Like coffee? This loaf cake is the one you need!
This coffee marble loaf cake is so quick and easy to make, it’s two flavours of cake in one pan. For this loaf, I went with vanilla and coffee – the two flavours work really well together and the colours are just perfect.
I won’t lie, the cake would be good on its own BUT to enhance the flavour and marble effect to the cake, I added a layer of marble buttercream. As you can guess, its coffee and vanilla. To get the perfect flavour, I used Javy coffee concentrate – I was kindly gifted the bottle of coffee concentrate to use, so thought of using it in a cake rather than in a drink and it works really well.
If you have been around for a while, you might remember I made a vanilla and chocolate marble loaf cake back some time ago – check it out if you’re interested.
Anyway, let’s get started, shall we?
220g butter, at room temp.
220g granulated sugar.
1-2 tsp vanilla extract.
1 tbsp Javy coffee concentrate (or 2 tsp instant coffee + 2-3 tsp boiling water).
220g plain flour.
1 1/2 tsp baking powder.
Pinch of salt
125g granulated sugar.
35g egg yolk.
2 tsp vanilla extract.
2 tsp Javy coffee concentrate (or 2 tsp instant coffee + 1-2 tsp boiling water, allowed to cool).
Sprinkle mix, I used a Dr Oetker sprinkle mix.
Before you get sarge don the recipe, you’ll want to do some prep. I like to start by weighing up all of your ingredients, lining your cake tins with parchment and getting any equipment you may need, such as a stand mixer and paddle attachment. Preheat your oven to 180˚ç/350˚f, don’t forget to line your 2lb loaf pan with parchment paper/case.
To start on the cake, take a mixing bowl and place in the butter and sugar. Beat them together until they are light and fluffier in colour and consistency – for me this is about 7 minutes but it will vary depending on the climate.
Once you’ve achieved the right consistency, give the bowl a quick scraping down, just to incorporate any bits that may not have been fully worked in.
Now start adding your eggs in, one at a time, beating well in-between each addition. Once all of the eggs have been added, add in your vanilla extract and mix that until its fully worked in.
Go ahead and give the bowl another good scraping down, just to incorporate any bits thats may not have been fully worked in from earlier on.
Add in the dry ingredients, passing through a sieve, if needed. Then mix on a medium speed, just until the flour has been incorporated,
Divide the batter in half, keeping half vanilla and into the other half add the coffee and mix until fully incorporated, being careful not to over-mix.
Add dollops of the mixture into the lined loaf pan, ensuring there is splodges of each flavour batter, then swirl around a little, to get that marble effect.
Place into your preheated oven and bake for around 45-55 minutes, or until a tester comes out clean, when inserted into the centre. I find the middle shelf of the oven the best.
While your cake is baking in the oven, its the perfect time to make the buttercream. For this buttercream, I have used my Italian meringue buttercream recipe as its may favourite type. I take half the buttercream and flavour it vanilla and the other half with coffee. Set aside until needed.
Once the cake has baked and cooled, you can go ahead and decorate. Simple take dollops of each buttercream and randomly place them on top of the loaf, spread and swirl it around until you’re happy and finish with a scattering of sprinkles – then, you’re done!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.