Description
Indulge in the rich flavors of coffee with this Espresso Marbled Loaf Cake. A moist and tender vanilla cake swirled with espresso for a beautiful marbled effect, perfect for pairing with your favorite hot beverage.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 tbsp instant espresso powder
- 1 tbsp hot water
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Combine wet ingredients: In a large mixing bowl, beat the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- Prepare espresso mixture: Dissolve the espresso powder in hot water. Set aside.
- Mix batters: Gradually add the flour mixture to the butter mixture, alternating with the milk. Mix until just combined. Transfer half of the batter to a separate bowl and stir in the dissolved espresso.
- Create marbled effect: Spoon vanilla and espresso batters alternately into the loaf pan. Swirl together with a knife for a marbled effect.
- Bake: Bake for 45–55 minutes until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, add mini chocolate chips to the espresso batter.
- This loaf cake pairs well with coffee or tea and can be stored at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 16g
- Sodium: 125mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
