Marbled Chocolate Butter Cake with Espresso Glaze

Introduction

There’s something irresistible about a marbled cake: the beautiful swirl of chocolate and vanilla creates not only an artistic masterpiece but also a delightful mix of flavors in every bite. This Marbled Chocolate Butter Cake with Espresso Glaze is a moist, tender cake that brings together the richness of chocolate and the buttery goodness of a classic pound cake. To elevate it further, the cake is topped with a luxurious espresso glaze, adding a hint of coffee that perfectly complements the chocolate swirls. Whether you’re making it for a special occasion or as an afternoon treat, this cake is sure to impress.


Ingredients

For the Marbled Chocolate Butter Cake:

  • 2 cups (250g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (230g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) whole milk
  • ½ cup (50g) unsweetened cocoa powder
  • 2 tablespoons hot water

For the Espresso Glaze:

  • 1 cup (120g) powdered sugar
  • 2 tablespoons strong brewed espresso, cooled
  • 1 teaspoon vanilla extract
  • Pinch of salt

Preparation

Step 1: Prepare the Oven and Baking Pan

  • Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and dust it with flour, or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

  • In a large bowl, beat the butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy (about 3-4 minutes). This step is crucial for creating a light texture in the cake.

Step 4: Add the Eggs and Vanilla

  • Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.

Step 5: Incorporate the Dry Ingredients and Milk

  • Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined—do not overmix.

Step 6: Prepare the Chocolate Batter

  • In a small bowl, combine the cocoa powder and hot water to form a smooth paste. Take about 1 cup of the vanilla batter and fold it into the cocoa paste to create the chocolate batter.

Step 7: Create the Marble Effect

  • Pour half of the vanilla batter into the prepared loaf pan. Drop spoonfuls of the chocolate batter on top, followed by the remaining vanilla batter. Use a knife or skewer to gently swirl the batters together, creating a marbled effect.

Step 8: Bake the Cake

  • Bake the cake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 9: Make the Espresso Glaze

  • In a small bowl, whisk together the powdered sugar, brewed espresso, vanilla extract, and a pinch of salt until smooth. If the glaze is too thick, add a bit more espresso; if it’s too thin, add more powdered sugar.

Step 10: Glaze the Cake

  • Once the cake has cooled, drizzle the espresso glaze over the top, letting it drip down the sides for a beautiful finish.

Cooking Notes

  • Ensure all your ingredients are at room temperature before starting. This helps achieve a smoother batter and better texture.
  • Be careful not to overmix the batter once the dry ingredients are added, as this can make the cake dense.
  • For a stronger coffee flavor, increase the amount of espresso in the glaze or use a bit of instant espresso powder.

Serving Suggestions

  • Serve the cake warm with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Pair it with a hot cup of espresso or cappuccino for the perfect afternoon treat.
  • Dust the top with a bit of cocoa powder or chocolate shavings for extra flair.

Tips

  • To get a more pronounced swirl, drag the knife through the batter only a few times—over-swiping can blend the batters too much.
  • If you don’t have espresso, strong brewed coffee or instant coffee dissolved in water can be used for the glaze.
  • Store any leftovers in an airtight container at room temperature for up to 3 days. The cake can also be frozen for up to a month; thaw at room temperature before serving.

Prep Time:

  • 15 minutes

Cooking Time:

  • 50-60 minutes

Total Time:

  • 1 hour 15 minutes

Nutritional Information (Per Slice)

  • Calories: 320
  • Protein: 5g
  • Sodium: 200mg
  • Total Fat: 15g
  • Sugars: 25g

Conclusion

This Marbled Chocolate Butter Cake with Espresso Glaze is the perfect combination of visual appeal and rich flavors. The buttery, moist crumb with swirls of chocolate offers a delightful experience in every bite, while the espresso glaze adds a sophisticated touch. It’s a versatile cake, suitable for both casual and formal occasions. Whether you’re enjoying it with your morning coffee or serving it as a dessert at a dinner party, this cake is bound to be a favorite.

Print
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Marbled Chocolate Butter Cake with Espresso Glaze


  • Author: Imili Johnson
  • Total Time: 1 hour 15 minutes

Ingredients

Scale

For the Marbled Chocolate Butter Cake:

  • 2 cups (250g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (230g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) whole milk
  • ½ cup (50g) unsweetened cocoa powder
  • 2 tablespoons hot water

For the Espresso Glaze:

  • 1 cup (120g) powdered sugar
  • 2 tablespoons strong brewed espresso, cooled
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

Step 1: Prepare the Oven and Baking Pan

  • Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and dust it with flour, or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

  • In a large bowl, beat the butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy (about 3-4 minutes). This step is crucial for creating a light texture in the cake.

Step 4: Add the Eggs and Vanilla

  • Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.

Step 5: Incorporate the Dry Ingredients and Milk

  • Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined—do not overmix.

Step 6: Prepare the Chocolate Batter

  • In a small bowl, combine the cocoa powder and hot water to form a smooth paste. Take about 1 cup of the vanilla batter and fold it into the cocoa paste to create the chocolate batter.

Step 7: Create the Marble Effect

  • Pour half of the vanilla batter into the prepared loaf pan. Drop spoonfuls of the chocolate batter on top, followed by the remaining vanilla batter. Use a knife or skewer to gently swirl the batters together, creating a marbled effect.

Step 8: Bake the Cake

  • Bake the cake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 9: Make the Espresso Glaze

  • In a small bowl, whisk together the powdered sugar, brewed espresso, vanilla extract, and a pinch of salt until smooth. If the glaze is too thick, add a bit more espresso; if it’s too thin, add more powdered sugar.

Step 10: Glaze the Cake

  • Once the cake has cooled, drizzle the espresso glaze over the top, letting it drip down the sides for a beautiful finish.
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes

Nutrition

  • Calories: 320
  • Sodium: 200mg
  • Protein: 5g

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