Before you start
One simple butter batter, split and half flavoured with cocoa, then swirled together for that classic marble effect. It's a fun bake and every slice looks different. A skewer dragged through does the swirling.
Everything you need
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1¾ cups (219 g) all-purpose flour
- 3 large eggs
- ⅓ cup milk
- 2 tbsp (11 g) cocoa powder
- 1 tsp vanilla extract
- 1½ tsp baking powder
- ¼ tsp fine salt
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Heat the oven to 175°C / 350°F and line a 23 cm loaf tin.
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Beat the butter and sugar until pale and fluffy. Beat in the eggs one at a time, then the vanilla.
For this step
- ¾ cup (170 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
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Mix the flour, baking powder and salt. Add in parts, alternating with the milk, to a smooth batter.
For this step
- 1¾ cups (219 g) all-purpose flour
- ⅓ cup milk
- 2 tbsp (11 g) cocoa powder
- 1½ tsp baking powder
- ¼ tsp fine salt
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Spoon half the batter into another bowl and stir in the cocoa with a splash of milk to loosen it.
For this step
- ⅓ cup milk
- 2 tbsp (11 g) cocoa powder
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Dollop the two batters into the tin in alternating spoonfuls, then drag a skewer through in figure-eights to marble.
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Bake for 45 to 55 minutes until a skewer comes out clean. Cool in the tin 10 minutes, then a rack.
Baker's tips
- Don't over-swirl, or the two colours blur into brown. A few figure-eights is enough.
- Loosen the chocolate batter with a little milk so both are the same thickness and marble evenly.
Make it your own
- Add ½ cup (85 g) chocolate chips to the chocolate batter.
- Drizzle the cooled loaf with melted chocolate.
Storing & freezing
Wrapped at room temperature for 4 days, or freeze for 2 months.
Frequently asked
How do I get a clear marble effect?
Keep the two batters the same consistency, layer them in dollops, and swirl only a few times. Over-mixing muddies the pattern into one colour.
Can I make this as cupcakes?
Yes. Divide between 12 cases and bake at 175°C for 18 to 20 minutes.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to bake
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.