Coffee-Chocolate Marble Cake

Coffee-Chocolate Marble Cake

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Rated: 7
  • Makes: 16 servings
  • Prep 35 mins
  • Bake 30 mins
  • Carb Grams Per Serving: 32


  • 2 1/2 cups sifted cake flour or 2-1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups buttermilk or sour fat-free milk*
  • 1 1/4 cups granulated sugar or sugar substitute blend** equivalent to 1-1/4 cups sugar
  • 1/2 cup canola oil or cooking oil
  • 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
  • 2 teaspoons vanilla
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoons instant espresso coffee powder or instant coffee crystals
  • 1 Coffee Drizzle (below)
  • 2 teaspoons powdered sugar and/or unsweetened cocoa powder


  1. Preheat oven to 350 degrees F. Grease and lightly flour a 10-inch fluted tube pan; set aside. Set aside 1/2 cup of the flour. In a large bowl, combine the remaining 2 cups cake flour or 1-3/4 cups all-purpose flour, the baking powder, baking soda, and salt.
  2. In another large bowl, whisk together buttermilk, granulated sugar, oil, eggs, and vanilla. Add buttermilk mixture to flour mixture. Beat mixture with a wire whisk just until combined. In a medium bowl, combine cocoa powder and espresso powder. Add half of the buttermilk mixture (about 1-3/4 cups), stirring until smooth; set aside. Add the reserved 1/2 cup flour to the remaining buttermilk mixture, whisking just until combined.
  3. Spoon half of the white batter evenly into the prepared pan. Carefully spoon half of the chocolate batter atop the white batter in pan in an even layer. Repeat layers with remaining batter.
  4. Bake for 30 to 35 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan. Place cake on a wire rack set over a sheet of parchment or waxed paper. Using a long wooden skewer, poke cake in several places, poking all the way through to bottom of cake. Slowly pour Coffee Drizzle evenly over top of cake. Cool completely. Sprinkle with powdered sugar and/or cocoa powder. Makes 16 slices.


  • *Test Kitchen Tip: To make 1-1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to make 1-1/4 cups total liquid; stir. Let stand for 5 minutes before using.


  • **Sugar Substitutes: Choose from Equal® Sugar Lite or Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1-1/4 cups and 1 tablespoon sugar.
  • **Sugar Substitutes:
  • **Sugar Substitutes: PER SERVING WITH SUBSTITUTE: same as above, except 177 cal., 24 g carbo. Exchanges: 1.5 other carbo. Carb choices: 1.5

Coffee Drizzle


  • 1 1/4 cups powdered sugar
  • 1 teaspoon light-color corn syrup
  • 1 - 2 tablespoons espresso or strong brewed coffee, cooled


  1. In a small bowl stir together powdered sugar and corn syrup. Stir in enough cooled espresso or strong brewed coffee to make a drizzling consistency.

Nutrition Facts Per Serving:

Servings Per Recipe: 16
PER SERVING: 206 cal., 7 g total fat (1 g sat. fat), 1 mg chol., 134 mg sodium, 32 g carb. 3 g pro.

Diabetic Exchanges

Other Carb (d.e): 2; Fat (d.e): 1.5