Vanilla and Chocolate Marble Loaf Cake

This Chocolate Vanilla Marble Cake, known in France as Gâteau Marbré, is a timeless classic that blends the best of both worlds: rich chocolate and fragrant vanilla. With its buttery crumb and eye-catching swirls, it’s a nostalgic French snack cake that’s perfect for both everyday treats and elegant tea-time moments. Whether you grew up snacking on France’s beloved “Savane” cake or you’re new to marble cakes altogether, this recipe is an easy way to bring a little French joy into your kitchen.

Why You’ll Love This Recipe

• A nostalgic, comforting French classic

• Simple ingredients, easy method

• Beautiful marbled presentation

• Buttery, tender crumb that stays moist for days

• Perfect for kids’ snacks or adult coffee breaks

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, at room temperature

• White granulated sugar

• Eggs (precisely 165g)

• All-purpose flour

• Baking powder

• Baking soda

• Kosher salt

• Whole or 2% milk

• Vanilla extract

• Unsweetened cocoa powder

• Additional milk (for chocolate batter)

Directions

1. Preheat oven and prepare pan
   Preheat oven to 390°F (200°C). Grease a 9×5-inch loaf pan with butter and dust lightly with flour.

2. Cream butter and sugar
   In a large bowl, cream together the room-temperature butter and sugar using a spatula or whisk until light and fluffy.

3. Incorporate eggs
   Whisk the eggs separately and weigh out exactly 165g. Gradually add to the butter mixture and mix until well combined.

4. Combine dry ingredients
   In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add this to the wet ingredients and mix until just incorporated.

5. Add milk
   Pour in the 60g of milk and mix gently until the batter is smooth and combined. Do not overmix.

6. Divide and flavor batters
   Divide the batter evenly into two bowls. Stir vanilla extract into one half. In the other half, stir in sifted cocoa powder and an additional tablespoon of milk until well mixed.

7. Layer and marble the batter
   Begin by spooning about 1/3 cup of vanilla batter into the pan and spreading evenly. Add a layer of chocolate batter on top, pressing slightly in the middle and leaving a rim of the layer below visible. Continue alternating the two batters until all is used. To create the marbled effect, run a sharp knife vertically through the loaf in an “S” motion.

8. Bake
   Bake for 10 minutes at 390°F (200°C), then reduce heat to 350°F (180°C) and continue baking for 40 minutes. The cake is done when a tester comes out clean.

9. Cool
   Let the cake cool in the pan for at least 15 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

Servings: 8–10 slices
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes

Variations

• Bundt pan: You can bake this cake in a Bundt pan—just adjust baking time slightly and test for doneness early.

• Marble cupcakes: Divide batter into lined muffin tins and bake at 350°F for 18–20 minutes.

• Add-ins: Fold in chocolate chips or chopped nuts for extra texture.

• Flavor twist: Add cinnamon or instant coffee to the chocolate batter for added complexity.

• Dairy-free option: Substitute butter with plant-based butter and use a non-dairy milk.

Storage/Reheating

• Room temperature: Store wrapped or in an airtight container for up to 5 days.

• Freezer: Wrap fully cooled loaf in plastic wrap and freeze for up to 2 months. Let thaw at room temperature.

• Reheat: Gently warm a slice in the microwave for 10–15 seconds to soften.

FAQs

Can I make this with gluten-free flour?

Yes, you can substitute a gluten-free 1:1 baking flour, though texture may differ slightly.

What if my eggs weigh more than 165g?

Whisk the eggs and remove excess with a spoon until you hit 165g exactly. Precision improves the texture.

Can I use cake flour instead of all-purpose flour?

Stick with all-purpose flour for the most traditional French-style crumb.

How do I get perfect marbling?

Layer each batter in turns and gently swirl through once with a sharp knife in an “S” shape along the length of the pan.

Can I add chocolate chips?

Yes, you can fold in ½ cup of chocolate chips for a more indulgent version.

Is it okay to reduce the sugar?

You can reduce the sugar by up to one-third, but it may slightly alter the cake’s moisture and texture.

Can I substitute butter with oil?

It’s not recommended—oil changes the texture and flavor, and butter provides key structure and taste in this recipe.

Can I use skim milk?

Whole or 2% milk is best. Skim milk may result in a slightly drier cake.

Can I use a round cake pan?

Yes, use an 8- or 9-inch round pan, but marbling may be less visually dramatic. Adjust baking time accordingly.

Can I make this ahead?

Yes. It tastes great the next day and keeps well at room temperature for several days.

Conclusion

This Chocolate Vanilla Marble Cake is the kind of recipe that never goes out of style. With its simple method, nostalgic flavor, and beautiful presentation, it’s a cake you’ll turn to again and again. Whether you’re serving it with afternoon tea or enjoying a slice with your morning coffee, its buttery crumb and chocolate-vanilla harmony will win over anyone. Add this to your baking repertoire—it’s a true classic worth mastering.