Get the Recipe:
Marble Loaf Cake
This marble loaf cake combines buttery vanilla cake with rich chocolate swirls for the best of both flavors in every slice.
Ingredients
- 1 ¾ cups (210 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup (170 g) sour cream, at room temperature
- 3 tablespoons (15 g) unsweetened natural cocoa powder
- 1 tablespoon (15 ml) hot water or hot coffee
- ¼ teaspoon espresso powder, optional if using hot water instead of coffee
- coarse sugar, optional
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Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang on the two long sides.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy (about 3 minutes).
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
- With the mixer on low speed, add the flour mixture in three portions, alternating with two portions of sour cream. Mix just until combined.
- Transfer about a third of the batter to a separate bowl.
- Stir together the cocoa powder, hot water (plus optional espresso powder) or hot coffee. Mix into the smaller portion of batter until combined.
- Spread about half of the vanilla batter into the prepared pan. Dollop half of the chocolate batter over the top, and swirl very gently.
- Add the remaining vanilla batter, followed by the remaining chocolate batter. Use a thin knife or skewer to make a few figure-eight swirls through the batter.
- Sprinkle the top with coarse sugar, if using.
- Bake 50 to 60 minutes, or until a pick inserted into the center comes out with just a few moist crumbs. Don't over-bake.
- Cool in the pan for 15 minutes. Then use the parchment to lift the cake from the pan and transfer to a wire rack. to cool completely.
Notes
- For the best texture, bring the eggs and sour cream to room temperature before mixing.
- Coffee deepens the chocolate flavor without making the cake taste like coffee. If using hot water instead, add the optional espresso powder for a similar flavor boost.
- Swirl the batters only a few times so they stay distinct. Too much swirling will muddy the marble pattern.
- Be careful not to over-bake. Start checking the cake around 50 minutes and remove it from the oven when a pick inserted into the center comes out with just a few moist crumbs.
- Store in an airtight container at room temperature up to 3 days.
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