Name: Chunk Espresso Sour Cream Loaf Cake Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 2 cups all purpose flour; 2 Tablespoons espresso powder; 1¾ teaspoons baking powder; ½ teaspoon baking soda; ⅔ teaspoon salt; ⅔ cup unsalted butter (room temperature); 1¼ cups granulated sugar; 3 large eggs (room temperature); 2 teaspoons vanilla extract; 1¼ cups sour cream (room temperature); ¼ cup strong coffee; 1½ cups chopped chocolate; 1 cup powdered sugar (sifted); ¼ teaspoon espresso powder; ½ teaspoon vanilla extract; 2 Tablespoons whole milk

Print Recipe·4 from 8 reviews

If you’re searching for a dessert that feels like a warm, inviting hug with just the right kick of coffee, then the Chunk Espresso Sour Cream Loaf Cake Recipe is your new best friend in the kitchen. This loaf cake is wonderfully moist, tender, and bursting with rich espresso flavor, complemented perfectly by chunks of chocolate tucked throughout. The addition of sour cream not only gives it a luscious texture but also adds a subtle tang that balances the coffee’s deep notes. Imagine slicing through a golden crust to reveal a soft, fragrant crumb that makes every bite utterly irresistible. This loaf cake doesn’t just taste incredible—it’s the kind of treat that you’ll want to make again and again, whether for your morning coffee, an afternoon pick-me-up, or a delightful dessert to share with friends.

Ingredients You’ll Need

The image shows eleven clear glass bowls and one white plate arranged on a white marbled surface. At the center is a large bowl filled with white flour, surrounded clockwise by a small bowl of white salt, a large bowl of dark chocolate chunks, a tiny bowl with brown vanilla extract, a large bowl of white sugar, a tiny bowl with white baking powder, a tiny bowl with white baking soda, a large bowl of white sour cream, a small bowl with cracked yellow eggs, a medium bowl of dark brown coffee, and a small bowl with dark brown espresso powder. In the white plate near the center bottom is a stick of pale yellow butter cut into two pieces. All items are labeled with bold black text. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Chunk Espresso Sour Cream Loaf Cake Recipe lies in its simplicity. Each ingredient plays a crucial role in building layers of flavor, delivering the perfect crumb, and ensuring that delightful espresso punch without weighing the cake down.

2 cups all purpose flour: The sturdy foundation that provides structure and crumb.
2 Tablespoons espresso powder: Delivers an intense coffee flavor without bitterness.
1¾ teaspoons baking powder: Helps the cake rise beautifully and stay fluffy.
½ teaspoon baking soda: Works alongside baking powder to lighten the texture.
⅔ teaspoon salt: Enhances all the flavors and balances the sweetness.
⅔ cup unsalted butter (room temperature): Adds richness and moisture for tender bites.
1¼ cups granulated sugar: Sweetens the cake perfectly while aiding in browning.
3 large eggs (room temperature): Bind ingredients and contribute to the cake’s airy consistency.
2 teaspoons vanilla extract: Infuses sweetness and aroma that complement the espresso.
1¼ cups sour cream (room temperature): Ensures a moist, soft crumb with a subtle tang.
¼ cup strong coffee: Amplifies the espresso flavor and adds depth.
1½ cups chopped chocolate: Melts into pockets of gooey indulgence with every bite.
1 cup powdered sugar (sifted): The base for a smooth and sweet icing finish.
¼ teaspoon espresso powder: Kicks the glaze up a notch with coffee flavor.
½ teaspoon vanilla extract: Adds a lovely aroma to the icing.
2 Tablespoons whole milk: Creates a pourable, silky glaze consistency.

How to Make Chunk Espresso Sour Cream Loaf Cake Recipe

Step 1: Prepare Your Oven and Pan

Begin by heating your oven to 350°F and greasing a 9-inch loaf pan with baking spray. This ensures your cake will release effortlessly without sticking to the sides, setting you up for a perfectly shaped loaf.

Step 2: Mix Dry Ingredients

Whisk together the flour, espresso powder, baking powder, baking soda, and salt in a medium bowl. This blend is what infuses your cake with that unmistakable coffee essence while giving it structure and lift. Setting this aside gets you ready for the wet ingredients.

Step 3: Cream Butter and Sugar

In a stand mixer fitted with a flat beater, cream the butter and sugar until the mixture is light, fluffy, and pale in color—usually about 3 to 4 minutes. This step is key because it incorporates air, which makes the texture beautifully tender.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully combined before adding the next. Then, mix in the vanilla extract. This process allows for a smooth, emulsified batter that will result in a consistent crumb.

