Description
This Espresso Marbled Loaf Cake combines the rich, bold flavor of espresso with a moist, tender cake. The marbled design adds a beautiful touch, making it both a treat for your taste buds and a feast for your eyes. Perfect for coffee lovers, this cake is ideal for breakfast, afternoon tea, or as a decadent dessert. The perfect balance of chocolate and coffee flavors creates a truly irresistible loaf!
Ingredients
Scale
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 tablespoon instant espresso powder (or more for stronger flavor)
- 1/2 cup unsweetened cocoa powder
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
- Prepare the batter: In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Prepare the espresso batter: In a small bowl, dissolve the espresso powder in a tablespoon of warm water. Stir until fully dissolved. Add the espresso liquid to half of the batter and stir until well combined.
- Prepare the chocolate batter: In another small bowl, whisk together the cocoa powder with 2 tablespoons of hot water to make a smooth paste. Add this paste to the other half of the batter and mix until smooth.
- Marble the cake: Using two spoons, alternately spoon the espresso-flavored batter and the chocolate-flavored batter into the prepared loaf pan. Once both batters are added, use a knife or a skewer to swirl them together in a marble pattern.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve: Once fully cooled, slice and serve with your favorite cup of coffee or tea!
Notes
- For an extra coffee kick, you can drizzle the top of the cooled loaf with a simple espresso glaze made from powdered sugar and espresso.
- If you prefer a more intense coffee flavor, increase the amount of espresso powder to 2 tablespoons.
- This loaf cake can be stored at room temperature in an airtight container for up to 3 days or in the refrigerator for up to 5 days. It also freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 21g
- Sodium: 160 mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4 g
- Cholesterol: 55mg