Marble Loaf Cake

Marble Loaf Cake


DifficultyBeginnerMakes12 Servings

This is the best chocolate marble loaf cake recipe. A mixture of chocolate cake batter and vanilla cake batter, it makes such a moist marble loaf, and it’s so easy to make!

It’s slightly on the sweeter side with the addition of the syrup so I would pair the marble cake with a cream (like this chocolate cremeux) to offset the sweetness a little.

Like a lot of loaf cakes – I always find the longer you leave it to chill, the better it gets.

Follow my video and step-by-step recipe to make this easy marble pound cake.

Love a loaf cake? Check out my lemon pound cake and my brown butter & orange loaf cake recipes.


 


 

Ingredients


For the Vanilla Cake
 160 g Caster/White Sugar
 90 g Whole Eggs
 60 g Yolks
 1 Fresh Vanilla Pod/ 1 Tsp Vanilla Paste
 120 g Double Cream / Heavy Cream
 150 g Plain/Cake Flour
 3 g Baking Powder
 Pinch Salt
 60 g Unsalted Butter, melted
For the Chocolate Cake
 165 g Caster/White Sugar
 65 g Whole Eggs
 30 g Yolks
 120 g Double Cream / Heavy Cream
 145 g Plain/Cake Flour
 3 g Baking Powder
 Pinch Salt
 30 g Cocoa Powder
 70 g Unsalted Butter, melted
For the Sugar Syrup
 100 g Caster/White Sugar
 100 g Water
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Method


Vanilla Cake
1

In a stand mixer fitted with the whisk attachment, whisk the eggs and sugar for 3-4 minutes until thick.

2

Add in the cream and vanilla and whisk again.

3

Sift over the flour, baking powder and salt and gently combine.

4

Finally, stir in the melted butter, and add the mixture into a piping bag.

Chocolate Cake
5

Repeat the same method as the vanilla cake, adding the cocoa in with the dry ingredients. Add the mixture into a piping bag.

Soaking syrup
6

In a saucepan over a medium heat, mix the sugar and water together and bring to a boil. Then set to one side.

Assembly
7

Lightly grease a 2lb loaf tin and coat it with flour.

8

Pipe alternating lines of your Chocolate and Vanilla cake mixture into the pan. Once finished, swirl it all together with a toothpick. Using a piping bag, add a line of butter down the centre of the tin to control the cracking of the cake.

9

Bake the cake at 165C (non fan assisted) for around 80-85 minutes or until a skewer comes out clean.

10

Once the cake is baked, immediately remove it from the tin and place it on a wire rack. Poke holes in the cake and soak it with the syrup.

11

Wrap the cake in clingfilm and chill in the fridge, ideally overnight.

12

To serve, I like to trim the ends off and bring the cake to room temperature.

Ingredients

For the Vanilla Cake
 160 g Caster/White Sugar
 90 g Whole Eggs
 60 g Yolks
 1 Fresh Vanilla Pod/ 1 Tsp Vanilla Paste
 120 g Double Cream / Heavy Cream
 150 g Plain/Cake Flour
 3 g Baking Powder
 Pinch Salt
 60 g Unsalted Butter, melted
For the Chocolate Cake
 165 g Caster/White Sugar
 65 g Whole Eggs
 30 g Yolks
 120 g Double Cream / Heavy Cream
 145 g Plain/Cake Flour
 3 g Baking Powder
 Pinch Salt
 30 g Cocoa Powder
 70 g Unsalted Butter, melted
For the Sugar Syrup
 100 g Caster/White Sugar
 100 g Water
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Directions

Vanilla Cake
1

In a stand mixer fitted with the whisk attachment, whisk the eggs and sugar for 3-4 minutes until thick.

2

Add in the cream and vanilla and whisk again.

3

Sift over the flour, baking powder and salt and gently combine.

4

Finally, stir in the melted butter, and add the mixture into a piping bag.

Chocolate Cake
5

Repeat the same method as the vanilla cake, adding the cocoa in with the dry ingredients. Add the mixture into a piping bag.

Soaking syrup
6

In a saucepan over a medium heat, mix the sugar and water together and bring to a boil. Then set to one side.

Assembly
7

Lightly grease a 2lb loaf tin and coat it with flour.

8

Pipe alternating lines of your Chocolate and Vanilla cake mixture into the pan. Once finished, swirl it all together with a toothpick. Using a piping bag, add a line of butter down the centre of the tin to control the cracking of the cake.

9

Bake the cake at 165C (non fan assisted) for around 80-85 minutes or until a skewer comes out clean.

10

Once the cake is baked, immediately remove it from the tin and place it on a wire rack. Poke holes in the cake and soak it with the syrup.

11

Wrap the cake in clingfilm and chill in the fridge, ideally overnight.

12

To serve, I like to trim the ends off and bring the cake to room temperature.

Marble Loaf Cake