Chocolate and vanilla marble cake is delicious, moist, and fluffy with the perfect golden brown crust. With two classic cake flavors, this marble loaf cake has the best of both worlds - chocolate and vanilla. Plus, it's easy to make with the quick batter coming together in just 10 minutes before ready to pop into the oven. Serve this treat when you are entertaining friends over alongside a cup of coffee or tea, part of an epic brunch spread, or after dinner when you are craving a late night sugar fix.
Why You'll Love Chocolate and Vanilla Marble Cake
- Two flavors in one. The best part about a marble cake is that we get two cake flavors in one cake. Chocolate and vanilla. But the best part is that we use real chocolate in here (not cocoa powder) for a cake that delivers a rich and true flavor in every bite.
- Perfect marble swirls. Most marble cakes require you to pour in the vanilla batter, then the chocolate, and top with more vanilla before you swirl it all together. For the best swirls, we use a dollop method where we create a checkerboard pattern before swirling together. This ensures you get both flavors in every slice with the perfect marbled effect.
- The best texture. This marble loaf cake has the perfect soft, tender, and fluffy center, with a crunchy golden brown crust. It has the best of both words, like all cakes should be. You can serve it as is or top with buttercream icing, a chocolate ganache, or a simple dusting of confectioners' sugar.
Ingredients and Substitutions
To make this delicious chocolate and vanilla marble cake, you will need the following ingredients (full quantities in recipe card below):
- all-purpose flour
- baking powder + soda
- salt
- semi-sweet chocolate
- butter
- granulated sugar
- eggs
- vanilla extract
- milk - you can substitute this with buttermilk. You can also add an additional ¾ cup plain yogurt for an extra moist cake.
You will also need measuring cups and spoons, mixing bowls, hand mixer (or stand mixer), and standard 1.5 lb. loaf pan.
How to Make the Best Vanilla and Chocolate Marble Cake
- Prep ingredients. In a medium mixing bowl, sift together flour, baking powder, baking soda, and salt. Set aside. Melt the chocolate in a small bowl. You can melt it by placing the bowl on a steamer basket, over a small pot of boiling water, or melt in the microwave in 30 second increments, stirring between each increment until melted and smooth. Set aside.
- Make the vanilla cake batter. In a large mixing bowl, use a hand mixer (or stand mixer) to beat the butter and sugar together until light and fluffy, about 2 minutes. Add eggs, one at a time, and beat until each is incorporated. Add vanilla extract and beat until incorporated. Turn the mixer to low speed and add half the flour mixture, and beat until combined. Add the milk and beat until combined. Finally add the remaining flour, and beat until combined.
- Make the chocolate cake batter. Remove 2 cups of the cake batter and transfer to another bowl. Stir in the melted chocolate.
- Assemble the marble cake. Spray a 1.5 lb. loaf pan with cooking spray and line it with parchment paper, leaving an overhang on the sides. Use a large spoon and drop alternating dollops of vanilla and chocolate batter into the prepared loaf pan in a checkerboard pattern. After you have completed one layer, use a toothpick or skewer to lightly swirl into each other.
- Repeat. Repeat with alternating dollops until you have used up all the batter. Take a toothpick and do a final swirl to create the marble effect, but be careful not to overdo it. Just a few swirls will do the trick.
- Bake. Bake in a 350F preheated oven for 1 hour 20 minutes, or when the tops are golden brown and a toothpick inserted into the center comes out clean. Allow the cake to chill in the pan for 15 minutes, then use the parchment paper overhang to lift it from the pan and place onto a wire cooling rack to cool completely.
Recipe Tips and Tricks
- Do not overbake. If you overbake, the cake will get too dry. The best way to test that your cake is done is to check it with a toothpick. Once the toothpick comes out completely clean, it's time to take out the cake.
- Use real chocolate. With real chocolate (vs. cocoa powder), you will get the rich, true flavour of chocolate that just cannot be replicated with cocoa powder.
