Elegant Coffee Marble Bundt Cake
A rich, tender coffee marble pound cake baked in a 10-inch tube pan. With balanced bitterness from dark roast espresso and a subtle nuttiness from almond flour, it can be served plain, topped with sliced almonds, or finished with a glossy white chocolate espresso ganache.
Servings: 12 slices
Calories: 417kcal
Equipment
- 10 inch bundt cake mold
Ingredients
Cake Batter (Scaled for 10-Inch Bundt Pan)
- 300 g unsalted butter room temperature
- 300 g granulated sugar
- 300 g whole eggs ~6 large eggs, room temperature
- 240 g pastry flour or cake flour
- 60 g almond flour
- 2.7 g baking powder ~½ tsp
- 20 g instant espresso powder such as Medaglia D'Oro
- 20 g hot water to dissolve espresso
White Chocolate Espresso Ganache (Optional Glaze & Piping)
- 225 g white chocolate finely chopped (~8 oz)
- 120 ml heavy cream (½ cup)
- 1.5 tbsp instant espresso powder Medaglia D'Oro
- 1 tbsp unsalted butter (softened)
- 0.3 tsp fine sea salt
- 0.5 tsp vanilla extract
- Garnish: Dark chocolate pearls (optional)
Instructions
Step 1: Prep & Flavoring
- Preheat your oven to **350°F (180°C)**.
- In a small bowl, dissolve the instant espresso powder in hot water; set aside to cool.
- Sift together the pastry flour, almond flour, and baking powder into a bowl.
- Thoroughly butter every crevice of a 10-inch tube or Bundt pan. *(Optional: Sprinkle sliced almonds evenly into the bottom and sides of the greased pan.)*
Step 2: Make the Batter
- In a large bowl, beat the softened butter with a hand mixer until smooth. Add the granulated sugar and beat on medium-high speed until pale, light, and fluffy.
- Add the room-temperature eggs in **5 separate additions**, mixing thoroughly after each to maintain a smooth emulsion.
- Add the sifted dry ingredients all at once. Fold gently with a rubber spatula just until no dry streaks remain.
Step 3: Marble & Bake
- Divide the batter equally into two separate bowls. Fold the cooled espresso mixture into one half until smooth.
- Alternate dollops of plain and coffee batter into your prepared 10-inch pan. Gently run a skewer or knife through the batter 2–3 times to create a marble swirl.
- Bake at **340°F (170°C)** for 30 minutes, then lower the oven temperature to **320°F (160°C)** and bake for an additional 10 minutes (approx. 40 minutes total).
- Check doneness by inserting a wooden skewer into the thickest section; it should come out clean.
- Invert the pan onto a wire rack, release the cake, and let cool completely.
Step 4: Espresso Ganache & Decorate (Optional)
- Place finely chopped white chocolate in a heatproof bowl.
- Heat heavy cream over medium-low until steaming. Whisk in the instant espresso powder and sea salt until dissolved.
- Pour the hot espresso cream over the white chocolate, let rest undisturbed for 2 minutes, then stir gently from the center outward until smooth and glossy.
- Stir in the softened butter and vanilla extract. Allow the ganache to cool to **85–90°F (30–32°C)**.
- Set the cooled cake on a wire rack over a sheet pan and pour half of the warm ganache slowly over the top.
- Refrigerate the remaining ganache until firm enough to hold its shape, transfer to a piping bag fitted with an open star tip, pipe rosettes along the top ridge, and finish with dark chocolate pearls.
Notes
- Temperature Matters: Eggs must be at room temperature; cold eggs will break the butter emulsion. If it splits, fold in a tablespoon of the dry flour mix to bring it back together.
- Pan Scaling: This recipe is specifically scaled up by 1.373× for a larger 10-inch Bundt/tube pan (yielding 1,252.3 g total batter).
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Storage:
- Unglazed: Store airtight at room temperature for up to 4–5 days.
- Glazed: Store refrigerated for up to 5 days. Bring to room temperature 30 minutes before serving.
- Freezer: Wrap unglazed cake tightly in plastic wrap and foil for up to 1 month.
Nutrition
Serving: 104g | Calories: 417kcal | Protein: 5.8g | Fat: 25.5g | Saturated Fat: 13.8g | Cholesterol: 144mg | Sodium: 75mg | Sugar: 25.2g