Marble Loaf Cake
Swirls of vanilla and chocolate in one tender butter loaf.
Before You Start
One simple butter batter, split and half flavoured with cocoa, then swirled together for that classic marble effect. It is a fun bake and every slice looks different. A skewer dragged through does the swirling.
Instructions
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1
Heat the oven to 175°C / 350°F and line a 23 cm loaf tin.
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2
Beat the butter and sugar until pale and fluffy. Beat in the eggs one at a time, then the vanilla.
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3
Mix the flour, baking powder and salt. Add in parts, alternating with the milk, to a smooth batter.
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4
Spoon half the batter into another bowl and stir in the cocoa with a splash of milk to loosen it.
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5
Dollop the two batters into the tin in alternating spoonfuls, then drag a skewer through in figure-eights to marble.
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6
Bake for 45 to 55 minutes until a skewer comes out clean. Cool in the tin 10 minutes, then a rack.
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💡 Baker's tips
- Do not 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.