- How to store: Store this marble loaf cake at room temperature for a few days or keep it in the fridge for up to five days. Either way, ensure it's in an airtight container, so it doesn't get stale.
- How to freeze: This vanilla and chocolate marble cake freezes well too. Wrap the entire cake or individual slices tightly with plastic cling wrap and then store in a freezer bag or airtight container. Freeze for up to 3 months. Allow the cake to thaw in the refrigerator overnight before serving, or place or on the kitchen counter for a few hours until defrosted.
More Cake Recipes
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- Moist Chocolate Cupcakes
- Moist Vanilla Cupcakes
- Lemon Loaf with Lemon Glaze
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Recipe
Chocolate and Vanilla Marble Cake
- Total Time: 1 hour 35 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
Chocolate and vanilla marble cake is delicious, moist, fluffy with the perfect golden brown crust. With two classic cake flavors, this loaf cake has it all.
Ingredients
- 2 cups all-purpose flour (340 grams)
- 1 + ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 ounces semi-sweet chocolate, coarsely chopped
- ¾ cup unsalted butter, softened
- 1 + ¼ cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ¾ cup milk (or buttermilk)
Instructions
- Preheat oven to 350ºF. Spray a 1.5 lb. loaf pan with cooking spray and line it with parchment paper, leaving an overhang on the sides. Set aside.
- In a medium mixing bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- Melt the chocolate in a small bowl. You can melt it by placing the bowl on a steamer basket, over a small pot of boiling water, or melt in the microwave in 30 second increments, stirring between each increment until melted and smooth. Set aside.
- In a large mixing bowl, use a hand mixer (or stand mixer) to beat the butter and sugar together until light and fluffy, about 2 minutes. Add eggs, one at a time, and beat until each is incorporated. Add vanilla extract and beat until incorporated.
- Turn the mixer to low speed and add half the flour mixture, and beat until combined. Add the milk and beat until combined. Finally add the remaining flour, and beat until combined.
- Remove 2 cups of the cake batter and transfer to another bowl. Stir in the melted chocolate.
- Use a large spoon and drop alternating dollops of vanilla and chocolate batter into the prepared loaf pan in a checkerboard pattern. After you have completed one layer, use a toothpick or skewer to lightly swirl into each other.
- Repeat with alternating dollops until you have used up all the batter. Take a toothpick and do a final swirl to create the marble effect, but be careful not to overdo it. Just a few swirls will do the trick.
- Bake for 1 hour 20 minutes, or when the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to chill in the pan for 15 minutes, then use the parchment paper overhang to lift it from the pan and place onto a wire cooling rack to cool completely.
Notes
Do not overbake. If you overbake, the cake will get too dry. The best way to test that your cake is done is to check it with a toothpick. Once the toothpick comes out completely clean, it's time to take out the cake.
How to store: Store this marble loaf cake at room temperature for a few days or keep it in the fridge for up to five days. Either way, ensure it's in an airtight container, so it doesn't get stale.
How to freeze: This vanilla and chocolate marble cake freezes well too. Wrap the entire cake or individual slices tightly with plastic cling wrap and then store in a freezer bag or airtight container. Freeze for up to 3 months. Allow the cake to thaw in the refrigerator overnight before serving, or place or on the kitchen counter for a few hours until defrosted.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
brooklyn in 5th grade says
hi, I brought this into class for an extra credit assignment and everybody enjoyed it it was quit the people pleaser I loved tasting the different flavors but combined into one amazing cake I followed the recipe step by step although I doubled it so there was enough for my class. thank you for sharing this was amazing! 🙂
Lorie says
Hi!! I was so happy with the outcome. I wish i can post my picture of my cake. I didnt change any ingredients and followed the steps. The cake wasn't overwhelming sweet. It was very moist. I loved the fact that i can taste 2 different flavors in one cake. Thank you for this wonderful recipe.