coffee for both the cake and the frosting. Alternatively, you could use the same amount of coffee extract or instant espresso powder.
All-purpose flour: This is the base for the loaf, and it is what keeps the structure together. Sometimes I use whole wheat flour for the added grains. It does, however, change the texture slightly.
Baking powder: The baking powder is added as a raising agent. Without it, my cake would be stodgy and dense.
Ground cinnamon: I love adding cinnamon to enhance the warmth of the coffee flavor, for added depth.
Butter: I always make sure I have room-temperature butter for this recipe. It is easier to soften and adds to the moist, fluffy texture.
Light brown sugar: For this recipe, I like to use light brown sugar for the subtle caramel note that pairs so well with coffee. If you do not have brown sugar, white or caster sugar works fine too.
Vanilla extract: Adding vanilla extract gives my loaf cake a well-rounded flavor and softens the bitterness of the coffee.
Eggs: My eggs are also at room temperature for this recipe, as it lowers the surface tension when baking and ensures a rich, tender crumb.
Chopped walnuts: The walnuts break the mold and add a classic nutty flavor with a delightful crunch.
Powdered sugar: I use powdered sugar for my frosting as it makes a lovely, smooth, thick, and spreadable topping.
🔪 How To Make
On days when I am intimidated by the thought of baking, this recipe restores my confidence. I love how quickly and easily I can get this loaf cake into the oven.
Prep dry ingredients: I start by mixing the instant coffee with boiling water and set it aside to cool. Then I line my loaf pan with parchment paper and sift together the flour, baking powder, and a pinch of salt.
Make cake batter: Next, I beat the softened butter and brown sugar with my hand mixer until it is smooth, light, and fluffy. I add the vanilla extract, followed by one egg at a time, and carry on mixing. I make sure each egg is fully incorporated before adding another.
Combine ingredients: I mix the cooled coffee and dry ingredients into the butter mixer and stir just until everything comes together.
Add walnuts: I fold in the chopped walnuts carefully with a spatula, making sure not to overwork the mixture.
Bake: Once I have poured my batter into the loaf pan, I bake it in a preheated oven. To test if it is baked, I insert a skewer in the center. If it comes out clean, it is ready!
Cool: I let the loaf cool in the pan for a few minutes, then remove the loaf and transfer onto a wire rack. Allow your loaf to cool completely.
Make frosting: I mix the coffee granules with boiling water and allow them to cool. In the meantime, I beat the butter until it is light in color and fluffy. I add the sifted powdered sugar a little bit at a time while beating it into the butter. Once all the sugar is incorporated, mix in the coffee for a smooth, glossy frosting.
Decorate the loaf cake: I like to spread the frosting over the cake in a rustic, rough kind of way. This gives it the added homemade quality. When chopping up walnuts, I always add a few extra and keep them aside to sprinkle on top.
💭 Expert Tips
My #1 Secret Tip for this coffee and walnut loaf cake is to keep a light hand. This is so important when you are working with flour. If you mix your batter too vigorously, you overactivate the gluten strands in the flour, and you end up with a dense, chewy cake. I have made this mistake a few times, and this is one mistake that cannot be undone.
Other Tips To Keep In Mind:
- Cover with foil if it starts to brown: If I notice that my loaf is starting to brown or burn, but the inside is still raw, I cover the top loosely with a piece of foil. This allows the center to carry on cooking while protecting your crust.
- Adjust the coffee strength: I like to adjust the strength of the coffee to mine or my guests’ tastes. Sometimes I will add a bit more coffee for a stronger kick. Or I will opt for a milder taste and use less.
- Allow cake to cool: I have been impatient when it came to frosting, and trust me, you want your cake COMPLETELY cool. If the cake is still warm, your butter icing will melt and slide right off.
- Make sure icing sugar is fully dissolved before adding liquid: If I add my liquid into my icing mixture, but have not made sure that all the powdered sugar is dissolved, my icing splits, and I lose that smooth texture.
