Marble Loaf Cake

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5 from 17 votes

This delicious chocolate and vanilla marble loaf cake is soft and moist. It is so easy to make!

Prep Time15

Cook Time40

Cooling Time40

Total Time1 35

Course: Dessert

Calories: 260kcal

Author: Meymi

Ingredients

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**

Instructions

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.

Notes

*I melt the butter halfway in a small saucepan over medium heat and take it from the heat, stir until it is all melted. This way the butter cools easily and doesn't cook the eggs when they are added.

**I dip my spoon into cocoa powder and level it. I accept 1 tablespoon of cocoa powder 6 to 6.5 grams. I wanted to write my method here as in some places I see 1 tablespoon of cocoa powder as 7.5 grams.

How to store: 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.

How to freeze: 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.

Chocolate Ganache: If you want to turn this cake into a more chocolaty dessert, you can cover the top with chocolate ganache. You can make your ganache while the cake is in the oven. You can use 1:1 ratio by weight. For 115 grams (4 oz) of semi-sweet chocolate, you can use 115 grams (½ cup) of heavy cream. Simply you should pour the scalded (before the boiling stage) heavy cream over the chopped chocolate and stir until combined well. Let it cool at room temperature first and then you can keep it in the fridge. You can check my how to make chocolate ganache post if you want to learn more about ganache.

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