A Cake That’s As Delicious As It Is Beautiful!
This Chocolate Espresso Marble Cake with crumb topping delivers the best of both worlds—a luscious, moist vanilla-espresso cake marbled with rich chocolate and a crunchy, cinnamon-sugar crumb. It’s the perfect treat for coffee enthusiasts and chocolate lovers alike!
Why this recipe works
The cake batter itself is buttery and moist, enhanced by sour cream for extra tenderness. A subtle yet noticeable espresso flavor comes through in every bite!
For more easy-to-make cake recipes, try my snickerdoodle coffee cake, this buttery blueberry coffee cake with cinnamon, or this lemon blueberry bundt cake next!
Ingredient Substitutions
- Sour Cream: Can be swapped with Greek yogurt.
- Dark Chocolate: Use your favorite semi-sweet chocolate if that’s what you’ve got.
- Espresso Powder: If you’re short on instant espresso, a shot of strong brewed espresso can work in a pinch–just reduce the liquid elsewhere slightly to compensate.
Directions At A Glance
Full instructions and quantities can be found in the recipe card below.
Ari’s Best Tips!
- Ensure the butter is soft, but not melted for creaming–this ensures the best overall texture.
- Lightly swirl the batter with a knife so the chocolate and vanilla remain distinct.
- If you love crunch, don’t skip the refrigerate step for the crumb topping; it ensures the butter remains solid and creates that perfect crumbly texture when baked.
Serving Suggestions
This is obviously fantastic on its own, but of course you could dust it with some powdered sugar, serve with a dollop of whipped cream, fresh berries, or even a scoop of ice cream. Personally, I like it best with a hot cup of coffee.
Whether you’re serving it up to friends and family or simply satisfying a personal craving, this delicious homemade marbled cake recipe is sure to satisfy! If you give it a try, be sure to leave a review and rating below. We love to hear from you!
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Chocolate Espresso Marble Cake with Crumb Topping
Equipment
Ingredients
For the Crumb Topping
- ¾ cup (90g) all-purpose flour
- ½ cup (105g) brown sugar
- 1½ tsp ground cinnamon
- Pinch of kosher salt
- 6 Tbsp (85g) unsalted butter, cold, cut into cubes
For the Cake
- ¾ cup (150g) granulated sugar
- ¾ cup (12 Tbsp; 168g) unsalted butter, room temperature
- 3 large eggs (150g), room temperature
- ⅓ cup + 2 Tbsp (100g) sour cream, room temperature
- 1 Tbsp pure vanilla extract
- 2 tsp instant espresso powder
- 1 ⅓ cups (160g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- 2 Tbsp (15g) Dutch process unsweetened cocoa powder
- 2 oz (57g) dark chocolate, finely chopped
Instructions
- Make the crumb topping. Preheat an oven to 350°F (177°C). In a mixing bowl, combine ¾ cup (90g) all-purpose flour, ½ cup (105g) brown sugar, 1½ tsp ground cinnamon, and a pinch of kosher salt. Add 6 Tbsp (85g) cold cubed butter, then use your hands or a pastry cutter to combine and press the mixture together until the butter is the size of small peas. Refrigerate until needed.
- Cream the sugar and butter. Line an 8-inch square cake pan with parchment paper. Place ¾ cup (150g) sugar and ¾ cup (168g) softened butter in the bowl of a stand mixer fitted with paddle attachment, then beat for 2 minutes, until light and fluffy. Use a rubber spatula to scrape down the sides, then mix again. Add 3 large eggs (150g), one at a time, beating well after each addition. Beat in ⅓ cup + 2 Tbsp (100g) of sour cream. There will be small lumps visible.
- Flavor with espresso. In a small bowl, whisk together 1 Tbsp vanilla extract and 2 tsp instant espresso powder until dissolved. Add this to the butter and egg mixture, then beat until just combined.
- Add the dry ingredients. Sift 1⅓ cup (160g) of flour, 1½ tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt directly into the stand mixer bowl, then beat this into the butter mixture until well mixed.
- Prepare the cake. Using a large spoon, drop heaping mounds of roughly ⅔ of the vanilla cake batter into the prepared pan, leaving spots to dollop the chocolate mixture.
- Make the chocolate cake batter. To the remaining ⅓ of the batter, add 2 Tbsp (15g) cocoa powder. Beat until smooth and chocolatey throughout. Add 2 oz (57g) chopped dark chocolate, then gently fold to combine. Use the large spoon to drop mounds of the chocolate cake batter into the prepared pan, filling in the gaps. Use a knife (or the back of the spoon) to swirl the two batters together into a marbled pattern.
- Bake the cake. Sprinkle the crumb topping evenly over the top, then bake for 35-38 minutes. A toothpick or cake tester inserted into the center of the cake should come out clean. Cool for 15 minutes, then remove from the pan and slice into 9 large or 16 smaller squares. Enjoy warm or room temperature!
Notes
- Make-ahead: Bake the cake a day ahead. Let it cool completely, then cover tightly with plastic wrap.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- To freeze: Wrap individual slices or the whole cake tightly in plastic wrap and foil. It will keep in the freezer for up to a month. Thaw overnight in a fridge before serving.
Nutrition
Photography by Katilin.
I really enjoyed this. It’s really more of a coffee cake, but it’s perfect for that purpose.
One suggestion: use softened butter for the crumb topping, mix really well, refrigerate til firm, then use your fork to break it up into little chunks. Everyone loves this version! I’ve been doing this for years because I could never achieve the desired results with cold butter.
Thank you so much for the feedback, Maureen! Agree, it’s rocking coffee cake vibes for sure. And love your personal tip about making crumb topping. There’s definitely a good variation depending on the temperature of the butter. I’m sure this will be helpful to many readers who are interested! Cheers, Ari