Marble Loaf Cake Recipe – Sally’s Baking Habit

Enjoy 2 cakes in 1 with this buttery rich marble loaf cake! Baking a cake in a loaf pan means easy prep and minimal decorating without sacrificing any flavor. The chocolate batter is made from the vanilla, so you don’t have to prepare two separate recipes. And don’t forget the 2 ingredient ganache topping!

There’s something so sensational about swirled desserts! I’m no stranger to marbled cakes and my favorites are this wild zebra cake (I used it as the bottom of my daughter’s “safari” celebration!) and this big chocolate marble banana Bundt cake. Have you ever tried both?

Immediately we’re counting on our loaf pan, the magical automobile that provides us with banana bread, loaf pan cheesecake, and even blueberry lemon icebox cake.

Right here’s Why You Will Love This Cake:

  • Tastes wealthy and moist with outstanding vanilla & chocolate flavors.
  • It’s simply as buttery as pound cake, however with a lighter crumb.
  • The two cake flavors come from 1 primary batter.
  • Meeting is as simple as spooning batter right into a loaf pan and swirling with a knife.
  • Fuss-free adorning– all the sweetness is on the within!

For those who love home made cake, however don’t want a towering big with gobs of candy frosting, this simple but spectacular dessert is for you. 🙂

two slices of marble loaf cake on red plate

Key Substances You Want for Marble Loaf Cake:

ingredients on black countertop including sugar, butter, eggs, milk, oil and others

Tailored from reader-loved chocolate chip loaf cake, this marble loaf cake comes along with primary baking substances. You want the entire above plus flour, baking powder, and salt. Let me clarify a number of the most necessary:

  1. Creamed Butter & Sugar: Like most cake recipes, the moist substances begin with room temperature butter and granulated sugar to create a fluffy creamed base. In contrast to most cake recipes, we’ll additionally add some oil.
  2. Oil: Oil is a cake’s greatest buddy as a result of it provides distinctive moisture. The take a look at cake with out oil was a bit dry. Check cake #2 changed some butter with vegetable oil and the cake tasted moister and richer. Most notably, nonetheless, tasters and I felt the chocolate taste was extra outstanding within the loaf made with oil.
  3. Bitter Cream & Complete Milk: Each assist create a young, cake-like crumb.
  4. Cocoa Powder: You want cocoa powder to make your chocolate batter. Since we use baking powder on this cake recipe, you need to use both dutch-process or natural cocoa powder.
  5. Espresso Powder: As you’ll discover in chocolate cake and chocolate chess pie, espresso powder kicks up chocolate’s taste. This cake does NOT style like espresso, slightly, it deepens the chocolate.

Success Tip: Use Room Temperature Substances

Use Room Temperature Substances: All refrigerated objects must be at room temperature so the cake batter mixes collectively simply and evenly. Merely put, chilly substances received’t correctly mix to provide a clean cake crumb. The batter could have lumps, as pictured beneath, however when you use chilly substances, anticipate numerous lumps that received’t bake correctly.

After you put together the vanilla batter, switch some to a different bowl and blend in your cocoa powder, extra milk, and the espresso powder:

vanilla batter and chocolate batter in separate glass bowls

Right here’s Precisely How you can Swirl The Batters Collectively

  1. Unfold a skinny layer of the plain vanilla batter on the underside.
  2. Layer spoonfuls of every batter on high. Cowl backside vanilla layer with a couple of spoonfuls of the chocolate batter, then a couple of spoonfuls of the vanilla batter, then extra chocolate batter, then extra vanilla batter, and so forth till the entire cake batter is used.
  3. Gently shimmy the pan to stage out the batters.
  4. Utilizing a knife, make rounded horizontal zig-zags from one facet of the pan to the opposite after which make rounded vertical zig-zags from the highest to the underside.
vanilla and chocolate cake batter in loaf pan and swirled together with a knife
marble loaf cake before and after baking

2 Ingredient Chocolate Ganache Topping

To high the cake, let’s flip to the great dessert concoction referred to as ganache. Chocolate ganache is usually made with 1:1 semi-sweet chocolate and heavy cream or heavy whipping cream, however for this cake I wished a thicker-style ganache so I decreased the quantity of cream. Since there’s much less liquid, it’s greatest to soften these two substances collectively slightly than pour heat cream over the chocolate.

I used milk chocolate within the pictured cake and when you’re utilizing that as properly, please see my recipe observe since you want even much less heavy cream.

chopped chocolate in bowl and shown again melted as ganache

Let the ganache thicken for 20-Half-hour after which drape your cake. It’s wonderful!

pouring chocolate ganache on loaf cake
marble loaf cake slice on white plate with raspberries

Marble loaf cake is built-in magnificence with mainly zero ornament. We are able to all recognize that!


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You’ll love this buttery and moist marble loaf cake as a result of it’s simple to make, assemble, and serve and there’s no fancy ornament required. The chocolate batter is produced from the vanilla, so that you don’t have to arrange two separate cake recipes. Overview the recipe notes earlier than starting.

