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.
Recipe by Bakepedia at