Grown-up's Cappuccino Loaf Cake

Cappuccino Loaf Cake Recipe


  • 175g unsalted softened butter
  • 2 tbsp instant coffee
  • 40ml of coffee liqueur
  • 100g caster sugar
  • 75g light muscovado sugar
  • 3 large eggs
  • 1tsp vanilla extract
  • 175g self raising flour
  • A pinch of good salt

For the icing:

  • 150g mascarpone
  • 5tbsp icing sugar
  • 2tbsp coffee liqueur
  • Ground instant coffee for sprinkling


  • 1 loaf tin
  • 1 loaf tin Baking parchment


  1. Preheat the oven to 170˚C, gas mark 3 and grease a loaf tin and line with baking parchment.
  2. Heat the instant coffee and coffee liqueur in a microwave (or small pan) until warm (about 30 seconds will do), stir to dissolve the coffee and cool.
  3. In a separate bowl, mix your mascarpone for the frosting with the additional coffee liqueur and chill until needed.
  4. In a large bowl, cream the butter with all of the sugars until pale and fluffy.
  5. Beat in the eggs one at a time, followed by the vanilla and your instant coffee and liqueur blend.
  6. Fold in the flour and salt until you have a smooth batter. Scrape into the tin and tap on a kitchen surface for an even finish.
  7. Bake for 45-50 minutes, until a skewer inserted into the centre, comes out clean. Transfer to a wire rack; cool to room temperature.
  8. Meanwhile, make the frosting. Sift the icing sugar over the chilled coffee mascarpone and whisk together until silky; chill again until needed.
  9. Spread the frosting over the cooled cake and dust lightly with finely ground instant coffee (or chocolate-covered coffee beans!) for decoration.
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