Gingerbread Drizzle Marble Loaf

This deliciously decadent Gingerbread Drizzle Marble Loaf combines the sweet flavour of vanilla with festive spiced gingerbread and rich creamy coffee. The perfectly moist and tender cake is drizzled with coffee straight from the oven and then topped with a rich and creamy coffee cream cheese icing. It’s the perfect gift or ideal as the centrepiece to your Christmas table this festive season.

FESTIVE FLAVOUR | The kick of gingerbread spice is softened with the sweetness of vanilla, then both are brought together with the creamy and rich hit of coffee. It’s one of the best combinations.

PERFECT TEXTURE | This perfectly moist loaf cake has the most amazing texture. You’ll want slice after slice.

IDEAL GIFT | Nothing screams heartfelt than a home baked gift and this Gingerbread Drizzle Marble Loaf is perfect.

This delicious recipe uses lots of ingredients that you are likely to already have in your cupboards at home, but there may be a couple of specific extras you need. 

Unsalted Butter | Butter adds a creamy richness to your bakes ensuring a moist and tender cake. Using unsalted butter allows you to control the amount of salt added in the recipe later. If you only have salted butter, you can use it but leave the salt out later. Use room temperature butter so it’s easier to cream together with the sugar when making the brownie. 

Caster Sugar | Caster sugar gives the cake some structure and provides a nice hit of sweetness.

Treacle | Treacle gives this gingerbread cake it’s rich golden tone and provides the best flavour.

Plain flour | Plain Flour vs Self-Raising Flour as you will be adding the raising agents separately. The batter will seem super wet but this is a very moist cake, super wet is what we are after.

Baking Powder and Bicarbonate of Soda | Firstly make sure your raising agents are in date before using. You can test them easily by putting a tsp into bowl and adding approx 50ml boiling water. If it bubbles excitingly then it’s in date. If it doesn’t react then they won’t be any good to you in this cake.

Spices | Gingerbread spice is a combination of Ginger (obvs), Cinnamon and nutmeg. You could also add in mixed spice and cardamon. You’ll want to add more ginger than the rest to ensure you get the gingerbread hit we’re after with this cake.

Large Eggs | Use the best-quality eggs you can find and make sure they are at room temperature. 

Vanilla | Vanilla is the secret to all delicious baking. It enhances all the other flavours in the recipe.

Make the batters separately | For the perfect marble sponge you need to prepare the two flavours separately. Some marble loaf recipes will make the batter in one go and split it in half to add the two flavours, however as the gingerbread recipe requires the treacle to be melted with the butter they need to be kept separate.

Alternate spoons of the batter | To get an even marble effect add alternate spoons of each batter into the loaf tin until both have been used up

Swirl with a knife | Blend the batters together with the gentle swirl of a butter knife. I do a figure of 8 motion starting in the middle.

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I would love it if you tagged me @mykitchendrawer on Instagram if you make this Gingerbread Drizzle Marble Loaf. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message or let’s chat in the comments. Happy baking!

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Gingerbread Drizzle

This deliciously decadent Gingerbread Drizzle Marble Loaf combines the sweet flavour of vanilla with festive spiced gingerbread and rich creamy coffee. The perfectly moist and tender cake is drizzled with coffee straight from the oven and then topped with a rich and creamy coffee cream cheese icing. It's the perfect gift or ideal as the centrepiece to your Christmas table this festive season.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Dessert
Keyword: Coffee, Gingerbread, Gingerbread Cake, Gingerbread drizzle, loaf cake, Marble Loaf
Servings: 6 slices
Author: mykitchendrawer

Equipment

  • 1 2lbs loaf tin

Ingredients

For the Vanilla Cake

  • 110 g unsalted butter melted
  • 125 ml milk ideally whole but semi skimmed is ok
  • 150 g plain flour
  • 90 g caster sugar
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 1 egg large
  • 1/2 tsp vanilla paste

For the Gingerbread Cake

  • 150 g treacle
  • 110 g butter
  • 125 ml milk ideally whole but semi skimmed is ok
  • 150 g plain flour
  • 90 g caster sugar
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1 tbsp ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 egg large
  • 1 tbsp instant coffee

For the coffee cream cheese icing

  • 1 tbsp Instant coffee granules
  • 200 g Unsalted butter room temperature
  • 400 g Icing sugar
  • 200 g Full-fat cream cheese  cold

Instructions

For the Vanilla Cake

  • Preheat the oven to 150℃ and grease and line a 2lbs loaf cake with butter and baking paper
  • In a medium bowl combine the melted butter with the milk and leave aside for a few minutes.
  • In a large bowl, sift together the flour, sugar, baking soda, baking powder, salt, and spices and stir them together until well combined.
  • Add the eggs to the mixture and whisk well to combine. Add the wet ingredients to the dry ingredients, and whisk well until the mixture is smooth and lump free. 

For the Gingerbread Cake

  • In a medium saucepan, combine the treacle and butter and melt them together over a medium heat, stirring occasionally.
  • Once the mixture is melted, remove from the heat and add the milk and leave aside for a few minutes to cool.
  • In a large bowl, sift together the flour, sugar, baking soda, baking powder, salt, and spices and stir them together until well combined.
  • Once the treacle mixture has cooled slightly, add the eggs to the mixture and whisk well to combine. Add the wet ingredients to the dry ingredients, and whisk well until the mixture is smooth and lump free. 

For the Marble Effect

  • Add alternate spoons of each batter to the prepared loaf tin until the tin is 3/4 full. Then with a butter knife swirl through the batter in a figure of 8 motion.
  • Bake the loaf for 1 hour and 20 minutes, until a skewer inserted into the middle comes out clean.
  • Remove the loaf from the oven and prick it all over with a fork. Mix together a quick instant coffee shot the brush it all across the loaf cake making sure it soaks through the small holes.

For the coffee cream cheese

  • Dissolve the instant coffee in 1/2 tbsp boiling water and place in the fridge to cool for 10 minutes.
  • Beat the butter until soft and pale in colour then sift in in the icing sugar until the buttercream is smooth and combined. Add the cooled coffee liquid and fold it through.
  • Add the cold cream cheese and gently mix it it in to make a smooth and creamy frosting being careful not to over mix as it can make the cream cheese runny.
  • If your frosting does become quite thin place the bowl in the fridge for 30 minutes and allow it to firm up.

To Assemble

  • Smooth the coffee cream cheese frosting across the top of the loaf cake, gently pushing it over the sides so it drips down.
  • Optional: To decorate crush up some gingerbread men and sprinkle it over the top.

Video

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