Marble Loaf Cake is a delightful treat that combines the rich flavors of chocolate and vanilla in a tender cake. This cake is perfect for breakfast, an afternoon snack, or even dessert. It has a lovely marbled effect that looks impressive but is surprisingly easy to make. The base is made with simple ingredients, creating a soft and moist texture that melts in your mouth. The addition of espresso powder enhances the chocolate flavor without making it overly strong. Topped with a luscious chocolate ganache, this cake will become a favorite for family gatherings or casual get-togethers with friends. Plus, it has the charm of homemade baking that makes any occasion special.
With just a few basic ingredients and straightforward steps, anyone can whip up a Marble Loaf Cake. It’s an excellent way to impress your loved ones with little effort. This recipe allows for personal touches, such as garnishing with fresh raspberries or mint sprigs, making it as beautiful as it is delicious. Whether you’re baking for yourself or sharing with others, this cake is sure to bring smiles and satisfaction to everyone who tries it.
Why make this recipe
Making Marble Loaf Cake is a great choice for several reasons. First, it is simple yet offers a stunning visual appeal with its beautiful marbled design. This cake can be baked any time of year and is perfect for many occasions, from birthdays to get-togethers. The combination of chocolate and vanilla flavors caters to different taste preferences, making it a crowd-pleaser. Additionally, this recipe uses everyday ingredients that are likely already in your pantry. By choosing this recipe, you’ll create a delicious treat that is sure to impress without spending hours in the kitchen.
How to make Marble Loaf Cake
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 and 1/4 cups granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
1 cup buttermilk, divided
1/2 teaspoon espresso powder
1/4 cup Dutch-process cocoa powder
4 ounces semi-sweet chocolate bar, finely chopped
6 tablespoons heavy cream
Optional: fresh raspberries and mint sprigs for garnish
Directions:
Preheat the oven to 350°F (177°C) and grease a 9×5-inch loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, beat the softened butter and granulated sugar until it becomes light and fluffy. Then, add the eggs and vanilla extract.
Next, combine the wet and dry ingredients, making sure to reserve some batter for the chocolate layer. To the reserved batter, mix in the espresso powder and cocoa powder.
Layer the vanilla and chocolate batters alternately in the loaf pan. Use a knife to swirl the two batters together for a marbled effect. Bake the cake for 65-75 minutes or until a toothpick comes out clean. Once cooled, make a ganache by melting the chocolate bar with the heavy cream and drizzle it over the top of the cake. Serve warm or at room temperature, optionally garnished with fresh raspberries and mint sprigs.
How to serve Marble Loaf Cake
Marble Loaf Cake is best served either warm or at room temperature. You can simply slice it as is, or enhance its appeal by topping each slice with a dollop of whipped cream or a scoop of vanilla ice cream. Garnishing with fresh raspberries and mint sprigs adds a nice touch, making it not only delicious but visually appealing as well.
How to store Marble Loaf Cake
To store your Marble Loaf Cake, wrap it tightly in plastic wrap or aluminum foil. It can be kept at room temperature for up to three days or refrigerated for up to a week. For longer storage, you can freeze the cake. Just make sure it is well-wrapped and can be frozen for up to three months. Thaw in the refrigerator before serving.
Tips to make Marble Loaf Cake
- Make sure your butter is softened for easier mixing.
- Use room temperature eggs and buttermilk for a smoother batter.
- For a more pronounced chocolate flavor, add extra cocoa powder to the reserved batter.
- Avoid over-mixing the batter to keep the cake light and airy.
- Allow the cake to cool slightly before adding the ganache for the best result.
Variation
You can customize your Marble Loaf Cake by adding ingredients like chopped nuts, orange zest, or even chocolate chips to the batter. For a fun twist, try using different types of flavored extracts such as almond or coconut in place of vanilla.
FAQs
What can I use instead of buttermilk?
You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
Can I use a different size pan?
Yes, but keep an eye on the baking time. Different pan sizes will change the baking duration.
How do I check if the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is ready.
Can I make this cake ahead of time?
Absolutely! You can make the cake a day in advance and store it properly. Just add the ganache before serving.
Is it possible to omit the espresso powder?
Yes, you can skip the espresso powder if you prefer a plain vanilla and chocolate flavor.
Marble Loaf Cake
A delightful treat that combines rich chocolate and vanilla flavors in a tender cake, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 and 1/4 cups granulated sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk, divided
- 1/2 teaspoon espresso powder
- 1/4 cup Dutch-process cocoa powder
- 4 ounces semi-sweet chocolate bar, finely chopped
- 6 tablespoons heavy cream
- Optional: fresh raspberries and mint sprigs for garnish
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs and vanilla extract to the butter and sugar mixture.
- Combine the wet and dry ingredients, reserving some batter for the chocolate layer.
- In the reserved batter, mix in the espresso powder and cocoa powder.
- Layer the vanilla and chocolate batters alternately in the loaf pan.
- Use a knife to swirl the two batters together for a marbled effect.
- Bake for 65-75 minutes or until a toothpick comes out clean.
- Once cooled, melt the chocolate bar with the heavy cream to make a ganache and drizzle over the cake.
- Serve warm or at room temperature, optionally garnished with fresh raspberries and mint sprigs.
Notes
For the best result, make sure your butter is softened and use room temperature eggs and buttermilk.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Linda shares simple, family-friendly desserts with a playful twist — mostly cakes and cookies you can bake on busy days.
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