Easy Marble Loaf Cake

Name: Easy Marble Loaf Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups (195g) cake flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 2 tablespoons dutch-processed cocoa*; 2 tablespoons hot water; 3/4 cup (170g) unsalted butter, room temperature; 3/4 cup (150g) granulated sugar; 2 large eggs, room temperature; 1 teaspoon pure vanilla extract; 1/2 cup (118ml) buttermilk, room temperature; fresh cherry frosting

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This easy marble loaf cake is fluffy and moist with a tender crumb, and deliciously swirled throughout with buttery vanilla and rich chocolate flavours. Even though it looks and tastes elaborate, the from scratch recipe is simple and easy to make with just one cake batter. And it's so fun to cut into because you won't know what it will look like inside until you do. The spontaneous swirls of chocolate are so pretty, not to mention tasty.

A marble loaf cake cut to show the beautiful vanilla and chocolate swirls inside.

Why choose between chocolate or vanilla when you get to enjoy both flavours in every bite of this tender cake? This makes it the best choice for pleasing everyone at parties. I paired this homemade marble loaf cake with a scrumptious frosting made with real cherries, because chocolate and cherries are a match made in food heaven.

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How do you get the marble cake swirl effect?
Ingredients
Substitutions
Instructions
What frosting goes with marble cake?
Equipment
Storage
Tips for success
FAQ
📖 Recipe

How do you get the marble cake swirl effect?

After making our base vanilla cake batter, we divide it and mix part with cocoa powder that we have bloomed to enhance the chocolatey flavour. Then we spread the vanilla batter on the bottom of a large mixing bowl and place dollops of chocolate batter on top. Finally we use a rubber spatula to fold the batter over itself, creating the marble effect. Follow my easy, step-by-step instructions below.

Ingredients

Cake flour - This type of flour is milled very finely and has little protein in it, resulting in a soft and tender crumb for cakes. If you don't have a scale to weigh it, be sure to use the spoon and level technique to get the right amount.
Baking Powder - Added to give lift and rise to the cake. Make sure that your baking powder is fresh and not expired. Do not use baking soda instead.
Salt
Dutch-processed cocoa - This type of cocoa powder is richer in chocolate flavour and less bitter than natural cocoa powder. I highly recommend using it in this recipe.
Hot water - We mix this with the cocoa powder to cause it to 'bloom,' enhancing the flavour before we mix it with cake batter. Don't skip this step or you won't get the same deep chocolate flavour.
Unsalted butter - You should use a good quality butter since butter is one of the prominent flavours in this cake. Make sure it is at room temperature. We use unsalted butter in baking so that we can control the amount of salt. Salted butter varies in saltiness depending on the manufacturer.
Granulated sugar - This type of sugar creams exceptionally well with butter, giving you a beautiful and tender cake crumb.
Eggs - Use large eggs at room temperature.
Pure vanilla extract - Make sure to use a pure vanilla extract rather than an artificial one for the best flavour in your cake.
Buttermilk - Adding room temperature buttermilk really makes this cake moist and fluffy. You can make something tasty like buttermilk banana bread or blueberry buttermilk pancakes to use up the leftover buttermilk in the carton.
Fresh Cherry Frosting - I used my recipe for a very tasty buttercream frosting made with fresh cherries. It pairs wonderfully with this marble loaf cake because chocolate and cherries are delicious together. See the 'what frosting goes with marble cake' section below for more ideas.

See the recipe card below for quantities.

Dutch-processed cocoa

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pure vanilla extract

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Substitutions

Cake flour - I used cake flour to make this marble loaf cake extra tender, however, you can substitute it in this recipe with all purpose flour. The most accurate way is to use a kitchen scale to measure out the same weight of flour (195 g). If you have to use a measuring cup, substitute 1 ½ cup cake flour with 1 ⅓ cup all purpose flour.

Dutch-processed cocoa - I prefer to use dutch-processed cocoa powder in this recipe because of its rich, less bitter flavour. I recommend that you try to get some. However, you can substitute with natural unsweetened cocoa powder in this recipe, if necessary.

Buttermilk - If you do not have buttermilk on hand, you can make a homemade substitute. Put 1 tablespoon + ¾ teaspoon lemon juice into measuring cup. Add milk until the volume reaches the line that says 1 ¼ cups/296 ml. Stir to combine and let rest for 10-15 minutes while it thickens. Use 1:1 as a substitute for buttermilk.

A frosted marble loaf cake beside a slice on a plate.

