Marble Loaf Cake

Why You’ll Love This Recipe

I enjoy this cake because it has the perfect balance of rich chocolate and classic vanilla flavors in every slice. The texture is soft and tender, and the ganache topping adds a touch of elegance without being overly complicated. It’s a versatile dessert that works for both casual coffee breaks and special occasions.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Cake
2 cups (250g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1 and 1/4 cups (250g) granulated sugar
3 large eggs, at room temperature
1 Tablespoon pure vanilla extract
1 cup (240g/ml) buttermilk, at room temperature and divided
1/2 teaspoon espresso powder
1/4 cup (21g) Dutch-process cocoa powder

Chocolate Ganache Topping
4-ounce (113g) quality semi-sweet chocolate bar, finely chopped
6 Tablespoons (90g/ml) heavy cream or heavy whipping cream
optional: fresh raspberries and mint sprigs, for garnish

Directions

I preheat the oven to 350°F (177°C) and grease a 9×5-inch loaf pan.
In one bowl, I whisk together flour, baking powder, baking soda, and salt. In another bowl, I cream the butter and sugar until light and fluffy, then beat in the eggs and vanilla.
On low speed, I gradually add the dry ingredients, alternating with 3/4 cup + 2 Tbsp buttermilk, mixing until just combined. The batter is slightly thick.
I transfer a little less than half the batter to another bowl. I warm the reserved 2 Tbsp buttermilk, dissolve the espresso powder in it, then stir in cocoa powder. This becomes my chocolate batter.
To assemble, I spread a thin layer of vanilla batter in the loaf pan, then alternate spoonfuls of chocolate and vanilla batters until all is used. I gently swirl with a knife to create a marble effect.
I bake for 65–75 minutes, checking after 55 minutes, and tenting with foil if it browns too quickly. Once baked, I cool in the pan for 30 minutes, then transfer to a rack.
For the ganache, I melt chocolate with cream over simmering water until smooth, then let it thicken for 20 minutes before drizzling over the cooled cake.

Servings and Timing

This recipe makes 8–10 servings. Prep takes about 25 minutes, baking 65 minutes, and cooling 2–3 hours, for a total of about 4 hours including cooling.

Variations

Sometimes I skip the ganache and dust the cake with powdered sugar for a simpler look. I’ve also added orange zest to the vanilla batter for a chocolate-orange twist. For a nutty version, I sprinkle chopped hazelnuts or almonds on top of the ganache.

Storage/Reheating

I store the cake tightly covered at room temperature for up to 3 days, or refrigerate it for up to 1 week. It also freezes beautifully for up to 3 months, wrapped in plastic wrap and foil. I thaw it overnight in the refrigerator before serving.

FAQs

How do I get the best marble effect?

I layer spoonfuls of each batter and gently swirl with a knife—less swirling gives bold patterns, more swirling makes finer lines.

Can I use natural cocoa powder instead of Dutch-process?

Yes, but the flavor will be lighter and less rich. I prefer Dutch-process for depth.

Do I need espresso powder?

It doesn’t make the cake taste like coffee—it just deepens the chocolate flavor. If I don’t have it, I use instant coffee powder.

Can I skip the ganache topping?

Yes, the cake is delicious plain or with a dusting of powdered sugar.

Why do I tent the cake with foil?

I cover the cake with foil halfway through baking to prevent over-browning while the inside finishes baking.

Can I use a different pan size?

A 9×5-inch loaf pan is best, but I can also bake this in a Bundt pan (adjusting bake time) or divide it between smaller loaf pans.

Can I make this recipe without buttermilk?

Yes, I make a substitute with 1 cup milk plus 2 teaspoons lemon juice or vinegar, let sit 5 minutes, then use.

Why is my cake dry?

Usually from over-baking or over-mixing. I mix until just combined and keep a close eye on baking time.

Can I make cupcakes with this recipe?

Yes, I divide the batters into a muffin tin, swirl, and bake for 18–20 minutes.

Can I double this recipe?

Yes, I double all ingredients and bake in two loaf pans or a larger Bundt pan.

Conclusion

This marble loaf cake is one of my favorite classic bakes because it’s moist, buttery, and visually stunning. I love how the chocolate and vanilla swirl together into a beautiful pattern, and the ganache topping makes it feel extra indulgent. Whether I serve it plain, dressed up with fruit, or as an elegant dessert centerpiece, it always impresses.