Description
This Espresso Marbled Loaf Cake combines the bold flavor of espresso with rich chocolate in a moist, tender crumb. The marbled design offers a visually appealing treat, perfect for coffee lovers looking to enjoy a decadent homemade cake alongside their favorite hot beverage.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Espresso Batter
- 1 tablespoon instant espresso powder (or more for stronger flavor)
- 1 tablespoon warm water (for dissolving espresso powder)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer at medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add eggs and vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then stir in the vanilla extract to combine.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix to keep the cake tender.
- Prepare espresso batter: In a small bowl, dissolve the instant espresso powder in 1 tablespoon of warm water. Stir until fully dissolved. Add this espresso liquid into half of the batter and stir until well combined.
- Prepare chocolate batter: In another small bowl, whisk together the cocoa powder with 2 tablespoons of hot water to form a smooth paste. Add this chocolate paste to the other half of the batter and mix until smooth.
- Marble the cake: Use two spoons to alternately drop spoonfuls of the espresso-flavored batter and the chocolate-flavored batter into the prepared loaf pan. Once all the batter is in the pan, use a knife or skewer to gently swirl the two batters together, creating a marbled pattern.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs but no wet batter.
- Cool: Allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
- Serve: Once fully cooled, slice the loaf and serve alongside your favorite cup of coffee or tea for an indulgent treat.
Notes
- For a stronger coffee flavor, increase the instant espresso powder to 1 1/2 tablespoons.
- Make sure not to overmix the batter to keep the loaf tender and fluffy.
- You can substitute whole milk with any milk alternative of your choice.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.
- For best results, bring the eggs and butter to room temperature before starting.