Instructions

Note: It's very important to make sure that your butter, eggs, and buttermilk are at room temperature. Plan to set them out well ahead of time before making this marble loaf cake.

A greased and parchment-paper lined loaf pan.

Preheat your oven to 350°F/180°C with the rack centred, and grease a nine-by-five inch loaf pan with butter before lining it with parchment paper.

In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set it aside for now.

Cocoa powder mixed with hot water in a bowl.

In another medium bowl, mix together the dutch-processed cocoa powder with the hot water. Mix well then set it aside for now as well.

Using a stand mixer with a paddle attachment, whip the butter until smooth, about 2 minutes. (See equipment section for notes on making this recipe without a stand mixer.)

Butter and sugar being beat together in a stand mixer.

Add in the sugar and beat together on medium-high until light and fluffy, about 4 minutes. Don't skip this step as it is crucial to achieving the cake's light and delicate texture.

Eggs and vanilla mixed into the butter sugar mixture.

Lower the speed and add the eggs in one a time, mixing well after each. Add in the vanilla extract and mix well.

A stand mixer gently mixing dry ingredients into the cake batter.

Alternately mix in the flour mixture and buttermilk in the following order: flour, buttermilk, flour, buttermilk, flour. Make sure to fully incorporate after each addition, but be careful to not overmix the batter.

Transfer ⅓ of the cake batter into the bowl with the cocoa powder mixture. Gently stir until the cocoa is fully incorporated into the batter, while being very careful to not over-mix.

Vanilla cake batter spread along the bottom of a large mixing bowl.

Spread the remaining vanilla batter over the bottom of the stand mixer bowl or large mixing bowl.

Six dollops of chocolate cake batter on top of vanilla cake batter in a mixing bowl.

Spoon the chocolate batter into several dollops over the top of the vanilla batter.

Vanilla and chocolate batter folded over itself a few times.

Using a rubber spatula, carefully fold the batter over itself 2-3 times. Move the batter from the bottom of the bowl and flip it over the top. Don't overdo it or it will lose the marble look.

Marble cake batter in a prepared loaf pan.

Gently transfer the batter into your prepared loaf pan and use the rubber spatula to smooth down the top. Smack the bottom of the pan on your countertop a couple times to help release any air trapped in the batter.

Bake the cake until an inserted toothpick comes out almost clean but with a few sticky crumbs, about 40-45 minutes. Don't over bake it or the cake will lose its soft and tender texture. Start checking at 35 minutes.

Cool the cake in the pan for 10 minutes before transferring it to a cooling rack to cool completely before decorating with frosting.

What frosting goes with marble cake?

These frostings pair well with marble cake:

My delicious fresh cherry frosting with real cherry flavour that goes spectacularly with the marbled chocolate and vanilla cake. This is the frosting that I used, along with some cherries and edible chamomile flowers. I used a Wilton 4B tip to pipe 1 batch of fresh cherry frosting in puffs over the top of the cake and a ring around the bottom.
Chocolate frosting
Vanilla frosting
Chocolate ganache - Just like the one used to stuff these chocolate raspberry bites; it can be repurposed to spread on top of this marble loaf cake.
Cream cheese frosting - Try my matcha frosting with cream cheese with this cake for a beautiful and luxe naturally green coloured frosting with so much flavour.
A simple dusting of confectioner's sugar, for those who aren't big fans of frosting.

Overhead of a marble loaf cake decorated with cherry frosting and fresh cherries.

Equipment

To make this recipe you will need the following:

Loaf pan - I used a 9x5 inch pan. You can use another size, just remember that the change in depth of the cake batter in the pan will affect the bake time. You also don't want this cake to be too shallow so that you have plenty of room for the marble design.
Parchment paper
Kitchen scale or measuring cup set
Measuring spoons
Mixings bowls
Rubber spatula
Cooling rack
Stand mixer - Or, you can mix up this recipe with a hand mixer or by hand. Just be sure that you mix the butter and sugar together well enough so that they have become pale and fluffy. This is important to get a tender cake texture.

Loaf pans are such a wonderful and versatile pan to have in your kitchen. See my French yogurt cake, buttermilk banana bread, and strawberry banana bread recipes for more tasty creations made in a loaf pan.

Storage

This cake stores well, making it a great make-ahead treat.

Store the cake in an airtight container at room temperature for up to 2-3 days. You can refrigerate it for up to 5 days, but keep in mind that this will cause the cake to dry out some and you should bring it back to room temperature before serving.

