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This Coffee Bread Cake is fluffy, moist, and absolutely flavorful. It's an easy bread recipe made with both sweet white bread and coffee-flavored sponge cake in one bite. So delicious and irresistible.
Coffee Bread Cake Recipe
Coffee Bread Cake has a deliciously distinct flavor profile that combines the rich, aromatic notes of coffee with the subtle sweetness of the bread.
The bread itself has a soft and tender texture, with a light and fluffy crumb. The sweetness from the dough and the addition of sugar in the recipe provide a subtle sweetness that perfectly balances the coffee flavor.
When you take a bite of Coffee Bread Cake, you’ll experience the inviting aroma of the coffee, followed by the interplay of flavors on your palate. The combination of the coffee-infused batter, the bread’s natural flavor, and the hint of sweetness create a delightful taste sensation.
Why This Recipe Works
This easy homemade coffee bread cake recipe addresses the details of how to make a bakery-style treat in a few simple procedures that everyone can do. From the dough to the sponge cake, this recipe only requires a minimum of ingredients that are easy to access from your local grocery stores.
It’s a must-try recipe for coffee lovers. It offers a way to incorporate their favorite beverage into a delightful baked good, and the coffee-infused batter provides an aromatic flavor that no one can resist.
It’s an amazing treat to enjoy at any time of the day, whether as a delightful breakfast or a delicious afternoon snack paired with a cup of coffee or tea.
Recipe Ingredients
To make this heavenly coffee bread cake, start by gathering the following ingredients:
The fluffy white bread is made from six ingredients listed below:
- Bread flour
- Caster sugar
- Active dry yeast
- Egg
- Milk
- Unsalted butter
For the coffee sponge cake:
- Eggs
- Melted butter
- Milk
- Instant coffee dissolved in hot water or espresso
- Hot water
- All-purpose flour
- Caster sugar
See the recipe card for full information on ingredients.
How To Make Coffee Bread Cake
This coffee bread cake is made with two simple components, bread and coffee sponge cake.
First, prepare the bread dough by combining all ingredients in a bowl and kneading until smooth and elastic with a stand mixer or by hand. Proof the dough in a warm area until doubled in size. Divide the dough into 2 equal pieces and transfer them to loaf tins, cover and let rise for another 45 minutes, or until doubled in size.
Meanwhile, combine all cake ingredients except the egg white and sugar in a bowl. Beat the egg whites while adding the sugar in 3 batches until stiff peaks. Fold meringue into the egg yolk mixture and combine smoothly.
Finally, pour the cake batter on top of the bread dough. Preheat the oven to 365°F (185°C) and bake the cakes for approximately 35 minutes or until they turn a beautiful golden brown on top.
Once the cakes are baked to perfection, remove them from the oven and let them cool. Carefully unmold the coffee bread cakes, and get ready to serve.
Baking Tips
To make the most moist, fluffy, and flavorful coffee bread cake, please follow a few tips below.
- Bring all ingredients to room temperature before combining them together.
- Ensure to measure every ingredient before putting them together.
- Cover the cake with aluminum foil after baking for 15 minutes to ensure the top will not be over-browned or burnt.
Frequently Asked Questions
First, the cake should have a golden brown color on the top and around the edges. You may also use the toothpick method to determine if the cake is baked. Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs clinging to it, it’s a good sign that the cake is fully baked. If the toothpick comes out with wet batter, it needs more time in the oven.
The recipe calls for instant coffee, which dissolves easily and provides a concentrated coffee flavor. However, if you prefer a stronger or milder coffee taste, you can try using espresso powder, finely ground coffee, or even brewed coffee.
The amount of coffee in the recipe can be adjusted to your liking. I used 1/2 tablespoon of instant coffee dissolved in 1 tablespoon of hot water in this recipe. For a stronger coffee taste, you may add 1 to 2 tablespoons of instant coffee dissolved in 1 tablespoon of hot water, or add 1 to 1.5 tablespoons of espresso as a substitute.
This recipe has 205 calories per serving.
What To Serve With Coffee Bread Cake
For a delightful afternoon tea, I recommend the following recipes:
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Coffee Bread Cake
Equipment
- 2 4"x 8" loaf tins
Ingredients
Bread Dough
- 1 1/2 cups (175 g) bread flour
- 2 tablespoons (20 g) caster sugar
- 1 teaspoon active dry yeast
- 1 1/2 tablespoons beaten egg
- 1/3 cup (90 g) milk
- 1 3/4 tablespoons (25 g) unsalted butter , softened
Coffee Cake
- 3 egg yolks
- 1 3/4 tablespoons (25 g) unsalted butter, melted
- 1 1/2 tablespoons (25 ml) milk
- 1/2 tablespoons instant coffee powder dissolved in 1 tablespoon of hot water
- 3 egg whites
- 1/3 cups caster sugar
- 3/4 cups all-purpose flour
Instructions
Bread
- Combine bread flour, sugar, active dry yeast, beaten egg, and milk in a large mixing bowl. Knead into a dough using a stand mixer or by hand. Add the butter and continue to knead the dough until it becomes smooth and elastic (reaching the windowpane stage).
- Cover the dough and let it rise in a warm area for 40 to 50 minutes, or until it has doubled in size. Once the dough has risen, transfer it to a floured work surface and gently press it to release the air. Divide the dough into two equal pieces, shape them into balls, and let them rest for 15 minutes, covered with plastic wrap.
- Roll out the dough into 8-inch (20 cm) long rectangles, then roll each rectangle into a log. Place each log into a loaf tin and let them rise for 1 hour, or until doubled in size.
Coffee Cake
- In a bowl, whisk together the egg yolks, melted butter, milk, and instant coffee. Sift the flour into the mixture and fold gently until incorporated. Set aside.
- Beat the egg whites with an electric hand mixer until foamy. Gradually add the sugar in 3 batches, continuing to beat until stiff peaks form. Fold 1/3 of the beaten egg whites into the egg yolk mixture and gently mix with a spatula. Then pour the egg yolk mixture into the remaining beaten egg whites and fold to combine.
- Divide the batter into two equal portions and pour into two loaf tins. Preheat the oven to 365°F (185°C). Bake for 35 minutes, or until golden brown. Remove from the oven and let cool. Unmold the bread cakes and enjoy.
Video
Notes
- Bring all ingredients to room temperature before combining them together.
- Ensure to measure every ingredient before putting them together.
- Cover the cake with aluminum foil after baking for 15 minutes to ensure the top will not be over-browned or burnt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why some ingredients’ quantity (flour and caster sugar) are not in metrics? Will this caused inconsistency?