- Do not let coffee sit out too long: I try not to let my coffee cool for too long, as coffee is prone to oxidation. If left out too long, the coffee takes on a bitter taste that can be distracting and even overpowering.
📖 Variations
The great thing about this loaf cake is that it is so versatile. I can be extremely creative with the existing recipe, and adding one extra ingredient can really take it to the next level. These are a few variations that I love, and I really encourage you to try!
Coffee date loaf: I fold in ¾ cup of chopped pitted dates along with the walnuts. The dates add a lovely chewiness and rich sweetness.
Banana walnut loaf: Sometimes, if I want to tone down the coffee flavor and make something more kid-friendly. I add 2 mashed ripe bananas to the cooled coffee mixture with the walnuts. This is my kids’ favorite variation!
Mocha chocolate loaf: Sometimes I stir in 1/2 cup of chocolate chips; dark chocolate works best before baking. The coffee, walnuts, and chocolate make this an indulgent variation perfect for coffee and chocolate lovers… like me. Ha!
🍽 Serving Suggestions
This loaf cake is rich and so flavorful that I used to struggle to pair it with anything other than strong, hot coffee. More recently, I was feeling too hot for coffee and decided to enjoy a slice with a refreshing glass of my vegan homemade chocolate milk. And all I can say is wow! I even copied my kids and dunked pieces of cake into the chocolate milk.
The last time I served this as a dessert-style treat, I paired it with fresh berries and kept the icing separate. Hear me out, I served my guest thick slices of the loaf cake and had a spread of toppings to choose from. In addition to the coffee icing, I had jars of my golden vegan caramel sauce, perfect for those with a sweet tooth, and a jar of my classic vegan cream cheese frosting. It was a grown-up dessert being enjoyed with the same excitement as kids at a build-your-own-sundae bar.
🧊 Storing And ♨️ Reheating
Refrigeration: I store the coffee and walnut loaf cake in an airtight container in the fridge, and it keeps for up to five days. It may seem firmer when taken out of the fridge, but it will soften as it reaches room temperature.
Freezing: It is best to freeze this loaf unfrosted and in a freezer-safe container or wrapped tightly in plastic wrap. It keeps for up to 2 months and can be thawed in the fridge overnight, and frosted when ready for serving.
Reheating: I like to warm unfrosted individual slices in the microwave for 15 to 20 seconds. This softens the cake and brings out the flavors.
❓Recipe FAQs
Why does my coffee and walnut loaf turn out dry?
In my experience, a dry loaf cake means that the cake has either baked too long or the ingredients are off balance. Too much flour and not enough of your wet ingredients are often the cause of a dry loaf. I also need to be mindful of the size of the eggs I am using. Sometimes, smaller eggs are not sufficient, and an extra egg may need to be added. I keep a close eye on my loaf while it bakes and always set a timer to avoid overbaking.
What is the caffeine content in this cake?
Each slice of this cake contains around 28 to 30 milligrams of caffeine, which is lower than a cup of brewed coffee. If you are not comfortable with serving any amount of caffeine to your kids, you can substitute it with decaf coffee. I have done this, and the flavor is still wonderful.
How do I fix my frosting if it has split?
If your frosting has split or curdled due to high temperatures, there are a few quick fixes that have saved my frosting! First, you can transfer the bowl of frosting to the fridge or freezer for 5-10 minutes and then beat it again. Repeat this process until smooth. Alternatively, you can remove ¼ cup of the frosting, microwave it until just melted, and add it back in while your mixer is running.
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🎥 Watch How to Make It
Coffee And Walnut Loaf Cake
I live in Seattle, so I must love coffee, right? Absolutely right! And when coffee in its liquid form just is not enough, I turn to my rich, moist coffee and walnut loaf cake. I get that bold, coffee flavor, and caramelized sweetness from the brown sugar with every nutty bite, and it is perfectly paired with, you guessed it, a good, strong cup of coffee. And it only takes a total of 55 minutes!
