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Minty Chocolate Swirled Coffee Cake


  • 1/4 c instant coffee granules
  • 1 tbsp hot boiling water
  • 3 c flour
  • 1 tsp BP
  • a pinch of salt
  • 1 1/4 c butter/margarine softened
  • 2 3/4 c sugar
  • 6 eggs
  • 1/2 c each milk buttermilk, kefir (mix as one)


  • Preheat oven 350 F and grease a 12 c bundt pan/fluted tube pan/10 inch angel food tube pan and lightly flour it
  • In a bowl, dissolve coffee in hot water, let cool for 10 mins
  • While cooling coffee, mix dry ingredients, set aside
  • In a separate bowl, beat sugar, butter and eggs on low speed for 30 seconds then beat on high for 3 minutes, scraping sides occasionally.
  • Lower speed and beat in flour alternating with milk mixture, start with flour end with flour
  • Remove 1 cup of batter and mix it with coffee, stir well
  • Pour half of white batter into pan, top with coffee mixture then the rest of the white batter
  • With a knife, cut through here and there making marbled/swirled design
  • Bake for 50 minutes or until knife inserted comes out clean
  • Cool in pan on cooling rack for 15 minutes then unmold
  • Cool on cooling rack for at least an hour or an hour and a half before slicing
  • Serve warm or room temperature as is or top with melted chocolate
  • 100 g mint chocolate, melt in micro at 30 seconds then pour ontop of cake


For chocolate swirled, omit coffee and hot water, mix 1 c batter with 2 tbsp cocoa powder. For decaf, lessen sugar to 2 1/2 c, same for chocolate swirled. You can use all 1 c milk and 1/2 c sour cream instead milk, kefir and buttermilk