Step 5: Alternate Adding Flour Mix and Sour Cream

Add the dry flour mixture alternately with the sour cream, beginning and ending with the flour mixture. This method helps maintain a light batter without overmixing, and the sour cream’s acidity adds moisture and richness to the loaf.

Step 6: Stir in Coffee and Chocolate

Fold in the brewed coffee for an extra layer of espresso punch, and then incorporate the chopped chocolate. These chunks melt slightly during baking, creating delicious pockets of chocolaty goodness throughout the cake.

Step 7: Bake and Cool

Pour the batter into your prepared pan and bake for about 90 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 to 20 minutes before turning it out onto a wire rack to cool completely—this cooling time is essential to set the texture and keep all those rich flavors intact.

Step 8: Prepare and Pour Icing

While the cake cools, whisk together powdered sugar, espresso powder, vanilla extract, and whole milk in a small bowl until smooth. Pour this luscious glaze evenly over the cooled cake, where it will harden slightly for a shiny, flavorful finish that beautifully accents the espresso notes.

How to Serve Chunk Espresso Sour Cream Loaf Cake Recipe

A single rectangular metal baking pan filled with thick, creamy batter that is light beige with small dark specks mixed throughout. The batter is spread in uneven swirls and covers the pan evenly. The pan sits on a white marbled surface, showing some wear and slight browning around the edges inside the pan. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Keep it simple with a light dusting of cocoa powder or a few whole coffee beans scattered on top of the glaze for an elegant, café-inspired look. A spoonful of whipped cream on the side adds a delightful creaminess that balances the espresso’s intensity perfectly.

Side Dishes

This loaf cake pairs wonderfully with a steaming cappuccino or latte, enhancing the coffee experience. For a bright contrast, fresh berries like raspberries or sliced strawberries add a pop of color and a subtle tartness that complements the cake’s richness.

Creative Ways to Present

For a stunning dessert platter, slice the loaf into thick pieces and serve on a wooden board alongside mini espresso shots for a charming coffee bar vibe. You can also transform slices into decadent mini trifles layered with mascarpone cream and crushed biscotti, perfect for special occasions.

Make Ahead and Storage

Storing Leftovers

Store leftover cake in an airtight container at room temperature for up to three days to keep it moist and flavorful. If your kitchen is warm, the fridge works well, but be sure to let slices come to room temperature before serving to enjoy the best texture.

Freezing

This Chunk Espresso Sour Cream Loaf Cake Recipe freezes beautifully. Wrap the cooled cake tightly in plastic wrap and aluminum foil to prevent freezer burn, then freeze for up to three months. Thaw completely in the refrigerator overnight before serving.

Reheating

Warm slices gently in the microwave for 15 to 20 seconds or in a low oven (about 300°F) for 10 minutes wrapped in foil. Reheating brings out the fresh-baked aroma and softens the chocolate chunks, making each bite feel freshly baked.

FAQs

Can I use instant coffee instead of espresso powder?

Instant coffee can work as a substitute, but espresso powder typically provides a more concentrated and less bitter coffee flavor. If you only have instant coffee, use a little less to avoid overpowering the cake.

Is it necessary to use sour cream in this loaf?

Sour cream adds moisture and a subtle tang that balances the espresso flavor. You can substitute with Greek yogurt in equal amounts, but avoid using milk or cream alone to maintain the cake’s tender crumb.

Can I make this cake gluten-free?

Yes! Use a 1:1 gluten-free baking flour blend that includes xanthan gum for structure. Baking times might vary slightly, so begin checking the cake for doneness around 80 minutes.

How do I know when the cake is done baking?

Insert a toothpick or cake tester into the center. It should come out clean or with a few moist crumbs but no raw batter. The cake will also pull slightly away from the pan edges when fully baked.

Can I add other mix-ins besides chocolate?

Absolutely! Chopped nuts like walnuts or pecans add a lovely crunch, and dried cherries or cranberries introduce a delightful tart sweetness that pairs well with the espresso flavor.

Final Thoughts

With its rich coffee flavor, moist texture, and melty chocolate chunks, the Chunk Espresso Sour Cream Loaf Cake Recipe is a delightful treat you’ll turn to time and time again. It’s easy enough for a cozy afternoon baking session yet impressive enough to serve guests with pride. Give it a try and watch how quickly it disappears—this cake is truly a comforting classic with a caffeinated twist that everyone will adore.