Description
This Espresso Marbled Loaf Cake combines rich espresso and chocolate flavors in a tender, moist loaf. The beautiful marbled pattern is created by swirling together espresso-infused and cocoa-infused batters, making it a perfect treat to enjoy alongside your morning coffee or afternoon tea.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Flavorings
- 1 tablespoon instant espresso powder (or more for stronger flavor)
- 1/2 cup unsweetened cocoa powder
- Warm water (for dissolving espresso and 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 ensure easy removal of the cake after baking.
- Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine them evenly.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, about 2-3 minutes.
- Add eggs and vanilla: Add eggs one at a time to the butter and sugar mixture, beating well after each addition. Then stir in the vanilla extract to enhance flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients and mix just until combined to avoid overmixing.
- Prepare espresso batter: Dissolve the instant espresso powder in one tablespoon of warm water until fully dissolved. Add this espresso liquid to half of the batter and stir well to incorporate the coffee flavor.
- Prepare chocolate batter: In another small bowl, whisk the cocoa powder with two tablespoons of hot water to create a smooth cocoa paste. Stir this into the remaining half of the batter.
- Marble the cake: Using two spoons, alternately spoon the espresso and chocolate batters into the prepared loaf pan. Use a knife or skewer to gently swirl the two batters together, creating a beautiful marbled pattern.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This prevents sogginess and helps the cake set properly.
- Serve: Once fully cooled, slice the loaf cake and serve it alongside your favorite cup of coffee or tea for a delightful treat.
Notes
- For a stronger espresso flavor, increase the instant espresso powder to 2 tablespoons.
- Make sure not to overmix the batter after adding wet and dry ingredients to keep the cake tender.
- Use parchment paper in the loaf pan for easy removal and neat slices.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- You can dust the cooled cake with powdered sugar or drizzle with a simple glaze for an extra touch.
