Coffee Marble Bundt Cake

This is the first time I’ve made this cake.  It caught my eye when I say that there coffee in it.  The other marble cakes that I’ve seen was just vanilla and chocolate, so with this added touch, I thought I would give it a try.  The texture of the top of the cake had a nice crust to it as well.  The most important thing is to have the bundt cake pan greased well, not too keen on having the cake stuck to the pan!


2 cups cake flour
2 tsp. baking powder
3/4 cup butter, at room temperature
1 ½ cups plus 3 tablespoons sugar, divided
4 large eggs, beaten, at room temperature
1 tsp. vanilla extract
1/3 cup cocoa powder, dutch processed
1/3 cup brewed strong coffee  (or 1/3 cup hot water with 1 tbsp. instant coffee)
1/4 tsp. almond extract

Preheat oven to 325°F.  Butter and flour the inside of an 8-cup bundt cake pan and tap out the excess flour evenly.  ***Be sure that pan is evenly greased***

In a small bowl, whisk the cocoa, coffee, 3 tablespoons sugar, and almond extract together in a medium bowl to dissolve the cocoa.  Mix until smooth.

In a medium bowl, sift the flour and baking powder together.

In a large bowl, beat the butter in the bowl until smooth, about 1 minute. Gradually beat in 1 ½ cups of the sugar, then add the vanilla. Beat until the mixture is very light in color and texture.  Slowly beat in the eggs on low speed, until completely combined. Add the flour in four additions, scraping down the bowl as needed and beating until smooth after each addition.

Transfer a little less than half of the batter to the cocoa mixture and mix with a spoon until smooth. Using a 2 ½-inch diameter ice cream scoop, alternate scoops of the vanilla and chocolate batters into the pan. With a blunt knife, swirl the batters together, taking care not to touch the sides of the pan. Gently smooth the top.

Bake until the top of the cake springs back when gently pressed with your finger, and a cake tester inserted into the center of the cake comes out clean, about 50-55 minutes. Cool on a wire cake rack for 10 minutes. Invert the cake onto the rack to cool completely.

Coffee Marble Cake


2 thoughts on “Coffee Marble Bundt Cake

  1. Pingback: Coffee Marble Bundt Cake – gazzetta

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