Coffee Olive Oil Marble Cake

A Moist Olive Oil Marble Cake with a Hint of Coffee

Nudo Al caffe 1

Three things inspired me to make this cake. First, who doesn’t love a good chocolate and vanilla marble cake? Second, I saw one on Food52 by none other than Alice Medrich and anything Alice does I am usually interested in. But the third thing that inspired me to actually get into the kitchen, instead of just dreaming about cake, was a new product – a coffee infused olive oil.

Nudo Al Caffe

When I first received this product I wasn’t sure what to do with it. Nudo Olio d’Oliva Al Caffè is described as extra-virgin stone ground oil with roasted coffee beans. The label modestly and cheekily described the product as “badass”. Hmm. That was intriguing. Into the Test Kitchen I went. This cake is incredibly moist with a refined mocha flavor from the blend of coffee and cocoa. It doesn’t hit you over the head with the coffee or the chocolate flavor. It is subtle.

Nudo Al Caffe 3

I ate mine for breakfast with a schmear of orange marmalade. A fabulous keeping cake for holiday entertaining. Perfect for breakfast and snacks. For another olive oil recipe, try our Rosemary Olive Oil Cheddar Cheese Bread with Caramelized Onions.

Coffee Olive Oil Marble Cake
Makes: Serves 10 to 12
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ sifted natural cocoa
  • 2¼ cup sugar, divided
  • ½ cup brewed coffee, at room temperature
  • 1 cup Nudo Olio d’Oliva Al Caffè, coffee infused extra-virgin olive oil, or olive oil of your choice (plain is fine)
  • 1 tablespoon vanilla extract
  • 5 large eggs, at room temperature
  • 1 cup whole milk
  1. Position oven in lower third of oven. Preheat oven to 350°F. Thoroughly coat the inside of a 10 to 12 cup tube pan with nonstick spray. I used a loose-bottom angel food cake pan.
  2. Whisk together the flour, baking powder, baking soda and salt; set aside.
  3. Whisk together the cocoa, ½ cup of sugar and the coffee in a small bowl; set aside.
  4. In stand mixer fitted with balloon whisk attachment combine remaining 1¾ cups sugar, oil and vanilla until blended. Add eggs one at a time, beating until thoroughly combined.
  5. Add the dry mixture and the milk alternately in three batches, mixing until smooth and blended, scraping down bowl as needed. Divide batter and add the cocoa mixture to half, whisking well to combine. The batters will be thin; that’s okay.
  6. Pour about one-third of the white batter in the pan. Pour about one third of the chocolate batter on top. Repeat two more times. Do not marble the batters together; the swirls will appear on their own.
  7. Bake for about 1 hour to 1 hour and 5 minutes or until a bamboo skewer shows a few moist crumbs. Cool pan on rack for at least 15 minutes, then unmold cake on rack to cool completely. Cake will keep wrapped in plastic wrap or under a cake dome for up to 3 days.


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