This recipe yields a wonderfully soft, fluffy loaf with a striking marbled pattern and a rich contrast between sweet vanilla and deep cocoa flavors.
Prep time, Cook time & Servings
Prep time: 20 minutes
Cook time: 45–55 minutes
Servings: 10–12 slices
Ingredients
For the Base Batter:
200g (1 cup) granulated sugar
115g (1/2 cup) unsalted butter, softened at room temperature
3 large eggs, room temperature
1 teaspoon vanilla extract
240g (2 cups) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
120ml (1/2 cup) whole milk, room temperature
For the Chocolate Layer:
3 tablespoons unsweetened cocoa powder
3 tablespoons whole milk (to loosen the batter)
1 tablespoon sugar
Instructions
- Prepare the Oven and Pan
Preheat your oven to 180°C (350°F).
Grease a standard loaf pan with butter and line it with parchment paper, leaving some overhang on the sides for easy removal. - Make the Base Batter
In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light, fluffy, and pale in color (about 3–4 minutes).
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Alternately add the dry ingredients and the 120ml of milk to the wet mixture, starting and ending with the flour. Mix on low speed just until combined—do not overmix, or the cake will become dense. - Create the Chocolate Batter
Divide the batter into two bowls (about 2/3 for the vanilla layer and 1/3 for the chocolate layer, as seen in the image where chocolate is beautifully prominent).
To the smaller portion of batter, add the cocoa powder, the extra 3 tablespoons of milk, and 1 tablespoon of sugar. Fold gently until completely smooth and chocolatey. - Layer and Marble
Spoon the batters into the prepared loaf pan, alternating random dollops of vanilla and chocolate batter.
To get the exact look from the picture, place larger dollops of chocolate batter and smaller drops of vanilla on top.
Take a butter knife or a skewer and gently swirl it through the batter in a zigzag or figure-8 motion a few times. Tip: Don’t over-swirl, or the colors will blend too much instead of creating distinct marbled patches! - Bake and Cool
Bake for 45 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.
Let the cake cool in the pan for about 10 minutes, then use the parchment paper handles to lift it out and transfer it to a wire rack to cool completely before slicing.
Baker’s Tip: Pair a slice of this fresh marble cake with a cold glass of milk, for the ultimate comforting snack!
