Espresso Marbled Loaf Cake

Ingredients

For the Cake:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• ½ cup (120ml) whole milk
• 1 tsp vanilla extract
• 1 tbsp instant espresso powder dissolved in 1 tbsp hot water
• 2 tbsp unsweetened cocoa powder

For the Glaze (Optional):

• ½ cup (60g) powdered sugar
• 1 tbsp brewed espresso
• ½ tsp vanilla extract

Instructions

1. Preheat Oven & Prepare Pan
   • Preheat oven to 350°F (175°C).
   • Grease and line a 9×5-inch loaf pan with parchment paper.
2. Mix Dry Ingredients
   • In a bowl, whisk together flour, baking powder, and salt.
3. Cream Butter & Sugar
   • In a separate large bowl, beat butter and sugar until light and fluffy.
   • Add eggs, one at a time, mixing well.
   • Stir in vanilla extract.
4. Combine Wet & Dry Ingredients
   • Add the dry ingredients alternating with milk, mixing until just combined.
5. Create the Espresso & Cocoa Batter
   • Divide the batter into two equal portions.
   • To one portion, add the dissolved espresso and cocoa powder, mixing until smooth.
6. Marble the Batter
   • Spoon alternating dollops of vanilla and espresso batter into the loaf pan.
   • Swirl gently with a knife or skewer to create a marbled effect.
7. Bake
   • Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
   • Let cool in the pan for 10 minutes, then transfer to a wire rack.
8. Make the Glaze (Optional)
   • Whisk together powdered sugar, espresso, and vanilla until smooth.
   • Drizzle over the cooled loaf.

Conclusion

This Espresso Marbled Loaf Cake is a delightful balance of rich espresso and classic vanilla flavors. The marbled effect not only looks stunning but also gives each bite a perfect mix of both flavors. Whether enjoyed with a morning coffee or as an afternoon treat, this cake is sure to impress!