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Marbled Coffee Cake Recipe


Marbled Coffee Cake

Marbled Coffee Cake

Photo © istock.com
Marbled coffee cake is the ultimate tea-time treat. Soft, subtle coffee flavoring swirled through a light sponge cake, delicious.

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes


  • 8oz/250g butter, softened
  • 8oz/250g fine/caster sugar
  • 4 large eggs, beaten
  • 8oz/250g self raising flour
  • 2 tbsp coffee essence
  • 3oz/75g butter, softened
  • 6oz/150g icing sugar
  • 1 tsp coffee essence
  • 1-2 tbsp warm milk


Heat the oven to 350F/175C/Gas 4

  • Grease a 3½ pint ring mould or cake tin with butter.
  • In a large roomy baking bowl beat the butter and sugar together with an electric hand whisk until light and creamy.
  • SLOWLY add the beaten egg a little at a time, whisking until each addition of egg is well incorporated. Do not rush this step to prevent the cake mixture from curdling.
  • Lightly beat in the flour taking care not to over mix.
  • Divide the mixture into two. To one part add the coffee essence.
  • Place the mixture in the prepared tin in alternate spoonfuls and carefully level the surface.
  • Swirl through the mixture with a metal skewer taking care not to over swirl or the resulting cake will be muddy in appearance.
  • Bake in center of the oven for 45 mins until well risen and spongy.
  • Make the topping; cream the butter and icing sugar together, add the coffee essence and milk or water. Keep in a cool place until needed.
  • Once the cake is cooked, cool on a wire rack and once cold spread the coffee butter cream over the top and serve.
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