Description
This Espresso Marbled Loaf Cake is a delightful blend of rich coffee and chocolate flavors swirled into a moist, tender cake. Perfect for coffee lovers, this loaf combines the robust taste of espresso with smooth cocoa in a beautiful marbled pattern that is as pleasing to the eyes as it is to the palate.
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 (for chocolate batter)
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 Flavor
- 1 tablespoon instant espresso powder (or more for stronger flavor)
- 1 tablespoon warm water (to dissolve espresso powder)
- 2 tablespoons hot water (to mix with cocoa 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 2-3 minutes. This aerates the batter for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure even incorporation. Stir in the vanilla extract for added flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined; overmixing can toughen the cake.
- Prepare Espresso Batter: In a small bowl, dissolve the instant espresso powder in 1 tablespoon of warm water, stirring until fully dissolved. Add this espresso liquid to half of the batter and mix until fully combined.
- Prepare Chocolate Batter: In another small bowl, whisk the unsweetened cocoa powder with 2 tablespoons of hot water until it forms a smooth paste. Add this paste to the remaining half of the batter, stirring 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 all batter is in the pan, use a knife or skewer to swirl the batters together gently, creating a marbled effect.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to set before transferring it to a wire rack to cool completely, preventing sogginess from steam.
- Serve: Once fully cooled, slice the marbled espresso loaf cake and enjoy with your favorite coffee or tea.
Notes
- For a stronger coffee flavor, increase instant espresso powder to 1.5 tablespoons.
- You can substitute whole milk with any milk alternative, but it might slightly alter the texture.
- Be careful not to overmix the batter after adding the flour to keep the cake light and tender.
- Ensure the espresso powder is fully dissolved to avoid graininess in the batter.
- This cake keeps well for up to 3 days stored in an airtight container at room temperature or up to a week refrigerated.
