Marble Loaf Cake
Marble Loaf Cake
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
Method
In a stand mixer fitted with the whisk attachment, whisk the eggs and sugar for 3-4 minutes until thick.
Add in the cream and vanilla and whisk again.
Sift over the flour, baking powder and salt and gently combine.
Finally, stir in the melted butter, and add the mixture into a piping bag.
Repeat the same method as the vanilla cake, adding the cocoa in with the dry ingredients. Add the mixture into a piping bag.
In a saucepan over a medium heat, mix the sugar and water together and bring to a boil. Then set to one side.
Lightly grease a 2lb loaf tin and coat it with flour.
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.
Bake the cake at 165C (non fan assisted) for around 80-85 minutes or until a skewer comes out clean.
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.
Wrap the cake in clingfilm and chill in the fridge, ideally overnight.
To serve, I like to trim the ends off and bring the cake to room temperature.
Ingredients
Directions
In a stand mixer fitted with the whisk attachment, whisk the eggs and sugar for 3-4 minutes until thick.
Add in the cream and vanilla and whisk again.
Sift over the flour, baking powder and salt and gently combine.
Finally, stir in the melted butter, and add the mixture into a piping bag.
Repeat the same method as the vanilla cake, adding the cocoa in with the dry ingredients. Add the mixture into a piping bag.
In a saucepan over a medium heat, mix the sugar and water together and bring to a boil. Then set to one side.
Lightly grease a 2lb loaf tin and coat it with flour.
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.
Bake the cake at 165C (non fan assisted) for around 80-85 minutes or until a skewer comes out clean.
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.
Wrap the cake in clingfilm and chill in the fridge, ideally overnight.
To serve, I like to trim the ends off and bring the cake to room temperature.
Can I omit the sugar syrup after baking the cake ??
Hey! You can if you wish but I wouldn’t recommend it as it’ll like mean the cake is quite dry!
Hi! When you mentionthe eggs in the method, do you mean eggs and yolks ?
Hey! Yep sorry I should have been more clear – I’ve adjusted to say whole eggs 🙂
Hi Matt. Bit confused on egg part. U mean to say 2 whole eggs(90gms) plus 2 yolks alone(60gms) in vanilla cake.
Hey! Yes that’s what I meant – sorry! I have adjusted the recipe, thank you 🙂
Hello dear chef, Is it OK to use sour cream or yogurt instead of cream?
Hey! I’ve not tested this so you could give it a go but my instinct says it wouldn’t work!
Hello! Which brand of cocoa powder is good to use?
Hey! Valrhona or Callebaut are both good options 🙂
Plz tell the size of loaf pan it was 9by5 inches??
Hey! I’ve linked the ones I used in the recipe (underneath the ingredients section). They are 18.5 x 11 x 8.5 cm; 430 Grams. Hope this helps!
Hi Matt, how to convert the time/temperature to a fan oven please?
Hey! You just want to lower the temperature by 15 degrees celsius. Keep the timing the same 🙂
Hi Matt,
My husband is hooked on baking your recipes and I’m not complaining!
He made this last night and let it sit overnight in the fridge – we enjoyed it this morning with our coffee!
Should we continue to keep it stored in the fridge or can we now leave it sit on the counter at room temperature?
Thanks,
Jacqui
Oh so glad!! I would leave it at room temp 🙂 Enjoy!!
Hi Matt, could we substitute oil for butter? Also, how much is 3g? If you could provide the equivalent in teaspoons and cups, it would help us understand better.
I haven’t tested it with any swaps I’m afraid. Everything is weighed in grams for accuracy so converting to cups would be inaccurate so I couldn’t guarantee the results