Espresso Vanilla Marble Cake
A tender, moist loaf cake with a beautiful espresso and vanilla swirl.
Servings: 8
Ingredients
- 240 grams of all purpose flour (about 1 3/4 cups)
- 20 grams of cornstarch (about 1/4 cup)
- 2 grams of baking soda (1/2 teaspoon)
- 170 grams of salted butter, room temperature (3/4 cup)
- 4 large eggs
- 150 grams of sour cream (about 2/3 cup)
- 10 grams of pure vanilla extract (2 teaspoons)
- 78 grams of freshly brewed coffee or hot water (1/3 cup)
- 45 grams of natural unsweetened cocoa powder (about 1/2 cup)
- 5 grams of espresso powder (1 tablespoon)
Instructions
- Preheat your oven to 350 degrees
- Generously butter an 8”x5” loaf pan and line with a parchment paper sling leaving 2-3 inches overhang on both sides
- Combine 240 grams of all purpose flour, 30 grams of cornstarch and 2 grams of baking soda in a small bowl and set aside for now
- In a large bowl, use an electric hand mixer to beat 170 grams of room temperature butter with 4 large eggs until creamy
- Add 150 grams of sour cream and 2 teaspoons of pure vanilla extract and blend until smooth
- Add the flour mixture and mix until just combined
- In a separate bowl, whisk 78 grams of freshly brewed coffee or hot water with 45 grams of natural unsweetened cocoa powder and 5 grams of espresso powder
- Transfer about half of the cake batter in with the chocolate mixture and mix until completely combined
- Using a large cookie dough scoop or 1/2 cup measuring cup, add the batter into your prepared loaf pan alternating between the vanilla and chocolate until all of the batter has been added
- Use a butter knife to swirl the batter a bit
- Bake at 350 degrees for 60-65 minutes or until a toothpick will come out of the center clean