Note: If you are decorating this cake with the fresh cherry frosting it will have to be refrigerated to store.

You can also freeze it for up to 2 months in a freezer-safe bag. If you plan to freeze it, cool it completely first and wait to add any frosting until after thawing. To thaw, place in the refrigerator overnight and then bring to room temperature on a countertop.

Tips for success

Grease and line the pan - The grease will keep the parchment paper stationary in the pan when you are adding the batter. And the parchment paper makes it easy to lift the baked cake right out. Make sure to leave a bit of extra paper to grip onto for lifting.
Weigh to be sure - You should always weigh ingredients like flour and sugar to get the best results. However, if you have to use a measuring cup rather than a kitchen scale, stir the ingredient to create air pockets then gently spoon it into the cup and level off the top. Do not scoop or you will get too much.
Room temperature - Dairy and egg ingredients should be room temperature for this recipe. Cold ingredients simply won't combine properly, resulting in uneven lumps. Set them out an hour or two before you start.
Cocoa bloom - The step of mixing the cocoa powder with hot water to make it 'bloom' should not be skipped. This really enhances the chocolate flavour.
Don't overmix - As soon as you mix flour into any batter or dough it is so important to not overmix. If you do, you will lose the soft and delicate texture and make something that is dense and tough. Only mix until the flour has just been blended into the other ingredients.
Don't overbake - Be careful to not overbake this cake or you will lose the tenderness.
Bake times can vary - Actual oven temperature and the material of your baking dish can affect the bake time needed. Check early and keep an eye on it to avoid overbaking.

A fork holding a piece of the marble cake slice beside it.

FAQ

Why is my marble cake dry?

There are a few reasons that cake can turn out dry. Most commonly, too much flour (weigh flour if possible to get the best results), overmixing, or overbaking.

What does marble cake taste like?

Marble cake tastes like buttery vanilla cake and chocolate cake swirled together.

Why do they call it marble cake?

A blend of chocolate and vanilla cake batters create a pattern that looks similar to that of natural marble. No two cakes are alike, making each cake beautiful and unique.

Where did marble cake originate?

Marble cake originated in Germany in the early nineteenth century. Originally, it was made from sweet yeast bread, partially coloured with molasses and spices. Bakers then began using the same technique in their sponge cakes. Marble cake was brought to America in the 1850s.

📖 Recipe

Easy Marble Loaf Cake

5 from 15 reviews

Author: Asha
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 1 loaf 1x
Category: cakes
Cuisine: American

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Description

This easy marble loaf cake is fluffy and moist, deliciously swirled throughout with buttery vanilla and rich chocolate flavours.

Instructions

Note: It's very important to make sure that your butter, eggs, and buttermilk are at room temperature. Plan to set them out well ahead of time before making this marble loaf cake.

Preheat your oven to 350°F/180°C with the rack centred, and grease a nine-by-five inch loaf pan with butter before lining it with parchment paper.

In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set it aside for now.

In another medium bowl, mix together the dutch-processed cocoa powder with the hot water. Mix well then set it aside for now as well.

Using a stand mixer with a paddle attachment, whip the butter until smooth, about 2 minutes. **

Add in the sugar and beat together on medium-high until light and fluffy, about 4 minutes. Don't skip this step as it is crucial to achieving the cake's light and delicate texture.

Lower the speed and add the eggs in one a time, mixing well after each. Add in the vanilla extract and mix well.

Transfer ⅓ of the cake batter into the bowl with the cocoa powder mixture. Gently stir until the cocoa is fully incorporated into the batter, while being very careful to not over-mix.

Spread the remaining vanilla batter over the bottom of the stand mixer bowl or large mixing bowl.

Spoon the chocolate batter into several dollops over the top of the vanilla batter.

Using a rubber spatula, carefully fold the batter over itself 2-3 times. Move the batter from the bottom of the bowl and flip it over the top. Don't overdo it or it will lose the marble look.

Cool the cake in the pan for 10 minutes before transferring it to a cooling rack to cool completely before decorating with frosting.

I used a Wilton 4B tip to pipe 1 batch of fresh cherry frosting in puffs over the top of the cake and a ring around the bottom.

Notes

*Dutch-processed cocoa powder has been treated with an alkaline solution to neutralize the cocoa's natural acidity. This makes it react differently than natural cocoa powder in baking.

**Or, you can mix up this recipe with a hand mixer or by hand. Just be sure that you mix the butter and sugar together well enough so that they have become pale and fluffy. This is important to get a tender cake texture.