This Brown Butter Coffee Cinnamon Marble Cake is soft, aromatic, and perfectly balanced with deep coffee notes, warm cinnamon, and rich cocoa. It’s a cozy, café-style cake that feels indulgent yet easy enough to make any day of the week. The browned butter and cream cheese add a beautiful depth and richness that make every bite unforgettable.

Why You’ll Love This Recipe

• Brown butter flavor: Adds a nutty, caramel-like richness that takes the cake to another level.

• Perfectly balanced: The warm cinnamon and bold coffee flavors complement each other beautifully.

• Visually stunning: The marble swirl gives it an elegant, bakery-style look with minimal effort.

• Soft and moist: Cream cheese keeps the texture tender and rich without being heavy.

• Simple ingredients: Pantry staples, easy to follow, and no mixer required.

Ingredients

For the Cake Batter:

• 180g unsalted butter, browned

• 200g granulated sugar

• 3 large eggs, room temperature

• 2 tsp vanilla extract

• 160g cream cheese, room temperature

• 220g all-purpose flour

• ½ tsp baking soda

• ½ tsp baking powder

For the Flavor Swirls:

• 4 tsp instant coffee mixed with 2 tbsp hot water

• 25g cocoa powder

• 1 tbsp cinnamon powder

Instructions

Step 1: Brown the Butter

• In a saucepan, melt the butter over medium heat, stirring often until it turns golden brown and smells nutty.

• Remove from heat and let it cool slightly.

Step 2: Prepare the Batter

• In a large mixing bowl, whisk together the browned butter and sugar until combined.

• Add eggs one at a time, whisking well after each addition.

• Stir in vanilla extract and cream cheese, mixing until smooth.

• Sift in flour, baking soda, and baking powder. Fold gently until no dry streaks remain.

Step 3: Create the Two Batters

• Divide the batter into two equal portions.

• In one half, add the cocoa powder and dissolved coffee mixture; mix until smooth.

• In the other half, add the cinnamon powder and mix well.

Step 4: Assemble the Marble Cake

• Lightly grease and line an 8.5-inch loaf pan with parchment paper.

• Alternate spoonfuls of the coffee-cocoa batter and cinnamon batter into the pan.

• Use a knife or skewer to swirl gently for a marbled effect.

Step 5: Bake

• Bake in a preheated oven at 180°C (350°F) for 40–45 minutes, or until a skewer inserted in the center comes out clean.

• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Storage & Reheating Tips

• To store: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

• To freeze: Slice and wrap individually; freeze for up to 2 months. Thaw at room temperature before serving.

• To serve warm: Microwave a slice for 10–15 seconds for that fresh-baked aroma.

Coffee Cinnamon Marble Cake

This Brown Butter Coffee Cinnamon Marble Cake is soft, aromatic, and perfectly balanced with deep coffee notes, warm cinnamon, and rich cocoa.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Dessert, tea time

Cuisine desserts, german cake, tea time

Servings 10

Calories 330 kcal

Equipment

• 1 8.4 x 4.5 loaf

Ingredients

  

1x2x3x

For the Cake Batter:

• 180 g unsalted butter browned
• 200 g granulated sugar
• 3 large eggs room temperature
• 2 tsp vanilla extract
• 160 g cream cheese room temperature
• 220 g all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder

For the Flavor Swirls:

• 4 tsp instant coffee mixed with 2 tbsp hot water
• 25 g cocoa powder
• 1 tbsp cinnamon powder

Instructions

 

• In a saucepan, melt the butter over medium heat, stirring often until it turns golden brown and smells nutty.
• Remove from heat and let it cool slightly.
• In a large mixing bowl, whisk together the browned butter and sugar until combined.
• Add eggs one at a time, whisking well after each addition.
• Stir in vanilla extract and cream cheese, mixing until smooth.
• Sift in flour, baking soda, and baking powder. Fold gently until no dry streaks remain.
• Divide the batter into two equal portions.
• In one half, add the cocoa powder and dissolved coffee mixture; mix until smooth.
• In the other half, add the cinnamon powder and mix well.
• Lightly grease and line an 8.5-inch loaf pan with parchment paper.
• Alternate spoonfuls of the coffee-cocoa batter and cinnamon batter into the pan.
• Use a knife or skewer to swirl gently for a marbled effect.
• Bake in a preheated oven at 180°C (350°F) for 40–45 minutes, or until a skewer inserted in the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 330kcal

Keyword loaf cake, marble cake, tea cake

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Frequently Asked Questions (FAQ)

Q. Can I skip browning the butter?
Yes, you can use melted butter, but the browned butter adds a nutty, toffee-like flavor that really elevates the cake.

Q. Can I use brewed coffee instead of instant?
You can, but the coffee flavor will be milder. Stick to instant coffee for a stronger taste.

Q. Can I make this without cream cheese?
Cream cheese adds moisture and richness, but you can substitute it with full-fat Greek yogurt or sour cream.

Q. What pan size works best?
An 8.5-inch loaf pan works perfectly, giving the cake an even rise and soft crumb.