Coffee Layer Cake recipe from 1941

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This Coffee Layer Cake appeared in the Minneapolis Tribune and Star Journal on June 10, 1941. The cake itself is more molasses-flavoured than coffee-flavoured. To enhance the coffeeness, I used a coffee flavoured frosting.
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Spiced Marble Cake recipe from 1910

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Labelled as “Marble Cake That Never Fails”, this recipe comes from a newspaper dated June 29, 1910. 


Like most of the marble cakes of that era, the dark part is spiced, which gives the cake a lightly spiced flavour. The original recipe gives no measurements for the cinnamon, nutmeg, cloves, or cocoa other than “add to taste”.



INGREDIENTS:

Cake:

  • ½ cup unsalted butter (113g)
  • 1 ½ cups sugar (300g)
  • ½ cup milk
  • 4 eggs, beaten light
  • 2 cups cake flour (220g)
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ¼ tsp cloves
  • ¼ tsp nutmeg
  • ¼ cup cocoa powder (20g)

Chocolate Buttercream:

  • 1 cup unsalted butter (227g)
  • 2-3 cups icing sugar
  • ½ cup cocoa powder (40g)
  • 3-4 tbsp heavy cream
  • 1 ½ tsp vanilla extract
  • ½ tsp salt

Note: All ingredients should be room temperature unless otherwise stated.

Method:

  • Preheat oven to 350°F/175°C
  • Grease an 8-inch cake pan

Cake:

  1. Sift flour and baking powder into a bowl. Set aside.
  2. In a large bowl, cream butter and sugar.
  3. Beat eggs until light, then add to the creamed butter and sugar.
  4. Add vanilla extract.
  5. Add flour mixture and milk alternately, beginning and ending with the flour mixture.
  6. Put half the batter into a separate bowl. To the one half sift in cinnamon, nutmeg, cloves, and cocoa. Mix.
  7. Drop by spoonfuls into a cake tin, alternating light and dark.
  8. Bake in a preheated oven at 350°F/175°C for 30 minutes — or until a cake tester or toothpick comes out clean. (Bake times will vary based on pan size and oven. Keep an eye on it.) 
  9. Cool in pans for 15-20 minutes, then turn onto a cake rack to fully cool.

Chocolate Buttercream:

  1. Cream butter.
  2. Add 2 cups of icing sugar, cocoa powder, salt, vanilla, and heavy cream.
  3. Mix until smooth.
  4. Adjust with more icing sugar or heavy cream based on preferred taste and/or texture.

Once the cake is cooled, ice as you like. :)

Enjoy!

Notes: 

  • If you prefer a more heavily spiced cake, feel free to increase the amount of spices suggested in the recipe.


Original newspaper clipping:





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