Vanilla and Chocolate Marble Loaf Cake
A classic French Gâteau Marbré (Marble Cake) made with buttery vanilla and chocolate batters swirled together into a tender, nostalgic loaf. Perfect for afternoon snacks, teatime, or as a comforting slice with coffee.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 servings)
- Category: Cake
- Method: Baking
- Cuisine: French
Ingredients
150 g (2/3 cup) unsalted butter, room temperature
200 g (1 cup) sugar
165 g eggs (about 3, beaten and measured exactly)
235 g (2 cups) all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
60 g (¼ cup) milk (2% or whole)
2 tsp (8.5 ml) vanilla extract
22 g (3 tbsp) unsweetened cocoa powder
1 tbsp (15 ml) milk, for the cocoa batter
Instructions
- Preheat oven to 390°F (200°C). Grease a 9×5-inch loaf pan with butter and flour.
- Cream butter and sugar together until light and fluffy. Add the eggs and mix until well incorporated.
- In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add to wet ingredients, mixing gently until just incorporated. Stir in 60 g milk.
- Divide batter into two bowls. Add vanilla extract to one; sift cocoa powder and 1 tbsp milk into the other, mixing until smooth.
- Layer the batters in the prepared pan: spoon vanilla, then chocolate, alternating until all is used. For marbling, run a knife in an “S” pattern through the batter lengthwise.
- Bake 10 minutes at 390°F (200°C). Lower oven to 350°F (180°C) and bake for 40 minutes, or until a tester comes out clean.
- Cool in the pan for 15 minutes, then transfer to a rack before slicing.
Notes
- Weigh ingredients for best accuracy, especially eggs (165 g total).
- All ingredients should be room temperature for best texture.
- Sift cocoa powder to avoid lumps in the batter.
- Loaf pan shape best showcases the marbled swirls.
- Store at room temperature, wrapped, up to 5 days. Freeze up to 2 months, well wrapped.
