Cinnamon Dolce Latte Marble Cake

If you love the cosy warmth of cinnamon and the rich, comforting flavour of coffee, this Cinnamon Dolce Latte Marble Cake is for you! It is one of those feel-good bakes that tastes wonderful and makes your kitchen smell oh so good. Inspired by my favourite cinnamon latte, this cake marries soft, swirled batters with a subtle coffee kick and a sweet glaze that’s just right. It’s perfect at any time of day with tea, coffee or indeed, a cinnamon latte! 

This is one of my older recipes, developed over 20 years ago. While I’m in the process of gently refreshing this post and adding new photographs in 2026, the cake itself remains just as delicious and reliable as ever.

One of my priorities when developing this recipe was to find the best balance of cinnamon and coffee while still giving the cake a lovely appearance and texture. Using instant espresso powder keeps the coffee flavour gentle but noticeable, while the extra cinnamon gives that classic dolce warmth we all love. I was careful not to add too much sugar both for health reasons and also as I wanted the cake to be sweet without being over the top.

I tried various cake pans for this recipe, including a layer cake version, but for me, the Bundt shape gives the best appearance and makes it easy to serve and enjoy.

Cinnamon Dolce Latte Marble Cake Recipe

Serves 10 to 12

¾ cup butter, softened (unsalted for preference)
1¼ cups white sugar (caster or super-fine if possible)
4 eggs, at room temperature
1 teaspoon vanilla
3 cups all purpose flour
½ teaspoon salt
3 teaspoons baking powder
3 teaspoons cinnamon, divided
1 cup buttermilk, at room temperature
4 teaspoons instant espresso powder dissolved in 2 to 3 teaspoons boiling water and allowed to cool (use as little water as possible)

Preheat the oven to 350ºF (170ºC or 160ºC for a fan oven). Butter and flour a bundt pan.

Cream the butter and sugar together until light and fluffy. Beat in the eggs and vanilla.

Sift together the flour, salt, baking powder and 1 teaspoon of the cinnamon. Gently blend into the batter. Stir in the buttermilk, and beat until smooth.

Remove about half a cup of the batter from the mixture and place in a medium bowl. Add the cooled espresso and remaining 2 teaspoons of cinnamon and blend well.

Put half the white batter in the bundt pan, then divide the coffee batter into three portions over top. Spread the remaining white batter over top carefully, smoothing the top a bit if possible.

Step 1 | Step 2 | Step 3

Using a pallet knife, cut through the batter in a wave motion to swirl the marble filling.

Bake for 25 to 35 minutes, or until a skewer inserted in the cake comes out clean.

Cool completely and drizzle with Coffee Glaze.

To make the glaze, mix 2 teaspoons of espresso powder with 1 tablespoon of boiling water. Blend the espresso into 1 cup confectioner’s (icing) sugar along with 1 teaspoon of vanilla. Add more icing sugar, a bit at at time, until a thick smooth consistency is achieved.

Drizzle the glaze over the cake. Allow to set before cutting in slices to serve.

More Bundt Cake Recipes

Chocolate Banana Bundt Cake

Spicy Pumpkin Bundt Cake

Apple Pecan Cake with Maple Glaze