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.
PrintMarbled Chocolate Butter Cake with Espresso Glaze
- Total Time: 1 hour 15 minutes
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
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