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Marble Loaf Cake

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Marble Loaf Cake is a buttery, moist dessert with beautiful swirls of vanilla and chocolate, topped with a silky ganache. It’s simple to make yet looks impressive, perfect for both casual coffee breaks and elegant occasions.

Ingredients

2 cups (250 g) all-purpose flour, spooned & leveled

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup (170 g) unsalted butter, softened

1 1/4 cups (250 g) granulated sugar

3 large eggs, room temperature

1 tbsp pure vanilla extract

1 cup (240 g/ml) buttermilk, divided

1/2 tsp espresso powder

1/4 cup (21 g) Dutch-process cocoa powder

Ganache Topping:

4 oz (113 g) semi-sweet chocolate, finely chopped

6 tbsp (90 g/ml) heavy cream

Optional: fresh raspberries and mint sprigs, for garnish

Instructions

  1. Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
  2. Whisk flour, baking powder, baking soda, and salt together in one bowl. In another, cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
  3. On low speed, add dry ingredients alternately with 3/4 cup + 2 tbsp buttermilk, mixing until just combined.
  4. Transfer a little less than half the batter to another bowl. Warm reserved 2 tbsp buttermilk, dissolve espresso powder in it, then mix with cocoa powder to form chocolate batter.
  5. In prepared loaf pan, layer spoonfuls of vanilla and chocolate batters, alternating until used. Gently swirl with a knife to create marble effect.
  6. Bake 65–75 minutes, checking at 55 minutes. Tent with foil if browning too quickly. Cool 30 minutes in pan, then transfer to wire rack.
  7. For ganache: melt chocolate with cream over simmering water, stir until smooth, then let thicken 20 minutes. Drizzle over cooled cake. Garnish if desired.

Notes

Dust with powdered sugar instead of ganache for a simple finish.

Add orange zest to vanilla batter for a citrus twist.

Sprinkle chopped hazelnuts or almonds over ganache for crunch.

For best marble effect, don’t over-swirl the batters.

Store at room temperature up to 3 days, refrigerate 1 week, or freeze up to 3 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/marble-loaf-cake/