  • 2 cups (255g) all-purpose flour (spoon & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) vegetable oil
  • 2 giant eggs, at room temperature
  • 1/4 cup (60g) full-fat bitter cream, at room temperature
  • 1 Tablespoon pure vanilla extract (sure, 1 Tbsp!)
  • 2/3 cup + 2 Tablespoons (190ml) entire milk, divided and at room temperature
  • 3 Tablespoons (16g) unsweetened pure or dutch-process cocoa powder
  • non-obligatory however beneficial: 1/2 teaspoon espresso powder

Thick Ganache Topping

  • one 4-ounce (113g) high quality semi-sweet chocolate bar, finely chopped (see observe)
  • 6 Tablespoons (90ml) heavy cream or heavy whipping cream (see observe)

  1. Preheat the oven to 350°F (177°C) and generously grease a 9×5 inch loaf pan.
  2. Make the cake batter: Whisk the flour, baking powder, and salt collectively. Put aside.
  3. Utilizing a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar collectively on medium-high velocity till clean and creamy, about 2 minutes. Scrape down the perimeters and up the underside of the bowl with a rubber spatula as wanted. Add the oil and beat till mixed. The combination will nonetheless be fairly creamy. Add the eggs and beat on excessive velocity for 1 minute after which beat within the bitter cream and vanilla extract. Scrape down the perimeters and up the underside of the bowl as wanted. The combination might be lumpy– that’s okay. Pour the dry substances into the moist substances. Flip the mixer to low velocity and because the mixer runs, slowly pour in 2/3 cup (160ml) milk. Beat on low velocity simply till the entire substances are mixed. Don’t over-mix. Chances are you’ll have to whisk all of it by hand to verify there aren’t any giant lumps on the backside of the bowl. The batter might be barely thick.
  4. Switch rather less than half of the batter (simply eyeball it, doesn’t must be good) to a different bowl. Stir within the remaining 2 Tablespoons (30ml) milk, the cocoa powder, and espresso powder.
  5. Layer and swirl the batters: Unfold a skinny layer of the plain vanilla batter within the backside of your ready loaf pan. Now you’ll layer spoonfuls of every batter on high– cowl backside vanilla layer with a couple of spoonfuls of the chocolate batter, then a couple of spoonfuls of the vanilla batter, then extra chocolate batter, then extra vanilla batter, and so forth till the entire cake batter is used. Gently shimmy the pan to stage out the batters. Utilizing a knife, make rounded horizontal zig-zags from one facet of the pan to the opposite after which make rounded vertical zig-zags from the highest to the underside.
  6. Bake for about 65-75 minutes or till a toothpick inserted within the heart comes out clear. That point is a suggestion— all ovens differ, so preserve a detailed eye on the cake after 55 minutes. If the cake is browning too shortly on high, loosely tent with aluminum foil because it bakes.
  7. Cool cake within the pan set on a wire rack for 1 hour earlier than eradicating from the pan. Observe that the cake barely sinks because it cools and that’s fully regular. Be happy to proceed cooling the cake immediately on a wire rack or you may high it and slice it whereas it’s nonetheless barely heat after 1 hour cooling contained in the pan.
  8. Because the cake cools, make the ganache topping: Place the chocolate and cream in a medium heat-safe bowl set over a medium saucepan of simmering water. (Or use a double boiler in case you have one.) Don’t let the underside of the bowl contact the water. Stir incessantly till chocolate has melted and ganache is clean. Take away from warmth and put aside at room temperature for 20-Half-hour or till barely thickened. 
  9. Drizzle or unfold topping on cake. Topping units right into a fudge-like consistency after a number of hours.
  10. Cowl leftovers tightly and retailer cake (with or with out topping) at room temperature for 3 days or within the fridge for as much as 1 week.


  1. Freezing Directions: Topped or plain cake freezes properly as much as 3 months. Thaw in a single day within the fridge, then convey to room temperature or serve chilly.
  2. Oil: For greatest style and texture, use vegetable oil. In a pinch, you may exchange with canola oil or olive oil. The cake can style greasy with melted coconut oil, however when you attempt it, it’s crucial the opposite substances are room temperature so the coconut oil doesn’t solidify as you combine the batter collectively.
  3. Complete Milk Bitter Cream: Be happy to exchange the bitter cream with low fats plain yogurt. For greatest outcomes, use entire milk. Decrease fats or nondairy milks work in a pinch. I don’t advocate changing the bitter cream and/or milk with buttermilk on this recipe.
  4. Room Temperature Substances: All refrigerated objects must be at room temperature so the batter mixes collectively simply and evenly. Learn extra about room temperature ingredients in baking.
  5. Espresso Powder: Espresso powder won’t make the cake style like espresso. As a substitute, it deepens the chocolate taste. It’s non-obligatory, however for greatest style, I extremely advocate it. You need to use the identical quantity of on the spot espresso (the powder) as an alternative of espresso powder if desired.
  6. Ganache Topping: For the pictured ganache topping, I used 4 ounces of a milk chocolate baking bar from Dealer Joes known as “Milk Chocolate Pound Plus.” Milk chocolate is softer than semi-sweet and thus produces a thinner ganache. For those who use milk chocolate, generally bought as “candy chocolate” or “German’s chocolate” by the model Bakers, cut back the heavy cream right down to 1/4 cup (4 Tbsp; 60ml). If utilizing semi-sweet chocolate, use 6 Tablespoons (90ml) heavy cream as listed above to provide a pleasant thick ganache.

Key phrases: marble loaf cake

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