This delicious chocolate and vanilla marble loaf cake is soft and moist. You can make this recipe with simple ingredients in less than an hour from preparing to baking!
First, you’ll mix a few ingredients in a bowl, and then pour some of the batter into another bowl, add the cocoa powder on top. Next, you’ll spoon two of the batter into a loaf pan and bake. It is as simple as it sounds!
I love this marble loaf cake as it is but if you want it to be a more chocolatey dessert you can add a chocolate ganache on top. If you haven’t visited yet, I have a full post on how to make chocolate ganache.
Ingredients you’ll need
- All-purpose flour– gives structure
- Baking powder– works as a leavener
- Cocoa Powder-I use unsweetened cocoa powder.
- Eggs-give structure and add moisture.
- Sugar-I use granulated sugar
- Butter-Melted butter gives moisture and enriches the flavor.
- Milk-gives moisture
- Vanilla– I use pure vanilla extract.
How to make a marble cake from scratch
First I melt the butter halfway in a small saucepan over medium heat. Then I take it from the heat and stir until it is all melted. This way the butter cools easily and it doesn’t cook the eggs when they are added. I set aside the pan.
Next, I mix the flour and baking powder in a medium bowl and set aside the bowl as well.
Then I mix the eggs and sugar in a medium bowl and stir with a whisk for almost 30-40 seconds until just combined.
Later I add the milk, melted butter and vanilla extract and stir with a whisk.
Next, I add the flour mixture in 3 batches. First I stir with a whisk and then continue with a spoon as it makes this step easy.
Then I divide the batter almost in half. You can definitely divide in half but please be aware that in this case the slices will have more chocolate parts than vanilla.
You can do this in two different ways. Either dip 1 cup into the batter and place it into a medium bowl without leveling, or after you divide the batter in half, add extra 2 tablespoons from the batter and place it in the other bowl without leveling.
Do you love being precise? It makes 320 grams or so. The other bowl will be around 420 grams.
Before adding the cocoa powder, I give it a stir to avoid lumps and I add it to the bowl that is less in amount and mix with a spoon. The cocoa batter will be thick which is totally fine.
Next, I place the two bowls with spoons inside and my pan in front of me. And then I start to spoon each batter next to each other (alternating) into the pan.
As I mentioned before, the cocoa mixture will be thicker so if you need to use two spoons feel free to do so.
And then when I go through the second layer, I put the opposite batters on top of the first layer. Vanilla batter will spread after you spoon it which is totally fine.
Finally I repeat the same step with the third layer and I take a knife and make a swirl.
I bake for 40-42 minutes or until a toothpick comes out clean. Few moist crumbs are fine. You can check your oven after 35 minutes as the baking time may change from oven to oven.
After I remove it from the oven, I let it cool for 20 minutes in the pan and once I removed it, I let it cool for around 20 minutes.
If you want to make a ganache, you can make it while the cake is baking and spread it on top when the cake is cooled. You can find the details in the recipe card below under notes.
I hope you enjoy this easy recipe for marble cake!
Frequently asked questions
You can keep the completely cooled cake in an airtight container at room temperature for up to 3 days and in the fridge for up to 7 days.
You can wrap totally cooled cake loaf with a plastic film and then cover it with aluminum foil. Instead of aluminum foil, you can place the cake in a freezer bag and take all the air inside. You can freeze for up to 3 months.
OTHER CHOCOLATE RECIPES YOU MAY ENJOY!
- Chocolate Ganache Tart
- Easy Chocolate Chip Cookie Cake
- Chocolate Cookies with Cocoa Powder
- Oatmeal Chocolate Chip Bars
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Marble Loaf Cake
- 210 g ( 1 and ½ cup) all-purpose flour, dip and sweep
- ⅛ teaspoon salt, optional
- 2 teaspoons baking powder
- 3 large eggs, room temperature
- 155 g (¾ cup) granulated sugar
- 135 g (½ cup + 1 and ½ tablespoons) unsalted butter*, melted
- 1 and ½ teaspoons vanilla extract
- 120 g (½ cup) milk, room temperature
- 16 g (2 and ½ tablespoons) unsweetened cocoa powder**
- Preheat the oven to 350°F(177°C). Grease 8 ½ * 4 ½ inch (21,5*10,5cm) loaf pan and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side. If you like, you can grease and flour the dish instead of parchment paper.
- Place the flour, baking powder and salt if using in a medium bowl, set aside.
- Put the eggs and sugar in a medium bowl and stir with a whisk for almost 30-40 seconds until just combined.
- Add in the milk, melted butter and vanilla extract, stir with a whisk.
- Add the flour mixture in 3 batches. You can stir with a whisk and then continue with a spoon as it makes this step easy.
- Divide the batter almost in half: either dip 1 cup into the batter and place it into a medium bowl without leveling, or after you divide the batter in half, add extra 2 tablespoons from the batter and place it into the other bowl without leveling. Approximately one batter will be around 320 grams, the other batter will be 420 grams. If you like you can divide the batter in half but be aware that you'll see more chocolate parts once sliced.
- Give a stir to the cocoa powder to avoid lumps and add into the bowl that is less in batter, stir with a spoon.
- Spoon each batter, alternating both horizontally and vertically, into the pan. There'll be two rows. If you start with chocolate batter, then continue with vanilla and then chocolate again. The chocolate batter will be thick so you can use two spoons if you prefer. When you come to the next layer, put the opposite batters on top of the first layer and do the same for the third layer. Using a knife, make a swirl from the beginning to the end of the pan.
- Bake for 40-42 minutes until or until a toothpick comes out clean. There can be few moist crumbs which are fine. You should check your oven after 35 minutes as the baking time may change from oven to oven.
- Let the cake cool for 20 minutes in the pan and 20 minutes on a wire rack before slicing.