Chocolate and Vanilla Marble Cake
Moist, fluffy, and beautifully swirled, this chocolate and vanilla marble cake is a timeless dessert that combines two classic flavors in one loaf. With a soft crumb and golden crust, it’s simple enough for everyday baking yet impressive enough for sharing.
Equipment
- 1 × 1.5 lb. loaf pan
- 1 × parchment paper sheet (with overhang)
- 2 × medium mixing bowls
- 1 × hand mixer or stand mixer
- 1 × Spatula
- 1 × skewer or toothpick
- Measuring Cups & Spoons
Ingredients
- 2 cups 340 g all-purpose flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 oz 115 g semi-sweet chocolate, chopped
- ¾ cup 170 g unsalted butter, softened
- 1 ¼ cups 250 g granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ¾ cup 180 ml milk (or buttermilk)
Instructions
- Prepare the Pan and Oven: Begin by preheating your oven to 350°F (175°C). While the oven heats, get your loaf pan ready. Lightly coat a 1.5 lb. loaf pan with nonstick spray, then line it with parchment paper. Make sure to leave a little extra parchment hanging over the sides—this will act as convenient handles for lifting the cake out once it’s baked. Proper preparation at this stage ensures the cake will not stick and will release easily later.
- Mix the Dry Ingredients: In a medium-sized bowl, sift together 2 cups all-purpose flour, 1 ¼ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Sifting breaks up clumps and aerates the mixture, which helps the cake bake evenly with a soft, fluffy crumb. After sifting, whisk lightly to fully combine and set the bowl aside.
- Melt the Chocolate: Place 4 ounces of chopped semi-sweet chocolate in a small heatproof bowl. If using the stovetop, set the bowl over a pot of simmering water, making sure the bowl does not touch the water, and stir until the chocolate is melted and glossy.If using a microwave, heat the chocolate in 30-second bursts, stirring well after each round until smooth. Set the melted chocolate aside to cool slightly—it should be warm and fluid, but not hot, when incorporated into the batter.
- Cream the Butter and Sugar: In a large mixing bowl, combine ¾ cup softened butter with 1 ¼ cups granulated sugar. Using a hand mixer or stand mixer, beat on medium speed for 2–3 minutes until the mixture turns light in color and fluffy in texture. Creaming incorporates air into the butter, which gives the finished cake its tender, soft crumb.
- Blend in the Eggs and Vanilla: Add the three eggs, one at a time, beating after each addition until fully combined. This prevents the mixture from curdling and ensures even texture. Once the eggs are blended in, add 2 teaspoons vanilla extract and mix again. At this stage, your batter should look smooth and creamy.
- Combine Wet and Dry Ingredients: Turn your mixer to low speed. Add half of the flour mixture into the bowl with the wet ingredients and mix just until incorporated. Next, pour in ¾ cup milk (or buttermilk) and blend again. Finally, add the remaining flour mixture and mix until everything comes together. Be careful not to overmix—stop as soon as you no longer see streaks of flour. Overmixing can result in a dense, chewy loaf instead of a light, airy one.
- Divide and Flavor the Batter: Transfer about 2 cups of the plain vanilla batter into a separate bowl. Stir the melted chocolate into this portion until fully blended. Now you have two batters: one vanilla and one chocolate, each smooth and ready to be layered.
- Layer the Batter in the Pan: Using a large spoon, drop alternating scoops of vanilla and chocolate batter into the loaf pan. For example, place a scoop of vanilla on one side, then a scoop of chocolate next to it. Continue spooning in this checkerboard-style pattern until you’ve covered the first layer of the pan.This method helps create distinct swirls in the final bake.
- Swirl the Batter: With a clean toothpick or skewer, gently swirl through the batter in figure-eight motions to create the marbled effect. Do not over-swirl; two or three gentle passes are enough. Too much mixing will blend the batters together instead of creating those beautiful streaks of chocolate and vanilla. Repeat layering and swirling until all batter is used.
- Bake the Cake: Place the filled pan into the preheated oven and bake for about 1 hour 20 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean or with only a few moist crumbs. If you notice the cake browning too quickly on top, tent it loosely with aluminum foil for the last 15–20 minutes of baking.
- Cool the Cake: Once baked, remove the pan from the oven and set it on a wire rack. Let the cake rest in the pan for 15 minutes—this short cooling time helps it set and makes it easier to handle. Afterward, grasp the parchment paper overhang and carefully lift the cake out of the pan. Place it directly on the wire rack to cool completely before slicing.
- Slice and Serve: After the cake is fully cooled, use a serrated knife to cut it into 12 even slices. Each slice will showcase beautiful marbled swirls of chocolate and vanilla. Serve as a tea-time treat, a simple dessert, or even as a sweet breakfast loaf with coffee.
Notes
- Always sift the dry ingredients to avoid lumps and ensure even rising.
- Use softened butter for creaming—cold butter won’t create enough air in the batter.
- Do not over-swirl the batters, or you’ll lose the marble effect.
- If the cake browns too quickly, tent loosely with foil during the last 20 minutes.
- A toothpick inserted into the center is the best doneness test.
- Cooling the cake completely before slicing prevents it from crumbling.
- For a richer flavor, substitute buttermilk for regular milk.
- High-quality chocolate makes a noticeable difference in taste.
- Always measure ingredients accurately for consistent results.
- Slice with a serrated knife for clean, neat cuts.
