A deliciously buttery moist vanilla cake wrapped in ribbons of coffee. A dessert for all ages made from scratch using premium ingredients.
I tweaked this recipe several times to get the cake exactly how I wanted, this is the result for you to enjoy.
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AuthorAudreyCategoryCooking/baking with CoffeeDifficultyIntermediatePreheat the oven at 325F,
Soften the butter in a small pan (low heat),
In a large bowl, mix together the dry ingredients (flour, baking soda, and salt), set aside,
Mix the butter and sugar first, then add the whisked eggs,
Pour the dry ingredient through a sieve, then add the milk. Mix slowly until homogeneous,
Pour half of the batter (roughly 14oz) into a separate bowl and set aside,
In one of the batter batches, add the vanilla extract, and in the other, add the espresso shot and the coffee extract* (optional) if you would like a stronger flavor,
Prepare your cake loaf pan with parchment paper. Alternate spoonfuls of coffee and vanilla cake batter into the cake pan in a chess pattern**, filling them roughly one inch high with batter. You should be able to do 3 layers,
Grab a dull knife and, drag it through the batter in horizontal and vertical lines to create a marbled pattern,
Bake for 45-60 minutes (or until a toothpick comes out with a few moist crumbs),
Take the cake out of the oven and pull it from the pan (easy thanks to the parchment paper). On a rack, let it cool down at room temperature.
Notes
*check the coffee extract recipe.
**check this video for a nice cake marble effect.
You can replace the espresso shot with a strong short black coffee.
My 8-year-old loves to make this recipe with me; it is that easy.
Equipment needed:
Ingredients
Directions
Preheat the oven at 325F,
Soften the butter in a small pan (low heat),
In a large bowl, mix together the dry ingredients (flour, baking soda, and salt), set aside,
Mix the butter and sugar first, then add the whisked eggs,
Pour the dry ingredient through a sieve, then add the milk. Mix slowly until homogeneous,
Pour half of the batter (roughly 14oz) into a separate bowl and set aside,
In one of the batter batches, add the vanilla extract, and in the other, add the espresso shot and the coffee extract* (optional) if you would like a stronger flavor,
Prepare your cake loaf pan with parchment paper. Alternate spoonfuls of coffee and vanilla cake batter into the cake pan in a chess pattern**, filling them roughly one inch high with batter. You should be able to do 3 layers,
Grab a dull knife and, drag it through the batter in horizontal and vertical lines to create a marbled pattern,
Bake for 45-60 minutes (or until a toothpick comes out with a few moist crumbs),
Take the cake out of the oven and pull it from the pan (easy thanks to the parchment paper). On a rack, let it cool down at room temperature.
