Description
This elegant marble loaf cake blends rich chocolate and classic vanilla in a moist sponge texture, perfect for breakfast, afternoon tea, or dessert. The swirls emulate real marble and are made with buttermilk for added moisture. Easy to make and endlessly versatile.
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 cups buttermilk (plant-based alternative optional)
1/4 cup unsweetened Dutch-processed cocoa powder
1 tbsp vanilla extract
1 1/2 tsp baking powder
1/2 tsp salt
4 large room-temperature eggs
Instructions
Preheat oven to 350°F (175°C)
Grease a 9×5-inch loaf pan thoroughly
In a large bowl, mix buttermilk, sugar, and eggs until fully combined
Sift flour, baking powder, and salt into the wet ingredients and gently fold together until just incorporated
Divide batter into two bowls
To the second bowl, add cocoa powder and mix well
Pour one half of the vanilla batter into the prepared loaf pan
Using a spatula or a wooden pick, swirl in the cocoa mixture using gentle back-and-forth or X-pattern motions
Bake for 45 minutes or until a thermometer inserted in the center reads 205°F (96°C)
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool fully
Notes
Chill the prepared loaf pan for 30 minutes before baking for cleaner, defined swirls
Use room-temperature eggs for better incorporation into the batter
Avoid overmixing to prevent large air pockets and maintain the marbled appearance
For a dairy-free version, replace buttermilk with a non-dairy alternative
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days
- Prep Time: 20
- Cook Time: 45
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg