Marbled coffee & vanilla bundt cake with soft cheese glaze
- Cassie Best
Published: February 11, 2026 at 11:07 AM
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Serves 12
Easy
Prep: 20 mins
Cook: 45 mins - 50 mins
plus cooling and setting
A star rating of 4.4 out of 5.5 ratingsRate
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Make something different for your cake tin – this impressive marbled bundt bake is made with coffee and vanilla flavours, and coated in a soft cheese glaze
Freezable
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
3 tbsp instant coffee granules
-
200ml vegetable oil
plus extra for the tin
-
350g plain flour
plus 1 tbsp
-
120g full-fat soft cheese
-
4 medium eggs
-
2 tsp vanilla extract
-
250g golden caster sugar
-
3 tsp baking powder
-
4 tbsp milk
For the soft cheese glaze
- 1 tbsp full-fat soft cheese
- 150g icing sugar
- 1 tsp vanilla extract
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Nutrition: Per serving
- kcal451
- fat21g
- saturates4g
- carbs58g
- sugars34g
- fibre1g
- protein6g
- salt0.55g
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Method
-
step 1
Combine the coffee granules and 4 tbsp boiling water, then leave to cool. Heat the oven to 180C/160C fan/gas 3. Oil a 26cm bundt tin (measure across the top) and dust with 1 tbsp flour, making sure all the grooves are well coated. Tip out the excess.
-
step 2
Put the soft cheese in a large bowl and add the eggs, one at a time, whisking well between each addition. Add the vanilla and oil, and whisk until smooth. In a separate bowl, combine the flour, sugar, baking powder and ¼ tsp salt.
-
step 3
Pour the wet ingredients into the dry, and whisk until smooth. Divide the batter evenly between two bowls (each should contain about 550g batter). Stir the cooled coffee into one bowl and the milk into the other, mixing until smooth.
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step 4
Dollop alternate spoonfuls of the vanilla and coffee batters into the tin. Once all the batter has been used, gently swirl a skewer through the mixture a few times to create a marbled effect.
-
step 5
Bake on the middle shelf of the oven for 45-50 mins until risen, golden and a skewer inserted into the centre comes out clean. If it doesn’t, return to the oven for 5 mins, then check again. Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool slightly.
-
step 6
To make the glaze, whisk the ingredients together until smooth, then whisk in 50ml water to make a loose icing. Drizzle this over the cake and leave to set. Will keep chilled in an airtight container in the fridge for up to four days. To freeze, wrap slices (or the whole cake) well and freeze for up to three months. Defrost at room temperature before serving.
Recipe from Good Food magazine, March 2026
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A star rating of 4.4 out of 5.5 ratings
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