Marble Loaf Cake (Edit recipe)

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This classic vanilla and chocolate Marble Loaf Cake is the kind of dessert that looks impressive but is surprisingly simple to make. With its soft, moist texture and beautiful swirl of flavors, it’s the perfect treat for afternoon tea or a cozy coffee break. Whether you’re hosting guests or just want something indulgent to enjoy at home, this loaf cake is one to add to your baking collection.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

9

Serves: 8

Ingredients

3 Eggs, room temperature
.5 tsp Salt
.75 tsp Vanilla Bean Paste, or 1 tsp vanilla extract
1 cup Granulated White Sugar
.5 cup Coconut Oil
1 cup Milk
2 tsp Baking Powder
2 cups All Purpose Flour
3 Tbsp Cocoa Powder, unsweetened

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl crack the eggs, and add the vanilla and salt. Whisk until well combined and has turned frothy.
Add the sugar and mix until well combined. Next add the oil and milk and mix well.
Slowly sift in the baking powder and flour and mix well until all is mixed into a uniform batter. The batter should be runny, if it’s too thick add a splash more of oil or milk.
In a medium bowl, pour about ⅔ of the batter and sift in the cocoa powder. Mix until well combined. Set aside with the other ⅓ vanilla batter.
Grease the loaf pan with little oil, and pour about ¼ of the vanilla batter on the bottom of the pan and then ¼ of the cocoa batter on top of the vanilla along the length of the pan. You can also do it in a zigzag motion. Repeat and keep alternating with the vanilla and cocoa batters until you’ve filled the pan. You can also use a spoon to alternate smaller spoonfuls of batter for more swirls. Gently shake the pan to level out the batter if needed.
With a knife or skewer, starting from one side of the pan to the other, swirl the vanilla batter into the cocoa batter in a zigzag or swirl motion to create the marble effect.
Bake at 180C (350F) for 45 minutes. Set aside to cool for at least 30 minutes before removing the cake out of the pan.
Serve on its own, with a chocolate ganache or simply topped with fruit!

Notes

Don't overmix the batter, it can affect the baking process. So mix just until your mixture is uniform.
Be sure to remove the cake from the oven when it’s still slightly sticky. When you poke the cake with a skewer, you should see a few sticky crumbs.
Be sure to grease the pan with some oil or butter to make it easier to remove the cake. I don’t use paper in my pan, but you can also do so by greasing the pan and lining it with baking paper.
It’s important to let the cake cool properly before taking it out of the pan and serving it. I like to leave it to cool for at least 30-45 minutes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	398
Fat:	15 g
Carbohydrates:	55 g
Protein:	6 g
Cholesterol:	4 g
Sodium:	149 mg
Fiber:	3 g
Sugars:	25 g
Sugar Alcohol:	0 g
Calculated per serving.