Coffee-Chocolate Marbled Tea Cake

Adapted From

Zoom Yummy – ‘Marbled Coffee Cake’

Makes: 1, 8 inch cake

The Verdict:

The reason why I call this a ‘tea’ cake is because I think it would be perfect with tea: it is quick and easy to make, and is like a sponge cake but with a lot more substance.

With most other baked desserts one has to be very careful with the mixing method (beating, creaming or folding?), the instrument used (wooden spatula or metal fork?) and so on. But what I love about this cake is that it turns out great even if I make a mistake somewhere.

I also love the fact that the plain batter looks, smells and tastes just like a cold vanilla pudding – perfect for a hot summer day…


  • 2 tablespoons granulated white sugar
  • 1 tablespoon cocoa powder
  • 1 tablespoon instant coffee granules
  • 1 1/2 cups all purpose flour
  • 1 cup yogurt
  • 8 tablespoons unsalted butter
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup granulated white sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda


    • In a small bowl combine the sugar, cocoa and coffee granules. Set aside.
    • Combine the flour, baking powder and baking soda in another bowl. Set aside.
    • Using an electric beater, cream the butter until light and fluffy in a third bowl.
    • Add the sugar to the butter, in three batches, continuously beating.
    • Add the eggs, one at a time.
    • Add the yogurt and vanilla and give the batter a thorough mixing with a wooden spatula.
    • Add the flour mixture in three batches, beating or folding to combine.

    • Grease and flour an 8 inch cake tin and line with foil. Pour a third of the batter into the tin, sprinkle the coffee-cocoa mixture to cover the entire surface. Pour another third of the plain batter and cover again with the coffee-cocoa mixture. Pour the final third of the batter. Using a knife, make swirls in the batter for the marbled pattern.
    • Bake at 375F/170C for 40 minutes, or until a wooden skewer inserted comes out clean.

Pressure Points

  • I have made this cake twice. The first time the batter was extremely ‘loose’ and thin. This was because I used melted butter, rather than just softened. Although the end product was just as delicious, with an equally tender, light and moist crumb, it can be a little harder to handle when pouring into the cake tin. More importantly though, with a view to presentation, it became impossible to make the beautiful chocolate-coffee marbled swirls because the plain batter sunk into the cocoa-coffee mixture

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