Soft Coffee Marbled Bundt Cake.
Super soft, moist, and delicious.
The coffee marbled bundt cake is a very simple pantry dessert to prepare, aromatic, fragrant, super soft, and so delicious. A quick dessert that can be whipped up with electric beaters in 5 minutes and then straight into the oven, baking time, and you’ll have one of the softest and most delicious coffee marbled cakes you’ve ever tried 🙂
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 large eggs (at room temperature)
- 1 cup sugar (around 3/5 cup for a less sweet version)
- 2 1/4 cups all-purpose flour
- 3/4 cup potato starch
- 3/4 cup corn oil
- 2/3 cup yogurt (at room temperature, vanilla, coffee, or plain)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 0.56 oz baking powder
- 1 shot coffee (already sweetened)
- 1 teaspoon instant coffee
- 1 tablespoon unsweetened cocoa powder
Tools
- 1 Electric Beater
- 1 Bowl
- 1 Sieve
- 1 Bundt Cake Pan
- 1 Oven
Steps
Preheat the oven to 340°F and butter a 9-inch bundt pan.
With an electric beater, whip the eggs with the sugar and a pinch of salt until you have a fluffy and frothy mixture; you can also use a stand mixer.
While continuing to beat, add the oil, vanilla essence, and then the yogurt.
Sift the flour with the potato starch and baking powder and fold it into the egg mixture by hand using a spatula.Once the batter is homogeneous, pour 2/3 into the buttered pan.
Mix the instant coffee into the coffee.
Add the sifted cocoa and coffee to the remaining batter, mixing with a spatula until fully combined.
At this point, pour the coffee batter over the white batter and use a skewer or fork to swirl the two batters together.Bake at 340°F for about 45 minutes, checking with a skewer (If it’s cooked, it should come out dry; if not, continue baking for a few more minutes).
Let the cake cool, place it on a platter, and if you like, dust with powdered sugar.
Butter a 9-inch bundt pan.
Preheat the oven to 340°F.
Attach the butterfly whisk in the bowl.
Separate the yolks from the whites.
Place the egg whites with a pinch of salt in the bowl, 3 minutes/speed 4.
Set them aside in a bowl.
Place the yolks in the bowl with the sugar and beat for 2 minutes/speed 4.Remove the butterfly whisk and add the flour, potato starch, oil, vanilla essence, and yogurt 50 sec./speed 3.
Spatula and add the baking powder 20 sec./speed 3.
Turn off the Bimby and add the egg whites a few at a time, folding from the bottom up with a spatula.
Once the batter is homogeneous, pour 2/3 into the buttered pan.Dissolve the instant coffee in the coffee.
Add the sifted cocoa and coffee to the remaining batter, mixing with a spatula until fully combined.At this point, pour the cocoa batter over the white batter and use a skewer or fork to swirl the two batters together.
Bake at 340°F for about 45 minutes, checking with a skewer (If it’s cooked, it should come out dry; if not, continue baking for a few more minutes).
Let the cake cool, place it on a platter, and if you like, dust with powdered sugar.The Soft Coffee Marbled Bundt Cake is ready to enjoy… Enjoy your dessert!
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