Servings: 12 slices
Calories: 404kcal
Ingredients
For The Cake
- 3 tbsp instant coffee granules
- 2 tbsp hot water
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon ground
- pinch salt
- 1 cup butter softened room temperature
- 1 cup brown sugar
- 1½ tsp vanilla extract
- 4 eggs
- ¾ cup chopped walnuts
For The Frosting
- ¼ cup butter room temperature
- 1 cup powdered sugar
- ½ tbsp boiling water
- 1 tbsp instant coffee granules
- walnuts chopped
Instructions
- Preheat the oven to 350 degrees F / 180 C. Line a loaf pan with parchment paper.
- Mix the coffee granules with the boiling hot water until the coffee dissolves, set aside to cool.
- Sift the flour, baking powder, cinnamon and salt.
- Using a stand mixer beat the softened butter and brown sugar until smooth, light and fluffy.
- Add the vanilla extract and one egg at a time, beating until the egg is well incorporated before adding another egg.
- Combine the cooled coffee and flour with the butter mixture, beat until just combined.
- Fold in the chopped walnuts.
- Transfer the cake batter into the prepared loaf tin and bake for 40-50 minutes or until an inserted skewer comes out clean. Cover the cake with a sheet of foil after 15 minutes if the top of the cake is beginning to brown quickly.
- Cool for 5 minutes before removing from the tin and cooling completely on a cooling rack.
- When the cake is completely cooled prepare the frosting by mixing the coffee granules with boiling water and set aside to cool.
- Beat the butter in a stand mixer until light and fluffy.
- Slowly add half of the powdered sugar, beating in between each addition.
- Combine the coffee and beat until smooth.
- Spread the frosting over the cooled cake and decorate with chopped walnuts.
- Place the cake in the fridge to chill for an hour before slicing and serving.
Notes
- My #1 Secret Tip for this coffee and walnut loaf cake is to keep a light hand. This is so important when you are working with flour. If you mix your batter too vigorously, you overactivate the gluten strands in the flour, and you end up with a dense, chewy cake. I have made this mistake a few times, and this is one mistake that cannot be undone.
- Cover with foil if it starts to brown: If I notice that my loaf is starting to brown or burn, but the inside is still raw, I cover the top loosely with a piece of foil. This allows the center to carry on cooking while protecting your crust.
- Adjust the coffee strength: I like to adjust the strength of the coffee to mine or my guests’ tastes. Sometimes I will add a bit more coffee for a stronger kick. Or I will opt for a milder taste and use less.
- Allow cake to cool: I have been impatient when it came to frosting, and trust me, you want your cake COMPLETELY cool. If the cake is still warm, your butter icing will melt and slide right off.
- Make sure icing sugar is fully dissolved before adding liquid: If I add my liquid into my icing mixture, but have not made sure that all the powdered sugar is dissolved, my icing splits, and I lose that smooth texture.
- Do not let coffee sit out too long: I try not to let my coffee cool for too long, as coffee is prone to oxidation. If left out too long, the coffee takes on a bitter taste that can be distracting and even overpowering.
Nutrition
Serving: 1slice | Calories: 404kcal | Carbohydrates: 39g | Protein: 5g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 180mg | Potassium: 195mg | Fiber: 1g | Sugar: 28g
You had me at coffee loaf cake but then you added that fantastic frosting and walnuts. Yum!
Yesss! The frosting really takes it to another level!
What a great recipe! the frosting and cake are so good on their own, but together are just magic! It’s so good with a mug of coffee for breakfast or snack.
Aw yay! I’m so happy to hear that Rebecca!
This is perfect for baking and wrapping up to deliver to some neighbors of mine.
Yes! I’m sure they will love this loaf cake!
I’m ALL about a nice dessert bread with walnuts! Love those crunchy little bits. And adding coffee to the mix? A DREAM. Thanks for the recipe!
Yay! So glad you liked this Dana!