This Vanilla and Chocolate Marble Loaf Cake is a delightful treat that blends the classic flavors of vanilla and chocolate into a soft, tender, and moist loaf. I love how beautiful the swirls look when sliced, and how the flavors complement each other perfectly. It’s an easy recipe that always impresses—perfect for tea time, brunch, or a simple dessert.
Why I Love This Recipe
- Perfectly Moist Texture: I get that buttery, melt-in-your-mouth bite every time.
- Beautiful Marble Swirl: The chocolate and vanilla batter swirled together looks so pretty when sliced.
- Simple Ingredients: I always have everything I need in the pantry—no fancy ingredients here.
- Great for Any Occasion: It works just as well for a casual snack as it does for entertaining guests.
- Keeps Well: It stays soft and fresh for days, and I love having a slice with my morning coffee.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup whole milk
- ¼ cup unsweetened cocoa powder
- 2 tablespoons hot water
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
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Cream the butter and sugar in a large bowl using a hand mixer or stand mixer until light and fluffy.
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Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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In a separate bowl, whisk together the flour, baking powder, and salt.
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Add the dry ingredients to the wet mixture in three parts, alternating with the milk. Mix until just combined.
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Divide the batter into two bowls. In a small bowl, mix the cocoa powder with hot water to make a smooth paste. Stir this cocoa mixture into one half of the batter to make the chocolate portion.
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Spoon the vanilla and chocolate batters alternately into the loaf pan. Use a knife or skewer to gently swirl the batters together to create the marble effect.
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Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and Timing
- Servings: 8–10 slices
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
Variations
- Add Chocolate Chips: I sometimes mix mini chocolate chips into the chocolate batter for an extra chocolatey touch.
- Orange Zest Twist: A little grated orange zest in the vanilla batter adds a refreshing citrus note.
- Make it Gluten-Free: Use a 1:1 gluten-free flour blend to adapt the recipe without sacrificing texture.
- Top it Off: I’ve added a light glaze or a dusting of powdered sugar for a simple finishing touch.
Storage/Reheating
- Room Temperature: I store it in an airtight container at room temp for up to 3 days.
- Refrigerator: For longer storage, I keep it in the fridge for up to 1 week.
- Freezing: I wrap slices individually in plastic wrap and store them in a freezer bag. They thaw beautifully at room temp or with a quick microwave warm-up.
- Reheating: A short microwave burst (about 10–15 seconds) makes a slice feel freshly baked.
FAQs
Can I make this cake without a mixer?
Yes, I’ve made it with just a whisk and some elbow grease. Just be sure to cream the butter and sugar well until fluffy.
Why did my cake sink in the middle?
Overmixing or underbaking can cause sinking. I make sure to mix only until combined and test doneness with a toothpick.
Can I use oil instead of butter?
Butter gives the best flavor and structure, but I’ve used ¾ cup of oil in place of 1 cup butter with decent results. The texture is slightly different.
How do I get a good marble effect?
I spoon the batters alternately and gently swirl just once or twice with a knife—too much swirling blends the colors too much.
Is this cake suitable for layering or stacking?
This loaf is quite moist and soft, so I prefer it as a single loaf or bundt. It’s not sturdy enough for layer cake structure without adjustments.
Conclusion
This Soft, Moist, and Easy-to-Make Vanilla and Chocolate Marble Loaf Cake is a staple in my baking rotation. It’s beautiful, delicious, and comes together with basic ingredients. I love serving it for guests, gifting it during the holidays, or enjoying a slice with coffee any day of the week. Once I tried it, it quickly became one of my go-to bakes—and I think it’ll be one of yours too!
Print
Soft, Moist and Easy-to-Make Vanilla and Chocolate Marble Loaf Cake
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8–10 slices
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
This Soft, Moist and Easy-to-Make Vanilla and Chocolate Marble Loaf Cake is the perfect homemade treat for any occasion. With a beautiful swirl of rich chocolate and classic vanilla, this loaf cake is soft, buttery, and visually stunning. It’s made with simple pantry ingredients, bakes up perfectly every time, and is ideal for brunch, dessert, or a cozy coffee break.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup whole milk
- ¼ cup unsweetened cocoa powder
- 2 tablespoons hot water
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy using a hand or stand mixer.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture in three parts, alternating with milk. Mix until just combined.
- Divide batter into two bowls. In a small bowl, mix cocoa powder with hot water to form a smooth paste. Stir this into one bowl to create the chocolate batter.
- Spoon vanilla and chocolate batters alternately into the loaf pan. Swirl gently with a knife to create a marble effect.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Add chocolate chips for an extra indulgent touch.
- Orange zest in the vanilla batter offers a refreshing twist.
- Use a 1:1 gluten-free flour blend to make it gluten-free.
- Top with a light glaze or dusting of powdered sugar for a finished look.
- Avoid overmixing the batter to maintain a soft texture.
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