Indulge in the ultimate Marble Loaf Cake, a delicious blend of rich chocolate and classic vanilla swirled together for a stunning dessert. This easy loaf cake recipe is moist, tender, and topped with a smooth chocolate ganache for the perfect finish. Whether you’re searching for an elegant tea-time treat, a quick dessert to impress guests, or a versatile cake for any occasion, this recipe delivers. Ideal for beginner bakers and pros alike, this easy marble cake recipe is a must-try for anyone who loves the timeless combination of chocolate and vanilla.
Ingredients
For the Cake:
- 260 g plain (all-purpose) flour (2 cups / 9.1 oz)
- 1 cup granulated sugar (200 g / 7 oz)
- 2 tsp baking powder
- ¼ tsp salt
- 113 g unsalted butter, melted & slightly cooled (½ cup / 4 oz)
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature (250 ml)
- ¼ cup vegetable oil (60 ml)
- 2 tsp vanilla extract
- ¼ cup Dutch-processed cocoa powder (27 g / 1 oz)
- 2 tbsp boiling water (8 tsp, see notes)
For the Ganache:
- 150 g dark chocolate (50%)
- ½ cup thickened (heavy) cream
Recommended Equipment:
- Two mixing bowls
- Balloon whisk and silicone spatula
- 8×4 inch loaf pan
Instructions
Prepare the Butter and Oven:
- Melt the butter in a medium mixing bowl using a microwave. Set it aside to cool slightly.
- Preheat the oven to 180°C (350°F) or 160°C (fan-forced). Grease and line an 8×4 inch loaf tin with baking paper.
Make the Cake Batter:
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt to aerate and combine.
- In a separate bowl, mix the melted butter, eggs, buttermilk, oil, and vanilla extract until well combined.
- Create a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula to gently mix until smooth with no visible lumps.
Create the Marble Swirl:
- Transfer about 1 ½ cups of the batter into the bowl used for wet ingredients. Add cocoa powder and boiling water, stirring until combined.
- Alternate layers of vanilla and chocolate batter in the prepared loaf tin, adding about ½ cup at a time. Use a knife to swirl the batters gently, creating a marbled effect without overmixing.
Bake the Cake:
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out with a few sticky crumbs. Watch closely near the end to avoid overbaking.
- Allow the cake to cool in the tin for 10 minutes, then lift it out using the baking paper and transfer to a wire rack to cool completely.
Make the Ganache:
- Heat the cream in a small saucepan over low-medium heat until it begins to bubble. Pour the cream over the chocolate in a heatproof bowl and let sit for 1 minute.
- Stir the mixture until smooth. Allow the ganache to cool for 5 minutes, then pour it over the fully cooled cake.
Why You’ll Love This Recipe
- Beautiful Presentation: The marbled effect is visually stunning and sure to impress.
- Perfect Texture: A moist and tender crumb makes this cake irresistible.
- Versatile: Great for casual gatherings or as a special occasion dessert.
Tips
- Ensure ingredients like butter, eggs, and buttermilk are at room temperature for a smoother batter.
- Don’t overmix the batter after combining wet and dry ingredients to maintain a tender texture.
- Use high-quality chocolate for the ganache for the best flavor.
Variations and Substitutions
- Chocolate Swap: Use milk or white chocolate for the ganache instead of dark chocolate.
- Dairy-Free Option: Substitute buttermilk with a plant-based milk mixed with 1 tbsp of vinegar or lemon juice.
- Add-ins: Enhance the cake with chocolate chips or nuts for extra texture.
FAQs
Can I freeze this cake?
Yes! Wrap the cooled cake (without ganache) tightly in plastic wrap and freeze for up to 2 months. Add the ganache after thawing.
What can I use instead of buttermilk?
Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes, and use as a substitute.
Why did my loaf sink in the middle?
This could be due to overmixing the batter or opening the oven door too early.
Serving and Suggestions
- Serve slices of this Marble Loaf Cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with coffee or tea for a delightful treat.
- For added elegance, sprinkle the ganache with edible gold flakes or chocolate shavings.
Enjoy this show-stopping Marble Loaf Cake, a dessert that’s as fun to make as it is to eat!
Marble Loaf Cake Recipe
10
servings20
minutes50
minutesIngredients
For the Cake:
260 g plain (all-purpose) flour (2 cups / 9.1 oz)
1 cup granulated sugar (200 g / 7 oz)
2 tsp baking powder
¼ tsp salt
113 g unsalted butter, melted & slightly cooled (½ cup / 4 oz)
2 large eggs, room temperature
1 cup buttermilk, room temperature (250 ml)
¼ cup vegetable oil (60 ml)
2 tsp vanilla extract
¼ cup Dutch-processed cocoa powder (27 g / 1 oz)
2 tbsp boiling water (8 tsp, see notes)
For the Ganache:
150 g dark chocolate (50%)
½ cup thickened (heavy) cream
Recommended Equipment:
Two mixing bowls
Balloon whisk and silicone spatula
8×4 inch loaf pan
Directions
- Prepare the Butter and Oven:
- Melt the butter in a medium mixing bowl using a microwave. Set it aside to cool slightly.
- Preheat the oven to 180°C (350°F) or 160°C (fan-forced). Grease and line an 8×4 inch loaf tin with baking paper.
- Make the Cake Batter:
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt to aerate and combine.
- In a separate bowl, mix the melted butter, eggs, buttermilk, oil, and vanilla extract until well combined.
- Create a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula to gently mix until smooth with no visible lumps.
- Create the Marble Swirl:
- Transfer about 1 ½ cups of the batter into the bowl used for wet ingredients. Add cocoa powder and boiling water, stirring until combined.
- Alternate layers of vanilla and chocolate batter in the prepared loaf tin, adding about ½ cup at a time. Use a knife to swirl the batters gently, creating a marbled effect without overmixing.
- Bake the Cake:
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out with a few sticky crumbs. Watch closely near the end to avoid overbaking.
- Allow the cake to cool in the tin for 10 minutes, then lift it out using the baking paper and transfer to a wire rack to cool completely.
- Make the Ganache:
- Heat the cream in a small saucepan over low-medium heat until it begins to bubble. Pour the cream over the chocolate in a heatproof bowl and let sit for 1 minute.
- Stir the mixture until smooth. Allow the ganache to cool for 5 minutes, then pour it over the fully cooled cake.
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