Marble loaf cake with coffee glaze


This easy loaf cake is simple enough to whip up as a last minute tea time treat, and you can have a bit of fun creating a swirled effect with the vanilla and chocolate batters.  It’s made with ingredients that I always have on hand, love that! Let’s not forget the simple mocha glaze that goes on top (scroll down for a close up of that drip!), I’m here for all of it.



The cake has a wonderfully soft crumb and a delicious flavour. Remember to have your ingredients at room temperature (eggs and butter, I’m looking at you). Why is this important when making cakes? The ingredients will be easier to whisk together, your batter will be smoother and your loaf will be lighter and fluffier. Let me know what you think of this marble cake!




For the cake:

  • 100g butter, softened
  • 200g castor sugar
  • 2 large eggs
  • 5ml (1 tsp) vanilla extract
  • 220g flour
  • 10ml (2 tsp) baking powder
  • pinch of salt
  • 230ml milk, warmed
  • 10g cocoa powder

For the icing:

  • 70g icing sugar
  • 5ml (1 tsp) cocoa powder
  • 5ml (1 tsp) instant coffee mixed into 15ml (1 tbsp) hot water

1.) Preheat the oven to 180ºC. Grease a 25cm loaf tin and line the base with baking paper.

2.) Place the butter and castor sugar in a bowl and cream for 5 minutes. Add the eggs one at a time, beating between each addition and scraping down the sides of the bowl as needed. Mix in the vanilla extract.

3.) Sift the flourbaking powder and salt into the bowl. Mix gently to combine. Add the milk and mix until combined.

4.) Scoop half of the batter into another small bowl. Sift in the cocoa powder and stir to combine.

5.) Drop scoops of batter into the loaf tin, alternating between the vanilla and chocolate batter. Take a skewer and pull it down the length of the tin in a zig zag motion once.

6.) Bake the cake for 50-55 minutes or until an inserted skewer comes out clean. Leave to cool.

7.) Sift the icing sugar and cocoa into a small bowl. Add the coffee mixture and stir until smooth. Spread onto the cooled cake and leave to set (or dive straight in, I’m not judging!)

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