Description
This Marble Moist Loaf Cake is a deliciously tender and beautifully swirled dessert combining vanilla and chocolate flavors in one delightful loaf. Perfect for any occasion, this easy-to-make cake boasts a moist crumb and a striking marbled pattern that will impress your family and guests.
Ingredients
Scale
Dry Ingredients
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup whole milk
Chocolate Mixture
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons hot water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Add the dry ingredients to the wet mixture in three parts, alternating with the milk. Mix gently after each addition until just combined to avoid overmixing, which can make the cake dense.
- Prepare Chocolate Batter: In a small bowl, stir the unsweetened cocoa powder with hot water until smooth to form a chocolate paste. Transfer one-third of the vanilla batter into this chocolate mixture and combine thoroughly.
- Layer and Marble the Batter: Pour half of the vanilla batter into the prepared loaf pan. Add spoonfuls of the chocolate batter evenly on top. Finally, pour the remaining vanilla batter over. Use a knife to gently swirl the two batters together to create a marbled effect without overmixing.
- Bake: Place the pan in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the center of the cake comes out clean indicating it is fully cooked.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely for best texture and slicing.
Notes
- For extra moisture, add ¼ cup sour cream to the batter before mixing.
- This marble loaf cake freezes well—wrap tightly in plastic wrap and freeze for up to 2 months.
