There is nothing quite like the smell of a Marble Loaf Cake baking on a cold winter morning. It fills your home with the scent of sweet vanilla and rich cocoa. This recipe is my favorite way to make a slow weekend feel extra special.
You do not need fancy skills to make this beautiful dessert. It looks impressive but uses simple staples you likely already have. Every slice is a surprise with its unique, swirling pattern. Your family will love seeing the chocolate and vanilla mix together.
Why You’ll Love This Recipe
This cake is the perfect partner for your afternoon coffee or tea. It is incredibly moist thanks to the classic butter-based batter. You get the best of both worlds with rich chocolate and aromatic vanilla in one bite. It is a fantastic choice for a cozy winter treat.
Beginners love this recipe because the steps are very straightforward. You only need one main batter to create two distinct flavors. It is budget-friendly and uses pantry staples like flour, sugar, and eggs. This cake is a guaranteed crowd-pleaser for any occasion.
Simple Method
Making this cake feels like a fun science experiment in your kitchen. You start with a creamy base and then split it in two. Creating the swirls is the best part of the whole process. Anyone can master the marble technique with just a simple skewer or knife.
Simple Ingredients
This recipe relies on basic ingredients that create a tender and golden crumb every time.
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs, room temperature
- 225g self-raising flour, sifted
- 1 tsp vanilla extract
- 2 tbsp whole milk
- 2 tbsp cocoa powder
- 2 tbsp hot water
Step-by-Step
- Preheat the oven to 180°C (350°F) and grease and line a 2lb (900g) loaf tin with parchment paper.
- In a large mixing bowl, cream the softened butter and caster sugar together until the mixture is light, pale, and fluffy.
- Add the eggs one at a time, beating well after each addition; add a tablespoon of the flour with the final egg to prevent the mixture from curdling.
- Gently fold in the remaining self-raising flour using a large metal spoon or spatula until just incorporated.
- Divide the batter equally into two separate bowls.
- In a small cup, whisk together the cocoa powder and hot water to form a smooth paste.
- Stir the cocoa paste and 1 tablespoon of milk into one bowl of batter until uniformly chocolate-colored.
- Stir the vanilla extract and the remaining 1 tablespoon of milk into the second bowl of batter.
- Spoon the vanilla and chocolate batters into the prepared tin in an alternating pattern.
- Use a skewer or a thin knife to gently swirl through the batters twice in a figure-eight motion to create the marble effect.
- Bake in the center of the oven for 45 to 55 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Best Ways to Enjoy It
Serve this cake warm with a light dusting of powdered sugar. It is heavenly with a dollop of whipped cream on the side. For a cozy weekend, enjoy a thick slice while curled up on the sofa. It also makes a wonderful addition to a brunch spread with friends.
How to Store Leftovers
Keep your cake fresh by storing it in an airtight container. It stays moist at room temperature for up to three days. You can also freeze individual slices for easy snacks later on. Just wrap them tightly in plastic wrap before freezing. Reheat gently in the microwave for a just-baked feel.
Tips for Best Results
- Ensure your butter is truly soft for a fluffy cake.
- Don’t over-swirl the batter or the colors will just muddy together.
- Use room temperature eggs to prevent the batter from splitting.
- Sift your flour to keep the texture light and airy.
- For a winter twist, add a pinch of cinnamon to the chocolate batter.
- Always line your tin with parchment for stress-free removal every time.
- Check the cake at 45 minutes to avoid over-baking.
Ways to Switch It Up
- Add orange zest to the vanilla batter for a bright citrus note.
- Stir in a handful of chocolate chips for extra indulgence.
- Swap vanilla extract for almond extract for a different nutty aroma.
- In summer, serve with fresh berries and Greek yogurt.
Common Questions
Can I make this ahead of time?
Yes, you can bake this cake a day before serving. It actually develops a deeper flavor as it sits. Just keep it well-covered so it stays moist.
What if I don’t have self-raising flour?
You can make your own by adding baking powder to plain flour. Use about two teaspoons of baking powder for every cup of flour. Sift them together well before adding to your butter.
How do I get the perfect swirl?
The trick is to use a light hand with your skewer. Only do two figure-eight motions through the batter. Less is more when it comes to marbling!
I hope this Marble Loaf Cake brings a little extra warmth to your kitchen this season. It is a simple joy that always makes my family smile. Happy baking!
— Lidia
Ingredients
- 225 g unsalted butter, softened
- 225 g caster sugar
- 4 large eggs , room temperature
- 225 g self -raising flour, sifted
- 1 tsp vanilla extract
- 2 tbsp whole milk
- 2 tbsp cocoa powder
- 2 tbsp hot water
Instructions
- Preheat the oven to 180°C (350°F) and grease and line a 2lb (900g) loaf tin with parchment paper.
- In a large mixing bowl, cream the softened butter and caster sugar together until the mixture is light, pale, and fluffy.
- Add the eggs one at a time, beating well after each addition; add a tablespoon of the flour with the final egg to prevent the mixture from curdling.
- Gently fold in the remaining self-raising flour using a large metal spoon or spatula until just incorporated.
- Divide the batter equally into two separate bowls.
- In a small cup, whisk together the cocoa powder and hot water to form a smooth paste.
- Stir the cocoa paste and 1 tablespoon of milk into one bowl of batter until uniformly chocolate-colored.
- Stir the vanilla extract and the remaining 1 tablespoon of milk into the second bowl of batter.
- Spoon the vanilla and chocolate batters into the prepared tin in an alternating pattern.
- Use a skewer or a thin knife to gently swirl through the batters twice in a figure-eight motion to create the marble effect.
- Bake in the center of the oven for 45 to 55 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
