Classic Coffee Swirl Cake

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 12 servings


  • Serving Size: 1 (168.8 g)
  • Calories 485.4
  • Total Fat - 24.4 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 250 mg
  • Sodium - 320 mg
  • Total Carbohydrate - 52 g
  • Dietary Fiber - 3.8 g
  • Sugars - 27.6 g
  • Protein - 16.6 g
  • Calcium - 214.3 mg
  • Iron - 2.3 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.2 mg

Step 1

Lightly grease a 26cm non-stick bundt pan (12-cup capacity) with cooking oil spray.

Step 2

To make coffee swirl, combine coffee, water, Natvia and cocoa in a small bowl and stir until smooth and then set aside.

Step 3

To make cake, beat margarine, Natvia, cinnamon and vanilla in large bowl of an electric mixer until light and fluffy and then beat in eggs, one at a time, until combined.

Step 4

Don’t worry if mixture looks curdled and then add buttermilk and flour, in two batches, beating on low speed until just combined.

Step 5

Spread half the batter into prepared pan and then pour over coffee swirl and using a bamboo skewer, swirl through batter and then spoon over remaining cake batter and smooth over and then using bamboo skewer to swirl batter again.

Step 6

Cook in a moderate oven (180C) for about 40 minutes, or until cooked when tested and then let stand for 10 minutes in pan before transferring to a wire rack to cool.

Step 7

Dust cake with sifted cocoa and serve with cream or yoghurt.

Tips & Variations

No special items needed.