Description
This Vanilla and Chocolate Marble Loaf Cake is a delightful treat combining rich vanilla and deep chocolate flavors swirled together in a moist, tender loaf. Perfect for afternoon tea or a sweet breakfast, this cake features a balanced sweetness and a light crumb made from simple pantry ingredients and baked to perfection in one loaf pan.
Ingredients
Dry Ingredients
- 2¼ cups all-purpose flour (weighed in grams or spooned and leveled)
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 2 large eggs (room temperature)
- 1 cup buttermilk (room temperature)
- ½ cup vegetable oil (or other neutral oil)
- 2 teaspoons vanilla extract
Chocolate Batter Mix
- ¼ cup cocoa powder
- 2 teaspoons hot water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly, then line it with parchment paper to ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt evenly to distribute all leavening agents and seasoning.
- Combine Wet Ingredients: In a separate medium bowl, whisk the eggs until smooth. Add the buttermilk, vegetable oil, and vanilla extract, mixing until fully combined and homogeneous.
- Combine Batters: Gently fold the wet ingredient mixture into the dry ingredients just until no dry flour streaks remain, being careful not to overmix. Transfer half of this batter into another bowl.
- Prepare Chocolate Batter: Stir the cocoa powder and hot water into the transferred half of the batter until well blended, creating the chocolate component of the marble cake.
- Layer Batters: Alternate spoonfuls of the vanilla and chocolate batters into the prepared loaf pan. Use a skewer or knife to swirl gently and create a marbled effect without overmixing.
- Bake: Place the loaf pan on the middle rack of the oven and bake for about 55 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 to 20 minutes, then lift it out using the parchment paper. Transfer the loaf to a wire rack and let it cool completely before slicing and serving.
Notes
- Room temperature ingredients help the batter mix evenly and rise better.
- Do not overmix the batter as it can make the cake dense.
- Use a skewer to swirl the batters lightly to create a pretty marble effect.
- If you don’t have buttermilk, you can substitute by adding 1 tablespoon vinegar or lemon juice to 1 cup milk and letting it sit for 5 minutes.
- Check the cake at 55 minutes to avoid overbaking; ovens vary.
- Store leftovers wrapped at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
